Sunday Tomahawk

[John Sully]

My local market had USDA prime tomahawks on sale for $9.99 lb., so I had to grab one, weighed in at 3.14 lbs. I put it on the Smokefire at 220 degrees for 2 hours and finished on the charcoal chimney, flipping every 30 seconds. It was dry brined for 6 hours, then added some pepper.

 

[Bruno]

Looks perfect!

 

[JimK]

That's a great way to cap off the weekend!

 

[Lew Newby]

Nice!

 

[Bob H.]

Looking at the tomahawk in the picture makes me hungry!

 

[Darryl - swazies]

That's a great way to cap off the weekend!

I see what you did there......

 

[Andy Kaminski]

That’s a good looking steak.
I have not tried one of those yet.
I also dig using the chimney for the sear.
Good job and thanks for the chimney tip.

 

[J Hasselberger]

A nice hunk of meat given due respect is a beautiful thing. The best utility feature of a tomahawk Is the built-in handle for searing. (That’s a great price for a nice piece of ribeye, btw.)