♪ Gonna smoke me a fatty brisket ♪
♪ I got my barbecue shoes on ♪
- [Man] Welcome to BBQPitBoys.com.
Today we're grilling up a couple Tomahawk Steaks at the Pit,
and they're real easy to do.
I mean, real easy to do.
There's not much you have to prep for these steaks.
And let's show ya how to get it done alright?
Now, you want to season your steaks.
These run about two and a quarter pounds each,
more or less alright?
And you season 'em well with at least some salt alright?
You wanna develop a texture on these steaks,
when we cook 'em over the open fire.
We're using our SPG.
Use your favorite seasoning,
but at least literally get some,
and pour salt on there.
Alright now, we're gonna use our Santa Maria Grill,
and we're gonna get that cedar going first.
Now what is exactly a Tomahawk Steak?
It's simply a rib steak.
But the butcher's left the rib bone attached longer,
they didn't trim it tight right?
And it looks like a handle,
it looks like a Tomahawk Ax right?
It's a ploy perhaps, but it's an awesome way
to do up some steaks on the grill.
Now, we're searing both sides first.
It only takes a few minutes.
Are you kidding me?
They look good enough to eat already.
These Tomahawks have been seared.
So what we're gonna do now is lower the cook, right?
By raising the grade,
we have our Santa Maria here with 40 zones at least.
We can adjust it, and get the perfect temperature.
You can do that indirect on a kettle grill,
or what grill you have right?
And we're gonna cook 'em at real low temperature.
Oh man.
And of course, flip 'em just like that,
and don't let anybody tell you,
you only flip the steak once.
That's a bunch of poppycock right?
You can flip 'em as many times as you want.
Now, because these are real expensive steaks,
we wanna get the temperature perfect on the inside,
so we're gonna use one of these digital temperature probes.
They really work good in a situation like this,
that you know about.
Alright, those steaks are ready to come off.
We've got probably an internal temperature
of about 122 degrees, maybe a little bit more.
These will be good.
And I say it's time to pull 'em off the grill.
(electric guitar music)
Do you smell that?
It smells good!
Now, after letting these steaks rest for about 15 minutes,
I say it's time to eat.
Hoo!
Every steak deserves a salad, so yeah.
Chickens get a salad.
And, as always,
we do apologize for eating in front of you like this,
but we call this Pit Master Privilege.
Mmmmmm, good!
(electric guitar music)
So the next time you're looking for a steak recipe,
for your pit,
check out this BBQPitBoys.com.
(band music)
Ah, my stomach just went to Memphis baby.
(band music)