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Tomahawk Ribeye
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Jeronamo
Posts: 50
I don't post often but thought I would share. Cooked indirect at 275 until IT reached 112. Pulled and then got egg up to 550 and seared for 3 minutes per side until IT reached 129-132 in various sports. Very tender, juicy and delicious.
Comments
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Nicely done...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Well played,Sir!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Nice! I cooked one a few weeks ago. The bone was so long, I had to cut it. Yours looks just right.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Very nice, what did that cut of meat cost you, of you don't mind saying?
I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
Looks great! Go Jays!Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Nice nice niceCharlotte, 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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Looks good! Great cook and pics.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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Looks great! Very well done, not literally, but figuratively :-)! Excellent temp.
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That's a great looking steak. Ribeye is my favorite cut. Well done.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Great looking grub my friend. Basing it on this cook, you should definitely post more often.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great piece of meat there. Eggspertly prepared as well. Nice
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Great cook. I did steaks last weekend and will be today too. Now I can't wait for dinner time.
Don't be a stranger. .. -
@SoCalTim, it was $15.99/lb CDN and this piece was just over 2.5 lb.
@paqman, the butcher had trimmed the bone for me this time. I've cooked many of these and every other one I have done required me to get the hacksaw out.
@bweekes, I'm super pumped for the playoffs, it's been a long time coming. Let's go Blue Jays!!!!! -
Nicely done ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Great looking cook and Great looking avatar!
Jays are struggling today but it ain't the playoffs yet!!!
Let's go Blue Jays! Let's Go!St Marys, Ontario, Canada LBGE -
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@Jeronamo - happy night in Jays land. What a great feeling for this country.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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For those U.S. folks that are keeping track, that works out to about $97.50usd....!Jeronamo said:@SoCalTim, it was $15.99/lb CDN and this piece was just over 2.5 lb.
@paqman, the butcher had trimmed the bone for me this time. I've cooked many of these and every other one I have done required me to get the hacksaw out.
@bweekes, I'm super pumped for the playoffs, it's been a long time coming. Let's go Blue Jays!!!!!
Not easy (or cheap) being Canadian these days.
Oh, and my condolences to all the Ranger fans out there. That was a game for the ages. Jays did their best to muck it up, but ended up on the right side of the score in the end. Talk about a roller coaster ride of emotions!
Large BGE
MMax BGE
Weber gasser
3 Dogs
No neighbours
Living in Canada's bush -
Wife and I love the "bone in rib-eyes" which the locals (Kansas) call Cowboy cut. We are spoiled since we have a rancher/butcher about 60 miles from the house that raises hormone free cattle, and butchers for "dry aged" steaks. Hangs them 28 days, trims, and vacuum packs. They freeze them and ship over dry ice all over the country. You won't fine a better cut of meat. Thaw these, salt and pepper, and sear on your egg! Amazing flavor. I entertain a lot of wind farm clients (per my avatar) from the US and abroad, and they have never tasted any steaks like these! It's all about the cut! (oh and the egg they get cooked on).
http://www.americasbeststeaks.com/products.html
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