ALDI Tomahawk Steak

gordona000 · Post by **gordona000** » Thu Feb 12, 2015 1:34 pm

Down here in Melbourne, Carrum Downs Aldi have two boxes of them..
- if I had my fridge in my ute, I'd grab a few..

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Macca33 · Post by **Macca33** » Thu Feb 12, 2015 2:46 pm

Just picked myself up four of these bad boys from Chatswood Aldi.

All I need now is some potatoes and duck fat and my romantic Valentines Day dinner will be complete

I have a Hark gas smoker or a Kettle, what do you think would be best to cook these monsters on?

Mixin · Post by **Mixin** » Thu Feb 12, 2015 3:21 pm

gordona000 wrote:- if I had my fridge in my ute, I'd grab a few..

I took the esky & a couple of freezer bricks!

Macca33 wrote:I have a Hark gas smoker or a Kettle, what do you think would be best to cook these monsters on?

I'm planning on using the kettle for at least one of mine - nothing like that sear from the charcoal in a Weber, and the flexibility of dual-zone cooking - one hot side, and the other cool side. Once seared, I'll pull out some of the charcoal, close the vents down a fair bit & cook it slow on the "cold side" of the kettle until it hits 52 inside, then foil, towel & rest for an hour or so.

I also have the gas smoker box (Aldi one) and would consider using it for the low & slow part of the cook as well, but there's nothing like having a nice sear on the outside, which you can't get from "the box"

Smokey · Post by **Smokey** » Thu Feb 12, 2015 3:35 pm

Reverse sear doesn't need resting in eskys and towels.
It's allready relaxed, and is the point of it all.
Mixins idea could do with a rest but only a short time in a warm spot. Wrapped up it will cook much further.
But I'm a died in the arse RS Fan

Macca33 · Post by **Macca33** » Thu Feb 12, 2015 5:02 pm

So maybe half a chimney of heat beads and cook indirect to say 45c and then take the lid off and reverse sear over the beads?

2browndogs · Post by **2browndogs** » Thu Feb 12, 2015 6:36 pm

somehow i always screw up a RS - i take a good chunk of steak - cook till the Mav says 45 - rest, while i get a good fire going, then RS. And it always comes out more cooked than i want - ie. Medium or worse.

sear first is easier, for me anyway

urbangriller · Post by **urbangriller** » Fri Feb 13, 2015 5:49 pm

2browndogs wrote:somehow i always screw up a RS - i take a good chunk of steak - cook till the Mav says 45 - rest, while i get a good fire going, then RS. And it always comes out more cooked than i want - ie. Medium or worse.

sear first is easier, for me anyway

Take it off at 40C or less for a rarer finish. By the time you get some colour on a steak that is already 45C (rare) it'll be 55C or more (medium and some!)

Cheers
Chris

2browndogs · Post by **2browndogs** » Fri Feb 13, 2015 6:14 pm

yeah thanks chris - missus thinks i'm a slow learner

she may be right

WarmBeer · Post by **WarmBeer** » Sun Feb 15, 2015 8:04 pm

Well, 3 hour sous-vide at 57 degrees, followed by a quick minute a side on the grill turned out with this

Succulent, juicy, and I think this face says pretty much everything about how it tasted...

Macca33 · Post by **Macca33** » Mon Feb 16, 2015 9:29 am

Steak was delicious and the brined potatoes were great too.

Sorry about the crappy photo, it is the leftovers, was so hungry and forgot to take a pic before were got stuck into it!

gordona000 · Post by **gordona000** » Tue Feb 17, 2015 8:34 pm

Hey,
Just cooked up one of these!
- just a basic S&P
Sear on the WGA
Then into the oven at 150 until cooked to Med Rare..
Yummy!

*** going to need a bigger BBQ!! ***

** a small salad to go with **

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rosecran · Post by **rosecran** » Tue Feb 17, 2015 8:53 pm

Awesome! That's a neat looking GA CI Grates!

Macca33 · Post by **Macca33** » Thu Feb 19, 2015 9:43 am

I have another one of these in the fridge and I noticed last night that the blood in the packaging and a few places on the bone look kind of green, is this normal?

Best before isn't until 3rd March.

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