Anyone up for another tomahawk?

[James J]

Found a 3.33 tomahawk in the freezer.



Sous Vide it for 6 hours at 115.



Gave it a good sear.



Sliced...

And served!

 

[Michael Richards]

Yeah I'm up for that, what a great looking piece of meat and you handled it perfect from start to finish. That is a classic American summer dinner plate.

 

[Cliff Bartlett]

The steak and plate look wonderful James!

 

[Brad Olson]

Three great things on one plate!

I gotta admit, though, that the potatoes caught my eye first...

 

[James J]

Three great things on one plate!

I gotta admit, though, that the potatoes caught my eye first...

Thanks, I borrowed Preston’s mini loaf pan for the potatoes...

2 russet’s thinly sliced with 1/4 cup of Parmesan, 1 tsp of garlic powder, salt, pepper, and 1/4 cup of cream all mixed up and roasted around 350 for about an hour.

 

[Andrew IBSP]

Real nice!

 

[JimK]

Looks excellent! I almost pulled the trigger on my first tomahawk the other day.

 

[Timothy F. Lewis]

I’m always up for one! My birthday is Wednesday!
Just sayin’!

 

[Preston B]

Steak looks great. Great idea on the potatoes gonna give that a go.

 

[SteveF (Alpine)]

Another tomahawk? I don’t think we could finish the first one perfectly done and looks incredible! I’m gonna go look in our freezer to see if I can find one love the potatoes too! What a wealth of inspiration everyone here is!

 

[Michael Richards]

James,
You are not helping me here. I am trying to fight off getting the "Preston all purpose grilling pan", but chicken thighs and potatoes are two of the biggest hits in my house. So seeing you do amazing potatoes, man!

 

[James J]

Thanks everyone for the comments on the steak.
This was the first time with the potato recipe, but will definitely be making them again. We really liked how they turned out in the “Preston Pan!”

 

[Timothy F. Lewis]

Who’s Preston? The pan says Wilton.

 

[Brad Olson]

Preston is the guy that guarantees you'll be happy with the Wilton pan(s) you purchase, or your money back.

I know this to be true, as I ordered that pan earlier tonight...and if I'm not happy he'll be hearing from me.

 

[Michael Richards]

Who’s Preston? The pan says Wilton.

Brined thighs and hanging tenders

Did some boneless skinless thighs in a pan again. Got these right at 180 they were good. The hanging tenders i hot tubbed for like 30 minutes they were 98 IT when out of the bath. Cooked them raised direct over the vortex in the summitt. The kids are eating them too so i took them to 135 but...

tvwbb.com

Tim,
Check out Preston B's post above. Preston making chicken thighs and now James making potatoes in the mini loaf pans are making them an almost must buy grilling tool.

 

[Tony-Chicago]

I gotta get that pan. Potatoes are a big seller here. I have a big pack of biso thighs I have to learn how to make fantastic soon.

Bone in, skin on chicken thighs. But bison thighs might be as impressive as that tomahawk steak.