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Pascal Motafferi

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Tomahawk cooked in an All-in-1

By: Marc-Antoine

3 to 4 portions

Today, I’m presenting you one of my favorite recipes, which is also really easy to do.

The only thing you need is a tomahawk, a pot of dry marinade, a grill with an All-in-1, and… a drill. 😜

An All-in-1 is an accessory that sits on top of a charcoal kettle grill and is utilized for lots of things. It can be used to bake, roast, and, even, smoke food. And, to prove that it can be employed in many ways, I decided to use it to prepare a tomahawk! 🥩

The end result is great and is a lot easier to do than you may think.

Here’s how to make this recipe:

Required tools:


Preparation :

  1. Install the All-in-1 in “rotisserie mode” on the grill, and preheat the machine to a temperature between 300 and 400°F with a direct and an indirect cooking zone.
  2. Using a drill, make a hole that’s big enough in the tomahawk bone to fit the rotisserie rod through.
  3. Sprinkle some Texas dry marinade over all sides of the meat.
  4. Hang the steak by the bone by threading it onto the rotisserie’s rod, then place the whole thing in the All-in-1. Let the meat cook, in the indirect cooking zone, for 30 minutes, until it has an internal temperature of 120°F.
  5. Remove the rotisserie system from the All-in-1, then place the tomahawk directly in the embers, on the charcoal. Sear both sides of the piece of meat (turn it over when it pulls away easily from the charcoal) until it has an internal temperature of 135°F.
  6. Let the meat rest out of the grill for ⅓ of the cooking time.
  7. Serve and enjoy!

Happy grilling!