Dont think I will buy a tomahawke again - it was a once try for the novelty but will prefer to stick to better quality steak cuts with less fat. The amount of fat I had to trim from the tomahawke was a lot.Why buy ”tomahawk” ? It’s just a beef rib or cotè du beouf with extra bone which costs a lot extra for the bone?
Is the vortex mainly used for wings/chicken? Hubby doesnt like to eat with his hands so its not something Ive been interested in yet. Would like a rotisserie in the future but not yet.I watched a few YouTube clips to work out dimensions, then marked up some 3mm mild steel I had, cut it out, and welded up the corners to make a cone to go in the centre of my kettle for hot and fast chicken wings, an example here - Boomas BBQ on Facebook Watch
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