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RECIPES
Reverse-Seared Tomahawk Ribeye
INGREDIENTS
- 3.5 lb Tomahawk Ribeye
- Chupacabra Rub Original Season-All
- B&B Oak Lump Charcoal, B&B Post Oak Cooking Wood, and B&B Competition Oak Briquets
INSTRUCTIONS
- This can be easily cooked in your smoker, grill or oven.
- Melt 1/2 stick of butter
- Sauté 2 cups of trinity, a combination of onions, bell pepper and celery until translucent.
- whisk a dozen eggs briskly (during competitions, I’ll shake them in a zip-top bag)
- Pour the eggs into a loaf pan, followed by the trinity and 1 lb of crawfish.
- Bake for 30 minutes at 350 degrees.
- If I’m smoking my brisket or ribs, I’ll bake the eggs for up to an hour until they are fluffy and fully cooked throughout.
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