-
Cooling off with a Kentucky Mule after the Oklahoma Bronco went through its workout!
-
So the burnt ends 2 ways turned out amazing last night! Still not sure which version I like best……
.
Round 2 has commenced! A little schmancy salmon I think!
.Comment
-
Those burnt ends look great!! Was there much difference in how melt in the mouth they were? 🔥🔥🔥â¤ï¸ðŸ¿ -
There was a little bit MsTwiggy . I suspect that it was because the pre cut ones cooked a whole lot faster and they may have gotten a bit over done. It was my first time cooking them that way, but I wanted to do the side by side test. I seem pros and cons of both ways and can’t decide which I like better. Lol. Both were amazing though!
-
-
Ribs are 155o IT, entering the stall soon. On goes the rack of lamb. The Bronco is holding steady at about 250o or so.
Comment
-
Being technologically challenged. I could not figure out how to add additional photos to my previous post, so I'ma start over...
2 3.5# chuck roasts with Meat Church Holy Cow. Cooked over charcoal only, no wood chunks (a little experiment)
Total cook time 5.5 hours. Still had plenty of fuel left, so smoked some kielbasa links, and a pan of chex mix..
Both chucks had great bark and flavor, but 1 of the 2 was a tad on the dry side. Had been vac sealed in the freezer for awhile, whereas the other was purchased yesterday, so maybe that had an effect 🤷â€â™‚ï¸
my first time doing kielbasa, and I'm pleased with the results, and chex mix is chex mix...
Attached FilesComment
-
We've been make different types of chex mix all summer....it's funny how the little things are what folks love. Great cook on those roasts!! -
Dadof3Illinois
My family tears it up. I've been making two big batches every week for at least the last 3 months..
-
-
I too love Meat Church Holy Cow on chuckies for pulled beef. They look great!Comment
-
Last edited by Northern lights smoke; July 30, 2022, 05:24 PM.Comment
-
Northern lights smoke As a new Bronco owner, I have not done ribs yet. Were those hung or on the grate? They look fantastic! Re read your comments and I see they were hung. I can't wait to try ribs next on the Bronco.Last edited by Purc; July 30, 2022, 08:55 PM. -
Purc they were double hung. You can see the darker color at bottom of pan. I always will put the end we may not use in comps because they may get just a tad more done. The deflector plate in bronco helps immensely. Between the bronco and the two rubs we use are all you need to get ribs to look like this.With the Bronco it's easy. On the BBQ comp trail, there are many pit barrel cookers that place Consistently.
-
-
Comment
-
Fortune smiled upon us today. A huge frog came hopping onto the patio earlier, not knowing that the Smackdown was on this weekend. So what's a Bronco rider to do but dispatch that sucker and toss him on the Champ of Barrel Cookers. Some may marvel at the size, but remember, this is Texas! Leave the wimpy frogs in Louisiana.
An added bonus is to show I don't always deal in esoterica, I can use regular grates and cooking formats. So on the almighty Bronco with a mild lump charcoal fire a goin', with a couple chunks of apple wood from a tree the elk destroyed when I still lived in Washington St.
We rolled along at 250ish degrees for about 45 minutes and then opened up the intake flapper (and took out the Dixie cups) and let her rip up to 375 to give it a little extra crisp. Why? Because the Bronco can do that sort of thing on command. We control it, not the other way round. At close to 1.5 hrs the late Mr. Kermie was ready to rest before service.
Served up with some spuds and CaptainMike favorite, Brussel sprouts. I can confirm the ol' wives tale...............................tastes like chicken.
Last edited by Uncle Bob; July 30, 2022, 05:40 PM.Comment
-
Last edited by Panhead John; July 30, 2022, 08:00 PM.Comment
-
Thanks Clark You’re right, I knew it was a strip. Don’t know what I was thinking. Those mushrooms I had with the steak, probably why. I picked em in the woods, instead of buying them at Kroger.
I edited my post to reflect it was a Strip steak.Last edited by Panhead John; July 30, 2022, 08:31 PM.
-
-
those are good veggies with an amazing steak. wow!Comment
-
My second cook of the smackdown. A bone in butt with Oakridge Competition Beef and Pork Rub. An 8 hour cook on the grate and she was ready for a little nap. Rested 1 hour and it practically fell apart. Who doesn't love a pulled pork sandwich? I have included a pic of how I use a No 10 coffee can to light my coals when i do low and slow on my PBC. ðŸ–ðŸ–ðŸ†🔥🔥🔥â¤ï¸ðŸ¿Attached FilesLast edited by MsTwiggy; July 30, 2022, 07:51 PM.Comment
-
I use the number ten can as well!
Works like a charm. Nice cook @Ms Twiggy -
That's some awesome looking pulled pork!!!! MsTwiggy I've been cooking on the PBC for a awhile now and never thought about the coffee can. I assume you take it out and pour in the lit coals into the middle? -
Dadof3Illinois yes there is a post somewhere on AR where someone called it the modified minion method. I pour lit coals in it and then pull it out using tongs. Here I used B&B oak briquettes on the outside but put Kingsford Competition in my chimney. The Kingsford is very smokey when it starts but it burns hotter. It's a great way to light everything else but keep the acrid smoke off my cook.
-
-
My second cook went sideways right out of the gate when I inexplicably decided to not dump the ashes from the 2 previous cooks before starting (I can get away with that once, but the 2nd time is apparently not a charm) Instead I got a full chimney of B&B briquettes going and dumped them on top and I was underway with two spatchcocked chickens hanging in the Bronco Pro.
I quickly morphed into the proverbial monkey with a football trying to get the heat up with limited air flow. Then it dawned on me that I could stick the business end of my PartyQ in the opening of the intake vent, and all was well. Didn't take pics during the cook because I didn't want photo evidence. Then the excellent results got devoured before I could get time to take a pic of those. So it didn't officially happen and therefore can't count against Team Bronco. 🙂Last edited by Steve R.; July 30, 2022, 09:11 PM.Comment
-
OK, I pulled the beef chuck ribs to finish in the oven. They are resting now. I moved the charcoal basket up to the grilling position and seared some green beans and garlic cloves which were then tossed with lemon peel and bacon with some Parmesan on top. I also made beef tallow oven roasted potatoes in the oven while the rest of this came together on the Bronco.
The lamb finished quickly, way before the beef ribs so I wrapped them and set them on the counter. When I pulled the beef ribs I put the lamb back onto the Bronco to reheat. At 125o IT I set up for grilling and cooked the green beans. When they were finished I opened everything up and seared the lamb.
The lamb is my best attempt yet. I usually cut these racks into two bone sections and grill but I did the entire 8 bone rack at once. This turned out to be the most tender lamb I've made to date.
Beef ribs about 1/2 hour before wrapping and moving to the oven.
Green beans and garlic cloves.
Searing the lamb
Dinner is served! The lamb is perfect medium rare and very tender (my camera doesn't pick up reds very well for some reason). I enjoyed this with a Cline Red Zinfandel.
Comment
-
13.5 Lb Costco prime, trimmed to 10 Lb. 24-hour dry brine. BBB rub with some tweaks. Put onto the smoke at 230º at 11:45 pm. At 6:30 Am, foil boat until it probed tender.
This one got an overnight treatment with B&B briquettes, chare-logs, and hickory chunks. Visions of sugar plums danced gracefully through my head as I comfortably slept and the Bronco held temps. At least until 3 AM, when I was rudely awakened by the ThemaPro alarm.
The temps dropped to 218º. I ran outside to find a passing rain shower. Once stable, I went back to bed. 14 hours after dropping this baby on the smoke, she was ready for a 5-hour rest. The charcoal was still rolling along. I shut it down at hour 15.
Comment
-
Well this was fun. Definitely liking the Bronco more every time I use it. I wanted to wrap one in banana leaves so just used the one cooker instead of doing a head to head with WSM. Applied rub on meat Tuesday left in fridge until Saturday.
Holy Moly was everything delicious.
Meat:
Whole bone-in pork loin, 11 lbs cut in half. (made some chops from center on Tuesday)
Rub: salt, black & white pepper, garlic, ginger, sweet paprika, cumin
Potatoes:
Red potatoes, red bell peppers, sweet onions, Badia Tropical Sazon, Kerrygold butter.
Lump Charcoal with Hickory chunks.
Bronco never went above 250 or below 244. Amazing cooker!!!Attached FilesComment
-
Comment