Steak TD pron--Wagyu Tomahawk and 37 day (my) dry aged

ssv3

somebody shut me the fark up.

Batch Image
Batch Image
Joined
Jul 25, 2012
Location
Los Angeles
Name or Nickame
Sako
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.

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Left: My own 37 day dry aged Cowboy Ribeye Right: Wagyu Tomahawk

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My own aged steak (choice)

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Wagyu Tomahawk

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Firing up the PBC for the finish

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K Comp to start the fire

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You need one of these. Lever unlatches the bottom for a quick drop :thumb:

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We're rolling

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My aged steak: Montreal seasoning Wagyu: Coarse salt and fresh cracked BP

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On the gasser for a sear

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Fancy grill marks :becky:

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Ready to be hung

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Crack the lid to get some nice and hot temps going

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Time to eat y'all

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Oh yea babe!

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Best part

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Thanks for lookin'!!
 
You can probably read my mind all the way from California. lol
Screen has been licked and I might go back for a second taste. :laugh: :becky:

Outstanding Sako!! Love everything about this cook. Well done Sir!
 
You can probably read my mind all the way from California. lol
Screen has been licked and I might go back for a second taste. :laugh: :becky:

Outstanding Sako!! Love everything about this cook. Well done Sir!

I sure can Jeanie! :clap2: :wink:


Thank you!!
 
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