Futari Wagyu Tomahawk

1. If frozen, remove your Tomahawk to refrigerator to defrost over the next 48 hours.

2. Around 1-2 hours before cooking removed chilled Tomahawk from fridge and allow to come to room temperature.

3. Liberally salt all over.  We use Murray River Pink Salt flakes, which is not too salty.  Or use your preferred spice rub.

4. Light your BBQ or oven and bring to 150-170 degrees. (We use a coal fueled Weber).

5. Place Tomahawk onto rack with indirect heat (so the heat is on both sides of the BBQ, not directly underneath the meat).

6. Cook for 1 hour then check and turn.

7. If you have a thermometer, remove Tomahawk after approximately 1.5 hours or, depending on the size of your Tomahawk, when center of meat reads 75-80C degrees.

8. We like to serve immediately whilst meat is hot as the marbled Wagyu remains lovely and moist.

9. Carve your Tomahawk by starting at the fattest section in slices until you reach the bone and enjoy!!