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Tomahawk!

JMJ
JMJ Posts: 52
in EggHead Forum
Just loved this. Celebrating midsummers eve with this wonderful peace of meat. Mountain cow, 14 weeks of dry aging. Going slow until 125, then a little rest while assembling the salad (lettuce, rocket, burrata, sundried tomatoes, basil, olive oil, vinegar, Parmesan, s&p). Forgot to buy asparagus, so I charred some scallions instead (asparagus would have been better). 
Welded the meat. Sat down. Enjoyed. 

Have a a nice weekend, everyone!
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Comments

  • Foghorn
    Foghorn Posts: 10,226
    Great cook and spectacular photos.  Nicely done.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SciAggie
    SciAggie Posts: 6,481
    That is a great looking steak. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Magazine worthy photos.   Very nice! 
    Milton, GA 
    XL BGE & FB300
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    GoooDawgs said:
    Magazine worthy photos.   Very nice!

    Love the flame pic. @BigGreenCraigesque!
    New Albany, Ohio 

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Very nice!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • JMJ
    JMJ Posts: 52
    Thanks for the kind words! Tomorrow I’ll grill some Iberico meat (Secreto Iberico). Is that common in the US? 
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    That is a fabulous meal and your pictures are fantastic!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • JNDATHP
    JNDATHP Posts: 461
    Wow!
    Michael
    Large BGE
    Reno, NV
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  • saluki2007
    saluki2007 Posts: 6,354
    Bravo!  
    Large and Small BGE
    Central, IL

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  • Judson
    Judson Posts: 19
    Unreal
    Aspiring amateur griller/smoker


    Chicago
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  • mlc2013
    mlc2013 Posts: 988
    looks amazing

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • 1voyager
    1voyager Posts: 1,157
    Fine job. Looks delicious.

    Those pictures deserve to be featured in an issue of "Food & Wine" magazine, including the cover page!
    Large Egg, PGS A40 gasser.
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  • northGAcock
    northGAcock Posts: 15,173
    That is just Gawjus right there.
    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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  • cssmd27
    cssmd27 Posts: 345
    Where did you source 14 week dry aged mountain cow?  I know it's not accessible to us over here in the US, but I was just curious.  Is that easily sourced for you?  The marbling appears perfect!

    And, your lettuce is better than our lettuce.

    And, no, secreto iberico is not common over here.  I'm trying to understand the cut with an internet search.  Can you explain it?  Then, I'll have to start working on sourcing that.
    Dallas (University Park), Texas
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  • JMJ
    JMJ Posts: 52
    cssmd27 said:
    Where did you source 14 week dry aged mountain cow?  I know it's not accessible to us over here in the US, but I was just curious.  Is that easily sourced for you?  The marbling appears perfect!

    And, your lettuce is better than our lettuce.

    And, no, secreto iberico is not common over here.  I'm trying to understand the cut with an internet search.  Can you explain it?  Then, I'll have to start working on sourcing that.
    Not easy to find good meat where I live, but there is this one store where the meat is local and taken WELL care of. Great store but not the one you fill your freezer from...

    I actually haven’t tried the iberico myself yet, but it is Spanish originally. I live in Sweden and it has become quite a thing here. I was going to try this recipe today (you can read a little about it as well in the link): https://hankstruebbq.com/secreto-iberico/
    Well, I thawed the meat only to find it had gone rancid (still pissed about this...) so I fell back to pork tenderloin. Tasted fantastic, though! 
    I hope you can find some! It would be fun to hear your thoughts on it!  :)
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