Smoked Black Angus Tomahawk Ribeye Steak by Veranda's Vidas aka @RealVidas
00:00 Seasoning
01:45 Smoking
03:02 Grilling
06:05 Slicing
So in this video I made a Black Angus Tomahawk steak in the smoker.
I used a very simple charcoal bullet smoker.
I also used cherry chunks (natural wood for smoking).
As always, I used the Reverse Searing cooking technique, which means starting with cooking the meat at low temperature until it's almost done (this is the smoking part) and then finishing it by searing it over high heat (this is the grilling part).
I like smoking my Tomahawk to internal temperature of 59 celsius, then grilling it on high temperature for about 1 minute each side, then letting it rest for 5 minutes on the wood plate and then slicing it.
In this video you don't see the full smoking process obviously, because the full smoking process takes about 1-2 hours. I don't want to waste your time.
Yes, it's me in the video, obviously.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of a smoke flavoring, such as liquid smoke. However, these methods of imparting smoke only affect the food surface, and are unable to preserve food, thus, smoking is paired with other microbial hurdles, such as chilling and packaging, to extend food shelf-life.
Hot smoking cooks foods and simultaneously flavors them with smoke in a controlled environment such as a smoker oven or smokehouse. It requires consistent control of both the temperature of the food and the amount of smoke being applied to it. Some smokers have a heat source built into them, while others use the heat from a stove-top or oven. Like cold smoking, the item may be hung first to develop a pellicle; it is then smoked from 1 hour to as long as 24 hours. Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are cooked away.
Smoke-roasting refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as barbecuing or pit-roasting. It may be done in a smoke-roaster, a closed wood-fired oven, or a barbecue pit, any smoker that can reach above 121 °C (250 °F), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so that the chips can smolder and produce a smoke-bath. In North America, this smoking method is commonly referred to as "barbecuing", "pit baking", or "pit roasting".
The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeen, Banff, Kincardine and Angus in north-eastern Scotland.  In 2018 the breed accounted for over 17% of the beef production in the United Kingdom.
The Angus is naturally polled and solid black or red; the udder may be white.[citation needed] The cattle have been exported to many countries of the world; there are large populations in Australia, Canada, New Zealand, South America and the United States, where it has developed into two separate and distinct breeds, the American Angus and Red Angus.  In some countries it has been bred to be taller than the native Scottish stock.
Its conservation status worldwide is "not at risk";  in the United Kingdom the original Native Aberdeen Angus - cattle not influenced by cross-breeding with imported stock - is listed by the Rare Breeds Survival Trust as "at risk".
A tomahawk steak is basically a ribeye beef steak, but different, because at least five inches of rib bone is left intact. The extra-long bone is French trimmed, a culinary technique also used to give a rack of lamb its unique shape.
#BlackAngus #Tomahawk #Ribeye #Steak #BBQ #Beef #Meat #Food #Foodie #Cooking #Carnivore #Paleo #RealVidas
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