Grilled Tomahawk with vegetables

This is how you prepare this recipe!

Preparation:

• 1. Light the charcoal in the kamado or BBQ and heat it, with the cast iron grill grate, to a temperature of 210°C.
• 2. Take the tomahawks out of the fridge. Strip the thyme leaves and rosemary needles from the sprigs and chop them finely. Peel the garlic and chop the cloves finely. Mix the herbs and garlic with the olive oil and rub this mixture onto the tomahawks.
• 3. For the vegetables, trim the tough ends off the green asparagus. Peel the onions and slice them into rings about 2 centimeters thick.

Cooking:

• 1. Season the tomahawks with salt and pepper, and place them along with the sweet peppers on the grill. Grill the tomahawks for about 3 minutes, then rotate them a quarter turn and grill for another 3 minutes. Flip the meat and grill again for 3 minutes on each side. Grill the peppers for about 6-8 minutes, turning them regularly so that the skins char evenly. Close the kamado lid after each step.
• 2. Check the internal temperature of the tomahawks; it should be 70°C. If this temperature hasn’t been reached, allow the tomahawks to cook further, turning them occasionally if needed. Remove the charred peppers and tomahawks from the kamado.
• 3. Place the green asparagus and onion slices on the grill. Grill the asparagus and onions for about 5 minutes, turning them halfway through. Meanwhile, remove the stems, skins, and seeds from the sweet peppers and slice the flesh into broad strips.
• 4. Remove the asparagus and onion slices from the kamado and serve them with the grilled peppers alongside the tomahawks.