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Author Topic: Cooking a tomahawk  (Read 880 times)

chas1723

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Cooking a tomahawk
« on: May 19, 2017, 12:53:19 PM »
How would you go about cooking a 2.75 pound tomahawk?  I am fairly new to charcoal cooking. I have a new performer that I have done ribs and chicken halves on so far.

I am thinking medium indirect heat then sear it on high direct heat. Please let me know of any better ways. I have the cast iron insert for searing.

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stev

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Re: Cooking a tomahawk
« Reply #1 on: May 19, 2017, 01:20:04 PM »
Send that steak to me. I'll try your plan and let you know how it worked out. Great looking rig, btw.

Jammato

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Re: Cooking a tomahawk
« Reply #2 on: May 19, 2017, 01:35:16 PM »
That is between a steak and a roast

soooooooooooooooo

sear it good and then put it in teh indirect zone and keep a thermometer handy.

take if off when finished and let it rest for 10 to 15 minutes
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Travis

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Re: Cooking a tomahawk
« Reply #3 on: May 19, 2017, 01:42:22 PM »
Reverse sear. And use a probe for that honker of a steak.
Low temp (250ish), indirect first. Cook to desired IT, slowly.
Pull to rest, add coals to get screaming high heat. Sear a minute a side and serve piping hot.
When you cook them this way, the inside will be uniform all the way or also called bumper to bumper. No greeting on the outside edges. Perfect pink all the way across.
Take lots of pics, whatever you decide!






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mistrtj

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Re: Cooking a tomahawk
« Reply #4 on: May 19, 2017, 03:33:16 PM »
That is between a steak and a roast

soooooooooooooooo

sear it good and then put it in teh indirect zone and keep a thermometer handy.

take if off when finished and let it rest for 10 to 15 minutes

Ditto,,, I'd sear then go indirect. Watch temps

Darko

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Re: Cooking a tomahawk
« Reply #5 on: May 19, 2017, 05:13:28 PM »
I do them indirect for about 25 minutes at 350. Then a hot sear on each side for about 2 minutes. It works for me.

Joetee

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Re: Cooking a tomahawk
« Reply #6 on: May 19, 2017, 05:30:56 PM »
How thick is that bad boy

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Jacmac422

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Re: Cooking a tomahawk
« Reply #7 on: May 19, 2017, 06:23:43 PM »
Reverse sear. No question

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kettlebb

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Re: Cooking a tomahawk
« Reply #8 on: May 19, 2017, 07:39:02 PM »
Reverse sear all the way. I'd start searing when it's around 110-115


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chas1723

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Re: Cooking a tomahawk
« Reply #9 on: May 20, 2017, 02:46:43 PM »
Here we are

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jd

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Re: Cooking a tomahawk
« Reply #10 on: May 20, 2017, 03:18:10 PM »
that really looks good,nice cook.
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1buckie

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Re: Cooking a tomahawk
« Reply #11 on: May 20, 2017, 04:09:05 PM »
THATS what ya use the center cast grate FOR !!!!


Good Show!!!!
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Darko

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Re: Cooking a tomahawk
« Reply #12 on: May 20, 2017, 07:10:25 PM »
Hell yeah!!!! I'd eat that!!!!

nitis

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Re: Cooking a tomahawk
« Reply #13 on: May 20, 2017, 07:38:37 PM »
So we saw those at Costco and I drooled. My wife asked "how would you even cook that?"

I said "one side at a time"


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1buckie

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Re: Cooking a tomahawk
« Reply #14 on: May 20, 2017, 08:08:26 PM »
So we saw those at Costco and I drooled. My wife asked "how would you even cook that?"

I said "one side at a time"


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Really good answer !!!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"