Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Experiment on the Bronco

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Experiment on the Bronco

    Tried experimenting with a pork tenderloin on the Bronco.
    I usually cook these indirect on the kettle, but the Bronco still had charcoal left from last night..

    Little over 1# tenderloin dry rubbed for about 8 hours with McCormick seasoning

    Click image for larger version

Name:	20230206_053943.jpg
Views:	195
Size:	119.3 KB
ID:	1373467 Click image for larger version

Name:	20230206_165210.jpg
Views:	211
Size:	161.1 KB
ID:	1373466

    Being such a small piece of meat, I wanted to cook it slow to give it a chance to take on some smoke, but Also wanted to get a good sear on it.
    Wasn't sure how I was gonna do that🤔.

    Started off by hanging it at 225° for close to an hour which brought it to 115° IT.
    Click image for larger version

Name:	20230206_165412.jpg
Views:	189
Size:	120.6 KB
ID:	1373470 Click image for larger version

Name:	20230206_174337.jpg
Views:	191
Size:	88.3 KB
ID:	1373471 my original plan from there was to open the vents wide open, and dump in a bunch of lit charcoal to get temp up quick. I wasnt sure that would work to get a nice crust though.
    what I ended up doing, is lighting half a chimney of KBB, and just putting the chimney down on the heat plate, and then putting an extra grate that I have on top of the chimney. I seared the tenderloin right on top of the chimney..
    Click image for larger version

Name:	20230206_175421.jpg
Views:	187
Size:	103.7 KB
ID:	1373472 Click image for larger version

Name:	20230206_175153.jpg
Views:	186
Size:	130.0 KB
ID:	1373468
    It was pretty close to the heat, so I did the keep flipping it method for about 6 or 7 minutes until it reached an IT of 145. Let it rest for about 15 minutes before slicing..
    turned out pretty good. Nice crust, and really juicy.
    Click image for larger version

Name:	20230206_180641.jpg
Views:	196
Size:	215.5 KB
ID:	1373469 Click image for larger version

Name:	20230206_181038.jpg
Views:	189
Size:	133.2 KB
ID:	1373473

    I'm sure there are certainly easier ways to accomplish the same result (like using the kettle), but it was kinda fun to improvise, and still have a good end result...

    #2
    Always fun to play around with different methods. This looks like a winner.

    Comment


      #3
      Nice cook and write up! Any left?

      Comment


      • Finster
        Finster commented
        Editing a comment
        that one small hunk you see in the last picture is what's left.
        It will end up as lunch in some way before the end of the week...

      #4
      A worthy test of the Bronco and her owner...

      Despite almost insurmountable odds, deluges, hail and a little wind with bright sunshine, you pulled it off.

      Congratulations!

      Comment


      • Finster
        Finster commented
        Editing a comment
        No hail, but it was pretty windy...lol

      #5
      Nice! Kettle (or comparable 2 zone setup) is the way I normally cook tenderloins. I may give that seasoning a try sometime. But it has a lot of work to do to beat out good ol' SPG.

      Comment


      • Allon
        Allon commented
        Editing a comment
        McCormick makes some good stuff...

      • Steve R.
        Steve R. commented
        Editing a comment
        I agree, Finster and Allon. Anytime I grill hamburgers, they get the McCormick Grill Mates Hamburger Seasoning treatment. And the Montreal Steak Seasoning is one of my favorites when I smoke a chuck roast.

      • Purc
        Purc commented
        Editing a comment
        Great looking cook. That pork looks so moist!

      #6
      That is brillant - much better than firing up another rig for searing, or repositioning the Bronco charcoal pan. I have to give that a try. I really like the low & slow from the Bronco, but default to the kettle w/SNS for two-zone.

      Comment


      • Finster
        Finster commented
        Editing a comment
        Thanks. It seemed to make sense to me.
        Wish I could take credit, but I saw elsewhere people using this technique to cook steaks..
        But hey, if you're gonna steal, steal from the best...right?

      #7
      Yours has a nicer-looking bark.
      I do similar in my Traeger, smoke at 225*F, to 130*F IT, then adjust to 450*F to 145/150*F IT.
      Click image for larger version

Name:	IMG_20230206_142633760.jpg
Views:	112
Size:	248.4 KB
ID:	1374092 Click image for larger version

Name:	IMG_20230206_165603737.jpg
Views:	107
Size:	86.1 KB
ID:	1374093
      Last edited by bbqLuv; February 8, 2023, 08:56 AM.

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
      /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here