T.C.'s

We'll be at VendorFest on the 17th if any of y'all are around Cabot ! Come out and see us and all the other vendors there.

Damn It!!! (It's our page and cuss if I want to) But I did it again. I know it's been awhile since we posted. Sorry about that. Winter time, cold out, all that stuff. We did a Tomahawk steak today and thought this would be the perfect time to get back into the posts. But as usual, once I started cooking I forgot all about the pics. So this is our left overs. Sorry. But, I'll tell ya what we did. I marinaded this Tomahawk in my personal marinade. What is it, well I'll tell ya, I don't measure so go with 1 part whiskey, 1 part your favorite steak sauce, 2 part T.C.'S Cherry bourbon BBQ Sauce, Spoon of garlic, Spoon of T.C.'S Special rub, and a dash of lemon juice. I pierce the meat with a multi blade tenderizer. Cover with marinade and let sit out for about 2 hrs to soak up marinade and meat to come to room temp. (Always bring steak up to room temp before cook.) Put it on the smoker at 245 deg with cherry wood. Pour the extra marinade left in the bowl over the steak. Took a little over 1 1/2 to get steak up to 125. Moved steak directly above charcoal to get that sear on both sides. Now it's at 130. PERFECT. Slice, eat, then cuss yourself out for not taking any pics. Enjoy. Thinking about bacon wrapped fillets next week. Same process, different meat and I'll try to get pics.