Best Way To Cook A Tomahawk Steak On A Kamado! | Tomahawk Ribeye | Golden's Cast Iron Kamado!
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- Опубликовано: 29 июн 2024
- 2.8 pounds of Prime Cowboy Cut USDA Prime Ribeye right here. This Tomahawk Steak was one of the sexiest pieces of meat I have ever had the privilege to cook! So tender and juicy. Slow smoked n seared on the Golden's Cast Iron Kamado: www.goldenscastiron.com/outdo...
In this video, I will show you how to cook the perfect steak, THE EASY WAY!
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reverse sear Tomahawk Steak, Ribeye Steak, Smoked Steak, Goldens Cast Iron Kamado
#BallisticBBQ #GoldensCastIron #Steak 
Хобби
That was perfection! Looking forward to the invite next time! 300K CONGRATS Brother!
the goat himself guga in the chat.... let's gooooo
It's been an uphill climb for me brother, but I'm not complaining. Cheers buddy!
Googa and I go back a long time. He's a great guy and deserves all of the success his channel has brought him. Cheers!
Having that cast iron deflector that can double as a griddle is a really nice touch on this kamado. That steak, wow, that truly was steak perfection!! Congrats on the 300k Greg! Well done brother!
You aint kidding about that iron deflector. That is one of my problems with the big green egg, the egg deflector does not actually deflect all of the direct heat.
Thank you Rusty! You n I have been doing this YT stuff a long time brother!
That looks great!! Yes, I am talking about the goatee...
LOL! Thank you Brian!
Beat me to it
Keep the Beard
Oh man! A beastly steak on a beast of a cooker. Very impressive. Those cookers aren't available where I am...yet. You have been a calming soul during this pandémic sir, thank you for all of the great cooks, smokes and delicious recipes. Congrats on hitting the 300 thousand mark. Cheers from The Yucatán Península.
Congratulations on the 300,000 subs. I would trade them all for that Tomahawk Ribeye. It makes no sense but meat p orn drastically affects my judgment. LOL
LOL! I have that same problem brother!
That steak looks absolutely incredible! I’ve been wanting a kamado cooker for quite a while but courage up my mind on which one to buy. I think this video just settled it. I’m gonna pull the trigger on this bad boy! It’s all your fault! 😂🤣..... thanks for sharing
Incoming!!! Too funny bro! Congratulations on hitting 300K subs. I'm proud of ya Greg and excited for ya! Man, that Kamado rocked the house on that Tomahawk and I didn't see a lot of smoke when you were cooking low & slow like I did on my Big Joe? Beautiful steak, now I need to go find me a Tomahawk. Thanks brother! Cheers to ya!!!!
Glad the channel’s working out for you! I’ve always liked your stuff.
Cannot wait for this series!
It looks awesome. Yummy. Thanks for the video
Congrats on 300k you deserve it,great channel.
Congrats on 300K subs Greg! Looks delicious, and thanks for mentioning the beer at the end as well, always appreciated!
You bet RTM! Thank you for stopping by!
Congrats on 300k+ subs. Well earned. Great cook😎👍
Love the content man. Been a fan for a while.
That’s a work of Art! Looks delicious.
Thanks for watching!
I looked at an almost 5 pound chuck roast in the store last night, it was $53.00...........I can't imagine what 5 pounds of Tomahawk steak in the prime division would cost. I am about ready to go rustle some cattle. My mouth is watering after that video.
Congrats on the 300K subs Greg! Next 500K, then 1MM! It will happen very soon! Great tomahawk ribeye! We can almost taste it!
Class made looks really delicious👍👍
Wow Greg that was an incredible steak. That grill is awesome. Have a great day brother.
That looks awesome. I have to try that.
I'm up in Canada eh and you have great video eh. That big peice of food for eight looks awesome. Thanks for sharing.
Glad you enjoyed it
So good. Yum! Watching from Canada as well. Stay blessed.
Congratulations on 300k Greg. Another great steak looks amazing. Keep up the great work 👏
Thanks so much!
Well done on the 300K man, great vid.
Great video that looks amazing 👏👌
Congratulations on 300k...great looking steak also.
Congrats on the 300K subs! Awesome content as always!
Thanks a ton! Appreciate the support Troy.
100% respect... congrats for the 300k brother!!
Cheers brother!
Congrats on the 300k Subscribers :)
That was perfection!
This looks amazing!!!
Cheers Danty!
300k wow congrats you stuck with it and expanded your knowledge and technique way to go Greg! I remember you and I used to cook on the same cooker way back in the day when you got started. on our new Braunfels stick burners. I've since moved on to a primo XL. You've moved on to just about it every cooker out there and brought some fantastic content and recipes. Keep them coming!
Thank you very much Mark! I wish I would have kept the old NBBD... Good memories on that old stick burner!
Great video as always Greg! Looks delicious!
Thank you Scott!
Nice video, I will have to for sure try the cast iron for a seat sometime soon. Looking forward the the upcoming Tomahawk videos!
Coming soon! Thanks brother!
Greg, 300K, Congrats brother. That's a nice number. That sear, and the plan on cue. lol Great cook, awesome show.
LOL! I wish I had the camera ready. It was a formation of 4 WWII planes passing overhead. Cool stuff!
Now that’s a dang good looking steak Greg wish I had me some of that also congratulations on 300k
Great vids brother!
Thanks for sharing. Going into “The Pit” playlist!
Awesome! Thank you! Cheers Rob!
Congrats on the 300K!
Thank you!
Always think tomahawk ribeye is caveman/Flintstone stuff. Awesome.
Much love from Taiwan, Greg! You're awesome and I love your videos!
Glad you like them Ray! Appreciate you for stopping in!
Yes Please ! This is on my bucket list, Its a must Yummy. Awesome video, thanks for sharing.
I appreciate you for stopping in!
Grats on 300K Greg! It does feel like forever and that is on my end!
Thank you! I appreciate the support!
Awesome,thank you.
First congrats to 300k subscribs. I am in love with this amazing heavy duty kamado and I hope it will available in Germany in the future. I agree, this steak is grilled perfect and that the way I make my steaks. Love your videos and I am watching every one - great Job 👍 👍👍
I really appreciate you support! Prost!
Ballistic BBQ Cheers and best wishes to you and your family
Amazing cook. And big wave beer is so fitting :D !
Thank you! Cheers!
Awesome video Greg!! I wish you were my next door neighbor!!
Never thought of a piece of meat as sexy until this video. that steak.... you are a master at your craft Greg.
Congrats on 300k. Great looking steak!
Thank you Bobbi!
beautiful color on that steak
Congrats to the 300K. See you on 1 Mil :)
Fingers crossed!
Greg, your tips for getting an even cook all the way around and minimizing the gray band are Golden. Thanks!
That Komodo is a beast I’d love to have one
that is a killer grill Greg !
Thank you Ben!
Good job
Hey Greg! Nice looking Cast Iron cooker!
Thank you Darrin!
Here’s a thought.... keep cooking your amazing food on the grill and make a beer review that complements the 🥩
That looks delicious! I wish my Big Steel Keg had that cast iron diffuser. That looks like it would be awesome for searing.
I'm digging this thing.
@@BallisticBBQ thats great!! It looks awesome. I would have probably went that route had I known of them before getting my BSK last year. The versatility alone is awesome. I'm looking forward to seeing more cooks on it.
With the current state of the world it’s so refreshing to see something good finally lol, hope you guys are doing well 💪🏼
You, Guga and Sam should make a video on who makes the best burger or something like that!
congrats on the 300K subs Greg,its a milestone well earned,mind if i have the meat directly off the bone? ;) lol
I think Fred Flintstone would be impressed with that. That tomohawk steak looks really awesome. Cheers, Greg!
Thank you Dwayne!
Great video, Sr. I've been following you for quite a bit, and your content it's always been the best. I specially enjoy -as a northwest mexican- your latin-mexican recipes. I would really love if you could contact me. Here in Sonora (arguably the state were flour tortillas were invented; also northern mexican grilled beef culture and carne asada tacos) we have a specific carne asada style. Every city has their own twist, but we have some comon baiscs. I'd like to tell you all about it so you can feature it in one of your videos.
Greetings.
I also noticed you got a GrillGun! Nice!
It's a fun tool!
We call that little fella a Vienna sausage in Texas. Lol. Great scald on that big beauty.
Awesome....and Congratulations on 300k subs...Well done!...and well done on the med-rare tomahawk steak...thanks for all of your hard work on your channel. Wondering what the former law enforcement guy is thinking of what's currently going on in our cities...sad situation...all of the sudden COVID-19 is gone?
I swear this man makes me hungry 😋
Thank you for stopping by Harrison!
Great video and nice goatee brother. It’s you
Thank you. I've been debating as to keeping it after things get back to normal. Of course, I'm here in California, so I may have to live with this until I bail. Cheers!
I did the same thing except on a kamado joe s2 with wagyu and seared it over open flame. What a cut
One of my favorites!
Congratulations on 300k! You have many international followers so would you mind mentioning celsuis temps as well?
4:25 to 4:50 that is like some grilling ASMR type thing with the background sounds, birds chirping, etc. That was relaxing AF. Thanksnfor that Greg, much love from ARG
Glad you enjoyed it! It was a nice day for just being outside. Cheers!
Serj from System of a Down is doing BBQ now!
LOL! I saw them play at OzzFest a while back. He played the whole set wearing a bathrobe. Cheers GR!
I always come for the steak and burgers episodes
I appreciate that. I'm planning on shooting a burger video within the next couple of days. Cheers!
My man's stomach doing the talking at 2:48 lol
Nice beard! You look awesome, Dude!
I have a lot of experience with cast iron. The grates and such look like a nightmare of constant upkeep and hassle to move around. Thermally, cast iron is excellent because it conducts heat rather poorly (it's a myth that it heats evenly). That is partly what the grill is so efficient with fuel.
I'd love to see one on the pit barrel cooker!
Good call. I've been wanting to give that a try. I've done big steaks on the PBC, but never a Tommy.
Have a quesion. What is the purpose of the firebox divider. Without the diffuser it would a direct/indirect option. But with the diffuser it is all indirect. Yes, you can sear but you could sear with full firebox too. Is it to save on charcoal?
Guga even gives you good idea!
Another great video with this cooker and is making me really lean this way! Any chance you will be doing some pizza on it soon? Curious how it will perform.
Damn that looks insanely good, excellent!
does the kamado have a deep fry attachment like craycort has for the weber grill
Hi Greg. Congrats on 300k subs. The vids are awesome. You have me thinking of getting one of those Goldens. How would you compare it to a regular ceramic Kamado? Would you recommend this over any other Kamado in the same price range? Thanks in advance for the advice.
I have a BGE and two Primos. This definitely cooks (at least) as good as both brands. I know it will outlast both of them and the cart of a tank. Love my ceramics... Not going to knock either brand, but this is tough to beat apples to apples.
Just got my Golden’s...do you have anymore recs for best practices with it?
I realize this video is a few years old, but just wondering if you’d recommend the Golden’s Cast Iron Cooker?
Love the gunsite logo, just missing the Maga hat..
Really nice cook and video quality. Thank you! Where did you get your meat btw?
I bought the steak at a little market out here called, Harvest Ranch. Thanks Avery!
I am just getting into smoking meat- each time one of these videos comes out, my son and I sit down to watch- he’s just under 2 years old.... can’t think of better educational videos for him! Who needs Sesame Street when we can learn about this?! Seriously, thanks for these videos. I struggle with maintaining heat/ knowing how much coal to include (I have an offset smoker). How do you test this on the different smokers?
Still in doubt. The Green Egg Large, Primo Oval or this cast iron beast. Which one do you recommend? And does the Golden's produce the same smoke and taste as the ceramic ones?
I've owned the Goldens Cooker for a month now. It's sad there is not more information about it. So far, it's been amazing. I look for excuses just to cook on it. And it's a beast, but I was deciding which kamado to go with too. And it came down to durability, this thing will last. And the customer service is great too, I emailed them before I bought it and the next day I got a call from them. Awesome!
Home run....!!!!
Thank you Wesley!
If that big boy sliced up like that was on a billboard, it would stop traffic.
LOL! Thanks for watch'n Benjamin!
бесподобно! класссссс
Спасибо!
What a steak! I think I'd hide until I had it almost gone, and then film the taste-test with the last piece. I'm also glad the video title didn't end with "in a burning building". Are things staying reasonably sane in your area? Stay safe, and keep the videos coming.
Last night got crazy in the small (usually very quiet) town. Target and Walmart got looted, the American flag was pulled from the pole of the American Legion and burned, along with two banks. Makes me sick...
@@BallisticBBQ It doesn't qualify as "peaceful protest" anymore. Hopefully, the turmoil dies down soon. I don't think anyone will enjoy life under martial law.
Man.....that is certainly an interesting option. Would a kick ash basket work in this beast? Also, just wondering....it's too bad they didn't come up with a multi level design for the charcoal like the weber summit charcoal that has a higher and lower position....Man this cooker is their first model.....and it's almost perfect. You have sold me on this, I think I want one!
I'm sure the Kick Ash would work fine. Thanks for watching!
Nice cook man, how about some B-BBQ polos?
Great idea, need to find a vender that won't charge too much $$$$ though.
@@BallisticBBQ Yes! We love the hats and polos!
What charcoal do y’all use?
Did you hear his stomach growl when he was opening up the grill lol 😂 @2:45
Not sure if that was my stomach (it very well could have been) or the spring. Either way this was funny, and I didn't catch that. LOL! Cheers Wendell!
Hey greg! I've been watching a lot of Guga Foods / SVEverything recently and he advises to dry brine the steak overnight when possible and to avoid putting salt in rubs so you can really make sure you get the salt level perfect when you season it with a rub. What are your thoughts on this?
Great to see another video, wish I could get my hands on a steak like that :) hope youre staying safe my dude
I know a lot of people that have really embraced dry-brining steaks, and I trust all of them. I just haven't tried it yet! The theory behind dry-brining is very sound though.
Benghali In Platforms
Franklin??lol 🤣 Franklin is out for Franklin
Do anything for a buck
Did you do much trimming before this?
Greg do you ever use the dry brine method for steaks? What is your thoughts?
I personally have not, but I know (and trust) a lot of people who do. I will give it a go one of these days on video for you. Seems like a good technique.
you need to get one of them there injuns to cook it
Sharing is caring sir. Just saying. Also my wife bought be a tomahawk steak the other week. I wish I can shows pics of how it turned out.
I'm betting it turned out fantastic!