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Last edited by Panhead John; July 31, 2022, 03:15 PM.-
Get me done! Looks like another great cook. Go Bronco! Actually, I have to say both pit barrels and there masters have done absolutely amazing cooks! I think everyone this weekend or beyond are all winners. This was so fun. My brisket is resting for a 1/2hour more before picsLast edited by Northern lights smoke; July 31, 2022, 03:48 PM.
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Anybody like meatloaf? It's the all American food group.
I like to use a frog mat to keep from having those deep grooves in the bottom from the grate rungs.
Let a little smoke roll for a bit and the outside takes on a nice crusty texture.
And to avoid being a yawner, there's a little kielbasa and cheese surprise inside.
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Really Nice! Lately I have been putting a brick of bbq rubbed cream cheese, in the middle. I would like to do this with a web of bacon on the outside. ( Fattie ) -
Alan Brice I think I'll steal that creme cheese idea, I like it. Thinking I'd work some pepper jelly into the creation somehow, either a layer on the cheese block, or a furrowed out tub in the middle of the block. Thanks
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2.5 hours in the smoke, up to 165 or so and the bark looks good, so we're on to phase two.
Browning up some more short rib, don't need it all to get smoke.
Phase two, ready to commence:
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Last edited by Northern lights smoke; July 31, 2022, 05:21 PM.Comment
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Killer brisket fellow Bronco buddy!…. But I’d be concerned about that 5* differential! What happened?!?! 😂Last edited by Panhead John; July 31, 2022, 04:55 PM.
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Since Panhead John went all politician on us and moved the goal posts, redefining the timeframe of the Smackdown, I'll close out the original window of time (because I'm old and tired) with a few pics for inspiration purposes though not done within what once were the "rules".
A few of the PBC folk talk like they have sole use of hanging style cooking. As has been shown, not so much. Even the WSM folk with their little androids that failed the screen test can lay some claim to the method. Here are some Brazilian marinaded picanha steaks hanging in the Bronco resulting in a finish near that you'd enjoy in the Brazilian steak houses across the country.
A popular wing method that some folks think is primarily a Weber kettle thing can easily be done on the Bronco using similar hardware.
The ever popular ribeye steak can be done with either a front sear, or reverse sear, cooks choice. And the sear can have stripes or be done solid on a cast iron pan. Again, the Bronco has the versatility and ease of access to pull off any of those styles.
Like your salmon fillet piece both smoked and grilled to a good sear without sticking to the grate? Easy peasy...........
Now, there are a lot of good outdoor cooking devices out there, and many a good cook on this site have shown us their hard earned skills in utilizing them. The results often appear amazing...........and probably are. Heck, I own some of those other cookers as well since I seek to enjoy first hand experience with a range of styles and methods. But this simple and budget friendly little guy gets a larger amount of use from me because all the features I noted at the beginning of this fun weekend exercise give so much flexibility to combine smoking and grilling, with smoking being of a higher level than can be achieved with accessorizing other designs that are primarily grills. Those are subjective values so to each their own. But I'll close out here with a chant stolen and improved
from one of our Pit buddies.
OJB, OJB, OJB
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🎵Slowing and searing and slowing and searing. 🎶
holding rock steady 250*, rolling mesquite smoke on chile-coffee rubbed Strips, with the B&B charcoal.
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So I finally able to post. I couldn’t figure out what I was going to cook. Family wanted chicken, I wanted pork….so I picked up some chicken quarters, but opened the package up about 8 am this morning to start prepping. Holy Cow, a weird stench filled the kitchen. The hole lot was bad…I had just bought these Saturday…😡😡😡. I didn’t have time to thaw and cook…so back to the store I went. I ended up grabbing a pork butt and a rack of ribs and some chicken thighs for the family.
I de-bones the butt and cut out the money muscle to cook it separately.
Started the PBC using B&B briquettes with a few small pieces of mesquite and ran between 245-275 the entire cook.
The chicken was cooked on the kettle in a butter bath and not the PBC so forgive me…LOL.
My ribs got really really dark, but still tasted darn good.
The hunk of butt I tied up, cooked to an internal temp of 175 for sliced sandwiches and wow the flavor was killer!!!
The money muscle….crazy good and I’m not so sure it’s not my new favorite cut!!!
The meat that I left on the bone finished at 203 and was some tasty pulled sandwiches.
All in all not my best cook but cooking an entire 8+lb pork butt in 5 hours and having it turn out edible was awesome!!
Hope everyone had a great time doing this cook, I know I sure did and thanks John for getting this going!Comment
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So, a bit of time, and the sear starts, but why keep it simple. Have the charcoal lit, have the smoke going, have to meal plan for the week…
so on go skinless chicken thighs with Project Smoke KC rub, for a bit of reverse sear of their own. Phone ran low on battery, so no pics of the finished product, but I have em half an hour with the vents wide open, took em to 165ish, seared the bottoms (no rub) and seared the rubbed tops. Got some char on the rub, attractive in lines, got the rub to crisp up a bit. They will go for chilaquilles and a meal with some pasta maybe.
steaks tonight devoured with some red wine mushrooms, green bean flavored green beans, and a nice red blend my brother sent me for the holidays.
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Brother DTro has asked about the "frog" cook above whether or not it should be classified as Surf or Turf. Let me help a brother out. Had I gigged the little bugger from my pond I might have called it Surf.
But since he was good enough to leap onto the patio I guess it would be more accurate to call it Turf........................or should that be Crete.................I'm so confused now........Comment
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Panhead John Sooooo, 340 posts is a lot to catch up on. Can i assume the bronco kicked ass and you graciously limped away with tail between legs? Silly me.Comment
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With the PBC still going strong after Cook 1, it's on to Cook 2 of the day...Wings!
Flipped the grate over, added a couple more chunks of pecan and cherry, then batch 1.
Batch 1
Wet Rub: Dizzy Pigs Happy Nancy+ Avocado Oil ​Some sauced at the end per the boss
Batch 2
Wet Rub: Thunderbird's Chicken Scratch + Avocado Oil
And to finish the day, for the boss...Bacon!
And that's a wrap for Ol Dirty Barrel today!
1 full basket of charcoal (half B&B/half KBB), 2 cooks, 1 grate, 2 skewers, 2 hooks... More food than we can eat today.
Amazing job everyone, it's been fun seeing the passion everyone has for their cookers!
As for me PBC!
Last edited by cashelton; July 31, 2022, 07:24 PM.Comment
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Damn. That's impressive...
So many questions...
Are the wings crispy? What temp did you cook at, and how long?
Presuming you were just cooking already cured bacon, again what temp, and for how long?
Oh, and did I mention damn impressive cook. 💪💪
Everything looks delicious 😋 -
Finster thanks!
The wings had a crisp to them, not quite fried crisp but an easy bite through skin. Not sure of the temp I was cooking at, but it was hot enough that I left in both bars. The wings went for about an hour.
Yes the bacon was cured, some of Costco's finest! I hit the bacon with some Meathead's Memphis Dust then let it hang for an hour or so, long enough for it to get some color to it. I try to pull it off before it hits crispy, so it can be reheated during the week.
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Phase 2 complete:
Phase 3 complete:
Phase 4 doesn't involve Junior at all, so I'm unsure wether to post it here or in SUWYC, but at the end of the day I'm having tacos de Barbacoa de res ahumodora and you're not.
So your argument is invalid.
Didn't even need to put on my boots.Comment
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I’m almost too stuffed to type this. Had a good buddy of mine over for the Smackdown. We had some good old ribs, jalapeño poppers stuffed with sausage and cream cheese and some pinto beans with Tasso. Oh yeah. Not trying to brag or anything, but he said they were the 53rd best ribs he’s ever had!
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Last edited by Panhead John; July 31, 2022, 09:49 PM.Comment
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Dayumm! Bro! That be one Righteous bunch of eats! Killer cook PJ!😋😎 -
Thanks Finster This is my new favorite way to do them. Cooked Jimmy Dean spicy breakfast sausage, crumbled and mixed with cream cheese, stuffed into the pepper. 👍
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Here is my closeout cook. Four half chickens hung over oak lump charcoal with a piece of Pecan. Rubbed with Oakridge Secret Weapon Chicken and Pork. A few veggies worked their way in too. And I finished with a big @$$ salad because I cooked a lot of meat this weekend!! I include a picture of my hooks and skewers post cook to illustrate that my pit burned clean all the way through. Thanks to everyone here at AR, I have learned so much ☺ï¸😊🔥🔥🔥â¤ï¸🔥Attached FilesComment
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Final pics of today's cook. The Thai BBQ chicken turned out great but I think the skin is better when cooked on the PK-O. The kebabs look great and the meat was perfect but it was dark outside (back porch light is out) and I didn't monitor like I should have: too much bitter smoke - I should have resisted the urge to throw on that last chunk of hickory. No waste though, they will be great as a seasoning for a pot of beans.
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