Jump to content

Sign in to follow this  
DaveBevan

Joe Jr. Tomahawk Steak

Recommended Posts

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,

Share this post


Link to post
Share on other sites

Have tried and can’t do it. Have just ended up going with a cowboy ribeye or cote de boeuf with less of a bone but still the same great meat element so that you can get a good smoke for the reverse sear. 

33170AC3-2EED-4D2F-8B13-5F89215A0D52.jpeg

Share this post


Link to post
Share on other sites

I did it last year Father’s Day full bone. Google yielded no results so I did my own thing. Firstly with no deflectors and the firebox  ring removed I seared it Dome up for a couple of minutes each side (maybe slightly less) I then took it off put the ring back heat deflector in and put a probe in cooked low and slow until a medium kind of temperature took about 30-40mins but that was the best tomahawk ever! I had to have the bone stick out the chimney though so I shut the daisy wheel right down and butted it up against the bone to get about the right airflow!

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  



  • Similar Content

    • By TubacKC
      Excited to try out brand new Kamado Joe Jr lastnight (although taking all that plastic wrap off the stand was NOT fun!!). Anyway, got it all set up, used Kamado Joe Big Block charcoal, fired up... and waited and waited and waited for it to finally reach 300 degrees. Did everything by the book (well, there was no book, but followed instructions from different websites). How could this little bitty Kamado have such a struggle heating up? Never did get it past 325. HELP!!
    • By Smokingdadbbq
      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 




    • By buckleybj
      Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there.
       
      Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.



×
×
  • Create New...