Bros and sisters,
Here's a cook I did for the Steak TD.
My plan:
Sear on the gasser and finish in the PBC on lump
Started with taters seasoned with Montreal Seasoning. On the gasser the went.
Left: My own 37 day dry aged Cowboy Ribeye Right: Wagyu Tomahawk
My own aged steak (choice)
Wagyu Tomahawk
Firing up the PBC for the finish
K Comp to start the fire
You need one of these. Lever unlatches the bottom for a quick drop :thumb:
We're rolling
My aged steak: Montreal seasoning Wagyu: Coarse salt and fresh cracked BP
On the gasser for a sear
Fancy grill marks :becky:
Ready to be hung
Crack the lid to get some nice and hot temps going
Time to eat y'all
Oh yea babe!
Best part
Thanks for lookin'!!
Here's a cook I did for the Steak TD.
My plan:
Sear on the gasser and finish in the PBC on lump
Started with taters seasoned with Montreal Seasoning. On the gasser the went.
Left: My own 37 day dry aged Cowboy Ribeye Right: Wagyu Tomahawk
My own aged steak (choice)
Wagyu Tomahawk
Firing up the PBC for the finish
K Comp to start the fire
You need one of these. Lever unlatches the bottom for a quick drop :thumb:
We're rolling
My aged steak: Montreal seasoning Wagyu: Coarse salt and fresh cracked BP
On the gasser for a sear
Fancy grill marks :becky:
Ready to be hung
Crack the lid to get some nice and hot temps going
Time to eat y'all
Oh yea babe!
Best part
Thanks for lookin'!!