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Jonathon

Since i keep cooking such good steaks on this grill i might as well share with you guys. I had 1 ribeye seasoned with Walton’s Ultimate Steak & Roast rub. A cast iron pan with (sorry jon) half a stick of butter, a little water, garlic and some mexican seasonings. I did a full chimney of lump charcoal and half a chimney of unlit charcoal as my fuel. The steaks turn out perfect if you do a minute and a half for the first 2 turns then once you flip the steak do 1 minute turn and probe to temp. I like to hit 118 degrees so it finishes out at the 125 i like.

Jonathon
Cooked on the PKGO for the first time. Great little grill i did tail&shell on shrimp with Garlic&herb seasoning and some olive oil then i tossed them in Captain Rodneys Spicy Peach Sauce when they were done.

Jonathon

I cooked a few steaks last weekend on the PK original grill/smoker. They turned out great as always. I did a 25 min smoke with mesquite while I fired up the PK with some lump charcoal. Once they hit 90 degrees internal on my smoker I put them on the PK for 1:30 min for the first 2 turns, 1 min after the flip then turned and probed until they hit 118 internal. Cant beat the Walton’s Steak and Roast rub on a steak.

This was amazing and i couldn’t be happier with how it turned out. I butterflied the backstrap, seasoned the meat with some garlic jalapeno rub. I thin sliced some bell pepper, onion and jalapeno. Then i put in a good amount of feta cheese and drizzled that all with spicy chipotle mayo for some tang. Bacon wrapped it and seasoned again with a more traditional bbq rub. Cooked it for about 45 mins at 340 on my pellet grill. Basically until the bacon looked the way i wanted it to. I’m going to try this again with maybe some sausage link inside.

Jonathon short of seasoning it up like any other grill there are no tricks that I did. I see people seasoning in the shell on the inside, although not sure how much a difference that makes. Avocado oil is my seasoning oil of choice. I will say I prefer to use only lumb charcoal on these units

Jonathon It really was the best one I’ve had to date. You wouldn’t think that Chile Lime would be the right choice for venison but it was. Perfect seasoning and injection to introduce venison to a wild game hater as well.

I picked up two 3lb tomahawk ribeyes from sam’s before i left town this last weekend to head down to cimarron national grasslands for opening day. I reversed seared the steaks. Smoked until internal was a little over 90 degrees. I then wrapped the steaks in some butcher paper and set to the side while i loaded up the PK with a fresh chimney of lump charcoal. Once the grill grates were around 635 i put the steaks back on and cooked until internal was 125. It was hard to let these big boys rest for ten minutes but well worth it.

Tex_77 I haven’t used a pan to catch drippings what I do is about every other cook is instead of closing my dampers when Im done cooking to conserve charcoal I leave them wide open until it goes out. seems to burn off everything that I would of had to scrap out. I do think the pan is the better idea though.

Joe Hell It’s hard to beat. I also made Kahlua-Pina Coladas with it.

Jonathon

woodduck i have done this a couple times with bratwurst seasoning as a stick. Been having great luck with doing 20lbs of meat to the seasoning to up the salt content. I of course add cure and sure gel binder with it. The only thing i would strongly recommend is adding cheese with your meat for something like this just in case it is a little too salty. The cheese to me acts as a kind of cushion to the salt.

Jonathon

Last night I took a swing at garlic, onion and mushroom fried rice and cooked a perfect ribeye. Seasoned the steak with Ultimate Steak & Roast Rub of course and cooked it to 118 degrees knowing it would carry over 5 more degrees. It was later in the evening so i cooked it in a cast iron pan with half a stick of butter. For the rice i also did half a stick of butter and through in the onions and mushrooms. I let them cook for 3 or 4 mins then i added my basmati rice with a few splashes of soy sauce and cooked until it all married together. Hard to beat.

Jonathon The PK is the best grill. So simple and versatile. I did the Excalibur Smokehouse BBQ rub. I seasoned the shrimp and the bacon with it. I also put in a mesquite chunk in with my lump charcoal for flavor. These little bacon wrapped shrimp were super simple and delicious. I wish i had the boucan glaze at home but i think im going to pick up the Captian Rodney’s Peach BBQ to do this again.

I also did a reverse sear but i used my PK smoker/grill and did a beautiful KC strip. brushed it with butter garlic every turn and flip.