Jim carefully placed the briquettes inside the bowl shaped barbecue grill along with a metal container of hickory chips for just the right infusion of flavor.
The tomahawk steak had been aging with pepper in the fridge overnight and he was just getting ready to take in out and dust it with kosher salt let it get to room temperature.
These two steps were essential for insuring that the giant hunk of beef rib would be tender and seasoned perfectly.
Jim’s mouth was watering as he dropped the steak on the grill, searing each side at a very high temperature, until the outside was crusty and caramelized and the grill marks were burned into the flesh.
He transferred the steak to the opposite side of the grill, where it would cook indirectly for about forty minutes, the juices properly sealed, ready to absorb the flavor from the wood chips.
All that was left was to adjust the vent at the top of the grill, letting just enough air in and smoke out to keep the fire smoldering.
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