My first ever USDA prime tomahawks fired up on the Webber.
Strat: salt brine for a few hours, followed by fresh cracked black pepper and garlic powered. Brought up to room temp before placing indirect on a 250-275°F charcoal Weber grill. Finally seared off once it reached 125° and rested with a roasted garlic compound butter in a foil tent (135F-140F°). Cut and served.
How did I do?
by schmurdalol