Step One: Begin this process 3 days before you plan to eat your Tomahawk. First, remove all silver skin on the cut. Then salt the exposed meat generously. Place on a drying rack in the the fridge with paper towels under and on top. The salt will pull the water out of the meat and the paper towels will wick it off the surface.  Change the paper towels once after the first 4 hours. Let rest.

Step Two: Two days before cooking, create a bourbon brine and let the meat soak in the brine for no more than 4 hours, then return to the drying rack in the fridge.

Bourbon Brine Ingredients:

- 1 Cup of bourbon

- 1/4 Cup of orange  juice

- 2 Tbsp of Worcestershire sauce

Step Three: On the day of cooking, apply a generous amount of dry rub in the morning, at least 8 hours prior to cooking. Use your favorite dry rub (I used an Applewood smoke rub at Tamarack, but you can use whatever you like.) Allow the meat to warm to room temperature before cooking. Cook until the internal temperate is 118F at the thickest point, then rest for 10 minutes.