Smoked Chianina Beef Tomahawk Ribeye On Borniak & Kamado Joe

Smoked Chianina Beef Tomahawk Ribeye On Borniak & Kamado Joe
real Italian steak (from Chianina)
The Chianina is an Italian breed of cattle, formerly principally a draught breed,
now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world.
The famous bistecca alla fiorentina is produced from its meat.
Preparation-Time:
Approx. 60 minutes
For the Smoke
I used the Borniak Smoker &
smoking Alder chips
a unique devices bringing the world of smoking and BBQ to a new level.
First Stage the Smoke:
Set your smoker temperature at
150°C / 300°F.
Second Stage the Sear:
Set your BBQ temperature at
370°C / 700°F.
Place the meat in the Smoker for approx. 40 minutes, when the Meater reaches the meat core temperature of 40C / 104 F remove it from the heat.
Rest the meat approx. 20 minutes Meanwhile increase your Kamado (BBQ) temperature for the Second stage the Sear .
Increase your Kamado (BBQ) temperature at 370°C | 700°F
Place the meat on the grill for a total of 3 minutes.
Sear for one and half minute per side.
When the meat reaches the core temperature of 50C / 122 F is ready.
Rest the meat for 5 minutes.
Serve with Coarse salt & ground black pepper.
Tip: I did the reverse sear method and because you rest the meat between low heat smoking and high heat searing,
you can serve it hot off the grill.
Buon Apetito

[@ginodadeppo6595]

Suuuuuper

[@ginodadeppo6595]

BRAVISSIMO

[@egidioquariglio7776]

Bravissimo Gherard, ora rimane solo che assaggiare il capolavoro, magari in baita a Brente. Un caldo abbraccio a tutti voi

[@gerardmasterbbq]

Ciao Egidio ma certo molto volentieri. A presto un abbraccio a voi.