thinking of doing a couple of tomahawks

[DSCatering]

to treat my folks.... Here is what i am thinking, would love suggestions: Set up BGE for indirect, say 275.... season with SPG day before and then hit with 2nd round of black pepper... cook until 100-110... pull and rest. Here is my issue. i have had trouble getting the BGE back up to a sear temp after... so and suggestions would be appreciated.

[Donw]

If you have a charcoal chimney try using that for the final sear. Take a look at this site video https://amazingribs.com/more-techniq...t-killer-sear/

[Troutman]

Bingo !!

[Troutman]

Conversely you could take some lump charcoal and have it red hot in the chimney and pour it back into the BGE when it's time to sear. Leave the plate setter off and fire it up baby !!

[texastweeter]

Go caveman for the search and lay on the coals as soon as you blow off most of the ash.

[Steve B]

+1 on the caveman style. That’s how I reverse sear most of my steaks. In fact will be doing a nice ribeye Saturday night.

[bbqLuv]

reverse sear tomahawks, don't forget pics.

[glitchy]

Donw and Troutman have great suggestions. Another option would be equipment specific, do you have a gas grill, a griddle or a culinary torch? If I don’t feel like firing up the WSCG, I smoke on the MAK and sear on the gasser or in a cast iron pan, the tomahawks won’t fit in a pan though.

[WillTravelForFood]

Can you throw a third onto the cooker please? We'll be right over.

[Steve B]

You need one of these. It is awesome. It’ll get your egg ripping in just a couple of minutes. Or just sear them with the gun itself.

https://grillblazer.com/products/grillgun-set

[FireMan]

Make it 4 & I’ll reimburse ya.

[DSCatering]

thanks everyone. have a large cast iron griddle that i can use on the gas grill to finish.

[Starsky]

I'm doing some rib eyes Saturday and was planning on reverse searing on the Weber Genesis. What temp do you guys run at before the sear? Run it at a lower heat, or run it somewhat higher while they sit on the "cold" side? Do you brush on some oil before searing?

[WillTravelForFood]

Inspired to do a tomahawk over the weekend here too.

going to put it on the gasser, 225 for prob 2 hours (it's maybe 2" thick, will have to measure) until it hits 125 or so. Put some smoke boxes over the heat because we can can can. Then we'll get the grill up to heat for the final sear entertainment.

Any suggestions on pre-cooking seasoning/prep other than salting a few hours before cook time? Don't feel like sous-vide this time.

(side dish: duck fat smashed baby potatoes, and probably a salad)

[WillTravelForFood]

just your average Saturday night

[Attjack]