Ingredients

• 1 Beef Tomahawk (thick, minimum 1.5 inches)
• 1 tablespoon of SaborQBA Fine Green Salt
• Paper towel
• Kitchen thermometer
• Grill or smoker barrel well lit

Preparation

1. Make sure the Tomahawk is completely thawed.
2. Dry the entire surface with a paper towel to remove moisture and achieve a good crust.
3. Sprinkle SaborQBA Fine Green Salt all over the cut. Don't be afraid: this cut deserves respect.
4. Take the cut to the hot grill of the barrel and sear it on both sides for a few minutes until it takes on color and a crust.
5. Move it to indirect heat and insert the thermometer. Cook until it reaches 140°F (60°C) for medium-rare.
6. If you want it more cooked, turn up the heat a few degrees.
7. Remove from heat and let it rest for 10 minutes to allow the juices to redistribute.
8. Always cut against the grain so that every bite is tender and full of flavor.