Salt Tomahawk sealed with Flamethrower 

Sometimes we lose the pot a bit and today is one of those days.
Can you cook a Tomahawk in Salt and top it with a Flamethrower?
Do not miss today's video and you will see the result.
Ingredients for a Flamethrower Sealed Salt Tomahawk:
- Tomahawk
For the marinade:
- Half a glass of olive oil
- Half a glass of Brandy or cognac. (It can be substituted for white wine)
- A teaspoon of salt
- One teaspoon of black pepper
- A teaspoon of pink pepper (if you don't have it, you can omit it or change it for white pepper)
- A teaspoon of sweet paprika or Paprica
- Half a teaspoon of hot paprika
- Aromatic herbs to taste (rosemary, thyme, oregano) One teaspoon of each
- A teaspoon of garlic powder
For the salt cooking:
- Baking Salt, is a special coarse salt for cooking meat, fish and seafood (approximately two kilos of salt for every kilo of meat)
- 2 egg whites
- Half a cup of apple cider vinegar
- Half a cup of Brandy or white wine (if you don't have it, you can add a little water)
For sealing with Flamethrower:
- A kitchen torch, a soldering iron or a Flamethrower
Cooking times and temperature:
- Marinating: Minimum two hours (you can also leave it marinating overnight)
- Cooked in salt: Approximately 35- 40 minutes at 180 degrees Celsius with heat up and down without fan. Depending on each oven, the cooking time may vary a bit.
We must remove the Tomahawk from the oven when the internal temperature of the meat, in its thickest part, is between 50 and 54 degrees Celsius.
Once removed from the oven, immediately remove the salt that covers the Tomahawk so that it does not continue cooking.
Remove all the salt so that it is not salty.
- Sealed to the Flamethrower
Seal the Tomahawk until it turns a perfect tan color.
Let stand for about 5 minutes, covered with a cloth or aluminum foil so that the juices are perfectly distributed before eating.
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