Monster Tomahawk

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tripleq

Smoking Fanatic
Original poster
Aug 13, 2016
354
70
S Florida (Jupiter)
Ok , the wife just walked in with a monster 4-4.5" thick tomahawk. Im thinking on running the komodo up hot and going for a crosshatch sear maybe about 3 minutes rotate then flip and repeat. suggestions? Maybe sous vide a bit then sear? this will be my thickest piece of meat to date out side of roasts
 
Ok I went with a traditional screaming hot sear about 3 minutes rotate, another 3 and flip and repeat, threw down a diffuser and smothered the coals. Tossed some butter on and pulled when the IT was about 115. Foiled and let it rest. It coasted to about medium . I should have pulled it 10 deg earlier but we still stood over it and ate most of it right there in the kitchen.
 

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Ok I went with a traditional screaming hot sear about 3 minutes rotate, another 3 and flip and repeat, threw down a diffuser and smothered the coals. Tossed some butter on and pulled when the IT was about 115. Foiled and let it rest. It coasted to about medium . I should have pulled it 10 deg earlier but we still stood over it and ate most of it right there in the kitchen.
The last was the dogs standing around waiting for their fair share... yea right, tomahawk no, beef sticks soaked in tomahawk juice, ok.
 
Looks like you did good. We always share a couple of pieces with skidmard, after all he's out there guarding the pit.

Point for sure
Chris
 
Looks Great, Trip!!!
Mighty Tasty!
I used to trim the Fat off of my Old Lab's share of my Steak.
Fat's not good for Dogs, so I ate the Fat!!!

Bear
 
My wife never treats me to steaks like that,looks great nice color perfectly cooked. Likes
Richie
 
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