One Oak Barbecue

One Oak Barbecue Barbecue Classes In Charleston, SC

05/26/2026

Thick Boyz Only. When it comes to steaks, that’s the mantra. Here’s how to take an entire strip loin and cut your own New York Strip Steaks at home.

You can find these at your local wholesale store, Costco, etc. Heck, your local butcher or grocery store can probably swing a whole roast your way if you can’t find it readily available.

Method: it’s right there in the opener. I wanted to cut these steaks thick, 1.5 inches to be precise. Why? They were cooked via the reverse sear method in an oven and on the smoker. The thicker the steak, the more evenly it cooks during this method. When searing, a thick steak can adequately take enough heat to achieve a sear without overcooking internally. Plus, if I’m gonna do all this work & eat a steak..like, I want a dang big boy steak.

Trim off any undesirable bits that might be hanging off or silverskin that you probably don’t want to bite into during your steak dinner. I also faced the end of the roast before cutting the steaks (not necessary, but makes it look nicer if you care). All this trim was saved and is going into the next ground beef situation.

A few tricks: mark the desired thickness with a piece of tape. It takes the guesswork out of it until you’re comfortable eyeballing it. Use the back of a knife to basically make a cut line that is in line with the measurement. It’s easy to follow before the cutting starts.

Storage: Vac seal these for long term freezing. Or, whenever your vac sealer craps out because of course it will, toss em in tried & true freezer ziplocks and call it good.

The Numbers:

Starting Weight: 15.88LB
Cost: $161.82

Trim: 2.45lb
Trim Cost: $24.97
Final Trimmed Strip Loin: 13.43
Yield: 9 Steaks @ 1.5 in. Thick
Average Steak Weight: 1.5lbs
Average steak cost: $15.29 per steak

Steaks this size are easily enough for a two person steak dinner (I mean yeah one hungry human too for sure). Whether you hammer it down solo or it’s shared, the cost per steak is still pretty dang good compared to a night out on the town for a steak dinner. Plus, now you know you can have a bulk batch of these made up, frozen & ready at a moments notice!

05/19/2026

Beef Tallow is in. Here’s how to make your own at home:

Trim off literally any fat from whatever cut of beef you find yourself with. In this case, I had a giant Top Round roast to make lean ground beef (that’s a whole separate video) and it happened to have some extra fat on top. I didn’t want that in the ground beef, but dangit I wanted it for tallow. There was some leftover brisket fat trim from the freezer that was saved for this very day too, so that went right into the mix.

Toss the fat trimmings into a grinder to make fat render a bit easier/faster. No grinder? Nbd. Put the trimmings in a stock pot and they’ll be just fine the way they are. Grinding creates more surface area to expedite the process but isn’t necessary. Get that stock pot cruising mediumish heat. The idea is to cook all the water out of these fat bits. Once the steam dissipates for the most part, the fat will basically start to fry in their own rendered fat and turn golden brown. That is my indication that the fat render is donezo.

Kill the heat and let the tallow cool down in temp. Once cooled (but still viscous), grab the nearest mesh strainer ya got, toss that over your tallow vessel of choice and pour your liquid gold into its new resting place.

Beef tallow can be used for a zillion things: deep/pan frying, the best eggs of your life, baking, etc. Anywhere you want a rich, beefy addition. Knowing you made your own fat from a piece of meat you were going to cook anyways is always a cool feeling. And lawd, it tastes incredible.

05/12/2026

Calisthenics, Cylinders & Creatine Coffee. That’s the scene. Hitched a ride with into Bardstown, Kentucky (that’s God’s Country if ya don’t know) where the good folks at are making some of the finest bourbon to ever grace a barrel. We alleviated 2 two things during this trip:

1. The hunger of several hundred bourbon fanatics lined up to get their hands on a bottle of Blood Oath Pact 12, all before the roosters brushed their teeth in the morning.

How: brisket, whole hog, sweet tea bourbon bacon burnt ends & bourbon soaked cherry sausage concocted from the mind of himself.

2. The lower back pain that comes knocking more often than you’d like when your age now starts with a 3.

How: ibuprofen, black cold brew, creatine & continental breakfasts

05/05/2026

The legendary iridescent beacon of hope. The piled high accoutrement neatly tucked into the corners of every tray of barbecue. They’re there for a reason. Once you chase that heavy bite of pulled pork or your 4th spare rib with a crispy tangy boy pickled red onion, you’ll get it. Just like pickles, pickled red onions are a nice, crispy acidic break that accompany a heavy spread of cue. They cost like .07 cents and are dead simple to make at home. Don’t buy that sketch who-knows-whats-in-it jar of them that you’ve seen in the grocery store. Head on over to the veggie section, nab a single red onion and whip up your own with the 3 ingredients you’ve already got waiting on ya at home. Unlike pickles, I don’t go for the mandolin move for these. Knife work only. I like my pickles uniform, I like my pickled red onions honest. And without the whole potential to lose a fingertip situation. Whip these up a few hours ahead or the day before your next bbq saturday. Jump right on the hype train that is pickled red onions. We’re happy to have you.

The rundown:

1 large red onion
Salt: 5g
Sugar: 30-40g(like em less sweet? Go less. Like em sweeter? Add more. Out on sugar? Well, I hear ya. leave it in the cabinet & omit entirely)
1 cup white vinegar
1 cup water(boiling for quick pickled onions, room temp if you’re fridging for later)

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https://www.oneoakbarbecue.com/ribsclass

04/28/2026

Surprisingly enough: making your own house-made pickles is dead simple, probs tastes than what you’re buying (caveat; except mt. olive, ily. Is that a hot take? i digress) and can be done in a jiffy. You’d be better off having a jug of these on standby. Especially the next time you’re 2 slices of fatty brisket deep, your palate is as bogged down as a mule-drawn wagon in a soft swamp and ya need some dang acidity to push through the impending meat sweats.

The rundown:

1 English cucumber
10g Kosher salt
5g Msg
2 bay leaves
10g mustard seeds
2g dried dill weed(fresh dill would be better, but I forgot it at the store and zero chance I was going back with a solid B+ average dried dill on the spice rack)
1 cup white vinegar
1 cup water (boiling for quick pickles, room temp if you’re fridging for later)
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https://www.oneoakbarbecue.com/ribsclass

04/21/2026

Anddd we’re back to wrap up this part two pit cleaning. In part one, we scooped, scraped and shoveled out all the undesirables and highly flammables from the pit. Once you’ve got it cleaned out, its time to got another layer of seasoning on the areas that need it most. And no, the dangly flakey creosote bits hanging on by a molecule to the inside of your smoker lid isn’t the type of seasoning you want keeping around. It could sound like it, but seasoning isn’t removing flavor from your smoker. Seasoning is the process of taking your scraped down, raw rusty steel and giving it the protection it needs through our old friend polymerization. Where oil is heated to the smoke point, breaks down and forms a protected layer on the outside of the steel. That’s the good stuff we want that will help your smoker rolling smoke for more seasons. It’s as easy as getting the steel hotter than a two dollar pistol (light a big ol fire or get that propane torch you swore you bought just for weeds and proceed to blast the steel), spraying evenly over said steel to the smoke point and doing it as many times as needed. As some folks say, you’re basically treating it like you would a cast iron pan. It’s always seemed to work out just fine.

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https://www.oneoakbarbecue.com/ribsclass

04/16/2026

It’s time. You know good and well it’s time. You’ve been putting it off. Dreaded it. I get it. But spring is full swinging and that’s a good time to give that dirty greasy gross pit a good tlc sesh. Here’s how I do a moderate clean on a backyard offset. Not quite a complete deep clean with power tools, but I’ll do this when I notice a few things: A. Grease collection in the chamber (peep the grease fire). B. If the grahdoo build up on the chamber walls or cooking grate is further along than a torch burn off can handle. C. When I notice a substantial-ish amount of rust build up on and around the firebox, which the hottest portion most prone to rust wear.

If I’m seeing 2-3 of those, I know it’s time. Get you a scraper and get to scraping. Once all grime is out, give her a hosing to wash away those fine particles that you’d be better off not keeping around. In part 2, we’ll do a re-burn, re-season, etc.

04/14/2026

Introducing the Texas Style Ribs Barbecue Class, coming your way Saturday May 2nd. Just in time for summer smokin’. Them boys out there in Texas know a thing or two about ribs. Salt, pepper, garlic (sometimes) & oak smoke. Add all of these components to a big boy rack of pork spare ribs, give em a few hours in a smoke bath and you’ve got some Texas Style Ribs on your hands. This is the method I first started out with wayyy back in the day and it’s still the usual go-to move if I’m just wanting some good, simple, tried and true ribs.

Ribs, from what I’ve come to understand, are one of the easiest, enjoyable and most accessible cooks in all of barbecue that can definitely come across as difficult to execute. This hands-on class will walk you from A-Z on ribs, where you’ll trim, season, smoke & eat what you cook. All in real time. We’re lighting the fires and trimming racks starting around 8am on May 2nd, I’ll see yall there.

-Stephen

Class Link In Bio
Or ya know, right here too: https://www.oneoakbarbecue.com/ribsclass

04/07/2026

After cutting 2-3ish pork steaks off of a bone-in pork butt, this is what you’re left with. The mangled bone end of the pork shoulder. The heck are ya supposed to do with part? A few things, actually. You could toss this whole situation in a stock pot for the porkiest of stocks. You can trim the meat off of the bone to grind down for whatever your heart desires. Orrrr, if you already have a smoker running whilst filming the previous pork steak video, you’d be better off tossing it right next to them for some bonus pulled pork. That was the move here. No seasoning(it was later, of course), no nothin. Just toss it on, cook until it’s tender, give her a rest & boom..you’ve got bonus pulled pork. This round, some easy breezy tacos were the move. As they usually are within this household. They’re a match made in heaven.

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https://www.oneoakbarbecue.com/bbqclass

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