Sunday drops are the best! I’m more of a Strip guy, but that gives me ideas. If one doesn’t have the plancha, would we use the diverter? Also, thanks for the FOGO bag tip…I always end up cut it at the string.
I’m glad you like them! You could use the conveggtor or you could just do it with nothing in there. Either caveman sear it or once you pull it out, just put a grate in and wait for the fire to build a bit more.
Nice Job as always Ron!!!! where did you get that salt? i have never seen you use a Yak and that is the only place i have seen that salt. BTW love the Yak fun family way to cook :)
Looks great and fun Ron! Could you taste anymore smoke or campfire taste on the this hanging Tomahawk over a standard GE cook? Maybe do a chicken this way to see if you get a better or different taste.
Thanks Keith! You know, I was wondering the same thing and the answer is no, no more smoky or “campfire” test than normal. If you wanted a touch more smoke, add some Smoke Your Bourbon smoking chunks.
Looks great. If you don't have a Arteflame Plancha Insert but do have a Vortex that would be another way to keep the coals to the sides. Flip it upside down with the large opening on the Vortex up and put the coals around the sides instead of inside the Vortex.
This is one of those cases where I wish that RUclips would allow posting photos in the replies because those who don't have a Vortex cone have no idea what I'm trying to convey. ;)
Been grilling a 2 to 3 rib prime rib for Sunday dinner since the 1970’s. These tomahawk steaks seem to be a skinny prime rib. Hopefully your steak was as delicious as my roast!
Thanks Richard, we are glad you enjoyed it! I feel like we made one already but I’ll check into it and be happy to add it to the “to be made” list of videos!
Thanks Ben, it was SO good! Yes, you can def do it without a thermometer like that but you'll need to keep checking the temp to make sure you don't overcook it. The problem there is that every time you open the dome, you lose all of the heat and convection. The Meater is fairly inexpensive. There is actually a link to it in the video description. Check it out, it just may surprise you.
You know what, I’m going to go outside and see if there’s a way. My guess would be no because there’s not enough hanging space as well as the fact that the top vent is so off to one side.
Yes I do. He is just taking a little break from cooking right now and working on some other projects. Don't tell anyone but he does all of our filming and editing.
Did not expect to be jump scared today. That laugh might haunt my dreams…
LOL, sorry about that!
This one was fun to make and TOTALLY delicious!
We think you should make it again do we can all taste test it for you…
I don’t even have a komado, it’s just fun watching this guy !😄 would love to see some new kettle content soon!
Hey, Thanks Kirt! We were just discussing more kettle content!
Awesome video!! Thinking about doing a hanging tomahawk video on my channel. Thanks for the inspiration!!! Keep up the good work bud
Yes! You’re very welcome! Please tag me in it when you do, I’d love to see it!
We are glad that we could inspire you !!!
That looks great Ron, and great idea, definitely got the wow factor going!
Thanks Steve, you know I love that WOW factor!
Beautifully done and a great idea👍
Hey John, glad you like it!!!
Glad you liked it John!!!
Great video Ron! liked the tongs for arranging coal Where can I purchase,did not see in the link Thanks BT
Ron will be getting 40 lashes now for leaving out that link
I too haven't seen this done before !
We are not alone!!! It worked like a champ!!
Sunday drops are the best! I’m more of a Strip guy, but that gives me ideas. If one doesn’t have the plancha, would we use the diverter? Also, thanks for the FOGO bag tip…I always end up cut it at the string.
I’m glad you like them! You could use the conveggtor or you could just do it with nothing in there. Either caveman sear it or once you pull it out, just put a grate in and wait for the fire to build a bit more.
OK Dan, we want to see a video of you opening the bag with the string!
Nice Job as always Ron!!!! where did you get that salt? i have never seen you use a Yak and that is the only place i have seen that salt. BTW love the Yak fun family way to cook :)
Hey David, thanks bud. We actually sell it right on our website. There is a link to it in the description
Looks great and fun Ron! Could you taste anymore smoke or campfire taste on the this hanging Tomahawk over a standard GE cook? Maybe do a chicken this way to see if you get a better or different taste.
Thanks Keith! You know, I was wondering the same thing and the answer is no, no more smoky or “campfire” test than normal. If you wanted a touch more smoke, add some Smoke Your Bourbon smoking chunks.
That is a really good question Keith, thanks!
@@CptnRon302 Those are great and I use them!
Looks great. If you don't have a Arteflame Plancha Insert but do have a Vortex that would be another way to keep the coals to the sides. Flip it upside down with the large opening on the Vortex up and put the coals around the sides instead of inside the Vortex.
That is some AWESOME thinking Tony!!!
This is one of those cases where I wish that RUclips would allow posting photos in the replies because those who don't have a Vortex cone have no idea what I'm trying to convey. ;)
@@Tony5150RN I can fully understand that Tony! I think they’ll get the general idea.
Amazing bro😊
Thanks Jose
Hey Captain 👨✈ that is one serious ribeye steak 🥩. 🔥🔥🔥🔥 Those that know choose Fogo.
Hey Russ! Yes sir, you know how right you are!
Those fancy coal-movin tongs are called cherry pickers Capn, and they are very hansy dandy
I had a brain fart
@@FOGOcharcoal we all do from time to time
How awesome, very cool! 😎
Thanks Bruce! It was both fun AND delicious
Looks incredible.
Well thank you! I’m also a monster Fins Fan! #FinsUp
Been grilling a 2 to 3 rib prime rib for Sunday dinner since the 1970’s. These tomahawk steaks seem to be a skinny prime rib. Hopefully your steak was as delicious as my roast!
Yes sir David, that is exactly what they are. It was great and I am sure that your roasts are too. I'll keep an eye out for an invite.
Great video today, thank you. Any chance you can show some ways to prepare scallops on the Big Green Egg?
Thanks Richard, we are glad you enjoyed it! I feel like we made one already but I’ll check into it and be happy to add it to the “to be made” list of videos!
Here you go! ruclips.net/video/15Eyy-1Cv5o/видео.html
@@CptnRon302 Thanks
Ron’s video on scallops has got me thinking of the possibilities
@@FOGOcharcoal Thanks Ron. I feel a fellow LI'er would know all about scallops.
You gotta bout a dozen eggs, I’m still saving up for one. 😂
Believe me, they came from a lot of hard work
@@FOGOcharcoal I already know! Props to you!
Looks delicious 👌 How long did you cook it for? You think it’d be worth attempting this if I don’t have a thermometer like that?
Thanks Ben, it was SO good! Yes, you can def do it without a thermometer like that but you'll need to keep checking the temp to make sure you don't overcook it. The problem there is that every time you open the dome, you lose all of the heat and convection. The Meater is fairly inexpensive. There is actually a link to it in the video description. Check it out, it just may surprise you.
Opening the charcoal 🤯
It really is possible!!!
Where did you get the wooden cutting board?
bit.ly/5thandCherry Code CAP15 saves you 15%
Is there any way to do this on a Weber kettle? I think the vent may be too far to the side…
You know what, I’m going to go outside and see if there’s a way. My guess would be no because there’s not enough hanging space as well as the fact that the top vent is so off to one side.
I think you are absolutely right
Are you shipping to Europe as well?
Sorry, not right now
Oooo la laaaa
LOL! We pretty fancy around here…
That reminds me of an old blue jeans commercial….ooh la la, Sasson!!
Do you know what happened to salty tales?
Yes I do. He is just taking a little break from cooking right now and working on some other projects. Don't tell anyone but he does all of our filming and editing.
I’m only here because didn’t know that’s how you open bags.
Well, welcome!
I have a Smokeware cap on my egg. Is there a way I can do this with that cap? I guess I should watch further before I comment! Duh...😂
Come on Mike, we expect more from you. 😂😂. Yes, actually you could do it by just removing the top part of the entire cap.
@@CptnRon302 sorry, I'm ashamed....not really. But that's also great as my cap is on really tight! Thanks for the suggestion
@@MikeRichardsNYB I’m keeping my eyes on you now…
Your punishment is that you have to watch this video on repeat for an hour.
@@FOGOcharcoal no problem, I would do that!
It would taste better with makita
LMAO! Well, at least you didn’t say Ryobi. Idea-- maybe I’ll do a vid on which drill makes the best tasting steak…😂
Cordless or a plug in Makita?