Yesterday was the first really nice weekend day we've had this season so as usual it was spent working in the yard. Early afternoon on one of my 800 or so trips back and froth from the garage to the back yard Tracy mentioned that it's been a while since Bianca (the Beagle in my avatar) has had a nice bone. She thought it was maybe time for the puppy to enjoy part of our dinner. Ok...due to the time, it rules out beef chuck short ribs. That leaves me the option of a Porterhouse or a Tomahawk. All in all not bad choices I guess. Stopped at the freezer and saw a gorgeous 2 1/4 pound Tomahawk and grabbed it. Into a sink full of cold water to defrost. With all that was going on I needed a way to cook it, as well as the rest of the meal, in a way that didn't require a lot of time or attention. Decided to smoke and sear the steak. Fired up the homemade cabinet smoker after a bit and took a few minutes to get things rolling.
The steak
A little Worcestershire sauce, garlic powder, and a bunch of black pepper
Onto the smoker running 225 with mesquite
The steak must have still been partially frozen because it was taking forever to reach my target temp of 115 to pull it for the sear. Jacked the smoker temp up a bunch and it got away from me. Overshot my 115 goal.
It took about an hour and a half but off the smoker and will go on the grill in a little bit
In the midst of the melee I managed to cut up a nice salad. We do love our salads around here.
I put the sear grates on the grill and fired up the sear burner wide open. Running about 1100 degrees. This thing makes a LOT of smoke at that temp.
Not a whole lot of time for picture taking but it's done and in the house. I'll say that this is one of the best looking steaks I've ever cooked
Sliced for serving. I think I'm a happy camper and Bianca has a nice bone
Plated with the salad and a loaded baked potato
Out to the patio to enjoy a much deserved dinner. We were whipped so this was a nice respite
Wow...a light but noticeable smoke flavor along with the subtle flavors from the seasonings made for an outstanding combination. Couple all that with the fantastic beefy flavor of the CPB and it's an unbeatable meal. Both of us ate way more than we should have but it was oh so worth it. Interesting though....Tracy is still reeling from the case of tenderloin roasts I recently got but asked me how many of the tomahawks we have left in the freezer. I didn't know but she told me to make sure we NEVER run out of these. I'll take that to be a positive
Well gotta call this one done. Sunday chores await as well as cooking breakfast for my dearly beloved. Y'all take care and keep the amazing array of threads coming. The recent content has been totally over the top!!
Robert, Tracy, and the fat dog
The steak
A little Worcestershire sauce, garlic powder, and a bunch of black pepper
Onto the smoker running 225 with mesquite
The steak must have still been partially frozen because it was taking forever to reach my target temp of 115 to pull it for the sear. Jacked the smoker temp up a bunch and it got away from me. Overshot my 115 goal.
It took about an hour and a half but off the smoker and will go on the grill in a little bit
In the midst of the melee I managed to cut up a nice salad. We do love our salads around here.
I put the sear grates on the grill and fired up the sear burner wide open. Running about 1100 degrees. This thing makes a LOT of smoke at that temp.
Not a whole lot of time for picture taking but it's done and in the house. I'll say that this is one of the best looking steaks I've ever cooked
Sliced for serving. I think I'm a happy camper and Bianca has a nice bone
Plated with the salad and a loaded baked potato
Out to the patio to enjoy a much deserved dinner. We were whipped so this was a nice respite
Wow...a light but noticeable smoke flavor along with the subtle flavors from the seasonings made for an outstanding combination. Couple all that with the fantastic beefy flavor of the CPB and it's an unbeatable meal. Both of us ate way more than we should have but it was oh so worth it. Interesting though....Tracy is still reeling from the case of tenderloin roasts I recently got but asked me how many of the tomahawks we have left in the freezer. I didn't know but she told me to make sure we NEVER run out of these. I'll take that to be a positive
Well gotta call this one done. Sunday chores await as well as cooking breakfast for my dearly beloved. Y'all take care and keep the amazing array of threads coming. The recent content has been totally over the top!!
Robert, Tracy, and the fat dog
