Bronco Pork Steaks

[mr_whipple]

I bought an OKJ Bronco off marketplace 2 months maybe longer ago?? Anyway I've been messing with it when I could weather permitting and have done leg quarters, baby back ribs, some asian style chix thighs and now this. Bit of a learning curve as the quarters were great, but both the ribs and thighs were a bit smoky for my taste but I'm calling that fire management on my part. I need to calm down an let it settle in.

It's an interesting monster and I'm liking it so far but these pork steaks are the best to come off it. Plate and cut shot pics exist but are soooo bad I'm not posting them. Also the first time I used lump in it, and I'm glad I did. Cowboy is what I had as it's the best / cheapest in town. I use Cowboy briquettes and this cook had a small pile of leftovers in the basket.

Some summertime watermelon to get things along. I forget how much I love this stuff sometimes.

Pretty sure you can figure it out from here.

I used a coconut aminos / pineapple / brown sugar / mustard / black pepper idea I saw online and changed it to my liking. It turned out beyond delicious, and I actually wrote it down. The pics don't do the color justice, but they ended up a tiny bit north of the 145-150 I was shooting for but I think the pineapple juice saved the day. Great sammiches!

Thanks for looking, and enjoy your day.

 

[chopsaw]

Looks great ! St. Louis is pork steak country , and that shrink back around the bone in the last pic tells the story .
Nice cook Chris !

 

[Gonna Smoke]

Great sammiches!

I'll bet they are. Love me some pork steaks!!

 

[SmokinEdge]

Love pork steaks. Those look delicious, nice work.

 

[912smoker]

Love me some pork steaks and those look great ! Diggin' that OKJB too !

Keith

 

[indaswamp]

Great looking pork steaks! Got me craving one now! Congrats on the spinner ride...

 

[mr_whipple]

Looks great ! St. Louis is pork steak country , and that shrink back around the bone in the last pic tells the story .
Nice cook Chris !

Thank you, Sir! Side story... my first permanent duty station after boot camp was in Pax River, Md. There was a little bar named Pat's right outside what used to be the main gate to the base. That had a "St Louis Sub" on the menu that once I had it was hooked. It was a sub roll with some type of boneless rib meat and cole slaw. Something a dumb kid from Michigan would never have thought to put on a bun.

I'll bet they are. Love me some pork steaks!!

Yes! I had two more for breakfast at work in the AM. Yum with some pickled red onions and a touch of duke's.

Love pork steaks. Those look delicious, nice work.

Thank you very much! I do to and this was a departure from my norm.

Love me some pork steaks and those look great ! Diggin' that OKJB too !

Keith

Thank you! Been eyeballing the bronco for a while along with the 22 WSM. Just saw the latter on market place for $100... oh well too late now.

Great looking pork steaks! Got me craving one now! Congrats on the spinner ride...

Thanks, and doh... didn't notice the ride on the carousel!! bonus!

 

[BrianGSDTexoma]

Good looking pork steaks and marinade sounds good. I grade some fresh frozen pineapple in mine to tenderize. Pork steaks a regular here.

 

[Central PA Cowboy]

Looks awesome buddy! Weird I’ve been thinking about getting one of these and this post pops up. Think I’ll have to get one now lol. Seems like it has some great reviews.

 

[mr_whipple]

Good looking pork steaks and marinade sounds good. I grade some fresh frozen pineapple in mine to tenderize. Pork steaks a regular here.

I do enjoy them when on sale. I'm careful with the pineapple as I'm sure you know it can turn things to mush!

Looks awesome buddy! Weird I’ve been thinking about getting one of these and this post pops up. Think I’ll have to get one now lol. Seems like it has some great reviews.

Thanks! I'm loving it except for the grate size. I wish it was just a bit larger. I'm still keeping my eyes peeled for a used bronco pro for that very reason. I could care less about the size of the charcoal basket, but the price difference for the jump in size isn't worth it to me.

 

[Central PA Cowboy]

I do enjoy them when on sale. I'm careful with the pineapple as I'm sure you know it can turn things to mush!


Thanks! I'm loving it except for the grate size. I wish it was just a bit larger. I'm still keeping my eyes peeled for a used bronco pro for that very reason. I could care less about the size of the charcoal basket, but the price difference for the jump in size isn't worth it to me.

Thanks for the insight. That was my only worry actually. Looking forward to your future cooks bud.

 

[BrianGSDTexoma]

I do enjoy them when on sale. I'm careful with the pineapple as I'm sure you know it can turn things to mush!

Yep. I does not take much. Just grate a small amount. I picked up a package from Sam's yesterday. Top two where nice but bottom two where terrible.

 

[Schwarzwald Metzger]

I bought an OKJ Bronco off marketplace 2 months maybe longer ago?? Anyway I've been messing with it when I could weather permitting and have done leg quarters, baby back ribs, some asian style chix thighs and now this. Bit of a learning curve as the quarters were great, but both the ribs and thighs were a bit smoky for my taste but I'm calling that fire management on my part. I need to calm down an let it settle in.

It's an interesting monster and I'm liking it so far but these pork steaks are the best to come off it. Plate and cut shot pics exist but are soooo bad I'm not posting them. Also the first time I used lump in it, and I'm glad I did. Cowboy is what I had as it's the best / cheapest in town. I use Cowboy briquettes and this cook had a small pile of leftovers in the basket.

Some summertime watermelon to get things along. I forget how much I love this stuff sometimes.

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Pretty sure you can figure it out from here.

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I used a coconut aminos / pineapple / brown sugar / mustard / black pepper idea I saw online and changed it to my liking. It turned out beyond delicious, and I actually wrote it down. The pics don't do the color justice, but they ended up a tiny bit north of the 145-150 I was shooting for but I think the pineapple juice saved the day. Great sammiches!

Thanks for looking, and enjoy your day.

Looking great

 

[mr_whipple]

Looking great

Thank You!!

 

[thirdeye]

Looks great ! St. Louis is pork steak country , and that shrink back around the bone in the last pic tells the story .

Mrs ~t~ has kinfolk in St Louis and across the river in Illinois. It wasn't a backyard barbecue without some pork steaks. And most times they were finished in a pan with Maull’s BBQ sauce. When we would go to a local BBQ joint, rib tips and SNOOTS were the popular items....

 

[chopsaw]

St Louis and across the river in Illinois.

When we would go to a local BBQ joint, rib tips and SNOOTS were the popular items....

When I was 18 , I drove a AC service van on the east side . Some pretty rough areas .
Going into Madison , and parts of East St. Louis . Most of it was vacant or burned out . There was an abandoned gas station on one corner . I mean the place looks like the movie set for Book of Eli . Guy had a homemade 55 gallon drum pit , and a huge fry kettle . Doing pork skins and ribs . I stopped one day to get some skins and ribs and he asked me " Want some listeners " ? Having no idea what that was ,,, I said sure . Deep fried pig ears dipped in sauce , or he had them grilled and basted . I went deep and dipped . My goodness . Pure BBQ heaven .

 

[mr_whipple]

Mrs ~t~ has kinfolk in St Louis and across the river in Illinois. It wasn't a backyard barbecue without some pork steaks. And most times they were finished in a pan with Maull’s BBQ sauce. When we would go to a local BBQ joint, rib tips and SNOOTS were the popular items....

When I was 18 , I drove a AC service van on the east side . Some pretty rough areas .
Going into Madison , and parts of East St. Louis . Most of it was vacant or burned out . There was an abandoned gas station on one corner . I mean the place looks like the movie set for Book of Eli . Guy had a homemade 55 gallon drum pit , and a huge fry kettle . Doing pork skins and ribs . I stopped one day to get some skins and ribs and he asked me " Want some listeners " ? Having no idea what that was ,,, I said sure . Deep fried pig ears dipped in sauce , or he had them grilled and basted . I went deep and dipped . My goodness . Pure BBQ heaven .

That's the exact sort of thing I like to read around here, or anywhere actually.. Small personal stories that food reminds you of and other times, both good and maybe not so. Thank you both for sharing.

I'm down with a snoot or a listener!