The 36" griddle is on sale at Costco, thinking of getting it. I'm planning to keep it in the alfresco but do not want to use it in a covered area, due to smoke hitting the ceiling. Can possibly roll it on to the lawn, but will waste time levelling it every single time.
Do you just leave it outside permanently with the cover?
Help please...what's the best way to cook a tomahawk to medium?
I usually pan fry smaller cuts, but think some sort of reverse sear is required for such big cut of meat.
Don't have a sous vide or BBQ/grill, so just stove top and oven. It appears one way is to oven cook at 275°F (135°C) to internal 120°F (49°C), then pan sear on high heat for 2 minutes each side to develop the crust, baste halfway through.
Does that sound right? Or sear first then oven?
Will dry brine 24 hours prior, better with or without a binder?