Tomahawk Cheese Steaks and Lobster because Patti is originally from Philly where they supposedly know all about cheese steaks. Not anymore. We took 2 Tomahawk steaks (about 4lbs. each and 3 inches thick) and stuffed them with Mozzarella cheese, then we topped them with sauteed mushrooms and onions and then a nice “Kiss of Smoke“. Ken loves his taters, but we served the steaks with a side of lobster tails.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 15 minutes
Cook Time: 32 minutes @ 400*(205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Glod Blend BBQ Pellets

Ingredients: Tomahawk Cheese Steaks 

• 2 Tomahawk steaks, about 4lbs. each
• Wyld Desert Dust Seasoning, Butchers BBQ
• Worcestershire Sauce as a binder for the rub
• 2 Tablespoons butter
• 2lbs. sliced mushrooms, we like the baby Bellas.
• 1 large, sweet onion, sliced into rings.
• ¾ lb. Mozzarella cheese, sliced thick.
• 2 5oz. lobster tails
• ½ stick butter.
• 2 Tablespoons minced fresh garlic

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Tomahawk Cheese Steaks 

Pre-heat your Grill Grates to 400*(205c) and light your Wedgie for that “Kiss of Smoke”.

Cut a large pocket in your steaks and stuff with as much as you like. We packed it in.

We have Worcestershire Sauce in a Harbor Freight sprayer ($5.99) that we use for “spritzing”, today we just sprayed a little on the steaks to act as a binder for the rub.

So Spritz and season the meat and you are ready for the “HOT” grill grates.

Prep the lobster tails.

I gave these a quarter turn at 8 minutes and then a flip after another 8 minutes.

8 minutes here, then the last 8 quarter turn. Add the lobsters to the grill.

The lobsters will take about 8 minutes, every grill has a “Hot” spot. Be careful you don’t place your lobsters there.
On the GMG it is “Center Right”.

When the meat reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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