Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: pbe gummi bear on May 13, 2018, 04:06:36 PM
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Mother’s Day dinner for my wife and mother in law. Mrs. Gummi likes her steaks rare.
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That is an awsome gift. Looks tasty!
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Looks nice but I’m not sure I could do rare. Medium rare is where I’m at.
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Looks delicious!! Tell me more about the other stuff on the plate
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Looks delicious!! Tell me more about the other stuff on the plate
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Grilled spring onion- kinda like a shallot w/ chive and puréed cauliflower with yogurt and butter.
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I have cooked two of them in my life. My god I loved them! Great job
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Wow. That’s a beauty. Hats off to the Mrs. that’s a little more rare than I could do.
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Oh yum!!!
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Perfectly cooked, me and the wife like our steak mooing too!
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Grate cook Charlie!
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Nice work kid!
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@pbe gummi bear - What it the purpose of the string tied around the meat? The ones I buy at Costco don't have that, nor have I seen it on other Tomohawk steaks. Also noticed you dug into some vintage stuff. 1994 Robert Craig.
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@pbe gummi bear - What it the purpose of the string tied around the meat? The ones I buy at Costco don't have that, nor have I seen it on other Tomohawk steaks. Also noticed you dug into some vintage stuff. 1994 Robert Craig.
It keeps the thickness and shape of the steak allowing for an even cook. Similar to trusting a bird or large roast. I do the same on my tomahawks, honestly I do it on all ribeyes over an inch thick.
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Thanks Matt. Something I too will be incorporating into my next Tomohawk cook.
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Damn!
Looks delicious
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That is rare alright!
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@pbe gummi bear - What it the purpose of the string tied around the meat? The ones I buy at Costco don't have that, nor have I seen it on other Tomohawk steaks. Also noticed you dug into some vintage stuff. 1994 Robert Craig.
It keeps the thickness and shape of the steak allowing for an even cook. Similar to trusting a bird or large roast. I do the same on my tomahawks, honestly I do it on all ribeyes over an inch thick.
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It came like that from the Local Butcher Shop. Now I’m curious what it would have been like without the string. Seems like the steak is so thick it would be fine without it. Good eye on the Robert Craig Affinity 1994. The CEO of RC said on Instagram that it was the second year they did it.
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I've never seen any string around my local tomahawks. Mind you, here they are usually around 2+ inches thick and are around 30 bucks per steak at my local grocery store.