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Tomahawk cook
byrne092
Posts: 746
Season with some salt and pepper, a touch of Lawrys, and some holy cow. Slow cooked at 250 and then seated it off on an open dome, tossed on a filet at this point too. Basic plate with some sautéed onions and cast iron potatoes. So good!
She wanted a taste...
She wanted a taste...
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500
St. Louis, MO
Comments
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Looks delicious - I jist ordered a cowboy steak from SRF, I am excited to cook it.
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I'm a pretty decent steak chef, but I'd definitely be proud of that one. Really nice job!
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What a beautiful looking meal.. Nicely done..Greensboro North Carolina
When in doubt Accelerate.... -
/bow
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
This is being done Wednesday. Period. Nobody is going to talk me out of it no matter how good all the other pictures look this weekend!!!!!!
About how long did that take? Need to plan the day out.....
Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Very nicely done. Did the pooch get any scraps?
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That would be my perfect doneness looks awesome“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
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I haven't eaten meat in over 5 years, and while I enjoy looking at all types of cooks on the forum, I'm rarely tempted. But that...it looks so good...I'd probably have a piece of that.
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Thanks everyone!
@tikigriller i think it was just under 2 hours. Steak weighed in at 2.5lbs. During the slow portion I did let the temp creep up to around 300 because I started a little late, so that probably cut a little of the time off. You're in for a treat
@chuckytheegghead both pups got to do some work cleaning off the rib bone!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Yes sir.... Mighty fine!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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SkySaw said:I haven't eaten meat in over 5 years, and while I enjoy looking at all types of cooks on the forum, I'm rarely tempted. But that...it looks so good...I'd probably have a piece of that.
I would knaw on the bone after he mailed it to me.Steve
Caledon, ON
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Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
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