BuJo x Wicklow Wolf Tomahawk Kit

Cooking your Tomahawk

  1. 60 mins before cooking remove Tomahawk from its packaging & pat dry with paper towel and allow to come to room temperature.
  2. Generously season all sides with salt and pepper
  3. Pre-heat your BBQ to a high temperature, approx 250oC
  4. Once BBQ is at temperature, sear Tomahawk for 2-3 minutes on both sides.
  5. After searing lower BBQ to a medium temperature, and cook for 7-10 minutes each side.
  6. Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after.
  7. Remove Tomahawk from BBQ & leave to rest in a warm place for 10- 15 minutes, lightly covered in tinfoil
  8. While Tomahawk is resting, place Black pepper sauce into a saucepan & gently heat, stirring regularly
  9. Place Black pepper sauce into a serving bowl
  10. Place Tomahawk & Black pepper sauce on table for serving.
  11. Crack open an ice cold beer & enjoy!

Temperature Guide

Whatever you do, don’t risk it by guessing the doneness of your Tomahawk. Use a meat thermometer to check the internal temperature. Below is a guide for internal temperatures for internal temperature off the BBQ and their final rested temperature.

 

Rare

Med Rare

Medium

Med Well

Well Done

Internal Temp

50-55oC

55-60oC

60-65oC

65-70 oC

70 oC

After Resting

60 oC

60-65 oC

65-70 oC

70 oC

75oC+

Pro Tip

  1. It’s all about the theater with a Tomahawk so have fun with it.
  2. Carry to table on a chopping board with a sharp knife. Hold the bone with one hand and slice along its length to remove the meat from the bone. (Never cut towards your hand or body!)
  3. Then slice the meat across the grain into thick slices.
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