This is a story of gratitude and graciousness, of online camaraderie that is uncommon and should be treasured just like any friendship should.
An unnamed member SMF.com sent me an early Christmas present.
And I was truly and thoroughly blown away with what arrived on my doorstep.
A huge box, and it was heavy, I opened the top to find a styrofoam cooler.
Upon opening that my jaw about hit the floor, for inside were three almost unimaginably huge Tomahawk Ribeyes measuring 36oz, 3 inch thick, 2 feet long.
Oh My Gosh! Pinch me, cause I must be dreaming.
So cutting a long story short, today I cooked and tried to do these justice.
The Menu
Tomahawk Ribeyes
Hasselback Au Gratin Potatoes
Bacon Wrapped Asparagus
Cast Iron Onions
Grilled Bell, Jalapeno and Ghost Peppers
Garlic Toast
The Tomahawks
Dry brined each side with Kosher salt, then seasoned with @tx smoker 's new Beef Seasoning and wrapped the rib bones in foil.
Into the smoker at 275°-300° over Mesquite to an IT of 110°.
Then onto a very hot grill to sear and finish at an IT of 130°.
Out of the Smoker
On the Grill
On the Cutting Board
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Hasselback Au Gratin Potatoes
Preheat oven to 400°
Grease a 9"x12" casserole dish
6lbs of 1/8 inch sliced potatoes, thankful for my mandoline slicer.
6oz Guyere
4oz Parmesan Reggiano
4oz Smoked Gouda
1 medium onion, minced
3C Heavy cream
1T heaping of minced garlic
2T thyme leaves
Generous amounts of salt and black pepper
Set aside 1/3 of the cheese for a topping
In a large mixing bowl combine cheeses, cream, onion and thyme
Salt and pepper to taste
Add potatoes and coat thoroughly, pack casserole dish tightly with potatoes, slices vertically aligned.
Pour leftover sauce over the potatoes, about half way up sides.
Tightly cover dish with foil, bake 30 minutes.
Uncover, bake 30 minutes.
Add rest of cheese to top, bake 30 minutes till well browned.
Bacon Wrapped Asparagus
Cast Iron Onions, cooked in bacon grease
Grilled Bell, Jalapeno and Ghost peppers
The Money Shots
