Tomahawk Ribeyes/Weber Kettle/Slow N Sear

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  • Published on:  11/19/2017
  • Slow N Sear: https://abcbarbecue.com/
    David/Adrenaline BBQ Company Cold Grate Steak: https://www.201tube.com/video/xGjJQQCfqNY/video.html

    MrMegaFredZepplin: https://www.201tube.com/channel/UCZOEpaHbRFVkhnQqluPd-rw
    Chef John Politte: https://www.201tube.com/user/POLTRI131312
    Chef John Politte Website: www.itsonlyfood.biz

    I dry brined these steaks the night before. I used 1/2 teaspoon of kosher salt per pound. Use 1/4 teaspoon if you're using table salt. I let the steaks sit on a rack uncovered. Filled the Slow N Sear with 30 lit coals. Once the steaks reached internal temperature of 80, I fired up the second chimney of coals. Cooked indirect for 1 hour 30 minutes. Oiled the steaks and seasoned. Added the second chimney and used the cold grate method. I baked the potatoes in my toaster oven, used my kettle to melt the cheese.


    Most of the products I use can be found in my Amazon store. (Paid Link)
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