Smoked this tomahawk over pecan at 200f on the Big Joe with some poppers. Took it off at an internal of 115f and then seared it on the Jr. served up with some creamy mushroom sauce.
this was amazing!!
Made up a little baste off butter, salt, thyme and lemon zest for these. I like to keep the flavours nice and subtle when cooking things like this. Indirect heat for the tails and direct heat for the scallops.