OT: PK Grills

[JesterB]

Anyone else use one? Had mine for a few years and have produced some damn fine groceries off of it. You can buy 3 of these for the cost of one BGE. Learn to use your dampers and and the racetrack method of arranging coals and you can smoke like a champ. Get the thing hot and put perfect grill marks on a ribeye. Only limit is grill real estate

 

[jethreauxdawg]

That is the tool of choice for steak cooking competitions. That and soaking the steak in parkay prior to cooking is the secret... whoops, I guess I let that slip.

 

[JesterB]

Try mayonnaise with spices blended in. It works especially well on tenderized deer steak.

 

[turkish]

Where are they made?

 

[Mobile Bay]

That is the tool of choice for steak cooking competitions. That and soaking the steak in parkay prior to cooking is the secret... whoops, I guess I let that slip.

Margarine just makes me ill to think about. I have never been to a steak competition but I have been to many BBQ ones. I don't know what those people are thinking. Overly sweet with a chemical taste, no thank you. Sure it's tender, but to the point it has no bite.

I can only imagine steak competitions are the same way.

 

[RocketDawg]

Where are they made?

Little Rock https://www.pkgrills.com/about-us

 

[Uncle Ruckus]

Friend bought me some bacon grease marinated ribeyes to cook one night. They were supposed to be all the rage. What we got was a ribeye with no crust that tasted like bacon grease. Good cuts are ruined when you do crap like that to them. Season them to your liking and put a small pat of butter on at the end.

 

[Uncle Ruckus]

It will be a while before I think about another piece of cooking equipment, but what about a barrel smoker? Any experience with one?

 

[JesterB]

It will be a while before I think about another piece of cooking equipment, but what about a barrel smoker? Any experience with one?

I’ve made a few. The best was a double barrel using a wood burning stove kit. Horizontal barrels with Stick burning fire box on the bottom and a full 55 gallon smoke barrel on top. The two barrels were connected by cast iron pipes with dampers. It was ugly as hell but I could smoke everything from cheese to a suckling pig.

 

[HotMop]

Why not just use the Classic Weber?

 

[JesterB]

I’ve had several Webers. Operative word being several. Webers are great but they burn out. The PK is cast Aluminum. It will be around longer than me.

 

[Crazy Cotton]

Rust. I've had a Weber Q, which is a cast aluminum gas version, much like the PK, and I love it so much I might marry it. Heats up in 110 minutes, uses tiny bit of propane, has a cast iron grill that get's insane hot so you can cook a great steak on it, and is tiny for the amount of grill space.

 

[Crazy Cotton]

The ones where you hang the meat inside are supposed to be great, and significantly faster than conventional smoking methods for the same quality of product. I've seen this one in action and it seemed to live up to the hype:

https://barrelhousecooker.com/

 

[jethreauxdawg]

Do you just smoke until you here the ribs drop off the hook? Perfectly tender