@22999.58.57.25: #🇲🇱🇲🇱🇲🇱🇲🇱🇲🇱💪💪💪💪✊🏿✊🏿✊🏿✊🏿🇲🇱#🇸🇳🇸🇳🇸🇳🇸🇳🇸🇳🇸🇳🇸🇳senegal#🇨🇲🇨🇲🇨🇲🇨🇲🇨🇲#🇨🇮🇨🇮🇨🇮#🇧🇫🇧🇫🇧🇫🇧🇫🇧🇫

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Saturday 12 September 2026 20:43:10 GMT

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2026-09-17 12:08:13

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2026-09-17 08:36:36

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2026-09-16 17:15:09

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2026-09-13 04:18:05

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2026-09-13 08:20:21

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2026-09-13 04:44:32

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2026-09-13 04:59:25

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2026-09-13 11:02:25

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2026-09-13 14:46:07

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2026-09-13 08:56:57

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2026-09-13 03:34:27

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2026-09-13 13:38:24

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2026-09-12 22:37:38

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2026-09-13 06:25:51

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Recipe Name Smoked Tomahawk Beef Roast Ingredients 1. 1 large bone-in beef rib roast, about 6–8 lb 2. 3 tbsp kosher salt 3. 3 tbsp coarse black pepper 4. 2 tbsp garlic powder 5. 1 tbsp onion powder 6. 1 tbsp smoked paprika 7. 2 tsp dried thyme 8. 2 tsp dried rosemary 9. 2 tbsp Worcestershire sauce 10. 2 tbsp olive oil 11. 4 cloves garlic, minced 12. 1 cup beef broth 13. 2 tbsp unsalted butter Recipe 1. Trim excess hard fat from the beef roast while keeping a thin layer of fat for flavor. 2. Pat the roast completely dry with paper towels. 3. Combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. 4. Mix the Worcestershire sauce, olive oil, and minced garlic into a paste. 5. Rub the garlic mixture evenly over the entire roast. 6. Coat the beef generously with the dry seasoning mixture, pressing it firmly onto the surface. 7. Cover the roast and refrigerate overnight to allow the seasoning to penetrate. 8. Remove the roast from the refrigerator about 1 hour before cooking. 9. Prepare a smoker or charcoal grill for indirect cooking at 250°F. 10. Add oak, hickory, or pecan wood for a deep smoky flavor. 11. Place the roast over indirect heat with the bone side positioned toward the heat. 12. Smoke slowly until the thickest part reaches about 115–120°F for a medium-rare finish. 13. Brush the roast occasionally with a mixture of beef broth and melted butter to keep the exterior flavorful. 14. Move the roast over direct high heat and sear each side until a dark, crusty bark develops. 15. Continue cooking until the internal temperature reaches your preferred doneness, keeping in mind that the temperature will rise during resting. 16. Transfer the roast to a cutting board and loosely tent it with foil. 17. Rest the beef for 20–30 minutes so the juices redistribute throughout the meat. 18. Slice the roast into thick portions against the grain and serve immediately. Follow this account for more incredible smoked meats, BBQ recipes, and unforgettable beef dishes.

Recipe Name Smoked Tomahawk Beef Roast Ingredients 1. 1 large bone-in beef rib roast, about 6–8 lb 2. 3 tbsp kosher salt 3. 3 tbsp coarse black pepper 4. 2 tbsp garlic powder 5. 1 tbsp onion powder 6. 1 tbsp smoked paprika 7. 2 tsp dried thyme 8. 2 tsp dried rosemary 9. 2 tbsp Worcestershire sauce 10. 2 tbsp olive oil 11. 4 cloves garlic, minced 12. 1 cup beef broth 13. 2 tbsp unsalted butter Recipe 1. Trim excess hard fat from the beef roast while keeping a thin layer of fat for flavor. 2. Pat the roast completely dry with paper towels. 3. Combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. 4. Mix the Worcestershire sauce, olive oil, and minced garlic into a paste. 5. Rub the garlic mixture evenly over the entire roast. 6. Coat the beef generously with the dry seasoning mixture, pressing it firmly onto the surface. 7. Cover the roast and refrigerate overnight to allow the seasoning to penetrate. 8. Remove the roast from the refrigerator about 1 hour before cooking. 9. Prepare a smoker or charcoal grill for indirect cooking at 250°F. 10. Add oak, hickory, or pecan wood for a deep smoky flavor. 11. Place the roast over indirect heat with the bone side positioned toward the heat. 12. Smoke slowly until the thickest part reaches about 115–120°F for a medium-rare finish. 13. Brush the roast occasionally with a mixture of beef broth and melted butter to keep the exterior flavorful. 14. Move the roast over direct high heat and sear each side until a dark, crusty bark develops. 15. Continue cooking until the internal temperature reaches your preferred doneness, keeping in mind that the temperature will rise during resting. 16. Transfer the roast to a cutting board and loosely tent it with foil. 17. Rest the beef for 20–30 minutes so the juices redistribute throughout the meat. 18. Slice the roast into thick portions against the grain and serve immediately. Follow this account for more incredible smoked meats, BBQ recipes, and unforgettable beef dishes.

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