Tomahawk test

[Okiejoebronco25]

3 Tomahawks this year, 1st on Blackstone, 2nd smoker and now sous vide. We will see which will be my favorite.

 

[SmokingUPnorth]

Not sure which one was in that second pic on the cutting board but that one looks amazing

 

[Okiejoebronco25]

3 Tomahawks this year, 1st on Blackstone, 2nd smoker and now sous vide. We will see which will be my favorite.

Not sure which one was in that second pic on the cutting board but that one looks amazing

Blackstone

 

[Okiejoebronco25]

Results are in for 3rd Tomahawk in Sous vide. Probably my favorite of 3. Only because ease of process and cleanup. All three fantastic. My Hybrid Analon skillet made a perfect crust.

 

[Jim_C]

All three look good. With the fat content I'd bet the smoked Tomahawk was pretty tender.

I'd love to grill a Tomahawk, just for the experience, but they're $35+ out here.

 

[Okiejoebronco25]

All three look good. With the fat content I'd bet the smoked Tomahawk was pretty tender.

I'd love to grill a Tomahawk, just for the experience, but they're $35+ out here.

This was the smallest of the 3, first 2 were from a 1/2 cow purchase. Third(this one) from Sam’s club. All 3 were extremely tender. First 2 were 24 hour dry brined. Smoked one used a rub. Blackstone just salt. Sous vide SPG.

 

[sandyut]

SV looks perfect! I dont think I can make a steak that isnt SV anymore. they just come out perfect without the stress of overcooking. Nothing makes me more mad at myself than overcooking a steak.

 

[dons2346]

All look good but I ain't spindling kind of $$ on a large bone

 

[dr k]

*

 

[Okiejoebronco25]

Why do people stack steaks on top of themselves when they are IDENTICAL? Is this tik tok, you tube? The top one looks better to me but is there a ?. Just grill steaks or keep a 130* SV perpetually running in your house. Come on now SV is great especially for poor man's prime rib @ 131/48hrs but you can grill a perfect steak even if it's 3" thick grilled, indirect, seared or smoked at 225 till 120 then seared for service or indirect bbq'd then seared for service or whatever to get the sear on the outsides and the doneness between the sears identical. . You don't need a SV for tender cuts. If you're in love with you're new water bath or circulatory try it out for a perfect foot bath.

It is the same steak cut in half, I don’t have “ Ticktock “ ? SV is obviously not needed as per post 2 of 3 weren’t SV’d? , I had the opportunity to try all 3 methods and chose to experiment 3 different methods to compare. I apologize if my post violates your rules for posting. Just thought some would find interest in what I shared. I actually thought that was the purpose of a forum. Especially posting in the SV section. And it is not a new SV. Just another tool.

 

[uncle eddie]

Did you use a press when griddling on the Blackstone?

 

[Okiejoebronco25]

Did you use a press when griddling on the Blackstone?

Did you use a press when griddling on the Blackstone?

I did

 

[Rafter H BBQ]

Wow, I’d devour any of them… they all look very tasty!