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Showing results for tags 'tomahawk'.
After doing a warm up burn in before the weekend when we were away I was excited to get home and do my first cook on my new kamado Joe 3. I reverse seared the tomahawk with the SloRoller at 250 until the IT hit 114 and then set it aside under foil while I change the setup for searing the steak and cast iron frying the shrimp. couldn’t be happier with the cook, it was also my first time using one of the two bags I picked up on the weekend of KJ charcoal, not sure how much of the awesome is the coal vs the grill but it all worked together to make a meal our guests will rememb
This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
Hi, Has anyone tried cooking a tomahawk steak in the joe jr. Cooking area of 13" enough for the steak and the bone? if it's not an option ... then my next step is to move up to a classic. If yes - please give me your thoughts on how you approached it. Thanks,
Well today started off with a visit to the guys down at the "Low and Slow Meat Co. " Heard a lot of good things via facebook and decided to go check them out. Inspiration wasn't far away - I spied a massive Tomahawk steak. I turned to my wife and said - wanna give this one a crack ? What followed was an immediate "Hell Yeah !!" SOLD !! In the bag and away we went. Had to get a couple of complementary goodies while we were there. A great range of rubs and sauces.. This steak was HUGE - 1.4kg and looked awesome in the vacuum bag. Prepped the Kamado Joe for an attempt