Sorry, it’s not a Taco Pizza…..
Nobody here, including me, is happy about paying premium for a bone, but we are all about deals. My butcher asked if I’d cooked a tomahawk before and when I laughed saying no, he offered me a great deal. I couldn’t pass it up and for around 20 dollars had an almost 3# tomahawk, beautifully marbled. My 3 year old son was with me and talkative, I think that’s why, I’m not that charming.
Saturday night, it’s very warm here right now, seasoned with cracked black pepper, salt, and gran garlic, left in the fridge uncovered and on a rack overnight. At 1500 today I pulled out of the fridge and onto the pellet smoker For some AMAZN smoke for an hour.
Then hit the button to turn on and dialed heat up to 200. While that was going I prepped some Black Pearl Trumpet Mushrooms I’d picked up at farmers market with GF “flour”(my wife) salt and pepper. I had decided to fry them in duck fat….. so as long as the Duck fat was going, I also thinly sliced some potatoes and halved some carrots I’d also picked up at the market to throw in too!
Then slice up some fat tomatoes and red onion tossed with basil, red wine vinegar, salt and EVOO for a simple salad;
My Zen buddy tracked smoke until IT was at 110.
I already had Kettle with Vortex ready at this point, so quick transfer over to sear, smell was incredible!
this is where I failed to make a perfect steak. I should’ve smoked to 120-125 IT then sear to 128-130. I had to keep it on to long to hit what my wife likes and screwed up uniform doneness of the cut. But……. My kids were happy!
while meat was resting, duck fat was going hot and I fried the shrooms, carrots, and potatoes in that delicious gold. Garnished with fresh Parm and thyme…too much parm though!
Sliced up the meat…carful not to catch the reaching fingers;
Like I said, extended sear screwed up uniform doneness, but for a family meal it’ll pass. They were happy, no meat left for breakfast
Delicious cut of meat also allowed some leeway for my mistake!
Plated together…..butter/red wine reduced onions to top….and a few glasses of wine helped numb the hurt pride on my meat cooking mistake, but fun meal that we enjoyed!
I understand not paying premium for the bone, but if you find a deal, it’s worth it to get one. Good meat, the kids got a kick out of the bone!
Shoot, I got a kick out of that cool bone! Thanks for your time!
Nobody here, including me, is happy about paying premium for a bone, but we are all about deals. My butcher asked if I’d cooked a tomahawk before and when I laughed saying no, he offered me a great deal. I couldn’t pass it up and for around 20 dollars had an almost 3# tomahawk, beautifully marbled. My 3 year old son was with me and talkative, I think that’s why, I’m not that charming.
Saturday night, it’s very warm here right now, seasoned with cracked black pepper, salt, and gran garlic, left in the fridge uncovered and on a rack overnight. At 1500 today I pulled out of the fridge and onto the pellet smoker For some AMAZN smoke for an hour.
Then hit the button to turn on and dialed heat up to 200. While that was going I prepped some Black Pearl Trumpet Mushrooms I’d picked up at farmers market with GF “flour”(my wife) salt and pepper. I had decided to fry them in duck fat….. so as long as the Duck fat was going, I also thinly sliced some potatoes and halved some carrots I’d also picked up at the market to throw in too!
Then slice up some fat tomatoes and red onion tossed with basil, red wine vinegar, salt and EVOO for a simple salad;
My Zen buddy tracked smoke until IT was at 110.
I already had Kettle with Vortex ready at this point, so quick transfer over to sear, smell was incredible!
this is where I failed to make a perfect steak. I should’ve smoked to 120-125 IT then sear to 128-130. I had to keep it on to long to hit what my wife likes and screwed up uniform doneness of the cut. But……. My kids were happy!
while meat was resting, duck fat was going hot and I fried the shrooms, carrots, and potatoes in that delicious gold. Garnished with fresh Parm and thyme…too much parm though!
Sliced up the meat…carful not to catch the reaching fingers;
Like I said, extended sear screwed up uniform doneness, but for a family meal it’ll pass. They were happy, no meat left for breakfast
Delicious cut of meat also allowed some leeway for my mistake!Plated together…..butter/red wine reduced onions to top….and a few glasses of wine helped numb the hurt pride on my meat cooking mistake, but fun meal that we enjoyed!
I understand not paying premium for the bone, but if you find a deal, it’s worth it to get one. Good meat, the kids got a kick out of the bone!
Shoot, I got a kick out of that cool bone! Thanks for your time!
