Tomahawk on the SSP

[bamakettles]

So we were in Sam’s on Saturday browsing the meat area and Kellee said “Tomahawks!  Let’s get one!”  This was our first and it was really good.  Seasoned with Montreal Steak seasoning, did a reverse sear on the Green SSP - took it to 105F then seared one minute per side flipping maybe 4 times to 120F.  Slow n Sear with Jealous Devil lump was perfect for the job.  I learned a few things…. Next time I’ll dry brine to get some salt penetrated and season a little heavier.  Steak was great but was more prime rib-esque especially in the lean areas.  Spinalis was the star and the rib had some awesome tastiness… can’t wait for the next one. Also had a pork butt on all day and baked a potato with it.  Been a while….


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[JEBIV]

looking grate, haven't done one in a while. You definitely want to dry brine for a good while to impact flavor

[bamakettles]

looking grate, haven't done one in a while. You definitely want to dry brine for a good while to impact flavor

Thanks so much...... Always learning, always fun!

[RRRanger99]

Looks very delish and fulfilling!

[bamakettles]

Looks very delish and fulfilling!

Thank you sir!  The perfectionist in me wishes I had laid out the slices charred side toward the camera.  Looks a bit like a pile of raw meat on the plate lol….


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[Easy]

Great cook on that steak color looks perfect, nice old grill in very good shape

[bamakettles]

Great cook on that steak color looks perfect, nice old grill in very good shape

Thank you!  It’s always a pleasure cooking on this SSP.  Funny, I put a tumbleweed in the SNS then remembered it has gas assist lol….


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[michaelmilitello]

Looks great!   A wonderful meal for two. 


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[bamakettles]

Thanks Michael, definitely a learning curve there for such a large steak.  I look forward to a lot of practice with these to get it right lol….


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[Mr.CPHo]

I like those lights you put on your SSP.  And yeah, that steak looks delicious. 

[michaelmilitello]

If you have a wsm and the rib hanger, drill a hole in the bone and hang it!   I did one that way and it was amazing. 


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[bamakettles]

I like those lights you put on your SSP.  And yeah, that steak looks delicious.

Thank you sir.  The lights are magnetic and work wonderfully with the SSP and the summit. 


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[bamakettles]

If you have a wsm and the rib hanger, drill a hole in the bone and hang it!   I did one that way and it was amazing. 


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I do have a 22” WSM and rib hanging rack.  Great idea!


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[michaelmilitello]

If you have a wsm and the rib hanger, drill a hole in the bone and hang it!   I did one that way and it was amazing. 


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I do have a 22” WSM and rib hanging rack.  Great idea!


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Just makes sure to use some butcher twine to tighten it up!   Fun experiment.  Keep the temperature under 300.


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[AZ2FL]

Great looking meal and SSP!

cheers