- Sep 15, 2012
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It was a beautiful afternoon in Northern Vt and my workcation is almost over. So decided to do something a little special for the wife and I. Most of the day was spent hanging shiplap on our dinning room wall to replace an old french door. Then I started thinking about dinner. After packing up my tools and doing a general cleaning. I headed out to the local grocer. When I got back:
First order of business...break out the 26" and load up the Vortex upside down.
Next in line is get the tomahawks ready...salt and freshly ground pepper - both sides.
Toss a couple of spuds on while I let the meat rest...and then onto the kettle to start its indirect journey.
Once they reach 125* they went over the Vortex for a quick sear, and Voila
Close-up:
Just had to slice and try it.
Tomahawk plated with fresh sweet corn, tator and bits combo. Ahhhh summertime.
I forgot the obligatory shot of the PBR, but they were present and accounted for. Thanks for taking a peek.
Chris
First order of business...break out the 26" and load up the Vortex upside down.
Next in line is get the tomahawks ready...salt and freshly ground pepper - both sides.
Toss a couple of spuds on while I let the meat rest...and then onto the kettle to start its indirect journey.
Once they reach 125* they went over the Vortex for a quick sear, and Voila
Close-up:
Just had to slice and try it.
Tomahawk plated with fresh sweet corn, tator and bits combo. Ahhhh summertime.
I forgot the obligatory shot of the PBR, but they were present and accounted for. Thanks for taking a peek.
Chris