Hanging a GIANT Bone In Ribeye on the Oklahoma Joe's Bronco | Smoked Ribeye Steak
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- Опубліковано 30 вер 2024
- It's always a good time when we're cooking on the Bronco, and today's no exception!
We're going to hang this massive Bone in Ribeye out on the Bronco using a fence tie! For the seasoning I'm keeping it simple with some coarse salt, ground black pepper and dried onion. We will be running the pit at 225 until the Ribeye reaches 100 internal. Then we're going to set it up for some direct heat, get the ribeye back on there and flip every few minutes until she's a nice medium rare around 135 degrees.
Hope you all enjoy the video, thanks for watching!
#steak #riebeye #charcoal
would you say it was a medium or medium rare?
This one was definitely closer to medium
Man, you ok?
Yes, sorry, had a busy couple of weeks. New video will be up Wednesday!
Brother!!!!
Hell yes!!!
Haha, thanks boss!
NO, thank you BOSS!!!!
That hanging apparatus was pretty clever but what’s the advantage of hanging that instead of laying it horizontally on the grate?
And what did you use to raise the coal pan up high to do the sear?
Great video. Just need more info before I try this
To be honest, I'm not sure if there is an advantage, just really wanted to hang it. Haha. For the charcoal pan, I place the deflector in first, add the ash pan, and finally the charcoal basket. Sorry, I'll work on the details for future videos. Thanks for watching!
Yessir!
I usually get better results hanging rather than on the grill. PLUS, I can hang some other things as well
My OKJ will be delivered on Weds...Ill season it on Friday and cook on it Sat...what's a good cook to start out with to get use to it? Thanks!
My first cook on any new smoker is always ribs. Cook time is 4-6 hours which is a good amount of time to get a feel for the pit will operate. Plus I love ribs, that probably has a lot to do with it too 😂 congrats on the new pit, hope you enjoy it as much as I do!
You ever thought of cold smoking cheese?
I have, I've never looked into it tho. Is it worth it?
It is 100%
Did many different types on the Traeger with it off and used an amaz n maze.
Got color in 2-3 hours.
Will let it sit in fridge for two weeks in plastic cling wrap and inside a bag.
Alright, I'm convinced!
@@eikenbbq9023 Pfft, DO IT!!!! lol
@@eikenbbq9023 I emailed you which types I have done. Just for the love of god DO NOT and I repeat DO NOT do very soft cheeses.