Jackrabbit Ag said:
Looks awfully delicious!
And you need to shave!
Milwaukees Best Light said:
I am offended by the name Tomahawk and am offended by you using it. Please cancel yourself and everyone else should refer to such a cut of meat as a hatchet steak from this point forward.
And somehow give me money for this.
AggieStan said:
Shave.
Ribeye-Rare said:
First, very nice.
Second, I gotta ask. Are you going to eat all 48 ounces of beef (less bone) at one setting?
If so, I'm impressed.
When I was a growing teenager with a ravenous appetite I could polish off a couple of pounds of the so-so sirloin my old man used to feed me after working the *&^# outta me, but hell, I'm satisfied these days with 12 ounces of yes, you guessed it, ribeye rare.
Your life is terrible.AggieChemist said:Ribeye-Rare said:
First, very nice.
Second, I gotta ask. Are you going to eat all 48 ounces of beef (less bone) at one setting?
If so, I'm impressed.
When I was a growing teenager with a ravenous appetite I could polish off a couple of pounds of the so-so sirloin my old man used to feed me after working the *&^# outta me, but hell, I'm satisfied these days with 12 ounces of yes, you guessed it, ribeye rare.
I ate about half of it, and the wife and boy ate another 12 oz between them which leaves just enough on the bone for me to throw in cast iron with a couple eggs in the morning when I get back from fishing.
I Am A Critic said:
Don't get any gristle in your dickbroom.
Quote:
someone educate me on the appeal of the tomahawk...
a) It looks cool as hellalvtimes said:
someone educate me on the appeal of the tomahawk... my mind sees paying by the pound for that bone, but I seem to be the only one that cares so I figure Im missing something.
That's almost exactly what I did. I held the temp a bit lower at 200, smoked for right at two hours to 125 degrees internal, rested while I ramped the egg up to volcano hot and then seared it about a minute per side. As you said, fork tender. My wife commented that it was as tender as tenderloin, and she was right. The other perk to reverse sear is that the fat always seems to render better and you get that nice buttery fat flavor.turf guy ag said:
Reverse sear is the only cure I've found for the tough tomahawk. 3.5 lb is what I look for, hour and 20 minutes at 225 followed by a one minute sear at 700 or so. Medium rare, almost fork tender. I screwed up a couple trying other methods and haven't veered away from this since. Nice work OP! And kudos on the beard, razors are for ladies legs.
