Porc Tomahawk steak with Dutch oven vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, Dutch oven, pan
Ingredients
• 1 Porc Tomahawk steak
• BBQ rub as desired
• Olive oil
For the vegetables:
• 100 g sweet potatoes
• 100 g beetroot
• 100 g celery
• 100 g garlic, chopped
• 100 g carrot
• Olive oil
• 100 ml chicken broth
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preparation
➊ Prepare the grill for direct and indirect grilling and set the temperature to around 180 - 200 °C. Heat the Dutch oven over the direct grill zone. Cut the vegetables into cubes and put them in the DO together with a little olive oil.
➋ As soon as the vegetables have taken on some color, deglaze with the chicken stock. Close the lid and continue cooking the vegetables for a short while; they should be slightly firm to the bite.
➌ Brush the meat with a little olive oil and sprinkle thickly with the BBQ rub. Heat a pan or the Dutch oven lid and sear the steak all over so that most of the outer fat melts.
➍ Then continue grilling in the indirect grill zone until a core temperature of 63 °C is reached.
➎ Let it rest for 10 minutes and then serve with the vegetables.
Recipe by Roel Westra Pitmaster X
Dutch ovens, cast iron pans or even exotic variants such as waffle or sandwich irons are now almost a basic part of BBQ equipment. The indestructible cast iron offers many additional culinary options for outdoor cooking. The ideas for the following recipes come from YouTuber Roel Westra, better known as Pitmaster X.
Recipe from FIRE&FOOD issue 02/2018
