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Any ideas for these.

flhxnick
flhxnick Posts: 66
in EggHead Forum
Was upstate in the Catskills setting up trail cams. Stopped at the butcher and bought 2 of these. Any ideas on how to prepare. Would reverse sear work best.   

They called them the tomahawk. 3.5 pounds and 3 inches thick+
XLBGE in plainview,new york
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Comments

  • Durangler
    Durangler Posts: 1,122
    Ummm..... :flushed: 
    Go with what you know.
    Caveman, reverse sear, direct high heat, lots of options
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Definitely two heat cooking, reverse sear would be my preference. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • northGAcock
    northGAcock Posts: 15,173
    I think you should send them to me. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Those look awesome!  Yeah if they are 3 inches thick I would do a reverse sear. 

    Just a crazy thought- but for the sear you could use the built in "handle" and roast them close to the lump like you were roasting a marshmallow over a campfire :).  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Phatchris
    Phatchris Posts: 1,726
    Reverse sear... And dayum those look awesome.... Or just go direct at 650 or so and have them bloody rare fiorentina style.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I too would go reverse sear. low to 114 (usually I go to 108, but these are really thick!), then rest, then crazy hot sear. 
    If you want another punch on your man card, after all you got one for just picking these up, you could: rest the meat, put an ice pack on the "handle", sear in a CI pan, and pick the sucker up by the bone and munch it that way. 

    If you do that - I do not want just a picture - I want a .gif
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I agree re: reverse sear. Those are too thick for caveman unless you want the middle to be cold.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Phatchris
    Phatchris Posts: 1,726
    Ive also read that if you wrap the bone in a wet paper towel and wrap in foil, the bone will stay bone white and not burn or darken.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Phatchris said:
    Ive also read that if you wrap the bone in a wet paper towel and wrap in foil, the bone will stay bone white and not burn or darken.
    Interesting.  Never heard of that.  Makes sense though.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Those are deformed and could be hazardous. I'll take them off your hands free of charge :smiley: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • flhxnick
    flhxnick Posts: 66
    Thanks for the input everyone I'm gonna reverse sear them tomorrow night. I will post pics when done
    XLBGE in plainview,new york
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  • flhxnick
    flhxnick Posts: 66
    Phatchris said:
    Ive also read that if you wrap the bone in a wet paper towel and wrap in foil, the bone will stay bone white and not burn or darken.

    I'm gonna do this also. I think It would look cool. Seared meat and a white bone

    XLBGE in plainview,new york
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  • flhxnick
    flhxnick Posts: 66
    NPHuskerFL said:
    Those are deformed and could be hazardous. I'll take them off your hands free of charge :smiley: 

    Send me.your address and I'll pass them along. Lol

    XLBGE in plainview,new york
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