Greetings from Bentonville, AR

[Oak Smoke]

Welcome from central Texas.

[BKYDBBQ]

Welcome from White Stone, Va...

[rlozinak]

Welcome to the Pit from Buffalo

[Skip]

Welcome from Minnesota. Nice pictures too.

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!

[Allon]

Welcome to the Pit from Central Massachusetts

I see you have an orange OKJ Bronco…


Me too. But mine is not a Pro.

Nice cooks too...

Do you know about the Smackdowns?

[Allon]

Our resident cheerleaders have devised contests pitting two different cookers against each other and cooks pick their own ingredients.
There are judges and prizes donated by pitmembers...

Recently there were several Smackdowns. The first one I saw was OKJ Bronco against the PBC.

Panhead John is the ringleader so we blame him for all the fun it's been... He can give you a better take on Smackdowns. Hell, he's organized all the one's I've seen.

[jdsegra]

Panhead John, what was the result?

[Panhead John]

When you have a few minutes, here’s the post. It was a lot of fun…and humorous. 😂

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/other-drum-barrel-or-bullet-smokers/1263777-the-smackdown-begins-pbc-vs-the-bronco

[Purc]

Welcome to The Pit from Fort Worth and a fellow Bronco owner, your pics look great. You do cook a mean steak!

[Sid P]

Welcome from Chicagoland, looks like you’ll fit right in! What’s your steak method?

[Starsky]

Welcome!

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts .

[DavidNorcross]

Welcome from Virginia!

[swartzster]

Welcome from the Pacific Northwest. Good looking cooks.

[jdsegra]

Welcome from Chicagoland, looks like you’ll fit right in! What’s your steak method?

Prep: at least an hour or a day before. Pat it down with a paper towel, apply a thin coat of cooking oil. I've been using grape seed lately. My standard seasoning is a generous amount of Lawry's Garlic Salt, then I hit it with course ground pepper, rub it in, then set it on a wire tray to rest 1 to 24 hours in the fridge.

Cook: I generally go low and slow first. I'll start with a half load of charcoal, and shoot for an ambient for 225-250. I'll add a small chunk of wood to the coals when the steaks go on. Once I get the steak up to 115-120 I'll pull the meat from the grill to rest.

To sear, I'll open up the vents,light another full chimney, and add it to the coal bed. I'll try to get the coals as close to the grate as possible.

Right before the steak goes on the grill, I'll pat it down with a paper towel on both sides, and add another thin layer of cooking oil.

I use the lid to prevent flareups. I put the steaks on the hot side of the grill, lower the lid, and set a timer for 60-90 seconds. When the timer goes off, I'll move it to the cool side, check temp, then flip it, close the lid and reset the timer. Once I hit or near 128, I'll do a really quick sear of the edges. Just a few seconds.

(Most of the time I do a reverse sear, but I will occasionally sear first if it's a bone in cut, or something that I'm not used to cooking.)

Once the steaks come off the grill, I add a little dab of butter (or herb butter) on top, and a dash of Pink Himalayan salt.

Sid P, let me know if you have any other techniques you use. What I do now is my own, but I've 'stolen' bits and pieces from other folks to get to what I do today

[Sid P]

Thanks!

[jdsegra]

Welcome to the pit from the bbq capital of New England, Massachusetts .

What's New England BBQ like? What's the local delicacy?

Pork is king in Arkansas, but Texas style brisket has gotten really popular in the last 3-4 years.

[Bogy]

Welcome from Iowa. Welcome to the Orange Bronco Pro Club. I haven't had a chance to do a lot with mine yet, it's at our vacation home, and I have to rotate between the 8 cookers or they get jealous. There's always room for one more. Don't tell my wife I said that.

[jdsegra]

If asked, I'll make sure she knows you were talking about cookers.