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 18th Jul 2017
Malcom Reed is a serious BBQ enthusiast and PK Grill & Smoker fan. He wins steak cooking competitions and offers recipes, tips and more on his website howtobbqright.com. Malcom was kind enough to share his secrets to grilling an awarding winning Ribeye Steak.
VERSATILE CHARCOAL GRILL & BBQ SMOKER For over 60 years the rust-proof, durable and highly portable Classic PK Grill & Smoker ® has been listed among the best charcoal grills available and widely respected by barbecue professionals and food enthusiasts everywhere.
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 [...]
The New York Times recently published an article in support of the merits of cooking your steaks directly on your bed of coals. The article, "For A Better Steak, Cook Directly On Charcoal" claims that you can achieve a better tasting steak without the grit and ash that you might suspect. We would be dubious [...]
Here is a great recipe for Grilled T-Bone Steak. The PK is the perfect tool for making the perfect steak. Just ask Joe Stump, the repeating 2015 World Champ Steak Cook. He likes his PK so much he named it Eleanor. T-bone steaksBlue cheese crumblesFinely chopped cooked baconChopped chivesButterSaltExtra virgin olive oilSalt and pepper1. To make the chive butter: use a [...]
Lightly sprinkle Adolphus Regular Meat Tenderizer on both sides of three quarter inch thick Rib Eye steaks. Marinade in equal parts melted real butter and Worcestershire sauce forty-five minutes to an hour before putting on the grill.Three-quarter to one cup of marinade should be enough for two to four steaks. (Hint: Put the steaks [...]
Lay flank steak on cutting board and with a filet knife cut a pocket (most difficult part) in the steak. Inside the pocket put grilled onions, dried basil and provolone cheese. Close the pocket with a skewer. Season the outside with your favorite BBQ rub or just salt & pepper. Grill on medium high until [...]