How to… Barbecue the Tomahawk for 2 (v.3)

Method

1. Season the steak generously with salt and pepper, cover and place in the fridge.
   • Longer the better, preferably 6hrs or greater (e.g. 1st thing in the morning for cooking in the afternoon).
   • Ensure the salt is ground down in a mill or pestle & mortar (large flakes such as the raw Malden sea salt wont cut it).
   • If possible (but not essential), bring the meat out 2hrs before cooking and let it come up to room temperature.
     
2. Make 3x smoke packs by taking a large handful of the smoking chips double wrapped in tinfoil then piercing holes top and bottom with a skewer.
   • If using dry woodchips, wrapping tightly is the key to preventing them catching fire on the BBQ – chips on fire is bad.
   • Some say pre-soak the chips for 30 mins, personally not for me – I’m not looking for additional moisture.
   • Skewer the 1st pack so you can place it right over the top of the gas burner.

3. Configure the BBQ as follows.
   • Heating side – grate grill off, smoke pack resting close over top burner.
   • Cooking side – grate grill on.
     
4. Turn on the burner under the smoke pack up to high then close the lid – wait until a thin veil of smoke starts to emerge from the pack.
   • Ensure you do get a good continuous smoke off the pack for a few minutes (without it catching fire) before moving to the next step.
   • Should take approximately 10-15 mins to get it smoking.
   • By the time the pack is smoking, the BBQ should be up to temperature, the internal temperature of the BBQ should be between 90-120°C.
   • Don’t stress if the temperature is a bit high – it will cool on the next step.
     
5. Turn down the burner under the smoke pack to low, place meat on grate grill on the far side from the burner.
   • Ensure meat probe is fixed in the middle of the steak (with tip in the muscle as opposed to the fat).
     
6. Close lid and cook maintaining oven temperature at 90-120°C (approximately 3hrs total cook time).
   • Replace smoke pack every 45 mins, note that each time a new pack is introduced it will need to be pre-heated on high heat until smoking. I keep the lid up whilst getting the smoke going on the next pack.
   • 3 smoke packs will get you most of the way through the cook, after the 3rd pack has been used up, just remove it and close the lid for the reminder of the cook. There will be plenty flavour in the meat by this point.
   • Flip steak once only, when it reaches 35°C on the meat probe (half way point).
   • Cook until desired taste is achieved on the meat probe:
     • Very Rare: 49°C
     • Rare: 52°C – shown in picture below
     • Med-Rare: 56°C
     • Med: 60°C
7. Remove from BBQ and set aside, turn off the burner you were using and then light the one/two burners under the grate grill, turning up to max. Ensure grate grill is lightly coated with oil before heating. Close lid and bring BBQ temperature up to 320°C.
8. Place meat on grill and sear on each side for 1 minute MAX, turn 90° after 30 secs to get criss-cross effect.
   Caution: Be very careful not to burn or over-cook the steak at this point. Close the lid between manoeuvres to keep the temperature up.

9. You’re done – enjoy!
   • No significant rest period required due to slow cook process – 2 minutes should be plenty.
   • Cut along the bone to remove it then slice the steak across the grain into ½ inch slices.