Tomahawk with sweet potatoes and vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Smoker, plancha
Ingredients
• 1 tomahawk with 2 ribs
• 2 orange sweet potatoes
• 1 small zucchini
• 1 small eggplant
• 1 red pepper
• 200 g oyster mushrooms
• Olive oil
• Salt
• Pepper
• Paprika powder
• ½ organic lemon
• 1 cup sour cream
• Chives
• “Kalles Rub” or rub of your choice
For “Kalle’s Rub”:
• ½ cup salt
• ½ cup brown sugar
• 1 cup paprika powder
• ¼ cup garlic powder
• 1 tbsp cumin
• 1 tbsp curry
• 1 tbsp black pepper
• 1 tbsp vanilla powder
Accessories are available in the FIRE&FOOD Shop!
Spices available in the shop!
preparation
➊ Rub the tomahawk vigorously on all sides with “Kalles Rub” or another rub. Place the meat in the smoker at 120 °C for about 3–3 ½ hours until a core temperature of 57 °C is reached. Tip:
Logs provide a special smoky aroma.
➋ Halve the zucchini and aubergine and cut into slices; clean the pepper, halve it and cut it into strips; cut the oyster mushrooms into strips. Peel the sweet potatoes and cut them into quarters. Grill everything on the plancha with olive oil and season with salt, pepper and paprika powder and finally
Add a splash of lemon juice on top.
➌ Cut the chives into fine rolls and mix with the sour cream. Season to taste with salt, pepper and lemon zest.
Cut the tomahawk into slices and arrange nicely on 4 plates with the side dishes.
Kalle's professional tip: If you are planning a barbecue event with 20 people using my recipes, then calculate with 500 grams of meat per person, including bones. That way, no one will be left hungry at the table. My recipes are calculated for four people. The recipe illustrations were designed for around 20 people.
Recipe by Kalle Drews
“Meat is my vegetable” is not just a saying for Karl-Heinz Drews aka Kalle, but a real passion. As a trained chef and master butcher, he is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. internationally.
www.karlheinzdrews.de
Recipe from FIRE&FOOD issue 03/2022
