00:00All right, here we are with part two of this 50-pound tomahawk rib roast from Masita Market right there
00:06in Lehigh, Utah.
00:08The comment section went off on all platforms.
00:10Where's part two?
00:11Well, here you go.
00:14Prime grade piece of beef.
00:16You guys saw me prep it.
00:18Started at 50 pounds, probably about 30 pounds at this point.
00:22You know I use a horseradish for a binder, so make sure for full coverage you use two fingers, not
00:29one.
00:30Get that spread around.
00:31And while this is getting seasoned, another massive question in the comment section that takes it over is, how much
00:37does this cost?
00:38Well, that depends.
00:40You can donate a kidney.
00:42You can give up a car payment, possibly a house payment.
00:45But a prime piece of beef like this is not cheap.
00:51We'll just leave it at that.
00:52And so, clearly getting it seasoned on all sides.
00:55I'm going to hit it with a meter probe because we're shooting for my perfect cook.
00:59Which is usually about a medium rare on a cut like this.
01:03I'm going to go 275 degrees until done.
01:07So, setting it and forgetting it and walk away for a few hours.
01:11And then we come back to 125 internal.
01:14Usually I would do a reverse sear at this point.
01:18But I'm going to cut these steaks up individually and then do a reverse sear.
01:21Also where the comment section jumps in on most of my videos and says, why are you breathing so hard?
01:27Well, this is a two minute plus voiceover that I'm not stopping on.
01:33And yeah, I'm breathing hard.
01:35So, there you go.
01:36This cook was with my boy Soddy back in November.
01:39So, yeah, this cook is like a few months old.
01:42We were feeding quite a few hungry MMA guys.
01:46So, there was no way I could screw this up.
01:48Or I was probably going to be up against a few guys that were not happy.
01:53So, now that these are all cut up individually, I'm going to get them re-seasoned back up.
01:58We've got the griddle hot and ready.
02:01I'm going to do some more searing.
02:03So, there we go.
02:05Stay tuned for some more cooks, my boy Soddy.
02:08We've got hopefully a couple more this year.
02:10But this did not disappoint.
02:14Tomahawks for days.
02:16Let's go.
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