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Tomahawks AGAIN... maybe there’s something to this.

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  • gdsim1
    Club Member
    • Jan 2017
    • 183
    • KC MO
    • Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!

    Tomahawks AGAIN... maybe there’s something to this.

    Hi folks! Jumped on the site here for the first time in way too long, and noticed something others have commented on recently - lots and lots of posts about Tomahawk steaks lately.

    This is was of particular interest to me, since I got on the site to pass the time while cooking - you guessed it - Tomahawks for the first time ever. LOL

    I saw a lot of comments that this style of ribeye is just for show and presentation, but I gotta tell ya... tonight’s Tomahawks might have been the best steaks I’ve played in a 20+ year backyard career at the grill.

    Picked these up at Costco, USDA prime, and probably every bit of 3” thick. I went seriously overboard cooking two for just my girlfriend and I... the logic being since it was my first shot at them, if I muffed one, maybe the other would be salvageable. Not to mention the barbercuers creed - GO BIG OR GO HOME, am I right? :-)

    The cook did NOT go perfectly. First, I learned a valuable lesson about thick cut ribeyes. I used the indirect cook, sear-in-the-rear method. I’ve only done sirloins this thick using this method before, and I learned there is a significant difference in fluid output between the two cuts. (More on this shortly, and the read is worth the belly laugh lol.)

    Used the Thermopro Smoke to monitor the temp, and when it showed 120 degrees I figured it was time to sear. The pic below is right before I moved them over the coals.

    Some of you more experienced folks know where this is going...

    That fluid output I mentioned? Rendered fat... which is grease... when I slid the grates over the coals for direct heat to sear, even more juice started raining out immediately.

    Onto the hot coals.

    Which ignited that “fluid” UNDER the coals. :-O

    Thats right folks, had me a nice little GREASE FIRE in my grill, from one end to the other!!! LMAOOOO!!!! I’m going to have some SERIOUS cleanup to do before I fire up the grill again. :-)

    I got two direct heat flips in before I pulled the steaks off. Hit them with the Thermapen... smidge over 140 degrees. Shot right past the medium rare I was going for. SO, I didn’t get the sear I wanted and plated medium steaks instead of medium rare.

    When we dug in, I was blown away since I was expecting a middle of the road, passable-for-a-first-attempt result. They had perfect texture, were super tender and flavorful, and extremely juicy for being medium instead of medium rare.

    Sometimes the barbecue gods smile on us.

    Said ALLLLLLL that to say this... I’ve heard a lot about the “fad” and “just for presentation” aspects of Tomahawks, but my experience tonight tonight has me thinking maybe juuuuuust maybe there’s more to them than a cool look.

    Just gotta remember the drip pan next time. Besides the grease fire, when I think of the gravy I probably burned up I kinda wanna cry. :-)
    Attached Files
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10012
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Video of the volcano fire or it didn't happen. hehehe

    I loved my Tomahawk.

    Comment


    • gdsim1
      gdsim1 commented
      Editing a comment
      I probably SHOULD have popped a nice selfie of the event. LOL. Not enough millennial in me I suppose. :-)

      Besides, I was honestly too busy crapping myself to think camera! LMAO!!!
  • Donw
    Club Member
    • Jul 2017
    • 3647

    #3
    I hear you. I usually only take a photo with the fire crew after they have extinguished my latest conflagration.🙂 A well prepared piece of meat is a thing to appreciate and if you can add style to it like a Tomahawk presentation for the visual enjoyment of your guests then so much the better.

    Comment

    • Mr. Bones
      Charter Member
      • Sep 2016
      • 10441
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #4
      Fine lookin job!
      Now that ya mentioned it, dang, that woulda been some dang dang good gravy, Amigo!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13856
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        It's a successful cook if da food turns out great. Great lookin' steaks.

        Comment

        • gdsim1
          Club Member
          • Jan 2017
          • 183
          • KC MO
          • Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!

          #6
          Thanks for all the encouragement folks, can’t wait to give this a go again... drip pan at the ready of course! LOL

          Comment

          • Bkhuna
            Club Member
            • Apr 2019
            • 682
            • Merritt Island Florida

            #7
            A tomahawk is nothing more than a bone in ribeye with the extra length of bone (the handle) frenched and left in place. If the meat on the steak end is wonderful, thank the meat. The handle has nothing to do with it. The meat that is integral to the actual ribeye itself is great to gnaw on. The handle, is just bone. Meathead has a great article about this.
            Last edited by Bkhuna; June 7, 2019, 07:10 AM.

            Comment

            • ezron
              Club Member
              • May 2019
              • 4

              #8
              My Tomahawks come out cooked just fine.....
              but I cannot seem to get any flavor into the middle of the Steak ??
              suggestions for a newbie ??

              Comment


              • JoeSousa
                JoeSousa commented
                Editing a comment
                Dry brine them for a day or two before cooking. Give them a fairly generous sprinkle of salt and let them sit uncovered on a rack in the fridge for a day or two. The salt will make its way to the middle of the meat and also help retain moisture.

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            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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