We served these at the Arkansas Tailgate Tour stop. We decided to go BIG in Arkansas, so the first thing we started prepping were the Tomahawk Ribeyes, AKA the King of Steaks. We found the most beautiful Tomahawk Ribeyes that were literally about the size of my head. We marinated them in Allegro Marinade Original for a couple of hours in our ORCA Coolers. We did a quick marinade on them because we didn’t want the marinade to overpower the natural flavor of these ribeyes. If you have never had a tomahawk ribeye before, let me describe it to you. A tomahawk ribeye is “French” style, meaning that it still has about 12 inches of the bone sticking out. The bone-in makes this meat even more tender because the bone acts as an insulator. Because this is such a huge cut of meat it takes a little bit longer and cooks differently than a regular ribeye. We decided to use the “reverse sear” method, which means we first smoked them on the Traeger using Cowboy Charcoal Applewood and Charcoal Pellets and finished them off with a sear on extremely hot GrillGrates over our Weber Kettle and got the perfect crisscross grill marks. We used Cowboy Charcoal Briquettes on the Weber Kettle.