I picked up a tomahawk today from a local Butcher. Going to throw it on my fire pit tomorrow. Looking to try out the reverse sear.
Worked with lump charcoal and hickory chunks and got the internal temp up to 115-118 the pulled the ribeye off and cranked up the heat with some oak and hickory and did the reverse sear on the Tomahawk. Hit it with some melted butted and fresh garlic before slicing. Freaking awesome. Also did a salmon for the bride on the gas grill. Happy Esster guys.
It’s called a tomahawk due to the long bone still attached to the ribeye. They say it resembles a tomahawk ax
How do you like the killer hogs products? I love Malcolm’s website and am constantly making recipes from it. Been meaning to pick some products up to support the site. Steak looks amazing too.
Did a couple pork tenderloins tonight. Smoked with apple first then glazed with a sweet chili sauce and grilled over some oak charcoal.
Started a 12 pound shoulder 11pm last night on the masterbuilt with the a-maze-n pellet smoker full of hickory pellets. Smoker quit at some point during the night. Couldn’t have been too far along, there weren’t many drippings in the pan and temp was 60 at 8 this morning. Luckily it was a chilly night so I think the meat should be ok, finishing it in oven now. The pellets burned through though so at least it’ll be mice and smoked. Let y’all know how it turns out later.
