{"id":397,"date":"2026-08-04T16:08:58","date_gmt":"2026-08-04T16:08:58","guid":{"rendered":"https:\/\/engelsman.nu\/?page_id=397"},"modified":"2026-08-09T10:40:33","modified_gmt":"2026-08-09T10:40:33","slug":"bereiding-van-de-tomahawk-op-de-grill","status":"publish","type":"page","link":"https:\/\/engelsman.nu\/?page_id=397","title":{"rendered":"De tomahawk"},"content":{"rendered":"\n
\n
\"Tomahawk<\/figure>\n\n\n\n
\"Tomahawk\"
Tomahawk met rookbox<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Bereiding<\/h3>\n\n\n\n

Een Angus Tomahawk van 950 gram met een dikte van zo’n 6 cm.<\/p>\n\n\n\n

Haal het vlees 1 tot 2 uur van te voren uit de koelkast en dep hem goed droog. Bestrooi royaal met zout en versgemalen zwarte peper. Meer heeft dit vlees echt niet nodig.<\/p>\n\n\n\n

\n

Tip: wikkel het bot in aluminiumfolie, dan blakert deze niet zwart op de gril en kun je hem perfect serveren.<\/p>\n<\/blockquote>\n\n\n\n

Grillen<\/h3>\n\n\n\n

We beginnen met indirect garen, dus naast de brander. Warm de grill op tot 120-140 graden en hou het deksel dicht. Leg het vlees erop en hou een kerntemperatuur aan van 50 graden. Het duurt waarschijnlijk zo’n 50-70 minuten voordat deze temperatuur bereikt wordt. <\/p>\n\n\n\n

\n

Tip: tijdens het indirect garen kun je een subtiele rooksmaak toevoegen. Vul een rookbox voor 3\/4 met houtsnippers. Zet deze direct boven de brander, wacht tot er rook afkomt en leg dan het vlees er pas op.<\/p>\n<\/blockquote>\n\n\n\n

Rusten<\/h3>\n\n\n\n

Haal het vlees eraf als de 50 graden is bereikt en laat 5 – 10 minuten rusten in aluminiumfolie. Steek intussen de Sizzle zone aan, zet deze maximaal open om hem volledig op temperatuur te laten komen (dat heeft meestal wel 10 minuten nodig!).<\/p>\n\n\n\n

Sizzle zone<\/h3>\n\n\n\n

Gril de Tomahawk 60-90 seconden per kant. Pak de vetrandjes even apart aan. Je krijgt zo een prachtige donkere korst zonder dat de binnenkant verder gaart. Laat hem daarna nog 5 minuten rusten.<\/p>\n\n\n\n

Serveren<\/h3>\n\n\n\n

Snij het vlees los van het bot en daarna in plakken van ongeveer 1 cm, dwars op de draad. Serveer het vlees met het bot erbij.<\/p>\n\n\n\n

Geniet!<\/p>\n","protected":false},"excerpt":{"rendered":"

Bereiding Een Angus Tomahawk van 950 gram met een dikte van zo’n 6 cm. Haal het vlees 1 tot 2 uur van te voren uit de koelkast en dep hem goed droog. Bestrooi royaal met zout en versgemalen zwarte peper. Meer heeft dit vlees echt niet nodig. Tip: wikkel het bot in aluminiumfolie, dan blakert […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-397","page","type-page","status-publish","hentry"],"yoast_head":"\nDe tomahawk - Grillen met Parkinson<\/title>\n<meta name=\"description\" content=\"Bereid een Angus Tomahawk op de grill met onze eenvoudige stappen. 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