Grilling for bit now but first time doing tomahawk on the weber. Costco had it for 9.99/lb recently so couldn't pass it up to try. This one was pretty thick, i think 2.5" or so. Smoked it for couple hrs at around 225-250 with hickory until internal temp of 110 then seared it. Had a good crust on it then back to indirect until 125-130 with some compound garlic parsley butter on it. Was delicious. Enough to serve 3 😆
by ttsho
4 Comments
Forgot to mention. I had dry brine it for 6hrs or so with meat church blanco. First time using it. Very good 👍
That shit looks mad good, I was gonna leave a comment saying all it needs is some A1 sauce but that would just be disrespectful to even joke about
I like! Do a lot of tomahawks in summer months. Never thought to actually smoke for a couple hours before the sear, usually cook at a higher temp indirect for like 30-45 minutes before the sear. Will try the smoke approach next time for sure
🔥🔥🔥