Spritz King Tomahawk Experiment
Many say that tomahawk steaks are the king of steaks. Can Spritz King make them even better? We do the experiment so you can know!
Things to know:
What is a Tomahawk steak?
A tomahawk steak is a large, bone-in ribeye with an extra-long, trimmed (“frenched”) rib bone. Weighing 2.5 to 3 pounds and cut roughly 2 inches thick, it typically costs between $35 and $80 depending on the USDA grade (Choice or Prime).
How many tomahawks are in one cow?
A single cow yields a maximum of 14 tomahawk steaks (7 on each side), because they are cut from the rib section spanning from the 6th to the 12th rib.
What is an Argentine grill?
An Argentine grill (known as a parrilla) is a traditional open-fire system featuring a side firebox (brasero) to burn wood into glowing embers, a height-adjustable crank wheel to raise or lower the grate, and angled V-shaped grates that catch and channel grease away from the fire to prevent flare-ups.
What is the difference between a Santa Maria grill and an Argentine grill?
A Santa Maria grill and an Argentine grill both feature adjustable grates and use wood or charcoal fire. The main difference is that an Argentine grill includes a brasero (a side firebox or basket to burn logs into embers) and slanted V-shaped grates to catch grease, whereas a Santa Maria grill uses flat grates and cooks directly over the wood fire.
Where are Sunterra grills made?
Sunterra Outdoor grills are handcrafted in the United States by skilled metal artisans at the company’s factory. The brand is operated out of San Antonio, Texas, where they manufacture heavy-duty Santa Maria and Argentine-style open-fire grills, smokers, and pizza ovens.
How often should you spray your meat while smoking?
If you choose to spritz your meat, wait until the first 2 to 3 hours have passed so your dry rub can set. After that initial phase, spray a light, fine mist every 45 to 60 minutes only on dry-looking spots or edges, taking care not to soak the meat or open the smoker too often.
Ingredients:
For the steaks
3 Tomahawk Ribeye
Spiceology Gaucho Steakhouse seasoning
Spritz King Culinary Basting Spray
1. Preheat your grill for indirect cooking. For our Argentine Brasero grill, that means setting the grill height to where you can keep your hand over the surface to about 10-12 seconds.
2. Season the steaks liberally with your favorite steak seasoning.
3. Grill the steak with indirect heat, applying the Spritz King every 15 minutes until the internal temp is about 105F, then turn your steaks over, continue applying the Spritz King every 15 minutes until the internal temperature hits 125F. Remove the steaks from the grill and let it rest for 10 minutes.
4. Slice the steaks against the grain into thin strips, serve immediately and ENJOY!
Bacon wrapped Zucchini
2 zucchini (try to get ones that are as straight as possible)
8 slices of bacon (one slice for each quarter)
1. Cut the zucchini lengthwise into 4 quarters (spears).
2. spay the zucchini with avocado oil, then apply your rub.
3. Wrap each spear with a slice of bacon.
4. Grill until the bacon begins to crisp.
5. Serve and ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
Dalstrong Valhalla Series Bull-Nose Butcher Knife 10”
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