A slice of Tomahawk deliveredstraight to your door

DEAR GRILL MASTER,Thank you for purchasing this Tomahawk Steakhouse BBQ pack. We hope that this box of meaty goodies gives you a true taste of Tomahawk at home.

We have selected our finest, restaurant quality cuts and house made butcher favourites, and paired them with all that you need for a BBQ feast that will have all the neighbours jealous.

Read our cooking tips and tricks for the perfect BBQ, and log on to tomahawk.ie for even more recipes from our team of chefs and master butchers.

Time to fire up the BBQ & get grilling, just don’t forget to save room for dessert!

Tomahawk team.

TOMAHAWK, THE KING OF STEAKSThis steak is the star of the show here, all 30 oz of it. There’s no better way to cook it than over a grill, exactly like we do in Tomahawk Steakhouse. Follow these steps for a medium rare steak.

Make sure your steak is at room temperature before cooking.

Get your BBQ blazing hot, and make sure to have space for direct (above the coals) and indirect heat (away from coals) on your BBQ.

Season the steak about 30-40 minutes before cooking. Rub it with olive oil, then season well all over with the sea salt and our famous Tomahawk BBQ rub.

Start by searing your steak on all sides, taking care not to burn but creating a nice crust that locks in all the meaty juices.

Move the steak away from direct heat and continue to cook, turning regularly. For rare steak cook for a minimum of 7-8 minutes each side, medium / rare 10 minutes each side, and well done 15 minutes each side. If you have a lid on your BBQ this will provide for more all round heat, so would edge on the lesser side of the timings.

Take your steak off the BBQ and allow it to rest under tinfoil for 7-10 minutes before slicing.

Remove the bone from your tomahawk and slice at an angle into 5 cm pieces and drizzle generously with the chimichurri sauce for a show-stopper of a dish.

The temp in the centre of the meat can give an indication of readiness if using a thermometer - rare 50°, medium rare 55-57°, medium 60-65°, medium well 70°, well done 77°.

If you don't have a thermometer don't panic, use this method to check your meat! Hold out your hand, palm open and relaxed. Make a circle with thumb and index finger. Feel the flesh at the base of your thumb. This is what rare meat feels like. Moving along the fingers gives you medium rare, medium and well done.

CHEF INSTRUCTIONS- Top tips from our Tomahawk team

Scan for more tips , chef led instructions & recipes.

SAUSAGESMarinate the sausages in the homemade BBQ sauce.

Cook over a hot grill turning frequently to avoid burning.

The marinade will char so don't take your eyes off them!

COOKIESHeat oven to 160 degrees.

Prepare a baking tray with a sheet of greaseproof paper. Slice into 8 cm slices and spread out well on the tray.

Bake for 10 minutes and allow to cool slightly before eating (try them with ice-cream!).

BURGERSSeason the burgers and flatten out slightly before searing over a hot grill.

Get a good roast on either side, allowing about 10 minutes to fully cook on the grill.

Move to the resting rack on your BBQ until ready to serve.

CAJUN MARINATED CHICKENPat dry before grilling to avoid unnecessary flames.

Char on the hot grill, turning frequently to avoid burning until cooked through.

Cover in tin foil and rest on the rack in your BBQ until ready to serve.

SAUCES & SEASONINGSChipotle Mayonnaise (7), Homemade Pepper Sauce (4,12), Homemade BBQ Sauce (12), Tomahawk Homemade Chimichurri Sauce (10,13), Tomahawk Famous Steak Seaoning

4 Potato Buns (1a,4,7,10)

4 Slices of Aged White Cheddar (4)

Coleslaw (7,13)

Potato Salad (7,12)

Corn on the Cob

ALLERGENS: 1 Gluten (A-Wheat, B- Spelt C-Khorasan, D-Rye, E-Barley F-Oats), 2 Peanuts, 3 Nuts (A-Almonds, B-Hazelnuts, C-Cashews, D-Pecans, E-Brazil, F-Pistachio, G-Macedemia, H-Walnut), 4 Milk, 5 Crustaceans (A-Crab, B- Lobster, C-Craysh, D-Shrimp), 6 Mollusc, 7 Eggs, 8 Fish, 9 Celery, 10 Soya, 11 Sesame Seeds, 12 Mustard, 13 Sulphur dioxide & sulphites, 14 Lupin

(1a,4,7,10)