BBQ recipes, product reviews, & how-to's
In the world of grilling, pork chops don’t get enough love as they should. They tend to be upstaged by beef cuts such as ribeye, New York strip, and filets. But pork chops do have some things going for them: they’re leaner cuts, they’re usually…
If you’ve ever been to a Brazilian steakhouse (aka- churrascaria or rodizio-style), chances are you’ve had picanha. The servers that come by your table will bring this beef on the skewer that is shaped like a “C” and slice it off the front and onto…
Tomahawk ribeye steak is becoming more popular thanks to an increase in folks who like to grill and BBQ influencers (such as myself) on social media promoting these magnificent cuts of beef. These steaks are a bit pricey at the butcher and that alone can make it intimidating for a newbie who is afraid he/she will screw it up. Don’t worry about screwing it up. I’m here to make sure you won’t screw it up.
The main thing that makes the tomahawk ribeye steak different than a regular ribeye is the giant rib bone attached, measuring about 18-22 inches long. It definitely brings a “wow factor” to the meal. It drops jaws, turns heads, and makes some grown men cry (don’t judge me).
Another element that makes the tomahawk ribeye different is the thickness. Since the rib bone is attached, the ribeye will be around 2 to 2.5 inches thick. Some butchers can cut a regular ribeye this thick for you if you special order them that way, but right off the shelf you end up with an inch of thickness or less so they can sell more steak to more people. Expect a tomahawk ribeye to be around three pounds: two pounds of beef, about a pound of bone.
Getting the tomahawk ribeye steak ready for the grill is just like prepping any other steak. I prefer mine with a simple salt and pepper-based rub. The main ingredients I use are equal parts kosher salt and ground black pepper, then a little less of garlic powder (feel free to mix in a couple more ingredients such as onion powder or paprika). Sprinkle the blend of spices over all sides of the meat portion of the tomahawk ribeye steak. Feel free to let it sit for a little while at room temperature to let your seasoning sink in a little. It is okay for beef to sit out a little while, not so much for poultry or pork.
You may be familiar with searing: the process of grilling the meat at a high temp (usually 550F and above) to start off and then moving to the oven at a lower temp until done. Reverse searing is the opposite of that (hence the name) because you start off by cooking at a low temperature and then finish it off with the high heat on a direct surface.
Why reverse sear instead of traditional sear? Because you can infuse smoke flavor into the tomahawk ribeye steak first and then sear to lock in that flavor AND those juices from the meat! I like to use smoking woods such as hickory, oak, or pecan for beef. Smoke it between the 225-250F range until internal temp reaches about 125F. This can take about an hour.
While the tomahawk ribeye steak is smoking, make sure to get another grill surface as hot as you can for searing. As you gauge temps inside the meat, like I do with my Thermapen Mk4 from Thermoworks, you will have a better feel for when to get the sear going on the other grill.
NOTE: don’t feel ashamed if you sear on a skillet on the stove burner in your house. As long as you have a hot surface to cook on you’ll be fine. But there’s a chance you may set off the smoke alarm in your home.
While some folks like to sear on the grill grates, I prefer on a cast iron skillet. Reason for being is that the hot cast iron will cover the entire surface of the steak so you get more of that savory crust as compared to the lines where the grates are. Also, you can throw ingredients such as butter, garlic, and rosemary onto the cast iron to add flavors to that crust.
Are you ready to hear a cooking hack? Turn the cast iron skillet upside down! Do this so you can get the entire surface of the tomahawk ribeye steak seared. You’ll notice if you try to lay the steak in the skillet, the bone keeps the bottom portion of the steak from hitting the surface. Turning the cast iron upside down gives you a perfectly even sear on each side. Sear for 1-2 minutes on each side or until internal temp reaches 135F, which is good for medium rare.
Once the tomahawk ribeye steak has reached your desired finishing temp, remove from the heat and let it rest for a good 20 minutes before slicing. This way, you let the juices build up and the meat will stop cooking inside. Slice against the grain and feel free to devour right off the cutting board!
Goes well with corn pudding on the side!
Tomahawk ribeye steaks can be intimidating to cook in large part due to the size and price. You want to make sure you cook it right and don't waste your money. Following this recipe will make you look like an expert right away!
1. To sear entire surface of tomahawk steaks, turn the cast iron skillet upside down. This way, the bone doesn't keep the lower portion of the steak from touching the surface.
2. Feel free to sear in a cast iron on your stove top if you don't have another grill accessible.
My introduction to Southern corn pudding came when I went up to the From the Ashes BBQ festival up in Coeur d’Alene, Idaho. Anthony DiBernardo, of Swig & Swine in South Carolina, had this side dish he was cooking in a large cauldron and immediately…
What meat is barbacoa? It is made from chuck roast, brisket, or beef cheeks. But beef is no the only meat used for barbacoa. In addition to beef, some barbacoa recipes call for pork, lamb, or goat (cabrito). These Backyard Barbacoa Tacos are going to…
While the BBQ meat is the main event on the plate, you can’t overlook the supporting cast: the side dishes. I’d like to think the sides you make should be good enough to eat on your own after the BBQ is all gone. This smoked jalapeño pepper jack mac and cheese has been a hit with my friends and I think it’s worthy to share.
You may be wondering if you cook the smoked jalapeño pepper jack mac and cheese all on the smoker. While there may be some recipes out there that call for it, this one does not. You can cook this indoors either on the stove or in the Instant Pot. For the Instant Pot, take a 16 oz bag of elbow macaroni (I prefer the large elbows), four cups of water, three tablespoons of butter, and two teaspoons of salt. Set the Instant Pot for four minutes and when you are done with the venting afterward, remove the lid and switch to sauté. Then add 1 cup of heavy whipping cream, 1 1/2 cups of medium cheddar cheese, 1 1/2 cups of pepper jack cheese, and a diced up jalapeño. Mix until cheese is melted.
Now that the mac and cheese is done cooking, it’s time to add that smoked flavor! Pour your jalapeño pepper jack mac and cheese into a foil pan, preferably a little larger than 8×8 (I’ve tried that and not all of it fits. But if you want something to snack on while the rest of it smokes…). Feel free to top with something like bread crumbs to give it a little more texture. I used some jalapeño cheddar pork rinds and crumbled them up and poured over the mac and cheese in the foil pan.
Put the soon-to-be smoked jalapeño pepper jack mac and cheese on the grill at 225 degrees over indirect heat. We keep it that low because the mac and cheese is already cooked and you don’t want to dry out the noodles. For the smoke flavor, I prefer to go with hickory wood on this one. Let it cook for 30 minutes. Remove from grill and dig in!
Kick your basic mac and cheese up a notch by adding some jalapeño and pepper jack cheese. Top with jalapeño cheddar pork rinds and give it a kiss of hickory smoke to complete the side dish!
I enjoy BBQing up a variety of proteins and chicken is one that gets much love in my household (even though it may not on my social media accounts). I love cooking chicken spatchcocked and this Spatchcocked Lemon Garlic Chicken is a simple recipe that packs…
In the market for a drum smoker? This Oklahoma Joe’s Bronco drum smoker has some versatility and holds heat for many hours. We take a deep dive into the features and why this smoker is worth trying. When I first got into barbecue, my very…
For those of you that follow me on Instagram (@learningtosmoke), you may have seen my IG story back in late April/early May when I made the trip to Wooster, Ohio for the BBQ Summit at Certified Angus Beef ® headquarters. To be honest, initially I was indifferent on going to this event. I’m traveling to Ohio in April? I’m going to tour facilities? Yay.
But then I spoke with my friend Christie Vanover (Girls Can Grill) and she filled me in on some of the details I was missing: 1) we get to go in their lab and get hands-on with butchering a quarter cow, and 2) the lineup of folks coming to this event. I thought it was just a few social media folks, but that was the tip of the iceberg. Big names in barbecue such as Kent and Barrett Black from Black’s Barbecue in Lockhart, TX, Chris Lilly (Big Bob Gibson Bar-B-Q), Amy Mills (17th Street BBQ), Anthony DiBernardo (Swig & Swine BBQ), Ray Lampe (Dr. BBQ), and John Lewis (Lewis Barbecue, previously from La Barbecue in Austin) were gonna be there. So, I GET to travel to Ohio in April? YAY!
The event was a blast! Not only do I get to hang out among these legendary pit masters and fellow BBQ bloggers such as Christie, Mikey May (www.manmeatbbq.com), and Malcolm Reed (www.howtobbqright.com), but we get to eat some of the tastiest meals served up by some chefs who are passionate about their craft. Tomahawk ribeye? Check. Prime rib? Check. Cowboy fondue (sirloin steaks cooked on pitchforks) with doughnuts for breakfast? Check. Braised beef with bone marrow and Asian-infused split shank on steamed bao buns? Check. They had salad too, but whatever.
Another highlight was going to the meat lab and being instructed by meat scientist Diana Clark on how to cut up a quarter cow. We were divided into groups and each of our groups were given a quarter cow (front quarter), some boning knives, and a saw (as well as lab coats and gloves to stay sanitary) and taken to school. Doing this helped me better understand where certain cuts come from, why they get their tenderness (or toughness in some cases), and which cuts I should definitely try out when I get home (such as the chuck eye steak).
I feel I should also note that we went back to the meat lab the next day and learned about some cuts in the hind quarters of the cow. Some I am familiar with (such as the tri-tip), and some I need to try (such as hanger steak and ball tip steak).
Another thing we did in the meat lab was make beef sausage. I teamed up with the likes of Greg and Kristina Gaardbo from Chicago Culinary Kitchen and Kent and Barrett Black (Black’s Barbecue) to make a “hamburger sausage” using a blend of ground brisket, ribeye, and chuck. We also had cheese, pickles, and onions in there to make it taste like a classic cheeseburger. It. Was. Awesome!
On the last day we headed out to a Certified Angus Beef ® farm and got to meet the farming family, see their Angus cows, and hear about how their practices to help the cows grow and live healthy lives. This is also where we were treated to the Cowboy Fondue and doughnuts all cooked in their cauldrons on site. Hot and fresh and oh so delicious!
I can’t believe I was able to be in attendance to learn so much about the many cuts of beef and rub elbows with some of the best in the world of barbecue. Many thanks to the folks at Certified Angus Beef ® for inviting me!
This smoked brisket recipe has been a work in progress over the years. After many experiments of successes and failures, this smoked brisket recipe has become my go-to. This post is perfect for smoked brisket for beginners. Ah, brisket. The cut of beef I was…
