Reverse Sear Tomahawk with Pommes Pave' ( also Lemon Fudge for after )
So thank you everyone for your suggestions and how to's.
I decided on let the beef shine here, like most mentioned. Just Salt , Pepper and light garlic powder
Also I tied the steak around its girth to keep its shape as did not want it to open up with all the nice fat as it cooked.
Let this rest in the fridge for 3 hours, let the salt do its job. Got the smoker going after with Cherry chunks and hickory pellets held at 320/325 deg.
Pulled at 144 deg. Should have pulled at the 136 deg. check. There was nothing wrong at all with the final, I just wanted to finish with more heat from the sear to be around 148-150. But still tender and juicy.
Fist a thank you for a prize a while ago for one of my Throwdown wins, here is part of it "Thermapen One", love it and works great. Took a bit to getting used to the screen flipping when using at different angles. But nice and quick read.
I know that temp would be a finish for a lot of you, but here in Monaville, her and her family like no red,
or pink or anything but dark ha ha ( well her sister likes rare but she was not with us today.)
Other things were going on while this was in the smoker, get to that in a minute
So I pulled it and let it set just for a minute while the Q grill came to a hot heat.
Seared both sides and the edge's About 5/6 minutes on each.
Had some bell peppers and red onions and radishes on the grill with S+P and lime juice
The sear / crust on this is very nice and the smells, OMG, I wanted to slice an end cut and run out back so no one would take it from me.
Now back to what happened yesterday and today for the Pommes Pave'.
I normally check to see if anyone on the site does what I am thinking , did not check until after I started , Low and behold John
chilerelleno
has done these . They are good and a show piece of coarse.
Sliced russets very thin, now I made the sauce and heated , let cool and added my potatoes in the bowl, so as I built the Pave" everything is already flavored
Sause is , cream, minced shallots, butter and Thyme and Tarragon salt ad pepper and hard grated cheese
Fold over the parchment paper and into a 350deg. oven for 1 1/2 hours or knife tender. Bring out and add another container same size with weight on it .
Once cooled, into the fridge with weight on it to compress over night.
Bring out and trim edges ( keep for later , cooks treats ) cut into even size piece's, I fried in my saved bacon grease I always have in the fridge
Every edge gets a crisp cook. Just look at all the thin layers in the pan,
Cook's treats : end cuts frying in bacon fat Mmmmmmm
I made a Mustard Cream sauce for the beef , It does not need it but I wanted to try it . Very nice
Reduced cream and add mustard and chopped chives
So the Steak was at 152 when I sliced it up into 1/2" slices. the juice that came out well I saved that for over mine before the mustard sauce
This was very very good, lots of juice and flavour, not a lot of smoke to it but glad I just used SPG, everyone loved it and all the fixins.
My plate ( the potatoes in the picture look dark , they were golden brown )
Well that is a wrap, My thoughts, I will try 5 degs. or so less next time, just to see. The Tomahawk was very good. Glad it was a gift because I probably would have never spent $60 bucks to try one.
Sorry almost forgot LEMON FUDGE for you ( me ) sugar junkies Just like Lemon Meringue Pie in a sguare
After 4 pieces I am done ,
I know very long winded , but that's me
Thanks if you even made it part way through, talk soon
David
So thank you everyone for your suggestions and how to's.
I decided on let the beef shine here, like most mentioned. Just Salt , Pepper and light garlic powder
Also I tied the steak around its girth to keep its shape as did not want it to open up with all the nice fat as it cooked.
Let this rest in the fridge for 3 hours, let the salt do its job. Got the smoker going after with Cherry chunks and hickory pellets held at 320/325 deg.
Pulled at 144 deg. Should have pulled at the 136 deg. check. There was nothing wrong at all with the final, I just wanted to finish with more heat from the sear to be around 148-150. But still tender and juicy.
Fist a thank you for a prize a while ago for one of my Throwdown wins, here is part of it "Thermapen One", love it and works great. Took a bit to getting used to the screen flipping when using at different angles. But nice and quick read.
I know that temp would be a finish for a lot of you, but here in Monaville, her and her family like no red,
or pink or anything but dark ha ha ( well her sister likes rare but she was not with us today.)
Other things were going on while this was in the smoker, get to that in a minute
So I pulled it and let it set just for a minute while the Q grill came to a hot heat.
Seared both sides and the edge's About 5/6 minutes on each.
Had some bell peppers and red onions and radishes on the grill with S+P and lime juice
The sear / crust on this is very nice and the smells, OMG, I wanted to slice an end cut and run out back so no one would take it from me.
Now back to what happened yesterday and today for the Pommes Pave'.
I normally check to see if anyone on the site does what I am thinking , did not check until after I started , Low and behold John
chilerelleno
has done these . They are good and a show piece of coarse.Sliced russets very thin, now I made the sauce and heated , let cool and added my potatoes in the bowl, so as I built the Pave" everything is already flavored
Sause is , cream, minced shallots, butter and Thyme and Tarragon salt ad pepper and hard grated cheese
Fold over the parchment paper and into a 350deg. oven for 1 1/2 hours or knife tender. Bring out and add another container same size with weight on it .
Once cooled, into the fridge with weight on it to compress over night.
Bring out and trim edges ( keep for later , cooks treats ) cut into even size piece's, I fried in my saved bacon grease I always have in the fridge
Every edge gets a crisp cook. Just look at all the thin layers in the pan,
Cook's treats : end cuts frying in bacon fat Mmmmmmm
I made a Mustard Cream sauce for the beef , It does not need it but I wanted to try it . Very nice
Reduced cream and add mustard and chopped chives
So the Steak was at 152 when I sliced it up into 1/2" slices. the juice that came out well I saved that for over mine before the mustard sauce
This was very very good, lots of juice and flavour, not a lot of smoke to it but glad I just used SPG, everyone loved it and all the fixins.
My plate ( the potatoes in the picture look dark , they were golden brown )
Well that is a wrap, My thoughts, I will try 5 degs. or so less next time, just to see. The Tomahawk was very good. Glad it was a gift because I probably would have never spent $60 bucks to try one.
Sorry almost forgot LEMON FUDGE for you ( me ) sugar junkies Just like Lemon Meringue Pie in a sguare
After 4 pieces I am done ,
I know very long winded , but that's me
Thanks if you even made it part way through, talk soon
David
