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 Matt Rowe on 24th Jun 2016
If you pay close attention to the food and culinary world, then you've no doubt read about or seen many chefs and professional grillers who use a PK Grill for grilling at home. So we wanted to know, do working restaurants use the PK Grill? We've been seeing a PK out front at Little Rock's Boulevard Bread Company and Bistro off and on for the past few weeks, so we went and checked it out. Here's what we found:
It's 3 pm on Thursday, and there are already coals getting ready on the grill just outside in the parking lot. Sonia Schaefer, co-owner of Boulevard, and her kitchen staff are getting ready for dinner service, where their special sells out most nights. Tonight, it's a grilled ribeye, with sweet pickled green beans, heirloom tomatoes and roasted turnips from nearby Armstead Farms.
"I feel a real connection with the PK, it's almost like a marriage," Schaefer says. "Once you start to know it, all the ends and outs and it really makes a difference. It has plenty of space, and once you learn how the PK handles temperature, you know that it stays super consistent. It's very easy to control and you can do it very quickly and maintain that heat for a long time."
The ribeyes have been out for an hour, cut from an whole ribeye rack and seasoned with salt and pepper. After a quick rub with olive oil, these steaks will be hitting the grill.
Having the grill out front is an instant visual before you walk in the door, and Schaefer says those who know about the PK always want to talk about it when they get inside.
Schaefer, like a growing number of chefs, uses the PK Grill at home. In fact, the grill being used tonight is her own. "It's nice knowing that you never have to replace your grill, even after heavy use. It does a great job, and it's portable."
Tonight's produce comes from Armstead farms, located in Jerusalem, Arkansas. It's another local connection, and Schafer says it's the freshest produce she's worked with. Once inside, the ribeye is cut, and plated with garlic aoili and salsa verde.
It's 5 o'clock now, and dinner is ready. Over the course of the night, 35 diners will order the special, and the plate will sell out. Just another successful night with the PK Grill.
To find out more about PK Grills, visit pkgrills.com
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? [...]
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Ingredients: 2 teaspoons olive oil1/2 cup minced scallions3/4 teaspoon salt1/4 teaspoon freshly ground black pepper3 tablespoons reduced-fat sour cream4 teaspoons Worcestershire sauce1 1/2 pounds lean ground turkeyNonstick cooking spray3 ounces blue cheese, crumbled6 whole wheat hamburger buns, split2 firm, ripe tomatoes, sliced 1/4-inch thick1 just-ripe avocado, thinly sliced1 medium red onion, thinly slicedDirections: In a small skillet, [...]