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 Scott Moody on 5th Aug 2015
Hey, we like pickles and we like steak. Does that necessarily mean that we like pickled steak? The answer is, well, yes. Our friend Jess Pryles, aka Burger Mary, has figured out a clever way to combine these two delicacies using her trusty PK Grill & Smoker. See the highlights below and click through here for the full recipe.
Skirt steak is cheaper than flank, has a beautiful natural marbling and it is very level in thickness and size so it always cooks up evenly.
The brine consists of pickle juice, dijon mustard, Worcestershire, onions and salt.
Get your PK Grill very hot. 700 to 800 degrees at the cooking surface, or so hot that you can barely hold your hand over it for a second. (We don't have lawyers, but this is the place where they would tell us to tell you not to touch the grill surface. Because it's hot.) This is also a good time to take your meat out of the fridge and let it come up to room temperature.
Cook for a few minutes on either side until the internal temperature hits 140 degrees.
A picture is worth a thousand words. Need more detail on this recipe or Jess Pryles? Click here.
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 [...]
by Claire BostonFans of the Portable Kitchen, a grill and smoker assembled in Little Rock, are fervid about their love of the product.They follow the company on Facebook and Twitter. They post Instagram photos of their latest rack of smoked ribs. And Scott Moody, who handles the company's marketing, said it's not uncommon for customers [...]
June 17, 2014. Little Rock, AR - Portable Kitchens, Inc. (“PK Grills”) announced today additions to its ownership group, including a long-time PK VP of Operations and three PK Grill enthusiasts with extensive C-level and executive operating experience. PK also announced the launch of a new website,www.pkgrills.com. Since 1952, PK Grills have been considered among the [...]
Ingredients:5 tsp dark brown sugar1 tsp ground coriander4 tsp paprika 1 tsp ground savory 1 tsp rosemary 1 tsp dried thyme 4 tsp onion powder 3 tsp black peppercorns 4 tsp garlic powder 4 tsp dry mustard 1/4tsp ground cumin 3 tsp dried sweet basil Salt to taste Preparation Directions: Place all ingredients into a food processor and blend. Paint meat with a light [...]
One large deep aluminum cooking panOne package of 10 to 14 chicken legsTwo large onionsYour favorite seasoningsOne 12 oz. can or bottle of Orange Crush Soda (or your favorite beverage, we have use beer, Dr Pepper, Pineapple Soda, Coke, water and red wine)One 12 oz. bottle of your favorite BBQ sauce. (We use Kraft Mesquite [...]
The best desert for Valentine's is smoked half pears with honey and cinnamon. Cut pears in half remove seeds place on direct heat when they start to soft n up sprinkle with sugar and cinnamon and finish with real honey. She will think you are as sweet as this simple but great dish.
1 fresh pork shoulder (12-14 pounds, well trimmed)Immerse in large pot boiling (simmering) for 20 minutes. (If it can't be covered completely, 20 minutes per side). Place 25-30 briquettes (half charcoal briquettes and half mesquite) on open end of the grill. Light and cook down briquettes to a grey covered ash. Then place shoulder skin [...]