I've never cooked them so this was an experiment. I smoked them in my UDS Rusty at 250° and them seared them on the grilled. Paired them up with grilled asparagus and mushrooms.



Its basically a bone in ribeye, they just leave the entire rib attached to the steak. They were all 2.5 to 3.1 lbs.McBroom wrote:I might sound dumb but I’ve never seen a tomahawk steak.
I know it’s beef but what part of the cow?
How long did the cook take start to finish?
Yup! The leftovers made awesome fajitas tonight - I forgot to invite you for that too!Smurf wrote:Nice I guess I missed invitation some how?