Stampede Tomahawk's on the 590 and Blackstone.

[Chief_USN_Ret]

Got lucky , both of my sons are home (oldest in the Army, youngest in the Navy) on Leave.

Was mid 50's here in Michigan so had to fire up some good eats before they go back.
Extreme Smoke setting for first 30mins, then smoked them at 300° until internal was at 134° (took maybe an hour and change). Then I shifted them over to the Blackstone to sear em (maybe all of 1min each side).
The small piece on the side was for the wifey, she wanted Lamb Chops LOL.

They cut like butter as if I had done a Sous Vide. First time doing a steak over 2 inches thick with a bone in it. Shot the moon on the first try.

 

[Jim6820]

Dang, those look good enough to eat!

And, please thank your sons for their service. I was remiss in not initially seeing your Military Veteran tag; thanks for your service as well, brother.

 

[Chief_USN_Ret]

Thanks @Jim6820 , and the same to you.

 

[sdynak]

Thank you & your sons for your service.

I may be a bit older but up for adoption!

That looks amazing..

 

[kstone113]

Thank your sons for their service!

Looks great, I don't think you can get any better than a smoked reverse sear!

 

[Motodad1776]

Bar none one of the best meat choices out there, and wow when it's done properly!

 

[Pete590]

What a great meal for your sons ! nicely done sir

 

[MikeyB]

Looks awesome, and that’s exactly how I will do my next tomahawk.
Thank you all for your service.

 

[Chief_USN_Ret]

Thank you all for the kind words.
I forgot to mention I used this rub on it, talk about phenomenal flavor.

 

[AlphaPapa]

Which wireless temp probes are those? Do you like them?

 

[Chief_USN_Ret]

Which wireless temp probes are those? Do you like them?

I use this TheMeatStick . and I love them. Truly wireless.