Weber Instant-Read Thermometer / Weber i Grill / Weber Connect
Weber Basting Brush
Weber Hickory Wood Chips
Weber Smoker Box
Use a paper towel to pat dry excess moisture on the tomahawk.
Place the tomahawk onto a clean tray.
Apply a layer of olive oil evenly using the Weber Basting Brush.
Season generously with the BBQ seasoning, ensuring that the tomahawk is well coated with the dry rub.
Soak the wood chips in water for 15 minutes.
Pre-heat your grill for indirect heat on medium-low heat to 180°C.
Add woodchips to the charcoal or use a smoker box on gas/electric grills.Insert probe Weber igrill / Weber Connect into the thickest part of the steak and set to 49°C.
Once smoke is present, place the tomahawk into the grill on the indirect zone and smoke for 25-30 minutes until the internal temperature reaches 49°C, or check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness. Set aside.
Increase Grill temperature to 250°C and place tomahawk on direct heat to Char and Caramelized. Approx. 2 minutes aside.
Once cooked, remove from the grill and let the tomahawk rest for 15 minutes before cutting. Serve warm.
GRILLED IMPORTED SEASONAL VEGETABLES
Preparation Time: 5 minutes
Grill method: Direct
Grill Temperature: 250ºC