pittmab Posted August 7, 2022 Share Posted August 7, 2022 (edited) Cooked this beast Saturday night. Served with roasted baby potatoes, tomatoes, rocket and chimi churri. Smoked over oak at 120C until it reached 52C internal. Rested and then seared over the flames on the lower rack. Finished at 54C internal and came out perfect for us. Was thinking about a dirty sear but had second thoughts, maybe next time. Edited August 7, 2022 by pittmab Pics 3 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 7, 2022 Share Posted August 7, 2022 Looks spot on, proper hunk of meat😋👍 Your plated picture looks fantastic with all the colour "maybe next time" I wonder how long we will be saying that for? haha 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 8, 2022 Share Posted August 8, 2022 Nicely done, well done. What equipment did you prepare the tomahawk on? Did you use any rub? How long did it take? I like you kept the cooking temp low. 1 Quote Link to comment Share on other sites More sharing options...
pittmab Posted August 8, 2022 Author Share Posted August 8, 2022 1 hour ago, Justin said: Nicely done, well done. What equipment did you prepare the tomahawk on? Did you use any rub? How long did it take? I like you kept the cooking temp low. Thanks Justin It was cooked on my Char Broil Kamander. Dry brined with Diamond kosher salt for around five hours, left in the fridge uncovered and then seasoned with fresh black pepper shortly before it went on the grill. I think it took around 1 hour 20 minutes in total. 1 Quote Link to comment Share on other sites More sharing options...
TheFifeFlyer Posted August 10, 2022 Share Posted August 10, 2022 Like the look of that Pittmab. Hopefully not too long before I have a go at my first one. 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.