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RECIPES
Grilled Tomahawk Sliders with Pickled Onion & Horseradish Cream
INGREDIENTS
Tomahawk
- Tomahawk Steak or rib-eye steak
- Duck-fat spray
- Your favorite beef rub
Horseradish Cream
- 1/2 cup mayo
- 4 tbsp. heavy cream
- 4 tbsp. drained horseradish
Pickled Onions
- ½ cups apple cider vinegar
- 1 tablespoon sugar
- 1 ½teaspoons kosher salt
- 1 red onion, thinly sliced
INSTRUCTIONS
- Use B&B Championship Blend Pellets in your smoker at 400 or 450 degrees
- Place your probe in your Tomahawk or ribeye until you reach desired temperature, I am going to do 130- 135° ( I like medium rare)
- Let the meat rest for at least 10 to 15 minutes before slicing so all the juices go back up into the meat then slice then and start arranging your sandwich and enjoy, a great pairing is sweet potato fries or thick cut fries or you’re cutting back on fat a little if the sandwiches so rich you can do a baked potato or baked sweet potato.
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