5 layer steak crust! How to get the best tasting crust of your life. Soapstone Tomahawk & Scallops
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- Опубликовано: 30 сен 2024
- I love a great steak crust, and this crust would be an Olympic champion if there was such a thing. I share my salt, smear, rub, smoke and sear sauce method which is sure to delight your taste buds with the best tasting steak crust you've ever experienced.
This beautiful wagyu tomahawk was paired with some sea scallops which we cooked hot and fast on the Kamado Joe soapstone.
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Sear sauce recipe (I cut down to 1/4)
2 cups mayo
2t garlic powder
2t red wine vinegar
3t water
1/4t salt
1/2t pepper
#SMOKINGDADBBQ #Kamadojoe #steakcrust
@KamadoJoeGrills @MEATER
That steak is a beauty!
thanks so much
Anyone else notice the Eastern Screech-Owl calling at 8:20?
you've got better ears than me lol
I’ve used this recipe 7 to 8 times now. Absolutely phenomenal flavor in the steaks! I’ve had my KJ for about 6 months, so still a newbie. One of the biggest things I learned with this recipe is to use the Diamond Kosher Salt that James recommends rather than substituting. When substituting, I found the steaks to be too salty. I also cut the sear sauce recipe way down to avoid waste. Here is what I currently use: ½ cups of Mayo, ½ teaspoons of Garlic Powder, ½ teaspoons of Red Wine Vinegar, 1 ½ teaspoons of Water, ¼ teaspoons of Salt, ½ teaspoon of Pepper. Thanks James for all of the great videos!
completely agree it’s less salty. and good call on cutting down as this does make lots
Looks great fam, I'm buying a Kamado thanks to you. Just hoping the soapstone will fit on my 25" Swedish Kamado.
it should sit on the grid, but only 18 and 24
Have you ever thought about trying MSG and/or anchovy paste to get that umami added without shelling out for Truff sauce?
Great show James, I will definitely try this 5 layer crust. Looks delicious!
Hope you enjoy
Could you use siracha instead of hot truff? Also, no oil when cooking the scallops?
Will be doing reverse sear ribeye with lobster for my wife’s birthday this weekend. Thanks for the technique refresher! What temp would suggest getting the soapstone up to for searing and about how long did it take to get it from the smoke session to the sear session? Thanks again for the great content!
thanks Adam. Hope you enjoy the cook. it takes about 5 min for the dome to get to max 600 with a half basket, I wait an extra 5 min for the stone to be completely heat soaked. not scientific by any means as I don’t have a IR gun to check
This is something I’ve got to try on my offset!
i'd love to see that
Looks great.. but I assume this recipe would work ok over the open flame? Or Maybe I can use a cast iron skillet?
Yes, absolutely
Smoking Dad, I’ve tried this reverse sear twice, and can’t get the soapstone hot enough. The stone went on the lowest possible setting for Series 2 over the banked coal part. Every time, the dome temp seems to hit an inevitable hard stop at 450, which has not been great for sears. Any ideas??? Can one put the soapstone *too* close to the coals?
I will add that I've had this exact problem with the Joe Classic II even though I was using Joe Big block charcoal. What solved it for me was buying the charcoal basket accessory and removing the grate that is placed over the ash drawer. This increases the air flow exponentially and you will get up to 700F + with ease.
Your timing could not have been better - Just bought a Tomahawk yesterday and got a soap stone for Christmas!!
Thanks for another great video!
Congrats and Enjoy!
It’s safe to leave a steak out for hours at room temp? Thought bacteria would build up, no?
i did some reading and articles like this have me comfortable with it in moderation - www.bonappetit.com/story/room-temperature-meat-tempering
Do you prefer searing on the soapstone this way over traditionally on the grates over coals?
i do, i like the taste of a good crust over picture perfect lines
What a great combo! Looks wonderful and I want some. Thanks for the comment about cast iron plates and soapstone.
Like the way you include a C temp too for us imperials.
Cheers, thanks
Hey James, love your videos and you've really helped me to learn my KJ. Keep up the good work. Question: do you know what the temp of the soapstone was when you placed the steak on it? Thanks!
i need to get one of those handheld scanners.... all i know is it was hot lol
Yes, they’re great, especially for a solid surface like the soapstone.. I highly recommend.
Amazing cook
Nice job James, I look forward to the comparison coming up, have all of the inserts but the soapstone. Curious why you didn't bury the oak as usual?
lol i forgot until after i had the fire going so i opted for second best and just let it burn cleanly on top of the fire. Wood doesn't last as long this way, but for a steak where its only 45-60min its often enough
You probably dont give a shit but does anybody know a method to log back into an Instagram account??
I was stupid forgot the password. I love any tips you can offer me
@Baylor Crew Instablaster =)
@Boston Baylor Thanks for your reply. I got to the site thru google and im waiting for the hacking stuff now.
Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
@Boston Baylor it worked and I actually got access to my account again. I'm so happy:D
Thanks so much, you saved my account !
Had me at Wagyu. So for someone who doesn't like hot or spicy foods, does any of the heat come through from the Truff?
not at all... with extreme hot sauces it does not go away. Feeling emboldened by my success with buffalo sauce, or truffle sauce both which add a hidden depth / character with absolutely no trace of hot sauce i decided to up the ante to carolina reaper based sauces.... oh gosh. it hurt for days
@@SmokingDadBBQ HAHA.. that's for taking that experiment for me! I'll try the lower ones :) Thanks
You mentioned you would put a link for that truffle sauce but I didn’t see it?
Funny story: I walked into my butcher shop today looking for brats (to cook for the Packers game) and chicken wings plus crab cakes for the night game (Ravens/Buffalo). Kenny, my butcher, says "hey Mike, I'll make you a deal on a tomahawk". I thought for a second and realized the kc chiefs do a tomahawk chop, so I bought it, as well as baby back ribs for kc BBQ with friends. Oh, and we're doing "dog meat" burgers in honor of Cleveland. Big winner this weekend = my butcher...
Hahaha love it. Bills game was awesome
So excited. Just swaped my large egg for a big joe III. When my wife saw this huge thing she got so mad :-). So I wanted to make sure I blow her mind with a great receipe. And this 5 layer crust tomahawk from James did a perfect job (surprisingly enough I was even able to get the TRUFF sauce over here in Switzerland!). It came out perfectly and she can‘t wait for the next one. Thanks a lot James for this great inspiration and very cool videos!
Glad she liked it, enjoy the Big Joe!
James how do you clean the soapstone?
i flip between cooks, fire does all the hard work
Hi can I ask if the recipe works without the soapstone? By the way I am really finding you’re Chanel very helpful and institute so thank you!😃
Yes you can! I just have it and like it for stuff like this
You didn’t say how you were going to “crank up the heat” after taking the tomahawk off. You also didn’t mention what temperature you hit when you started the searing process. Do you focus on dome/chamber heat or do you ever use an infrared thermometer and go by the soapstone temperature?
i am ordering a thermapen with an IR reader but don't have one at the moment to measure the grate.. when the dome is so hot i can't touch it i move to sear mode
Did this recipe last night and it turned out great. It was Prince Edward Island Black Angus that was "wet aged" sealed in a vacuum pack, which I salt brined overnight. This was my first time working with a Tomahawk, but also my first time with a "wet aged" cut of meat, and only real thing that threw me was that it had a very strong "beefy" aroma. Any idea if this is normal for this cut or maybe for "wet aged" meat? Was purchased from my very reputable local butcher, but wondering I make the drive out to J&G next time.
it might be the wet aging... i would call ahead to order what you'd like before driving just incase its out of stock (aka I beat you too it and buy it lol )
Hi James, why use a soapstone instead of cast iron ? Curious to learn why this preference. Keep smoking !
good question... to help answer this i am doing a video sunday tasting the crust against these two methods plus two more
Hi James! Really enjoying your video playlists as I embark on my Kamado Joe journey! Question for you...I’ve done a lot of research on dry brining thicker steaks and I know you recommend this. Which pre-made rubs would you recommend using (after dry-brining) if I don’t have time to whip together my own salt-less rub? Much appreciate the tip(s) and the videos!
I don’t use many pre made rubs after salt brining as many of them have salt and can over do it. if nothing else, a binder with some garlic powder and cracked black pepper is all you really need for a basic rub
Do you have an affiliate link that will fit the soapstone for a big joe 3? You've convinced me
Thanks, but no KJ doesn't provide them... just amazon links
Big - amzn.to/2L9Ycpu
Classic - amzn.to/37DXMz1
Why don't coat it with 2 layers of sear sauce on both side right before the searing?
no reason, you only need a thin layer to build the crust, if its too too thick it will cool the stone and limit the sear, but you can get away with 2
@@SmokingDadBBQ Thanks a lot, appreciate that! I think I was too generous with coating last time, will try a thinner layer in my future cooks. Have a great day!
In this video you didn’t rest the soapstone on top of a grid. But in most other videos I’ve noticed you did. Any special reason for going without a grid support this time?
yes I forgot. as a habit I try and do this all the time. it’s not 100% necessary when not pressing down hard like smash burgers but I still try to do it
This looks great. The Tomahawk looks amazing man. Like 109 new friend.
Thank you so much 👍
Nice video - have you tried the Tuffs hot sauce as a binder for ribs (pork or beef). I’m interested in trying that method if it doesn’t create too much heat etc
I have for brisket. Haven’t ventured into pork yet. Good idea
I‘m new to the channel and I am going to stay. I love your videos and I hope you keep up your great work!
Awesome! Thank you! welcome
I’ve been intimidated to use my soapstone for a sear since I got it. Mainly use it for toasting buns and sautéing onions and use the cast iron grilling rack for Sear. I will have to try this. I like your “sear sauce” will try that. Are you on Reddit? You have a lot of fans there as well if you didn’t know ;)
I love the soapstone. I am doing a 4 way battle with it, cast iron, stock grid and caveman this coming Sunday. no I am not on redit, that’s a platform I’ve never figured out lol
James the tomahawk was cooked to perfection! I never heard of soapstone is that the same material as a pizza stone?
thanks so much. no it’s a nature mineral like granite
James, I love your videos. I’m a Kamado neophyte! I would love to see a video about what smoking wood works best with red meat, poultry, fish etc.
good suggestion. will do
James once again great video, we love scallops but I am always scared of over cooking them, I noticed you cooked yours at one minute per side or 30 seconds per side is that correct? Did you lower the temperature after searing the steak to sear the scallops? What temperature did you sear the steak at?
i need to do this again now that i have the thermapen IR so i can tell the temp of my soapstone
With this method - what temp should you pull the steak to ensure proper internal temp after sear? (ie: how many degrees early vs a set temp as doneness preferences may vary)
i don't check the sear any more, i am only concerned with the cooking portion and then let it rest so it cools off ~10 below your target temp so when you sear it you have buffer to not cross that target temp
Hey James! Two questions: First, do you dry brine the scallops ahead of time? Second, could you give the name of the seasoning rub for the steak you used? You seem to like it. Thanks, and keep up the great work!
thanks Steve. I ran out so don’t remember the name but it’s basically just my normal rub which I will past below. good question, no brine on the scallops.
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
Recommended extras (add to base)
• 1/2 Tbsp ancho chile pepper
• 1/2 tsp dried mustard powder
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp cumin
Did you cut all the sear sauce ingredients to 1/4 or just the Mayo?
good question. every reduced proportionally
Hi James, great video! Would this technique be suitable for a T-Bone steak? I’ve got a couple and this just looks so good!
Yes, absolutely
Do you have a guesstimate on how long it takes to get to inferno mode after reverse searing? I’m assuming you didn’t add more charcoal and just opened up both vents?
no more charcoal, just open up the air.... often its 5-10min before we're ready
Hi James can you make this whit the same setup on a classic 3 ☀️😎👍🔥
yes you can
Great video! What is the difference in the divide and conquer plates that came with my Joe classic, and the soapstone?
Good question! soapstone is a natural surface like granite countertops. it’s antibacterial, food safe, doesn’t need seasoning etc. the divide and conquer is made from ceramic to block heat
James, I have been a follower of yours for some time now and I love the way you cook! Steak was good but I can not understand why you did not remove the remains of the steak before the Scallops went on? Yeah I know the soap stone is delicate as I too have one! I could not serve anyone with false burnt Scallops even if they tasted really great as you say! Using a cast iron plate may of been the way forward but that is my choice :) Or even a small cast iron bowl on the soapstone would of done for the Scallops :) No thumbs up or down for this one and look forward to your next BBQ for sure.
thanks Mark, one of those things in hindsight you'd do it a little differently for the scallops for sure
Seafood on the grill, YES!!! I would to see more seafood videos.
got some exciting things in the books
Good video Jimbo. Is that teaspoon or tablespoon in the recipe of the sear sauce?
It calls for a TBSP but you can cut everything proportionately as that makes way to much
James, new to KJBJ. Quick question, if you don't use wood, you lose the smoke, correct? My wife is more traditional and like regular grilling and less smoke. So leave out the wood???
yes wait until your charcoal is burning clean (no white billowy smoke) and don't add more wood and it will be great for the most delicate smoke pallets
@@SmokingDadBBQ Do you like a Charcoal Chimney lighter to get action going?
Awesome video. I tried it but I did something wrong. I found my mayo crust kind fell off and stuck to the soapstone. What did I do wrong? My soapstone temp was about 450f
hmm maybe not hot enough and or your seasoning is maybe not as build up as mine so try rubbing some oil on the stone next time when it’s heating up. for me the mayo provides enough fat to release the steaks
@@SmokingDadBBQ yeah... it was strange. As if the mayo crust stuck to stone instead of the steak. Ill crank up the temperature next time and see how it goes. Thank you!
What temp did you bring grill up to for searing?
with the half basket I only see 500-600 in the dome but the stone is plenty hot
Why not have the grate over the soapstone for some /extra/ indirectness?
you can put the grate above the soapstone as well....i just did this so more smoke air was hitting it
Hi
How long from lightning charcoal to putting steak on for smoking? Also, how long between removing steak from smoking to searing?
Thanks
thanks. I didn’t time this one but since I used the torch it’s often only a 5 to min wait to get food one. same with how long it takes to sear
@@SmokingDadBBQ
Thanks. For the reply! Very appreciated. I started following you channel this summer. I live in Greenfieldpark, it’s on the south shore of Montreal. I have been using a weber kettle for many years. I recently purchased a KJ classic 2nd hand and I am still trying to learn the fine tuning. I wanted a bbq that is more fuel effecient since i grill year round.
Another great video. My wife was walking by and she said the video should be called "This is searious" .
hahah love it. that joke will be in Sunday’s 4 way sear battle
What cheap cut of steak would you recommend for somebody new to reverse searing? And for inferno mode, would the regular stainless steel rack do the job for some flame kisses?
The soapstone will likely be my first major accessory because a flat hot surface is just so versatile.
great question. Sunday I am doing a 4 way steak sear taste test (cast iron, soapstone, caveman and stock grid) to see if you can taste the difference
I would start with a ribeye for a reverse sear, at least 1.5" thick. any thinner and the benefits won't be as pronounced
@@SmokingDadBBQ I'm excited to see that video!
Got it. Rib eye with 1.5" min. That is what I'll aim for
It looks fantastic! I'm new to ceramic bbq. Got a kamado joe classic iii. Thinking of getting either a cast iron grate or griddle. What would youbr commend for a first accessory.?
great question, i hope my video sunday helps you decided. Taste test between the two (plus two other methods) .... I would get a JoeTisserie first, and then make your decision on a grid surface after Sundays test
@@SmokingDadBBQ nice! I'll look forward to it. 👍😀. And to see spring. I know you guys are out cooking in the snow, but it's down to -10 degrees Celsius here in Norway, and it's going to stay that way for a while 😬
Looks delicious! Nice work
Thank you 😋
I so much enjoy your videos. Great content thank you for the dedication!
Glad you like them!
This is fantastic!!!! Nicely Done. I recently posted a Tomahawk Video as well. Let me know what you think!!
I'll check it out!
Great video! Do you find you need to resalt the meat after you cut it because the tomahawk is so thick?
two reasons. first is if you slice it too fast the juices will run out and the steak will be drier than if you didn’t rush. second, your ability to taste flavours goes down above 95-100f so you actually taste more of the seasoning, smoke and beef flavours than you would right away
Hi James. If you pulled the steak out at 129F after indirect and then seared it afterwards how did you still end up with a medium rare steak?
this would be flirting with medium well. I normally gain 10f in the rest so 125 would be as high as I would go for medium
Smoking Dad BBQ thanks for the info. How much further in terms of farenheight do you think a steak cooks during the sear stage?
Why do you put the wood chunk in when preheating the Joe? I reckon most of the wood is burned before putting the meat on? I normally wait for stabilized temperature and the add the smoking wood. Keep up the good work 🔥
these are good sized chunks, from looking at them they are never expired when i put the meat on or even when do... they are gone after inferno mode. So long as you have clean combustion it doesn't matter when you do it, this is just whats easy for me
@@SmokingDadBBQ yes. Plus adding the wood in when preheating the Joe gets you cleaner combustion. Adding it after is ok, but you still have to wait for the smoke to get to a thin blue color.
I recently bought the Joe Jr soapstone. Which is a whole circle. If I want to use it to reverse sear my steak, should I put it in for a little bit after getting the steak to the internal temp to warm it up before going to inferno mode?
Congrats. Yes thats what I would do, or cook on it at a low temp flipping the steak and then crank it for the sear
@@SmokingDadBBQ cool thank you. Saw in the other comments you have a sear episode coming out soon. Will be looking forward to it. Also i appreciate your videos. They have helped me a lot to master cooking on the kamado Joe jr.
Looks great! What temperature did you pull your steak at during the indirect portion?
i took it to 130 as wagyu does a little better at higher heat
Cook #2 and the steak was a HUGE hit! The sear sauce added the perfect touch and I really like using a hot sauce as a binder. I didn’t cook scallops, but plan to add them at some point. I have to admit that the flame up when searing worried me a bit, but I’ll adjust to it. 🙂 I remain impressed with how easy it is to dial in a temp and hold it steady on the KJ3. That’s a tribute to your videos, as I would have been going by trial and error without them. I’ve been spot on with cooking temps using your techniques.Thanks again!
love to hear this
Great videos James, really enjoying your content. Sorry for a newbie question; how do you estimate the meat’s internal temperature rise after indirect cooking? It’s a factor I am struggling with from time to time. This could also be a great video topic for us newbies:)
great suggestion. will do
Tried this tonight using ny strips. Everything went well except the sear. Couldn’t get the KJ above 500! Sear didn’t go well. Overall flavor was outstanding! Will try again
more air or more fuel
Agree. Simple, right? I completely disassembled the grill and cleaned it. Not that much ash. I filled the one side completely full of kJ lump so I guess I need more air. Do you have any videos on this? Seems like a common issue with a quick google search.
@@gman3280 I need to do a dedicated video on this topic
Awesome video. Just ordered myself the soapstone for my classic 3 and the the black and red truff so i can try them. Question regarding dry brining, you just cover the steak in salt overnight if I had the time? the next day do you clean off the salt?
good question. I put it in the fridge on a drying rack so air can surround it. no covering and the next day the salt is deep into the meat. nothing to remove
@@SmokingDadBBQ thank you for your reply. Can’t wait to rey this
That's a blackened crust, no thanks
you can do to your own liking, but this is more lighting and a smartphone camera making it look darker than it was... it wasn't burnt
Man that looked great James! I like the method and always going for that great crust! Awesome video!
Thanks so much
Looks good. I'm just averse to mayo, as my dad puts it on everything and growing up it always looked disgusting to me. so he pretty much scared me away from it.
On the "bumps and grooves" in the cast iron, that's a hallmark of the "pre-seasoning" on the newer Lodge stuff. Older Lodge didn't have this problem, but cast iron aficionados who buy newer Lodge will tend to just take a sander to remove Lodge's bumpy pre-seasoning, before re-seasoning properly themselves, and then it's smooth as butter. More premium brands like Starfield and Fielder offer pre-seasoned (and unseasoned for that matter) cast iron cookware that doesn't have the bumpy problem.
When I sear, I normally do the cold grate technique on the Slow N Sear. The grate is cold, and due to the coals piled in the Slow N Sear, you're right over top of the fire, so the fire itself is what sears your meat and you get a great all-over Maillard reaction.
I get that given the mayo experience growing up, but you don't taste it, promise. Its just fat helping build texture on that crust
great question. Sunday I am doing a 4 way steak sear taste test (cast iron, soapstone, caveman and stock grid) to see if you can taste the difference... the stainless steel grid sat right on the firebox, while it doesn't spin like yours should give a good example to compare to the other methods
@@SmokingDadBBQ The spinning isn't really that necessary. The technique just requires a cold grate, and spinning makes it easier. It would be a bit cumbersome but you could probably swap your half moon grates instead of spinning. The point is for the sear to come from the fire instead of a hot grate.
Awesome video. I have a soap stone now and it’s awesome fo my KJ classic. Was thinking about buying another one to increase my cooking surface area. I notice you reference the soap stone could be used a deflector, so
I wasn’t wondering if you thought it would be hard to bring the KJ up to high heats by using two soap stones at once? Thanks! Excellent KJ video content!
thanks so much. the stones will get hot, but your dome likely won’t read much as they will cover a large area. I’ve used two cast iron half moons before. works great having a large flat surface
@@SmokingDadBBQ thanks again. I was actually thinking about get a cast iron to have one of each but I like the the soap stone so much, leaning towards doubling up!
I warned you about those Crocks!
more dignity leaking out
Hi James, I want to try this method for Tri-tip steak. What do you think?
Sounds great, the trip-tip does well with a caveman finish / sear as its uneven shape is difficult to get a good crust otherwise
@@SmokingDadBBQ I am going to sear it on my soapstone as you did
You have lost more weight champ 👍
thanks 🙏 working on it
What temp did you cook the steak to? Do you get it all the way to Med Rare and then it cools while it rests before the sear so it doesn't go over. Or do you pull it at lower temp and get it to temp during the sear process?
Also, you keep referring to it as Reverse Sear. I thought reverse sear is you sear first then cook, and regular sear is cook first then sear.
Also, I just ordered the soap stone as this will be cooked at my house over the weekend. Also bought to the BJ over the KJ on your recommendation.... So what I'm saying is - my wife might be looking for you soon to settle a score! 😉
I think i went to 125 on this one, then let it rest while the heat cranked so that it cooled, so when i seared i never crossed the 130f finishing temp i didn't want to exceed .... if you sear first in a Kamado, the temps will take hours to cool down back to a stable 250f which is why you do it this way
lol oh dear, going into hiding
Really enjoy your videos! Quick question, I already have a cast iron accessory for my Kamado Joe, isn't the soapstone very similar? Or does it bring something else to the table that the cast iron doesn't? Do I need both? TIA!
great question. Sunday I am doing a 4 way steak sear taste test (cast iron, soapstone, caveman and stock grid) to see if you can taste the difference
@@SmokingDadBBQ Great timing! I'll be on the lookout for it. :)
Another great cook James, it must be tough having to make do with a wagyu tomahawk! Roughly what temp did you use for the sear and does it take a while to get there once you crank up the heat?
haha tough life for sure 😂. I like to use the soapstone as the deflector so it’s pre heated. I crank the vents and get 500-600 with the half basket under the stone and that’s hot enough for a good sear
@@SmokingDadBBQ That sounds perfect, thanks James!
G'day james, great vid very helpful indeed..question for you,i noticed you didn't put a grate under soap stone for support..does that matter?or do recommend it? Just curious
I normally prefer to do that but forgot this time lol
@@SmokingDadBBQ yeah ok, I wasn't sure if was a better way that you'd found or something lol...i have a soap stone but haven't used it..will try it out tomorrow..sorry last question, should you oil the stone?
@@trevorgamble426 I find it helps. That or fat trimmings
@@SmokingDadBBQ thanks mate really appreciate your time and everything else you're doing
Nice throwback gushers
way back playback 😂
Wow James! That looks fantastic! I love my scallops with a sear as well.
Thanks so much
Great video on reverse searing. I tried this with some prime ribeye last night and it came out tasty. What internal temp did you get your meat up to on the indirect cook?
I personally like pulling at 114f but the family likes 119... did one last night that I removed at 119 and it went all the way to 137 during the rest
@@SmokingDadBBQ I see you use the MEATER often. What instant read thermometer do you use?
Wow that sear was AMAZING!!!
thanks 🙏
James - how long was the cook for that tomahawk @ 250-300 degrees ?
it was just over an hour by a min or two
@@SmokingDadBBQ - awesome- that’s what I was gambling on - steaks just hit the grate! Thanks again tor all your great info - I realize that our RUclips name doesn’t tell you much - name is Jason though!
@@AnchorRoom1 thanks Jason. Enjoy the cook
@@SmokingDadBBQ - it was a home run - the two tomahawks took about 80 minutes, at 250 ish - a 13 minute rest then a sear for 3 minutes on both sides. AMAZING!
WOWGUUUUU!!! Nice!!!!
thanks so much
Perfectly cooked!
Thank you 😋
Great video James, that steak looks delicious, coincidentally I ordered my soapstone a couple of hours ago. I thought that the soapstone needed to be supported with a grill so that it does not break.
its a good idea but not mandatory.... since i wasn't pressing down on it like smash burgers or something i skipped it for some reason that I now can't remember lol
I’m pretty sure I’d be prepared to do things with that steak that I wouldn’t even consider trying with my wife! 🤤😂
hahahaha love it
The soap stone is my next accessory I am saving up for.
my fav along with the joetisserie