HowToBBQRight Pellet Grill Tomahawk Ribeye & Wild Game Recipes
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Sep 12, 2025 Fall has arrived, and a pellet grill tomahawk ribeye steals the spotlight with simple yet delicious cooking techniques. Dove season kicks off with homemade pizzas and innovative recipes, including a fresh deconstructed dove popper dip. Upgrading your grill? Discover why a Primo Ceramic Grill is a game changer. Plus, indulgent white sauce chicken nachos and a mouthwatering Bacon Jam Brisket Melt make an appearance. Finally, join the spirited debate on the best chain wing restaurant while exploring the wonders of BBQ sauce concentrate.
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Binder + Rub For Pellet-Grill Steak Color
- Use Worcestershire or soy as a binder to darken pellet-grill steaks and avoid a gray exterior.
- Then season and apply a heavy steak rub to build a flavorful crust without searing.
Season Heavily For Thick Tomahawks
- For big, thick tomahawks, layer a dark powder rub like Wham over a moist binder to maximize crust and color.
- Heavily season the exterior because thick steaks need more surface flavor to balance the interior beefiness.
Low-and-Slow Pellet Method With Butter Rest
- Cook low on a pellet grill (about 250°F) to target internal temp, then rest on butter to capture carryover without overcooking.
- Probe during rest and wait until temperature falls 2°F from peak before slicing.