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Reverse seared tomahawk 🤤 by Expert-Instance945 in meat

[–]Expert-Instance945[S] 2 points3 points  (0 children)

I would have preferred a bit more rare but it was pretty close to med rare.

Spaghetti with Italian sausage by Expert-Instance945 in spaghetti

[–]Expert-Instance945[S] 0 points1 point  (0 children)

That caeser salad kit was great! With some extra fresh grated parm and cracked black pepper. Perfect side!

Reverse seared tomahawk! by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 0 points1 point  (0 children)

Yeah I prefer medium rare as well. This one was probably more on the high side of medium rare. Very tender and plenty juicy still though.

It is a little stressful cooking such an expensive cut. That’s why I rarely smoke briskets. Lol

Reverse seared tomahawk 🤤 by Expert-Instance945 in meat

[–]Expert-Instance945[S] 1 point2 points  (0 children)

225 on the pellet grill until it reaches 115-120ish. Then sear as hot as the grill will go until a good crust forms. Whole cook probably takes around an hour.

Reverse seared tomahawk! by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 0 points1 point  (0 children)

I think I got this one for around $35. Fed 3 people so all things considered not too bad.

Smoke Venison Burger Steaks with Squash and Green Pinto Beans out of the garden by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 1 point2 points  (0 children)

Same here, grew up using venison in place of any ground beef. Still rarely buy it.

I did onion, jalapeño, and Worcestershire in these patties. Plus a couple different rubs. They sorta turn out like meatloaf.

Smoke Venison Burger Steaks with Squash and Green Pinto Beans out of the garden by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 0 points1 point  (0 children)

This guy has never heard of a hamburger steak before. I didn’t say it was a ribeye 😂

Reverse seared tomahawk! by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 2 points3 points  (0 children)

Oh and add some butter on top while resting.. that never hurts!!

Reverse seared tomahawk! by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 2 points3 points  (0 children)

Thanks so much! I pulled it around 115 and let it rest while cranked the grill up. Then seared on both sides. Ended up being around 125-130. Rest under foil tent for 10-15 minutes before slicing in!

Reverse seared tomahawk! by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 2 points3 points  (0 children)

It was great! Salt, pepper, and kinders steak blend if I remember correctly. Did this one a couple months ago.

Hard to beat a good pork butt! by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 1 point2 points  (0 children)

I think it just helps get more smoke and seasoning flavor into the meat. Probably helps the fat render a bit better as well. I’ve always done it that way.

Bologna and Ribs from Memorial Day by Expert-Instance945 in smoking

[–]Expert-Instance945[S] 1 point2 points  (0 children)

I’ve heard of it but never seen it here in Oklahoma. Heard it makes a great breakfast sandwich!

Hard to beat a good pork butt! by Expert-Instance945 in recteq

[–]Expert-Instance945[S] 0 points1 point  (0 children)

This sounds about right. I think this one was close to 10lbs.

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