SOUTH-TEXAS STYLE TURKEY BY PAULA DISBROWE
The swoon-worthy results and surprising ease of cooking a whole turkey over a wood-infused fire just might make you rethink your traditional Thanksgiving menu. Two things bring this method together: Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly. READ MORERecipes
Posted by Heath Sorrells on 30th Jun 2017
Fourth of July is a perfectly convivial holiday—celebration, spirited-fellowship, and feasting! To the grill, my friend.
This year, I have a suggestion for the truly adventurous pork-inclined purveyor of the grilling arts: Tower of Pork!
That’s right, a pork loin piled on top of St. Louis-style ribs. All cooked to perfection on the new PK 360 grill —(the slow dance I referred to earlier).
St. Louis ribs are cut from the spare ribs and are generally longer than baby back ribs and not as thick. Like the baby backs, they have a membrane on the back side that should be removed before seasoning. Coat the ribs with olive oil. Mix together a spice rub (kosher salt, granulated garlic, onion powder, smoked-paprika-hot, black pepper, and white pepper) and season the ribs generously.
Grilling a whole pork loin is easy and delicious. The main concern is because the loin is lean it will dry out if overcooked. To aid with the moisture and flavor begin by coating the pork loin in yellow mustard. Then season generously with kosher salt and a spice rub (same as above for the ribs except I added coffee: two tablespoons of finely ground dark roast).
We configure the grill for indirect heat similar to how we did the turkey (except you will note that I oriented the water pan differently to accommodate the length of the ribs and loin). Start a chimney of lump charcoal and once the coals are lit spread them around the water pan. Add a few soaked hickory chunks.
To construct the tower, I used a rib rack. I cut my two racks of St. Louis style ribs in half and placed them in the rib rack (even though the PK 360 is large enough to accommodate full racks of ribs, halving them allowed for more distance from the fire to the ribs).
Likewise, I cut the pork loin in half and draped it over the ribs. The lid of the PK 360 is designed to provide quite a bit of height, which allows for multiple levels of cooking through the use of racks.
For this slow dance with pork, I recommend keeping the grill around 250 degrees.
The pork loin will cook faster than the ribs. The recommended internal temperature for pork loin is 145 degrees. Once it reaches that temperature remove it from the grill to rest. The one featured in this post was done in about two and a half hours.
The ribs should continue cooking until they are tender (meaning you can bite freely through them without any pull, but they do not fall of the bone when you pick them up). A good way to test is to cut a rib off of the end and perform a highly technical taste test—or two if needed.
During the last hour of the cooking, you can baste the ribs with your favorite sauce. Adding sauce too early, especially sauces with high sugar content, can cause the ribs to burn.
These St. Louis ribs reached the desired tenderness after four and a half hours of cooking. The heat properties of the cast aluminum PK 360 with the control of the four vents allowed for this long-slow cooking process without adding any additional coals.
One key with any long-cook process is not opening the grill anymore than necessary. I allowed the tower of pork to cook the first two hours undisturbed. After that I opened the grill about 30 minutes later to check and remove the pork loin. Then until I thought the ribs were about done, I only opened the grill every hour to check on them.
Since 1916, Tel-tru Manufacturing has established a reputation for producing thermometers that are the WORLD STANDARD for quality workmanship and accuracy. Recently, PK Grills partnered with Tel-Tru to produce a PK branded BBQ thermometer for our Original PK Grill & Smoker and forthcoming PK grill models. We are proud to offer this thermo kit, which includes [...]
Whether you are cooking for a special someone, or for a whole party, you can never go wrong with some chicken! Like pulled pork, pulled chicken is a simple yet delicious and juicy meat to make sandwiches. Not to mention, chicken is pretty inexpensive and can be a healthier option. Let’s just get started with this [...]
Here's a fun twist (literally) on a classic party snack, just in time for the big game. This simple yet creative idea will be a hit on Superbowl Sunday or as an after school snack for the kiddos. And why make this on the grill instead of the oven like traditional pigs in a blanket? [...]
3/9/18 Update: Jess Pryles' new cookbook Hard Core Carnivore: Cook Meat Like You Mean It is available now and chock full of delicious recipes like this one. Check it out here. It’s never a problem finding a protein to cook on the cast aluminum PK Grill – I’m always excited to throw on a steak and get that great char [...]
Sweet and savory flavors go well with pork. Bacon goes well with everything. Why not combine them all with a dish that will wow your dinner guests. By setting up the PK Grill with a hot side and a cool side through the use of a water pan next to the coals, you can start this stuffed tenderloin over heat [...]
Here at PK Grills one of the best parts of our job is receiving fan mail. There is nothing better than hearing from our fans – their history with the brand, their love of the grill, how the PK Grill & Smoker changed their backyard cooking, etc. Sometimes this comes from folks new to BBQ, [...]
Grilling competition-level ribeye steaks is an art form. Like any art form it takes years of practice, patience and precision. My friend Joe Stump and I cook in steak competitions across the U.S. as a team called the Smoke House Rats. In just 4 years of competition cooking we have won many awards including the Steak [...]
Ok, PK enthusiasts - picture this: a rack of ribs cooking on your portable BBQ grill that is so luscious, so perfect and caramelized, the candied crust teases your taste buds with every juicy, tender BBQ bite. Okay, you have a little drool right there. Wipe that off, crack open a bevvy and [...]
Brand new PK owner and local Chef Sheila Reese sent us this excellent recipe and photos this week. Try it out and let us know what you think on our facebook page. You can find more from Sheila at www.born2cookinspired.comIngredients:Onion-date Jam2 large yellow onions (thin slices)1 tablespoon olive oil1/2 teaspoon kosher salt1/2 teaspoon red pepper flakes2 tablespoons [...]