Скачать или смотреть Chef Poppi Smokes Snake River Farms Wagyu Tomahawk PrimeRib on Kamado Joe at Tompkins Farm

Yo, what’s good, BBQ fam? It’s Chef Poppi, firin’ up the Kamado Joe at Tompkins Farm in Coldspring, NY, to smoke a legit Snake River Farms American Wagyu Tomahawk Prime Rib Roast! 🥩 This beauty’s marbled to perfection—think juicy, melt-in-your-mouth vibes. Watch me dry-brine it overnight, smoke it low ‘n slow at 225°F with hickory chunks to 115°F internal, then reverse-sear it hot for that killer crust. Served with farm-fresh grilled veggies! 🌾🔥

Recipe (6-8 servings):





4-5 lb Snake River Farms Wagyu Tomahawk Rib Roast



¼ cup kosher salt (dry brine)



2 tbsp black pepper



4 garlic cloves, minced



2 tbsp fresh rosemary, chopped



Hickory wood chunks

Steps:





Pat roast dry, rub with salt. Fridge uncovered overnight.



Mix pepper, garlic, rosemary; slather on.



Fire up Kamado Joe to 225°F with hickory. Insert probe.



Smoke to 115°F (3-4 hrs).



Crank to 500°F, sear 2-3 min/side. Rest 20 min.



Slice against bone, serve with veggies!

Temps: Rare 120°F, Medium-Rare 130°F

Drop a like if you’re hungry, smash that subscribe, and tag me with your cooks! 💪 #WagyuKings #SnakeRiverFarms #KamadoJoe #TompkinsFarm #ChefPoppiCooks #WesternNYEats

Timestamps:
0:00 - Intro at Tompkins Farm
0:20 - Unboxing Wagyu Tomahawk
0:45 - Dry Brine & Seasoning
1:15 - Smoking on Kamado Joe
2:00 - Reverse Sear Magic
2:30 - Slice & Serve

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Shoutout: Thanks to Tompkins Farm for the epic setup! 🌾