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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-28-2013, 05:26 PM   #1
CharredApron
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Default Tomahawk Steaks

Today I was at the butcher and these 2 ladies were there for the first time. They were looking with awe at the offerings that were in the cases and ordered a couple of skirt steaks and then inquired about a huge piece of meat at the end of the counter. It was a Kobe Bone in Ribeye as I know it. They were pleased to hear that it was a Tomahawk steak as one of them suggested. They asked for one and it was put on the scale...Price $ 54.00 upon hearing that they asked for another, 2 of these behemoths were weighed out and came to $ 136.00 They were wrapped and paid their bill and then asked....what do we do with them. In my evil mind I thought Give them to me, that's what you do with them. Well I didn't say that out loud and then told them how to cook them. They asked me if I was professional chef and I told them that I was in a previous life, but I was now retired and suggested that they consult the Brethren website for more info. They were ecstatic and they told me all about the comps they had been to.
Just another fine example of the Brethren in action.
Spreading the Gospel one meat at a time.
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Unread 03-28-2013, 05:32 PM   #2
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You are a Good Man !!
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Unread 03-28-2013, 05:47 PM   #3
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Bone in ribeye is just a plain old rib steak.I've never heard of a tomahawk steak.Who makes these names up?
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Unread 03-28-2013, 05:52 PM   #4
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it's not made up.

The Tomahawk Steak is a Bone-In Rib Steak with the entire rib bone intact. This long bone is frenched (trimmed of meat and fat), leaving a beautiful presentation piece. The Tomahawk, being a Rib Steak, has the largest amount of intermuscular fat, making it the most flavorful steak. The Tomahawk is cut based on the thickness of the bone and is typically two inches thick. One Tomahawk can easily feed two people. The Tomahawk is cut from the rib section. The primary muscle of the Tomahawk is the longissimus dorsi, which is also the primary muscle in the Porterhouse, T-Bone and New York Strip.



WTG HT.
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Unread 03-28-2013, 05:54 PM   #5
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Uh, ya. $136 for 2 ribeyes. Uh, ya.
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Unread 03-28-2013, 06:05 PM   #6
bluetang
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Way cool there HT!
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Unread 03-28-2013, 06:32 PM   #7
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Whose gonna be the first Brethren to get one and post a thread?

The over/under is set at Easter Sunday.
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Unread 03-28-2013, 07:28 PM   #8
landarc
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That seems like a good price for about 4 pounds of Wagyu beef.
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Unread 03-28-2013, 07:35 PM   #9
nostang88
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I can cut and post some B/I Prime Ribeye PRON tomorrow when I go to work.
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Unread 03-28-2013, 08:31 PM   #10
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Really, Have you ever had one of these?
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Thanks from:--->
Unread 03-28-2013, 08:32 PM   #11
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Quote:
Originally Posted by landarc View Post
That seems like a good price for about 4 pounds of Wagyu beef.
You are right..... but these were Prime Kobe according to the Butcher. Hence my though of what she should do with them.....
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com

Last edited by CharredApron; 03-28-2013 at 09:20 PM.. Reason: spelling
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Unread 03-28-2013, 08:34 PM   #12
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Quote:
Originally Posted by boogiesnap View Post
it's not made up.

The Tomahawk Steak is a Bone-In Rib Steak with the entire rib bone intact. This long bone is frenched (trimmed of meat and fat), leaving a beautiful presentation piece. The Tomahawk, being a Rib Steak, has the largest amount of intermuscular fat, making it the most flavorful steak. The Tomahawk is cut based on the thickness of the bone and is typically two inches thick. One Tomahawk can easily feed two people. The Tomahawk is cut from the rib section. The primary muscle of the Tomahawk is the longissimus dorsi, which is also the primary muscle in the Porterhouse, T-Bone and New York Strip.



WTG HT.
The defense rests, your Honor. Thanks
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 03-28-2013, 09:10 PM   #13
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Quote:
Originally Posted by Just BS View Post
Whose gonna be the first Brethren to get one and post a thread?

The over/under is set at Easter Sunday.
not me. waaaaaay too much $$$$$$$$$$
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Unread 03-28-2013, 09:19 PM   #14
CharredApron
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Thank You. Your explanation was excellent!
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 03-28-2013, 09:23 PM   #15
CharredApron
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BS, there are plenty of people here that raise cattle and own ranches. Maybe we could have a Throwdown and they could send each participant a Tomahawk to prepare in the cook. always thinking......
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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