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Tomahawk on the Parrilla

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    #16
    Dude, this is on another level. I love this and I need to make one of these at some point.

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    • Henrik
      Henrik commented
      Editing a comment
      Thanks buddy! Well, you know welding already if I'm not mistaken, and this is a relatively easy project. And you're gonna love the grill, I'm sure of it!

    • Spinaker
      Spinaker commented
      Editing a comment
      Yeah, and now that I am working from home, I get more time with my welder! Henrik

    #17
    Loved the video Henrik . How long does it take to get enough embers from just the splits to start cooking?

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    • Henrik
      Henrik commented
      Editing a comment
      I would say an hour. But I move thinner blackened splits over also. That brasero goes full steam constantly, then I can adjust temp in the ‘other end’.

    #18
    Great job. I love tomahawk ribeyes. Especially the cut you have - small eye, large cap and a bit of the chuck. I have the same cut defrosting in my frig for grilling next week.

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    • Henrik
      Henrik commented
      Editing a comment
      Sweet!

    #19
    Damn you man, you keep upping your game !!!

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      #20
      Beautiful .... think I’m going to get the butcher to cut a tomahawk or two for me now :-)

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