How to make it
Preheat the Grill Bill Kamado to 120°C in the indirect zone and add smoking wood such as oak or apple for extra flavour.
Let the Tomahawk come to room temperature for at least an hour, pat dry and rub with olive oil.
Sprinkle generously with coarse sea salt, freshly ground black pepper and garlic powder. Optionally add fresh rosemary and thyme.
Place the Tomahawk on the indirect zone of the Kamado and close the lid. Cook the steak slowly to a core temperature of 50-52°C (medium-rare), which takes about 30 minutes.
Remove the steak from the grill and let it rest for 10 minutes under aluminium foil.
Raise the temperature of the Kamado to 250-300°C and briefly grill the Tomahawk (1-2 minutes per side) over direct heat for a nice crust. Let it rest again for 10 minutes.
Cut a V-shape into the potatoes and fill the notch with a knob of butter.
Wrap the bacon around the potato and then in aluminium foil.
Place the potatoes in the indirect zone of the Kamado at 120°C and cook for about 1.5 hours, or until soft.
Mix finely chopped parsley, garlic, red pepper (optional), red wine vinegar, lemon juice and olive oil.
Season with salt and pepper and let rest for 30 minutes for optimal flavour.
Serving:
Slice the Tomahawk steak into thick slices and serve with chimichurri poured over it.
Take the potatoes out of the foil, cut them open and garnish with sour cream and chives.
