BRB
Off to the store to get more popcorn.
Off to the store to get more popcorn.
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Used Meat Church's Holy Cow on the Tri Tip smoked over hickory and then reversed seared and used Meat Church's Holy Voodoo on the potatoes then smoked over hickory on the Bronco. Late lunch.Attached FilesComment
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Panhead John The potato is smokey in flavor and does take a lot longer to cook than the Tri Tip, skin is not as crispy as in the oven unwrapped. I am very careful not to overdo the rub on the potato skin since the potato will take on the smoke flavor. I have never tried to smoke mushrooms (well at least not since college, haha) I just love them sauteed with butter and garlic.Last edited by Purc; July 29, 2022, 06:50 PM.
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I'm so dedicated to you folks I braved the 104 degree temps to do open fire cook.......of sorts. Some friends had given us a couple small chunks of grass fed beef tenderloin to try from their favorite butcher. I cut it into small, bite size pieces and marinated for half an hour or so. Built a fire in a vortex mounted on the second shelf so that I'd have max fire immediately under the wok. Let the stir fry begin............
Once that was seared took the meat off and tossed in the broccoli for it's turn, no pic but used a lid to help steam to speed up the process, though didn't do much as we like them crunchy. Then on with the sauce I'd mixed up, followed by green onion and garlic and a little corn starch thickener, and we were closing in on done.
On the table and down the hatch!
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Took a page out klflowers recent book and made barbecued chicken pieces on the Bronco in grill mode. Served with grilled corn and boxed mac and cheese. All tasted much better than what could have been prepared on that other cooker.
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DTro He posted the recipe twice, here are both links. You can read in the threads the minor cooking technique changes I made:
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Sirloin cap with Oakridge BBQ Santa Maria Rub also known as My Favorite. I was feeling inspired by all the smack and so I set some concrete conduits in the bottom of my PBC and set the charcoal basket on it. Set up for a 2 zone indirect. Used B&B briquette's and some post oak lumps. Cooking grate ran around 325 for 50 minutes to hit IT of 115F. I pulled the meat and set it to cool on a baking sheet while i arranged the corn and set up my grill grates in preparation for the sear. Served with a simple chimmichurri recipe that I got from Evandro Carugnato's Churrasco cookbook through google library. The moment I tasted it all cares melted away and I knew I was truly winning.Attached FilesComment
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Last edited by Panhead John; July 29, 2022, 08:52 PM.Comment
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I've got a Wild Fork rack of lamb and a slab of Click Akuashi beef chuck short ribs dry brining. I'll cook them tomorrow and post more then.
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SMACKDOWN EXTENDED A FEW MORE DAYS…….
We've got a few people who want to participate but can’t do it this weekend, no problem. Post your pics when you can. There’s no deadline.
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NOTE; Posted this in wrong thread this morning............I'll blame it on too much breakfast causing brain fade..........
Here in Texas, as well as across most of the Southern US, a breakfast staple is biscuits and gravy. So, I thought, why not do it up proud on the almighty Bronco. Let's see what happened.
Given the configuration I chose the cook went in shifts. First gravy, then biscuits, and finally the egg topper. The basis for the gravy is sausage meat; breakfast sausage or any other style you enjoy, but most often.........if not a law...........some kind of pork sausage.
Once those luscious little lumps of piggy get browned, use the renderings, or supplement with butter if it's leanish, and pour in flour and half/half while stirring constantly to avoid lumps. Cook to thickness desired, but remember it will set up more as it begins to cool.
Next is the part where the configuration of the Bronco works to our advantage with the nicely domed lid. When closed this becomes an oven, similar to what some folks are familiar with on their kamados. This pic was just a couple minutes shy of done. When done they had a rich, golden color. I'd claim these are home made, but a little puffy white dude did assist a bit.
And can it really be breakfast without some egg? This is the slightly tricky part because I prefer a fully cooked but soft egg with a runny yolk and no burned bottom. The Bronco delivered..................................yet again.
Pull everything together on the plate and break the yolk for that mandatory cascade of gold for the money shot......
The last couple cooks, this one and the one with the wok, have been done with the help of the attachment you see here. It's a knockoff of the Arteflame cook top/insert, this one in stainless instead of rolled steel plate. The removable center grate is what enabled the wok station, and for this type of cooking it allows direct heat instead of radiant for heating a pan. It's offered by a company called Skyflame, though appears to be out of stock. Rolled steel ones are available from Arteflame and Titan Outdoors. It also works well for steaks and veggies, the steak done indirect on the solid part then finished for sear on the center. Pic from an earlier cook attached. Again, having the grate at rim level makes it so useful.
Last edited by Uncle Bob; July 30, 2022, 10:29 AM.Comment
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Michael_in_TX I only discovered it a few years ago and now it is one of my favorite things. I always make some when I smoke a pork butt for pulled pork. I've made it with shredded brisket too. Adding Hatch chilies to the gravy (and to the biscuits) kicks it up a bit more. -
Magnificent! I did a sausage gravy and egg breakfast pizza this morning that was pretty good. I also did a 7 mile hill hike beforehand to clear out some old cholesterol and make room for the new stuff! -
Very nice cook!!! That charred okra is incredible....just did some last night with a few shishito peppers and cherry tomatoes.....oh so good!!!
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Last edited by klflowers; July 30, 2022, 10:08 AM.Comment
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It begins! Day started off with rain (even though yesterday's forecast said "few afternoon showers") so I'm just getting started. Click Akuashi chuck ribs are on. Rack of lamb will go above it a little later. There is a drip pan under the ribs that has water, beer, shallots, and garlic in it. Hopefully I'll get some stock/ gravy base out of this cook. The chuck ribs and lamb were both dry brined. The ribs are seasoned with Lawry's seasoned pepper - trying something new. The Lamb is marinating in Meathead 's Sheep Dip right now.
B&B Competition briquets with hickory, pecan, and applewood chunks.
Last edited by 58limited; July 30, 2022, 02:08 PM.Comment
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Well, I was out lighting the Bronco for my cook today and the temps started getting away from me! I needed to drop the temps down and just didn’t know what to do. Then I remembered a few things from some past PBC owners who posted some tips. A few people mentioned putting 1 or both rebars thru the holes, which is supposed to block air flow some.
WELL I TRIED THAT, DIDN’T WORK
Then I remembered some people put aluminum foil in the holes to help reduce air flow, so I tried that.
WORKED PERFECTLY!
I’m gonna do a steak tonight and would like to grill closer to the grate. Having a Bronco, I knew how difficult that is to do.🙄 So I went to Home Depot and lo and behold, they had a "concrete grate riser". Picked one up and now I can grill on the Bronco! Hey DTro you should get you one, they’re only $2.50!
Pro Tip: If you need to block air flow even more, the concrete grate riser doubles as a weight to keep the lid air tight!
Last edited by Panhead John; July 30, 2022, 03:16 PM.Comment
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Sid P Thanks buddy! This is what’s even more funny. I went to Home Depot and bought this stuff just for the post! I kept the receipts so I can get my money back. 😂
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Rack of Lamb with a dry brine of SPG and then a coat of Pesto. Into the fridge for 1hr. Put the Bronco into grill mode and did a front sear of 4 minutes per side over hot KBB coals. Put the Bronco in smoker mode, added 2 chunks of cherry wood and smoked until IT of 130. Rested and served.Attached FilesComment
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🔥🔥🔥â¤ï¸ðŸ¿
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