Caveman-style tomahawk in the coals with chimichurri

Steps

1. Bring the meat to temperature

   Take the tomahawk out of the fridge an hour in advance and pat it dry with kitchen paper.

2. Make the chimichurri

   Finely chop the parsley, oregano, garlic, red chilli and shallot with a knife, not in a blender, so it keeps some texture. Stir in the olive oil, red wine vinegar, lemon juice, chilli flakes and salt. Leave it to infuse for at least half an hour so the flavours come together.

3. Prepare the kamado

   Remove the Smart Qooking System and the grate from the kamado. Fill the fire bowl generously with large lumps of charcoal and light it with the vents open until the coals glow evenly white, after about twenty minutes.

4. Salt and pepper

   Season the tomahawk generously all over with coarse sea salt and black pepper and press it in well. Don't be stingy: some of it will fall into the fire.

5. Straight into the fire

   5 min

   Blow the loose ash off the coals, for example with a hairdryer or a fan. Lay the tomahawk directly on the glowing coals and leave it for four to five minutes until a dark crust has formed.

6. Turn it over

   5 min

   Lift the meat with the tongs, tap off any loose bits of charcoal and lay the other side on a fresh patch of glowing coals. Another four to five minutes.

7. Cook to core temperature

   Then turn it every two minutes and briefly set the rib side on the coals as well. Take the tomahawk off at a core temperature of 52°C for medium rare.

8. Leave to rest

   10 min

   Brush off any loose ash and leave the meat to rest for ten minutes under loosely tented aluminium foil. The core temperature will still rise to around 55°C.

9. Serve

   Carve the meat off the bone, then slice it against the grain. Spoon plenty of chimichurri over the top and serve the rest on the side.