I bought a big bad tomahawk a week ago, just waiting for the right time. Yesterday the sun was shining, and I had my newly tweaked Parrilla ready for action. So I fired it up with birch wood, and kept feeding the flames until I had some glowing embers. The tomahawk was a 4lb'er, almost 3 inches thick.
I grilled it over medium heat for 40 minutes, then let it rest for 10. Target temp: 58° C / 136° F. I just sprinkled salt on it, and then ate it right off the cutting board with a glass of red wine. It doesn't get much better!
Fire, fire, fire!
Getting a little too hot, waiting for the flames to die down
And here's that steak I mentioned ;-)
Grilling...
...and eating :-) Came out super juicy, just right.
I grilled it over medium heat for 40 minutes, then let it rest for 10. Target temp: 58° C / 136° F. I just sprinkled salt on it, and then ate it right off the cutting board with a glass of red wine. It doesn't get much better!
Fire, fire, fire!
Getting a little too hot, waiting for the flames to die down
And here's that steak I mentioned ;-)
Grilling...
...and eating :-) Came out super juicy, just right.
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