Holiday Weekend Cooking

opnwide

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40oz bone-in tomahawk ribeye reverse seared on the Masterbuilt Gravity Series. 2 hrs. smoked with hickory and charcoal at 250*, then quick sear on each side at 700*. Love this grill/smoker!

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Greg where in UT do you get a tomahawk chop like this? Do you have a local butcher you use?
 

Gshenderson

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They actually carry a good selection at my local Smith’s (aka Kroger). They have a dry aging setup there with some great looking cuts, although that particular steak was not dry aged. My dad was a butcher, so I’m a bit spoiled when it comes to good cuts of meat.
 

Gshenderson

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Greg where in UT do you get a tomahawk chop like this? Do you have a local butcher you use?
Since you’re in Denver, here’s a pic from one my son and I shared at Shanahan’s. I won’t make any claims as to whether mine was better or worse (they were both awesome!), but I can tell you that mine was less expensive! I’m best friends with my cardiologist!

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opnwide

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Since you’re in Denver, here’s a pic from one my son and I shared at Shanahan’s. I won’t make any claims as to whether mine was better or worse (they were both awesome!), but I can tell you that mine was less expensive! I’m best friends with my cardiologist!

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Yes, I have eaten at Shanahan's several times and always have a good meal! Never had the Tomahawk there, however--especially their 36oz Wagyu Ribeye Tomahawk for $135! My vegetarian wife would pull the plug on my Rivian order.
 

Blueassassin

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This thread always makes me hungry.
 

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