How to cook Tomahawk Steaks on a Jumbuck Mini Spit

Rotisserie Cooking: The Perfect Tomahawk Steak on a Jumbuck Mini Spit 

Looking for a delicious and impressive way to cook your tomahawk steak? Spit rotisserie is the perfect way to do it! In this blog post, we will teach you how to create the perfect tomahawk steak using a spit rotisserie. It's easier than you think, and the results are mouth-watering. So what are you waiting for? Start cooking!

Method

1. Trim your tomahawk steaks (remove any hard fat), bring them up to room temperature

2. Apply the rubs to all surfaces of the tomahawk. Today we are using two great Australian rubs on each of the steaks. Low N Slow Basics ‘Steak Shooter’ and Boomas BBQ Grazed and Blazed. 

3. Let the steaks sit for 10 minutes to give the rubs time to penetrate. 

4. Load your steaks into a Flaming Coals rotisserie basket

5. Light your charcoal using a Flaming Coals Charcoal starter wand or your preferred fire starting method. 

6. Load your skewer onto the spit and turn the motor on.

7. Remove your steaks from the spit when the internal temperature reaches 135 degrees fahrenheit or 58 degrees celsius. (Medium rare). 

8. Allow your steaks to rest for about 20 minutes covered with aluminium foil 

9. Slice and serve

We hope you enjoy this epic jumbuck mini spit recipe!

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by: Michael Wilkie