Adrenaline Barbecue: abcbarbecue.com
First cook on the new Weber Kettle using the Slow ’N Sear and seared with the cold grate technique using the easy spin grate.
• Started with two 32 oz tomahawk rib eyes, Prime Cut.
• Used kosher salt on all sides of the tomahawks and put in refrigerator for 1 ½ days to dry brine them. One done, I put on pepper and granulated garlic and let them come up to room temperature.
• Set up the new Weber Performer with the Adrenaline Barbeque Trifecta 2.0. Slow ‘N Sear, drip pan and easy spin grate. I did remove the water pan.
• Had about 20 pieces of charcoal in the SNS, also had about 20 pieces in the chimney to start the coals and added to the un-light charcoals. Kept the temperature to around 350 degrees.
• Placed the two tomahawks on the indirect side and probed them for temperature. When they reached 80 degrees I flipped them.
• When they reached 110 degrees, I removed them and added another ½ chimney to the SNS to prepare the sear.
• Used the cold grate technique and placed the tomahawks on the cold side and spun over the screaming hot coals. Did 1 minute per side 2 times, so basically 4 minutes total. Once they were done, we let them rest for 10 minutes before cutting.
Summary: For the first cook on the new Weber Performer, this went great. We did start with the Prime Cut Tomahawk Rib Eyes, so that helped. These were perfect with a great sear. The Slow ‘N Sear products worked perfectly and would do these exactly the same next time.
I mentioned Adrenaline Barbecue’s excellent customer service on the Maverick XR-50 thermometer. Check out their products at: abcbarbecue.com
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