Tremendous Tomahawks!

[Hawging It]

Amazing!!!

 

[texomakid]

Much appreciated Chopsaw, thanks.
Thank you.

Yes, a very generous person.
Such is far from gone in society today.

Never a doubt about it.

Not responsible for weight gain, shorted out keyboards or broken displays.

tx smoker 's Beef Rub

3 T Montreal steak seasoning, ground in a spice grinder.
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon

Thanks again, the taters were excellent, my thanks to xray for linking me the recipe.
The onions are a regular for me.

Appreciate the compliments on my pics. No professional experience, much less even a class/clinic.
Just an old Android phone and
I work at staging my presentation pics.
I took over 250 pics to get the ones I used.
Lots of ambient light, lots of different angles/distances and more.

Your cardiologist would probably do like mine... Ask for an invite to the next cook out.

tx smoker beef rub looks tasty but how much heat is there? That's got several peppers I've never used or cooked with?

 

[chilerelleno]

None for me, but I'm a chilehead.
And nobody else remarked on it being spicy, and several of them have soft mouths.

 

[Smokin' in AZ]

Wow Chile!

Great way to say thanks....LIKE.

I have to agree with the others that I have met some very nice people here, and am glad I found this site.

John

 

[xray]

I used tx smoker beef rub as well. I used it on grilled flat iron streaks. I didn’t think it was spicy at all. My wife didn’t either and she’s not into overly spicy foods.

But it is a good seasoning, don’t let the called for spices deter you from making it. It really mellows out once cooked.

 

[xray]

Thank you Joe, very kind of you in your assessment and compliments.
The potatoes were a big hit.
But I think they need more cheese in the sauce and on top.
Also, I over filled the dish with sauce, too deep, was only supposed to be halfway filled.
I think bacon or ham would be good, but I wanted the cheese to be the Star of the Show.
Thanks again for the recipe link.
They will be made again.

Really do appreciate it Al, thank you.
I haven't had the pleasure of seeing any pizzas from you lately.
Don't tell me you got burnt out on pizza.

Thank you Robert,
I tried my best to bring those monsters off at the perfect point.
Not much goes better with steak than a good Tater dish and Veggies.

Your Beef Rub tasted really nice in the bowl and on the smoked meat.
On the seared meat it became very subtle, had to lay some fresh on it.
That made a big difference, tasty too

I can’t wait to try those potatoes. The waiting is the hardest part...

 

[chilerelleno]

I can’t wait to try those potatoes. The waiting is the hardest part...

I made some changes to the recipe.
Mainly more cheese.

 

[xray]

I made some changes to the recipe.
Mainly more cheese.

I would follow yours as the original seemed like there wasn’t enough. When I think of 1 oz I think of medicine cups so it didn’t seem like a whole lot....plus I like the added onions

 

[disco]

Wow! Big like!

 

[chilerelleno]

I would follow yours as the original seemed like there wasn’t enough. When I think of 1 oz I think of medicine cups so it didn’t seem like a whole lot....plus I like the added onions

Don't overfill with sauce like I did, it was too wet.
If you've leftover sauce, strain the cheese out , use the cheese and drink the cream.

 

[chilerelleno]

Wow! Big like!

Thanks David.

 

[tx smoker]

tx smoker beef rub looks tasty but how much heat is there? That's got several peppers I've never used or cooked with?

You're not the first one that has asked about the heat, and I did have one person ask if it had a TexMex influence with the peppers. The answer to both is no. I was looking to put something together had depth, richness, and some complexity as opposed to creating something hot. Like John, I'm a chilihead and love heat but sometimes it isn't needed to attain the flavors you're looking for. Call it culinary diversity if you will I just really link the subtle richness it adds to the beef without overpowering it, but don't be timid with it. First time I used it, I was very sparing and wished I'd used more. The next time I did use more and the steaks turned out way better. Recently I did a smoked sirloin roast and put a pretty heavy dose on the roast. It was fantastic!! I believe John added a second dose of it to these steaks for the same reason I've been upping how much I use.

Robert

 

[chilerelleno]

No, no second layer of the rub.
But next time I'll go much heavier.

It tasted good fresh and after smoking,, but got lost after searing..

Plus, these steaks were so huge that after you slice them you have to at least salt them a bit.

 

[texomakid]

Thanks guys - got a couple of Prime Ribeyes that I'm gonna try it on.

 

[smokinbarrles]

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 30 minutes.
Uncover, bake 30 minutes.
Add rest of cheese to top, bake 30 minutes 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

Holy cow! Those look insane! You are an inspiration in the cooking world my friend.

 

[motocrash]

I too sent you a package,can't wait to see what you do with it!

Extraordinary cook man

 

[chilerelleno]

Amazing!!!

On many levels, the gift, the steaks and the response to this cook.
Thanks Hawg.

Wow Chile!

Great way to say thanks....LIKE.

I have to agree with the others that I have met some very nice people here, and am glad I found this site.

John

I hear ya John, nice forums and nicer people.

Those I've befriended online have never disappointed when met in real life.

Thanks man.

 

[tx smoker]

On many levels, the gift, the steaks and the response to this cook.

One thing I will say, which really hit home earlier today when I went back and re-read the entire thread, you have gotten tremendous response to this one, as well you should being that I still consider this one of (if not THE) the most amazing posts I've seen in this forum.

Still loving those steaks!!
Robert

 

[forktender]

Damn, I don't know how I miss this thread.
There are some amazing people on this forum, it's rare that everyone gets along on a forum and is more than willing to help others out as much as they do.

Man, Chili you nailed that cook, great story and pictures too go along with it.

Epic meal.

 

[gary s]

Man I could eat that for Breakfast right now. All my favorite stuff cooked to perfection Fantastic looking meal my friend

I (LIKE) it

Gary