First Tomahawk - reverse sear (pics)

TexasCurt · May 2016

Why have I waited so long to try this? The wife says it's the best thing to ever come off the Egg!

Costco had Prime tomahawks ranging from 2-4 lbs each. Since the kids are out if town I just picked up one 30oz for me and the missus. As you can see it's about 2-3/4" thick!

I dry brined it for half a day in kosher salt, then wiped that off and rubbed it real good with one of my favorite seasonings, Dirrrty Swamp Black Peoper All Seasoning. It's basically coarse ground salt, black pepper, and garlic. Since this is a big hunk of meat I figured it could handle a lot of seasoning.

I set set up the Egg for 250 indirect. Added some mesquite chunks to my RO lump. While it was coming to temp I made some pineapple margaritas using Liber and Co pineapple gum syrup in lieu of simple syrup. They make a line of old-fashioned handmade cocktail syrups that take beverages to the next level.

Recipe:

2 oz reposado tequila

1-1/2 oz lime juice

1/2 oz gran gala (orange liqueur)

1 oz pineapple gum syrup

Shaken and strained into mason jars, garnish with thin slice of lime.

I cooked the dinosaur leg until internal temp was 120, then pulled it off and opened the bottom vent all the way and removed the top cap completely. That brought dome temp to about 800 in a hurry.

I seared the tomahawk on the grate for about 2 minutes each side until internal temp was 140 and removed and covered in foil. Temp continued to rise and ended up about 147 which is perfect for the way she likes it.

This piece of meat was incredibly tender, well seasoned, with a perfect crust. Will definitely be doing this again!