Have a Click Beef chucky on the OKJ with mesquite chunks. This was the stall, now it’s wrapped with potatoes, onions, dried porcinis, Sherry and chicken stock, to make sth between pulled chuck and pot roast. 
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Sunday Cook from Manassas
Recipe closely mimics BBQ Beef Roast – BBQ Pit Boys. I used Eye of Round, Light coat of olive oil and Worcestershire + Fajita seasoning (added more garlic & Pepper) (did not baste like they did)
Okie Joe Longhorn : meat in the chamber @ 325 and then steady @ 275 for 1 hour and 45 min
Meat IT was 122 F, wrapped and set in tin pan to rest for 15 minutes
Blue cutting board: cut, rubbed & Tied
Bamboo Cutting Bord: After rest & Sliced- Chicken thighs (skinless, forked then marinated with Italian Dressing) were added to the chamber
- Suasage- just because
- Cauliflower & Bell Peppers cooked on the griddle (light coat of Olive Oil ,Garlic Salt, cumin, small pinch of cayenne)
Note: Beef flavor & seasoning were very good, still a little on the tough side. The seasoning does get into those cuts and is a nice touch. Fun & easy to try buy I prefe something with more marbeling....
I think sliced super thin, beefsteak tomato and horseradish on texas toast might be my lunches for next week!
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Crock Pot Express Pot, another tool, cooks while we watch the Braves.
Corned Beef, with a side of DUKES, and horseradish
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Skinny ribeyes, potatoes, mushrooms, onions. One pan meal on my paella pan.
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First time making a cake totally from scratch. Chocolate cake with both buttercream and chocolate icing.
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Finished product:
Click Chuck
Meat Church Holy Cow
Meathead Amazing Tuscan Herb Poultry seasoning
Oklahoma Joe Bronco
B&B Briquettes + B&B XL Lump
3 chunks of mesquite
1 chunk sugar maple
250* until stall temp
two small potatoes, large cubes
1 white onion, large slices
.5 Oz dried porcini mushrooms
generous sprinkle of thyme
stingy sprinkle of rosemary
small splash sherry
Braise level of chicken stock.
double wrap in foil.
cook to probe tender.
profit.
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the kettle is much lighter and easier to maneuver than the Bronco. To me, having the Bronco along with the SNS is the perfect combination. Personally, I wouldn’t get rid of either one.Last edited by Panhead John; June 6, 2022, 12:08 PM. -
In my case, the Bronco Pro replaced a 22" WSM, and then I sold my DIY 26" Performer because my Masterbuilt 1050 handles all the grilling and some of the smoking duties. Most of the plethora of accessories for the Weber 22" work for the Bronco Pro. Between the Bronco Pro and MB 1050, I have yet to find something involving grilling or smoking that I can't do. -
An 18" SNS would solve all my wants, so long as I could use it in the OJB. :-)
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Nothin’ special…..jus pineapple chicken on the Napoleon. 😁Attached FilesComment
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Following Panhead John's example from another thread (yeah, I know...
) I mixed up some Good Seasons Italian dressing mix, substituting balsamic vinegar for white vinagar and added a generous amount of Tony Chachere's seasoning. I marinated a whole chicken in this concoction for 4 hrs, and I think more time would have been even better.
PJ's reputation was on the line today, and I would say he exceeded expectations. This dressing and seasoning mixture is indeed the bomb with chicken!. And the OK Joe's Bronco Pro just takes it to another level and then throws it over the edge.
I didn't take a lot of photos because I was even lazier than on a normal Sunday afternoon.
I use a Hunsaker Vortex charcoal basket in place of the OK Joe's charcoal basket, just because I already had it to use with my WSM. It does a fine job in this cooker as well, and has slightly more capacity.
Last edited by Steve R.; June 5, 2022, 06:35 PM.Comment
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Panhead John go squirrel go ðŸ¿🔥ðŸ¿🔥ðŸ¿🔥ðŸ¿ðŸ¿ðŸ¿ðŸ¿ðŸ¿ðŸ¿ðŸ¿ðŸ¿
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Back in the saddle again! Been a while because of…life? But it was such a beautiful day and the butcher had these thick half slabs.
Memphis dust, a bit of hickory, then mop with a melted butter and brown sugar (dark) mix. Baby back rib candy! No leftovers so haven’t forgot all the tricks I guess?
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We found a local farm that raises their own beef, pork, and poultry. They have it butchered nearby and sell fresh meat on Fridays and Saturdays. We checked it out on Saturday and loaded up.
Today I reverse seared a pork chop from the haul we picked up from there. It had a big fat cap on it, I cut that into small chunks and rendered it down. Then after smoking the pork chop over pecan wood I seared it in its own lard in a cast iron. Delicious!
Wife and I split the pork chop same way we've split the last few steaks we've had, to deal with inflation & rising costs of everything. I'd also took a pic of the final plate topped w/ the caramelized onions and mushrooms (got a pic of that), but the camera lens was smeared with grease by that point
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Last edited by jfmorris; June 5, 2022, 08:11 PM.Comment
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@fxzdoc Kathryn, you know, I meant to take the IR out to the grill and check that, but forgot to. I have to think it was around the dome temp of 650F, since I let the CI preheat with the grill. I put it on at the same time I added the deflector and grates. Main difference from prior cooks is I put it on the main cooking grate, rather than perching it partially hanging off the elevated grate. I wanted to try this time with it closer to the deflector versus the dome. -
I feel that higher up in the dome I got more browning and toasting of the cheese and toppings faster, so will likely put my Hovergrill grate in there next time. It's just not fully on the SNS elevated grate, so I don't quite trust myself not to tip or knock if off when spinning the pizza.
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Did my second brisket today, this time in the WSM. It was a strange cook. The brisket was a prime packer from Costco weighing in at over 9 lbs. the point was pretty small. I put it on the smoker at 6:30 and 2 hours later it was at 160. I had it running at 250 and used my billows for this one. I wrapped it then which probably was too soon because I didn’t really notice much of a smoke ring. In fact there wasn’t any in the flat but it was on the point. I thought this thing was on schedule to be done by lunch which wasn’t really in the cards but that sucker stayed in the stall and didn’t get to take it off until 6 tonight. I let it rest for only an hour because of time constraints. I used Killer Hogs AP rub as a base and then the last of the Grilla beef rub they make. Overall it was a success and everyone really enjoyed it.Attached FilesComment
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Made jambalaya with stock I made from the live spot prawns I picked up yesterday. I didn’t use any shrimp because I wanted that flavor from the stock to really come through. Used Hemplers ham, Uli’s andouille, and Mary’s chicken thighs. Subbed hot hatch chile for green bell pepper. Came out fantastic!
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Picked up some choice picanha at Costco this week. Salt and pepper and onto the rotisserie.
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Lobster tails go on sale every Sunday at Fresh Market so I took advantage. The Tri-tip was from Whole Foods and marbled nicely. The tails were basted in chimichuri sauce and the beef was salt and pepper only. Cooked it with the slow roller in the Big Joe at 250 using cherry wood for smoke and then seared the beef on the Camp Chef. The sandwiches were Mayo, Arugula, Tri-tip, chopped lobster, Chimichuri, and more Mayo. Turned out really great but I was reminded that I actually prefer crab to lobster. By the time I was finishing my sandwich the lobster was too rich for me. No one else had that complaint. The recipe was from STCG's Father's Day episode. I lost my readers (again) so I couldn't really see what I was photographing, so the pics are a bit messy.
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