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Tomahawk Advice

KermitTheEgg
KermitTheEgg Posts: 39
in EggHead Forum
Good morning. I am planning on Egging up a Tomahawk tonight, any suggestions for indirect or direct cooking as well as cooking times.  

Stay safe out there everyone.

Full egg ahead!

Thanks,

Matt Q
Thank you.

Q
________________________________________________________________________________
Columbia, Missouri - Family Man and Bourbon Drinker

“Too much of anything is bad, but too much good whiskey is barely enough.” 

Mark Twain
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Comments

  • johnnyp
    johnnyp Posts: 3,932
    Can you give more information on the steak itself?  That would make it easier to advise.

    if it's an 1.5" or thicker, I'd do a reverse sear.  If it's <1.5" , I'd hot tub and grill.

    regardless, make sure to take and post pics.  Let us know how it turned out
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • lousubcap
    lousubcap Posts: 37,173
    For the thick steak (I'm guessing somewhere around 2" or more) I go low&slow til around 5-8*F below your target finish temp then give it the sear in a CI pan over direct high heat to the finish temp-recognizing that you will get some carryover cook due to the mass of the steak.  FWIW-
    Give google a shot and add egghead forum to your query and you will find other options.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Cook time?  Always temp if you're using an instant read thermometer or by feel. For presentation purposes only shield the exposed bone with foil. Depending on thickness you could go reverse sear and sear either directly on the grid or a CI skillet. Or T-Rex or Straight up Caveman. Lots of ways to do it. Time is as a guideline figure maybe 2-4 minutes per side to start but, ultimately the finished result is better achieved by feel and temp and don't forget to account for carryover cooking especially as summer quickly approaches.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • xiphoid007
    xiphoid007 Posts: 536
    +1 on reverse sear. My favorite for thick steaks. I cook at 225-250 until an internal temp of 110-115 then sear to perfection. 

    Timing wise, it takes 30-45 min. I get the rest of the meal ready while the grill is firing up and then go. Eat when the steaks are done!!
    Pittsburgh, PA - 1 LBGE
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  • KermitTheEgg
    KermitTheEgg Posts: 39
    Thank you to everyone, unfortunately our butcher didn't have any tomahawks with the longer bones but I was still able to pick one up, and damn, it was fantastic.  I cooked direct at 600 for about 10 minutess flipping and turning every 2 minutes.  Pictured below with an 8oz filet. Thanks again to everyone 
    Thank you.

    Q
    ________________________________________________________________________________
    Columbia, Missouri - Family Man and Bourbon Drinker

    “Too much of anything is bad, but too much good whiskey is barely enough.” 

    Mark Twain
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited March 2016
    Fwiw, the longer bone doesn't do anything but look cool. you just ate the same steak without paying for the extra few inches of bone

    bone doesn't 'add' flavor to the meat when cooking. There's just more flavor in the fat around the bone. When bones are timmed off, that fat and meat gets tossed in the trash. 
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • SGH
    SGH Posts: 28,989
    Darby_Crenshaw said:
    bone doesn't 'add' flavor to the meat 
    Darby, I was going to make a bad sexual joke here. But seeing how you just started speaking to me not so long ago, I will quietly slink away..........

    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. 

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  • KermitTheEgg
    KermitTheEgg Posts: 39
    Haha now that's funny, but I just really wanted a bad ass photo of it, to be honest 
    Thank you.

    Q
    ________________________________________________________________________________
    Columbia, Missouri - Family Man and Bourbon Drinker

    “Too much of anything is bad, but too much good whiskey is barely enough.” 

    Mark Twain
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  • SGH
    SGH Posts: 28,989
    @KermitTheEgg
    Great looking steaks.  

    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. 

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited March 2016
    Just started speakin to ya? C'mon. I don't have any secret list

    i may be the only dude on earth who doesn't keep track or grudges

    i can get into an argument with someone about something, and a day later tell them their cook looks pretty great. 

    Lotta folks have a post it note on their monitor keeping track of who they are or aren't forum buddies with at the moment. Or who hurt their feelings.

    I literally do not have time for grudges

    a good cook is a good cook (or comment or answer or whatever). I don't have a problem with people. Unless they threaten me maybe. I find it kinda hilarious all the various grudges people hold.

    So don't worry about me  

    I'll certainly talk to you

    Or anyone else. I'm not important enough to worry about. And conversely, neither is anyone else. ;)
     
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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