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First Tomahawk Steak This Weekend

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  • Jfrosty27
    replied
    Hate to be a nay sayer here, but although delicious, I have a hard time paying $15.99/lb for all that extra bone. 🤷‍♂️

    Leave a comment:


  • ofelles
    replied
    That is going to be so good.

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  • fzxdoc
    replied
    When I opened the topic and saw that photo, the very first thing I thought was "Hello, my lovely!"

    Have fun with that cook.

    Kathryn

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  • BFlynn
    replied
    I'd cook it lower than normal before the reverse sear. Plan on it taking a while

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  • BigEBurningBushBBQ
    replied
    I would brine only kosher salt. Apply liberally then set in fridge for at least 24 hours uncovered so the air flow in the refrigerator can help dehydrate the meat for full flavor.

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  • 58limited
    commented on 's reply
    Yep, although I sometimes use the pink Himalayan salt too.

  • STEbbq
    replied
    Originally posted by 58limited View Post
    Love them too. I recommend dry brining at least 24 hours. The last one I made I dry brined 48 hours.

    Sure. Basic kosher salt brine?

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  • 58limited
    replied
    Love them too. I recommend dry brining at least 24 hours. The last one I made I dry brined 48 hours.

    Leave a comment:


  • Jerod Broussard
    replied
    Awesome! I did one for my birthday a year or two ago. Love the built-in handle for flipping.

    Leave a comment:


  • STEbbq
    started a topic First Tomahawk Steak This Weekend

    First Tomahawk Steak This Weekend

    We finally managed to find it in the stores. I am excited! I am going to reverse sear it and then board sauce it. Just looking forward to it!
    Attached Files

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