• 1 beef tomahawk steak (approx. 1.5 kg)
• Applewood chips

For the marinade:

• 180 m l (¾ cup) soya sauce
• 60 ml (¼ cup) Trois Pistoles beer
• 65 g (⅓ cup) dark brown sugar, well packed
• 3 garlic cloves, finely chopped
• 2 green onions, thinly sliced
• 30 ml (2 tbsp) fresh ginger, grated
• Juice from half a lime
• Ground black pepper, sprinkled generously

1. Combine all the marinade ingredients in a bowl. Place the meat in a large bag or air-tight container and pour ¾ of the marinade. Mix well to coat the meat thoroughly. Set the remainder of the marinade aside in the refrigerator. Marinate the meat in the refrigerator for 3 hours, turning it occasionally.
2. Remove the meat from the refrigerator 30 minutes prior to cooking to bring it to room temperature. Preheat the smoker to 120°C (250 °F). Smoke the meat for an hour, directly on the grill. Be sure to keep the heat low since the grill will be used to sear the meat.
3. Heat the BBQ on highest temperature and oil the grill generously. Place the tomahawk directly over the flame, cook for 2 minutes, rotate 45° and cook for another 2 minutes. Turn the meat and repeat: cook for 2 minutes, rotate 45° and cook for another 2 minutes.
4. Move the meat to indirect heat and continue cooking until the internal temperature reaches 57°C (135 °F) for medium rare. Remove from heat, tightly wrap in aluminium foil and let sit for 5 minutes before slicing.
5. Slightly heat the remainder of the marinade. Slice the tomahawk, top with teriyaki sauce and garnish with fresh green onions.