Sunday, November 7, 2010

Tomahawk Ribeyes (Flintstone Cut) - ORGANIC


This 3.08 Lb. Specimen is affectionately referred to by my supplier (Missouri Legacy Beef) as a “Tomahawk.” I personally have determined that “The Flintstone Rib Eye” will be how I refer to this monster. Determining how to prepare it was a multi-week journey with searches of a dozen web sites and blogs. I finally determined that this was just going to have to become an experiment, starting with the marinade through the entire cook.
Marinade – Since this was a first pass, the exact amount of ingredients was really hit or miss, the key was getting enough volume to allow the FRE to be covered (somewhat). The ingredients included:
• Apple Juice
• Tarragon
• EVOO
• Fresh Ground Black Peppercorns
• Garlic powder
• Minced garlic

The Cook

1. Fire up the BGE to T-Rex with the grid on the fire-ring.
2. Sear on each side for 3-4 minutes and remove.
3. Ratchet down the egg to about 375-400.
4. Add the plate setter and go indirect. Place the V-Rack on the grid and then add the rib eye bone down over a foil pan to catch the drippings
5. Close cover and cook to the desired internal temperature (we chose 130 degrees or approximately 20 minutes per pound.
6. Remove and let rest for 10 minutes then serve to one REALLY hungry person slice and serve to your family like a roast (1 lb. per person).