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Tomahawk (Flintstone) Ribeyes
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thebtls
Posts: 2,300
Bone In 'Free Range" rib eyes; a.k.a. Tomahawk or Flintstone steaks tonight from our favorite rancher Missouri Legacy Beef. These were thinner than we usually order but they were Divine. Used our homemade Jailbreak rub.
Jailbreak Rub Ingredients – You determine the size of the batch you want to create, however if you use a portion of 3 as approximately equal to 3 Tsp. you will produce 2.8 ounces (or a couple of small spice bottles) full of rub.
3 portions - Granulated Roasted Garlic (20 g or .9 Oz.)
1 portion - Coriander powder (2 g or .1 Oz)
2 portions – Himalayan Pink Salt (16 g or .6 Oz)
2 portions – 4 Color Peppercorns (9 g. or .3 Oz.)
2.5 portions - Red Pepper Flakes (8-9 g. or .3 Oz)
2.25 portions - Dill Seed (6 g. or .2 Oz.)
2.25 portions - Yellow Mustard seed (9 g. or .4 Oz)
The key is to find the correct coarseness while adequately mixing the spices. The use of the Emile Henry Mortar and Pestle improved the first batch coarseness by replacing the blender mixing and grinding approach. Store in a well sealed container and always shake mixture before applying each time you bring it out. Enjoy!
Ingredients
4 Tomahawk Steaks
Jailbreak Rub
Directions
1. BGE to T-Rex (full flame) with grid raised 2"
2. Sear, flip, sear and remove for 5 minutes.
3. Return and cook one minute each side, remove and plate
Also boiled up some fresh corn and a couple crab legs; French bread with garlic essence and butter with peas and sweet tea; ending the dinner with a Pinot Nior.
Jailbreak Rub Ingredients – You determine the size of the batch you want to create, however if you use a portion of 3 as approximately equal to 3 Tsp. you will produce 2.8 ounces (or a couple of small spice bottles) full of rub.
3 portions - Granulated Roasted Garlic (20 g or .9 Oz.)
1 portion - Coriander powder (2 g or .1 Oz)
2 portions – Himalayan Pink Salt (16 g or .6 Oz)
2 portions – 4 Color Peppercorns (9 g. or .3 Oz.)
2.5 portions - Red Pepper Flakes (8-9 g. or .3 Oz)
2.25 portions - Dill Seed (6 g. or .2 Oz.)
2.25 portions - Yellow Mustard seed (9 g. or .4 Oz)
The key is to find the correct coarseness while adequately mixing the spices. The use of the Emile Henry Mortar and Pestle improved the first batch coarseness by replacing the blender mixing and grinding approach. Store in a well sealed container and always shake mixture before applying each time you bring it out. Enjoy!
Ingredients
4 Tomahawk Steaks
Jailbreak Rub
Directions
1. BGE to T-Rex (full flame) with grid raised 2"
2. Sear, flip, sear and remove for 5 minutes.
3. Return and cook one minute each side, remove and plate
Also boiled up some fresh corn and a couple crab legs; French bread with garlic essence and butter with peas and sweet tea; ending the dinner with a Pinot Nior.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com
You can also follow my posts on FaceBook under the name
Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Comments
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Looks like a damn good meal!Just a hack that makes some $hitty BBQ....
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Wow, ^:)^ Gotta try that rub.
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Looks good ! Did you buy your crab raw? It looks like Alaskan King Crab (I'm not real familiar with crabs), and they are always already cooked where I've seen them.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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WOW! looks great. Keep it coming!
"You are who you are when nobody is looking"
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Looks good ! Did you buy your crab raw? It looks like Alaskan King Crab (I'm not real familiar with crabs), and they are always already cooked where I've seen them.
That is snow crab."Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Thanks all, crab was pre-cooked; My son bought it, I think it was alaskan I don't eat it personally. The rub is a post on my blog if you search the blog for jailbreak you get the entire story there on how it originated.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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