@cookinwidkunchi: Reverse Seared cowboy ribeye: Low and slow, 250-275 indirect until the steak hits between 110-115°F internal (45-60 mins), remove and rest while your charcoal gets ripping hot. Then sear over direct heat. Stop cooking around 125-128°F internal and rest as long as you seared. Carve and enjoy. #cookinwidkunchi #bbq #bbcharcoal #teambandb #firemanagement

chaddaigrepont :

I been adding a few wood chunks to my bronco pro and every time I do it gets that nasty white smoke and taste bad. Do you get that on yours

Jay Beez :

Man enough to admit it. I kinda don't want to let out the dry brine "secret" out.

Rae’Kwaun Braxton :

I started pulling at 110 to try and get a hard sear. I do get a lil bit of a gray band but the crust is worth it

Dozer’s Dad :

I just time it and eye it with same results, I’m not cooking like you so lucky for me lol

Bearded Boar BBQ :

Always dry brine steak and pull at 115 and then sear and like yours it always comes out perfect.

Jeremy Allen :

I pull at 120 before I sear. But im gonna try to sear first then indirect to temp next time I grill

toddzeller0 :

This one made me hungry. Best believe I'm getting one tomorrow

OctoberDragonfly :

We aallllllll become a little bit better after we get some rest

Dani dt7748 :

That is perfection, sir Kunchi 👍👍👍👍👍👍

SewSweetBaking :

“Rest it as long as we seared it”

Melissaohollywood :

Catdoggang :

😋😋😋

Bearded Boar BBQ :

🔥🔥🔥