Dude, you make extraordinary accessible. No BS, just freaking accessible. Thank you. I'm a year into my Kamado Joe journey, and I'm impressed with how easy you make me look awesome! Thanks Chef Eric! Go Team! b
Well said! I'm about three years into my journey and Chef Eric had been with me the whole time. Thanksgiving, Christmas, Easter, I feel like he's part of the family. I would not be the cook I am without his simple techniques.
Thank you Chef Eric. Just cooked a tomahawk on my KJ. Followed your instructions and it was incredible. I just used salt, pepper and a little oil. Put in the fridge overnight then cooked it.Amazing result. Simple but with a wow factor.
I remember when I made my wife and I tomahawk steaks like this, they were incredible and I basically did the same thing just on my offset smoker. Had to work on my usual Friday, glad this popped up on my feed. Cheers chef. 🍻
Before following you, I had only heard of scruffing the fat cap on something like a pork shoulder. You’ve got me scruffing wings, and now I’m going to have to try it on a steak. Thanks again Chef E!
I really enjoy cooking on my Kettle Joe. I do a lot of reverse sear cooks, especially since my Slow N Sear attachment I bought for my Weber 22 fits perfectly on top of the charcoal basket in the Kettle Joe.
Awesome! I love the use of the bone marrow, which I will use on Christmas Day. Happy holidays Eric and thank you for keeping me entertained with all your great ideas this year.
I always joke about how you touch everything without gloves, and touch everything with dirty gloves.. but honestly impressed with how you tempted the steak with experience
I. Hate. You. Man just about EVERYTHING you do I want to do too....I'm gonna weigh 4000 pounds after all this. Geez...maybe I should share. Hahaha Very nice Chef E. Like Bob below there, I appreciate your simplicity but also the cheffy touches you teach. I also love how you encourage us to COOK not just follow a recipe. EXCELSIOR ....and all that....grin. Looking forward to the next one!
Hello, loved your video 📹 Can you give me the temp in C° 35 minutes per side at 325 F? That's 160 C° Am I right? And then? Hope to hear from you. Ciao Adolfo
I've never tried the tomahawk. To be honest, the main thing that scares me is the size of the bone they leave on if that will fit on my grill. I guess I just need to take a tape measure with me or get myself a bone saw.
Dude, you make extraordinary accessible. No BS, just freaking accessible. Thank you. I'm a year into my Kamado Joe journey, and I'm impressed with how easy you make me look awesome! Thanks Chef Eric! Go Team! b
Well said! I'm about three years into my journey and Chef Eric had been with me the whole time. Thanksgiving, Christmas, Easter, I feel like he's part of the family. I would not be the cook I am without his simple techniques.
Cheers Bob
Happy grilling my friend
@@mrjarvisgmhs Right there with you Joe! Smoke on Sir! b
“Beautiful things are happening” is an understatement. Thanks Eric.
Cheers Patric🎉
Thank you Chef Eric. Just cooked a tomahawk on my KJ. Followed your instructions and it was incredible. I just used salt, pepper and a little oil. Put in the fridge overnight then cooked it.Amazing result. Simple but with a wow factor.
Hell YEAH... That's a mouth watering tucker Chef!!! Cheers Eric!
🔥🤙🏽🔥
Chef Epic should be the name of this page! Looks so good. 👌
🤣🥂🤙🏽
I own a Weber summit instead of the Joe, but chef Eric you are my man and my guide of the entire journey.
Nice use of the bone marrow! Good video with easy tips n tricks!
Absolutely 🎉😊
You done it again chef! Want to run to the butcher now and get me a tomahawk! Tnxs chef!
Yesssss🎉
I remember when I made my wife and I tomahawk steaks like this, they were incredible and I basically did the same thing just on my offset smoker. Had to work on my usual Friday, glad this popped up on my feed. Cheers chef. 🍻
Awesome 🥂🔥🥂
Nature gave us a roadmap ❤😂
radical dude the nooks and cranies baby
Very nice!
⚡️🥂🔥
Before following you, I had only heard of scruffing the fat cap on something like a pork shoulder. You’ve got me scruffing wings, and now I’m going to have to try it on a steak.
Thanks again Chef E!
That’s awesome Nick. The little things are the big things 🤙🏽🔥
Bringing out the big guns this week!
Yep🎉
Amazing 🤩
⚡️🔥⚡️
I really enjoy cooking on my Kettle Joe. I do a lot of reverse sear cooks, especially since my Slow N Sear attachment I bought for my Weber 22 fits perfectly on top of the charcoal basket in the Kettle Joe.
That’s awesome 🎉
*drooling*
⚡️🔥🤙🏽
Awesome! I love the use of the bone marrow, which I will use on Christmas Day. Happy holidays Eric and thank you for keeping me entertained with all your great ideas this year.
Cheers Owen, happy holidays 🎉
That’s a great cook! Makes me more confident to cook one now.
I have a BJ 2.
BTW - that’s a great shirt! I love it.
How long would you leave to rest before searing?
My Dog (the real Master Of The House) loves when I do a Tomahawk... she gets the bone!!
😂love it
I always joke about how you touch everything without gloves, and touch everything with dirty gloves.. but honestly impressed with how you tempted the steak with experience
*temp
What type of gloves do you have?
Kool
Hi. How long did you rest it for please.
Now I remember, Guga always calls bone marrow "The butter of the Gods"
Top
I. Hate. You. Man just about EVERYTHING you do I want to do too....I'm gonna weigh 4000 pounds after all this. Geez...maybe I should share. Hahaha Very nice Chef E. Like Bob below there, I appreciate your simplicity but also the cheffy touches you teach. I also love how you encourage us to COOK not just follow a recipe. EXCELSIOR ....and all that....grin.
Looking forward to the next one!
⚡️🔥🤙🏽
Hello, loved your video 📹
Can you give me the temp in C°
35 minutes per side at 325 F? That's 160 C°
Am I right?
And then?
Hope to hear from you.
Ciao Adolfo
How big was that steak?
Maybe a 3 pounder???
Ive been tweaking for one of these like a crackhead hahaha all my history on youtube is "tomahawk"
Use a thermometer
I've never tried the tomahawk. To be honest, the main thing that scares me is the size of the bone they leave on if that will fit on my grill. I guess I just need to take a tape measure with me or get myself a bone saw.
It’s a fun cook, give it a go.
You can ask your butcher to chop it half way as well
Here,
Take all of my money.
🤣🔥🤙🏽