Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Tommie Hawk Ribeye

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Tommie Hawk Ribeye

    Approximately 2.8" thick. Dry brined with a healthy dose of table salt for 31 hours. Indirectly in the pellet pooper running about 235 until 125 internal. Patted dry and sprayed with Pam and table grind black pepper. Seared flipping and rotating on the grate every 15 seconds. Juices brought the saltiness to an upscale perfection. And yes I had my own personal comet orbiting my coals.

    Click image for larger version

Name:	IMG_20180701_194008.jpg
Views:	128
Size:	65.1 KB
ID:	525296Click image for larger version

Name:	IMG_20180701_194256.jpg
Views:	116
Size:	95.3 KB
ID:	525297Click image for larger version

Name:	IMG_20180701_214613.jpg
Views:	106
Size:	35.2 KB
ID:	525298Click image for larger version

Name:	IMG_20180701_215032.jpg
Views:	113
Size:	41.5 KB
ID:	525299Click image for larger version

Name:	IMG_20180701_215851.jpg
Views:	102
Size:	78.5 KB
ID:	525300Click image for larger version

Name:	IMG_20180701_220420.jpg
Views:	122
Size:	40.8 KB
ID:	525301Click image for larger version

Name:	IMG_20180701_220514.jpg
Views:	119
Size:	91.8 KB
ID:	525302Click image for larger version

Name:	IMG_20180701_221250.jpg
Views:	118
Size:	78.5 KB
ID:	525303


    #2
    Very nice!

    Comment


      #3
      Looks fantastic! Man I gotta try some of those Tommies!

      Comment


        #4
        Delicious

        Comment


          #5
          Oh Man!

          Comment


            #6
            Perfection on a plate!

            Comment


              #7
              Awesome. Beef and salt. What could be better.

              Comment


                #8
                look at that juiciness!!

                Comment


                  #9
                  Mmmmmm man that looks good!

                  Comment


                    #10
                    Fat meat and heat. A win win!

                    Comment


                      #11
                      At first I thought you were introducing a new kind of designer cut from Tommy Hilfiger, the plaid coated Tommie Cut. .

                      Oh well, despite my disappointment, I’D EAT THAT !!!!!

                      Comment


                        #12
                        You never disappoint Jerod! That was a beautiful piece of meat!

                        Comment


                        • PappyBBQ
                          PappyBBQ commented
                          Editing a comment
                          Wow. That's a thing of beauty!

                        #13
                        Is Tommy related to Ethan? really looks good!!!

                        Comment


                          #14
                          Awesome steaks! Now imagine a real good glass of red to go with that.

                          Comment


                          • Jerod Broussard
                            Jerod Broussard commented
                            Editing a comment
                            Never tasted wine. Other than communion growing up.

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here