This is a story of gratitude and graciousness, of online camaraderie that is uncommon and should be treasured just like any friendship should.
An unnamed SMF member sent me an early Christmas present.
And I was truly and thoroughly blown away with what arrived on my doorstep.
A rather large box, and it was heavy, I opened the top to find a styrofoam cooler.
Upon opening that, my jaw about hit the floor, for inside were three almost unimaginably huge Tomahawk Ribeyes measuring 36oz, 3 inch thick, 2 feet long.
Oh My Gosh! Pinch me, cause I must be dreaming.
So cutting a long story short, today I cooked and tried to do these justice.
The Menu
Tomahawk Ribeyes
Hasselback Au Gratin Potatoes
Bacon Wrapped Asparagus
Cast Iron Onions
Grilled Bell, Jalapeno and Ghost Peppers
Garlic Toast
The Tomahawks
Dry brined each side with Kosher salt, then seasoned with
tx smoker
's new Beef Seasoning and wrapped the rib bones in foil.
Into the smoker at 275°-300° over Mesquite to an IT of 110°.
Then onto a very hot grill to sear and finish at an IT of 130°.
Out of the Smoker
On the Grill
On the Cutting Board
\
Hasselback Au Gratin Potatoes
Preheat oven to 400°
Grease a 9"x12" casserole dish.
6lbs of 1/8 inch sliced potatoes.
I'm thankful for my mandoline slicer.
Here's a tip, lay potatoes end to end in casserole dish till full, now add 2-3 more to make sure dish is packed tight.
6oz Guyere
6oz Parmesan Reggiano
6oz Smoked Gouda
1C chopped Bacon or Ham (optional)
*I'd rather the cheese be the Star of this dish*
1 medium onion, minced
3C Heavy cream
1T heaping of minced Garlic
2T fresh Thyme leaves
Generous amounts of salt and black pepper.
Set aside 1/3 of the cheese for a topping.
In a large mixing bowl combine cheeses, cream, garlic, onion and thyme.
Add bacon/ham if using.
Add Salt and pepper to taste
Add potatoes and coat thoroughly, separate slices that are stuck together. Pack casserole dish tightly with potatoes, slices vertically aligned.
Pour leftover cheese sauce over the potatoes, about half way up the potatoes
You may not use all the sauce.
I used too much sauce.
Tightly cover dish with foil, bake 45 minutes.
Uncover, bake 45 minutes.
Add rest of cheese to top, bake 30 minutes, or until till well browned.
Bacon Wrapped Asparagus
Cast Iron Onions, cooked in bacon grease
Grilled Bell, Jalapeno and Ghost peppers
Partially cooking the bacon avoids overcooking to Asparagus.
If the onions try to come apart, use a smaller skillet as a press.
Watch out for that little, bright orange chile from hell, he'll hurt you.
The Money Shots
An unnamed SMF member sent me an early Christmas present.
And I was truly and thoroughly blown away with what arrived on my doorstep.
A rather large box, and it was heavy, I opened the top to find a styrofoam cooler.
Upon opening that, my jaw about hit the floor, for inside were three almost unimaginably huge Tomahawk Ribeyes measuring 36oz, 3 inch thick, 2 feet long.
Oh My Gosh! Pinch me, cause I must be dreaming.
So cutting a long story short, today I cooked and tried to do these justice.
The Menu
Tomahawk Ribeyes
Hasselback Au Gratin Potatoes
Bacon Wrapped Asparagus
Cast Iron Onions
Grilled Bell, Jalapeno and Ghost Peppers
Garlic Toast
The Tomahawks
Dry brined each side with Kosher salt, then seasoned with
tx smoker
's new Beef Seasoning and wrapped the rib bones in foil.Into the smoker at 275°-300° over Mesquite to an IT of 110°.
Then onto a very hot grill to sear and finish at an IT of 130°.
Out of the Smoker
On the Grill
On the Cutting Board
\
Hasselback Au Gratin Potatoes
Preheat oven to 400°
Grease a 9"x12" casserole dish.
6lbs of 1/8 inch sliced potatoes.
I'm thankful for my mandoline slicer.
Here's a tip, lay potatoes end to end in casserole dish till full, now add 2-3 more to make sure dish is packed tight.
6oz Guyere
6oz Parmesan Reggiano
6oz Smoked Gouda
1C chopped Bacon or Ham (optional)
*I'd rather the cheese be the Star of this dish*
1 medium onion, minced
3C Heavy cream
1T heaping of minced Garlic
2T fresh Thyme leaves
Generous amounts of salt and black pepper.
Set aside 1/3 of the cheese for a topping.
In a large mixing bowl combine cheeses, cream, garlic, onion and thyme.
Add bacon/ham if using.
Add Salt and pepper to taste
Add potatoes and coat thoroughly, separate slices that are stuck together. Pack casserole dish tightly with potatoes, slices vertically aligned.
Pour leftover cheese sauce over the potatoes, about half way up the potatoes
You may not use all the sauce.
I used too much sauce.
Tightly cover dish with foil, bake 45 minutes.
Uncover, bake 45 minutes.
Add rest of cheese to top, bake 30 minutes, or until till well browned.
Bacon Wrapped Asparagus
Cast Iron Onions, cooked in bacon grease
Grilled Bell, Jalapeno and Ghost peppers
Partially cooking the bacon avoids overcooking to Asparagus.
If the onions try to come apart, use a smaller skillet as a press.
Watch out for that little, bright orange chile from hell, he'll hurt you.
The Money Shots
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