00:00All right, let's jump right into this 8-bone, 40-pound tomahawk roast.
00:05This is a piece of meat you don't want to mess up.
00:07That's why I choose meter, and we'll get right into that.
00:10But first, a little bit of prep.
00:12I like to use a binder of some horseradish because I want my seasoning to stick.
00:17There is a lot of beef here on some bones.
00:21I want to make sure I season it nice and heavy.
00:23So we're going to make sure the binder is on all sides
00:26so we can get my all-meat-with-rosemary seasoning to stick.
00:30So bottom side, the side walls, and then the top side,
00:35we want to make sure we are ready to go.
00:38Then we'll start collecting some smoke as soon as it hits the trigger.
00:40So pull out the meter probe.
00:43We're going to go center core.
00:45That's what you want, center core of anything when you're using a probe
00:48so you can track the internal temp to your desire on some beef.
00:52I'm shooting for a medium rare to a medium, depending on who you're cooking for
00:57and how they want it.
00:58And hours later at 275 degrees, this needed no reverse here.
01:02We've got the color.
01:04We've got the doneness.
01:05We're sitting close to 130 internal,
01:07and I will rest this for about 15 minutes to make sure those juices do not run out.
01:13The big reveal on this 40-plus pound steak.
01:19That's it.
01:20I mean, Saudi approved.
01:23Everybody else approved.
01:25Even little man approved.
01:27This did not suck.
01:28All right.
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