u/boathouse_floats

Picked up a couple of 2” thick Prime Tomahawk Steaks from Costco and wanted to keep the cook simple so the amazing beef could do its thing.

I dry-brined them for 2 nights with Kendu Spice Co. Moon Rock seasoning with a little extra Kosher salt, then smoked them at 225°F until they reached an internal temperature of 110°F. I used the Chef's Temp remote probe, which was very helpful. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat.

The flavors, color, and bark/crust were insane.

Basic process:

• Dry rub brine 2 nights with Moon Rock and a little extra Kosher salt
• Smoked at 225°F
• Pulled at 110°F internal
• Cast iron sear to finish
• Rested before slicing

The flavors and crust on this thing were unreal. Definitely one of the better Tomahawks I’ve cooked, and highly recommend it.

Thoughts:

• I’d pull closer to 115°F next time so I don't have to rely on the cast iron to get the IT up. This would allow the outside section to be less cooked.
• I’d give less to the cat (but he is so cute)
• I’d get more than 2 Tomahawks
• I’d invite everyone from Reddit to enjoy a slice

Once again, the boy, daughter, wife, cat, and I smashed them. No leftovers!

Picked up a couple of 2” thick Prime Tomahawk Steaks from Costco and wanted to keep the cook simple so the amazing beef could do its thing.

I dry-brined them for 2 nights with Kendu Spice Co. Moon Rock seasoning with a little extra Kosher salt, then smoked them at 225°F until they reached an internal temperature of 110°F. I used the Chef's Temp remote probe, which helped a lot. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat.

The flavors, color, and bark/crust were insane.

Basic process:

• Dry rub brine 2 nights with Moon Rock and a little extra Kosher salt
• Smoked at 225°F
• Pulled at 110°F internal
• Cast iron sear to finish
• Rested before slicing

The flavors and crust on this thing were unreal. Definitely one of the better Tomahawks I’ve cooked, and highly recommend it.

Thoughts:

• I’d pull closer to 115°F next time
• I’d give less to the cat (but he is so cute)
• I’d get more than 2 Tomahawks
• I’d invite everyone from Reddit to enjoy a slice

Once again, the boy, daughter, wife, cat, and I smashed them. No leftovers!

Picked up a couple of 2” thick Prime Tomahawk Steaks from Costco and wanted to keep the cook simple so the amazing beef could do its thing.

I dry-brined them for 2 nights with Kendu Spice Co. Moon Rock seasoning with a little extra Kosher salt, then smoked them at 225°F until they reached an internal temperature of 110°F. I used the Chef's Temp remote probe, which helped a lot. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat.

The flavors, color, and bark/crust were insane.

Basic process:

• Dry rub brine 2 nights with Moon Rock and a little extra Kosher salt
• Smoked at 225°F
• Pulled at 110°F internal
• Cast iron sear to finish
• Rested before slicing

The flavors and crust on this thing were unreal. Definitely one of the better Tomahawks I’ve cooked, and highly recommend it.

Thoughts:

• I’d pull closer to 115°F next time
• I’d give less to the cat (but he is so cute)
• I’d get more than 2 Tomahawks
• I’d invite everyone from Reddit to enjoy a slice

Once again, the boy, daughter, wife, cat, and I smashed them. No leftovers!

Picked up a couple of 2” thick Prime Tomahawk Steaks from Costco and wanted to keep the cook simple so the amazing beef could do its thing.

I dry-brined them for 2 nights with Kendu Spice Co. Moon Rock seasoning with a little extra Kosher salt, then smoked them at 225°F until they reached an internal temperature of 110°F. I used the Chef's Temp remote probe, which helped a lot. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat.

The flavors, color, and bark/crust were insane.

Basic process:

• Dry rub brine 2 nights with Moon Rock and a little extra Kosher salt
• Smoked at 225°F
• Pulled at 110°F internal
• Cast iron sear to finish
• Rested before slicing

The flavors and crust on this thing were unreal. Definitely one of the better Tomahawks I’ve cooked, and highly recommend it.

Thoughts:

• I’d pull closer to 115°F next time
• I’d give less to the cat (but he is so cute)
• I’d get more than 2 Tomahawks
• I’d invite everyone from Reddit to enjoy a slice

Once again, the boy, daughter, wife, cat, and I smashed them. No leftovers!

Picked up a couple of thick Kurobuta pork chops and wanted to keep the cook simple so the pork could do its thing.

I dry-brined it overnight with Kendu Spice Co. Moon Rock seasoning, then smoked it at 225°F until it reached an internal temp of 110°F. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat cap.

The flavors were insane.

Basic process:
- Dry rub brine overnight with Moon Rock
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing

The fat on this thing was unreal. Definitely one of the better pork chops I’ve cooked and highly recommend.

Once again, the boy smashed it, and no leftovers!

Picked up a couple of thick Kurobuta pork chops and wanted to keep the cook simple so the pork could do its thing.

I dry-brined it overnight with Kendu Spice Co. Moon Rock seasoning, then smoked it at 225°F until it reached an internal temp of 110°F. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat cap.

The flavors were insane.

Basic process:
- Dry rub brine overnight with Moon Rock
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing

The fat on this thing was unreal. Definitely one of the better pork chops I’ve cooked and highly recommend.

Once again, the boy smashed it, and no leftovers!

Picked up a couple of thick Kurobuta pork chops and wanted to keep the cook simple so the pork could do its thing.

I dry-brined it overnight with Kendu Spice Co. Moon Rock seasoning, then smoked it at 225°F until it reached an internal temp of 110°F. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat cap.

The flavors were insane.

Basic process:
- Dry rub brine overnight with Moon Rock
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing

The fat on this thing was unreal. Definitely one of the better pork chops I’ve cooked and highly recommend.

Once again, the boy smashed it, and no leftovers!

Picked up a couple of thick Kurobuta pork chops and wanted to keep the cook simple so the pork could do its thing.

I dry-brined it overnight with Kendu Spice Co. Moon Rock seasoning, then smoked it at 225°F until it reached an internal temp of 110°F. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat cap.

The flavors were insane.

Basic process:
- Dry rub brine overnight with Moon Rock
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing

The fat on this thing was unreal. Definitely one of the better pork chops I’ve cooked and highly recommend.

Once again, the boy smashed it, and no leftovers!

Picked up a couple of thick Kurobuta pork chops and wanted to keep the cook simple so the pork could do its thing.

I dry-brined it overnight with Kendu Spice Co. Moon Rock seasoning, then smoked it at 225°F until it reached an internal temp of 110°F. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat cap.

The flavors were insane.

Basic process:
- Dry rub brine overnight with Moon Rock
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing

The fat on this thing was unreal. Definitely one of the better pork chops I’ve cooked and highly recommend.

Once again, the boy smashed it, and no leftovers!

Picked up a couple of thick Kurobuta pork chops and wanted to keep the cook simple so the pork could do its thing.

I dry-brined it overnight with Moon Rock seasoning by Kendu Spice, then smoked it at 225°F until it reached an internal temp of 110°F. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat cap.

The bark/color came out way deeper than I expected for a pork chop, and the inside stayed super juicy. Kurobuta has enough richness on its own, so I didn’t want to bury it in sauce. Just smoke, seasoning, cast iron, and a good rest. The flavors were insane.

Basic process:
- Dry rub brine overnight with Moon Rock
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing

The fat on this thing was unreal. Definitely one of the better pork chops I’ve cooked and highly recommend.

Once again, the boy smashed it, and no leftovers!

I ran this salmon at 375° and kept it stupid simple: Moon Rock by Kendu Spice seasoning, heat, and no sauce.

Kept it simple: patted the salmon dry, hit it with a light coat of oil, seasoned it pretty generously, and cooked it at 375°F until it reached about 130°F internally, the fat started rendering, and the top picked up a dark, roasted crust.

The rub brought a savory/umami thing without making the fish taste heavy, and the low salt helped because salmon can get overpowered fast. Outside had that roasted peppery crust, inside stayed buttery and soft.

This is one of my favorite uses for it so far. No sauce, no glaze, just salmon, seasoning, heat, and a little patience.

Once again, the boy destroyed this salmon, and the 1-year-old girl loved it too!

Does anyone else like using BBQ rubs on fish, or do you keep seafood seasoning totally separate?

Usually I’m running this rub on brisket, ribs, chicken, or tri-tip, but decided to try it on rack of lamb from Costco.

Dry-brined it overnight with Moon Rock by Kendu Spice seasoning, then smoked it at 275°F and pulled around 127°F internal before resting and slicing.

Honestly wasn’t expecting the crust and color to come out like this. The seasoning performed like a champ while still letting the lamb flavor come through.

Pretty stoked on how this one turned out. Definitely doing it again as we didn't have leftovers and 3 year old loved it.

Usually I’m running this rub on brisket, ribs, chicken, or tri-tip, but decided to try it on rack of lamb from Costco.

Dry-brined it overnight with Moon Rock by Kendu Spice seasoning, then smoked it at 275°F and pulled around 127°F internal before resting and slicing.

Honestly wasn’t expecting the crust and color to come out like this. The seasoning performed like a champ while still letting the lamb flavor come through.

Pretty stoked on how this one turned out. Definitely doing it again as we didn't have leftovers and 3 year old loved it.

Usually I’m running this rub on brisket, ribs, chicken, or tri-tip, but decided to try it on rack of lamb from Costco.

Dry-brined it overnight with Moon Rock by Kendu Spice seasoning, then smoked it at 275°F and pulled around 127°F internal before resting and slicing.

Honestly wasn’t expecting the crust and color to come out like this. The seasoning performed like a champ while still letting the lamb flavor come through.

Pretty stoked on how this one turned out. Definitely doing it again as we didn't have leftovers and 3 year old loved it.

Usually I’m running this rub on brisket, ribs, chicken, or tri-tip, but decided to try it on rack of lamb from Costco.

Dry-brined it overnight with Moon Rock by Kendu Spice seasoning, then smoked it at 275°F and pulled around 127°F internal before resting and slicing.

Honestly wasn’t expecting the crust and color to come out like this. The seasoning performed like a champ while still letting the lamb flavor come through.

Pretty stoked on how this one turned out. Definitely doing it again as we didn't have leftovers and 3 year old loved it.

Usually I’m running this rub on brisket, ribs, chicken, or tri-tip, but decided to try it on rack of lamb from Costco.

Dry-brined it overnight with Moon Rock by Kendu Spice seasoning, then smoked it at 275°F and pulled around 127°F internal before resting and slicing.

Honestly wasn’t expecting the crust and color to come out like this. The seasoning performed like a champ while still letting the lamb flavor come through.

Pretty stoked on how this one turned out. Definitely doing it again as we didn't have leftovers and 3 year old loved it.

Usually I’m running this rub on brisket, ribs, chicken, or tri-tip, but decided to try it on rack of lamb from Costco.

Dry-brined it overnight with Moon Rock by Kendu Spice seasoning, then smoked it at 275°F and pulled around 127°F internal before resting and slicing.

Honestly wasn’t expecting the crust and color to come out like this. The seasoning performed like a champ while still letting the lamb flavor come through.

Pretty stoked on how this one turned out. Definitely doing it again as we didn't have leftovers and 3 year old loved it.

Smoked a pork crown roast from Costco on the Traeger, and I’m officially sold on this cut.

Coated it generously in Kendu Spice Moon Rock, let it sit overnight, then ran it at 275°F until it was where I wanted it internally. Pulled it, rested it for 20 minutes, and sliced between the bones.

The bark got dark and savory, while the inside stayed juicy and tender. I honestly don't think this needed a glaze or sauce - just smoke, rub, and patience. Let the meat speak.

Looks fancy, cooks pretty straightforward, and absolutely crushed at the table.

Super easy cook, no leftovers.

Who's had this cut? What do you think?

Eat healthy stoner food.

Smoked a pork crown roast from Costco on the Traeger, and I’m officially sold on this cut.

Coated it generously in Kendu Spice Moon Rock, let it sit overnight, then ran it at 275°F until it was where I wanted it internally. Pulled it, rested it for 20 minutes, and sliced between the bones.

The bark got dark and savory, while the inside stayed juicy and tender. I honestly don't think this needed a glaze or sauce - just smoke, rub, and patience. Let the meat speak.

Looks fancy, cooks pretty straightforward, and absolutely crushed at the table.

Super easy cook, no leftovers.

Who's had this cut? What do you think?