Wood Fired Steak on the Franklin PK Grill | Mad Scientist BBQ
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- Опубликовано: 6 дек 2021
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Red Chimichurri
Ingredients (8 Servings)
4 cloves garlic, minced
1 shallot, minced
1 or 2 small hot chiles, minced
1 cup roasted red bell pepper, chopped
1/2 cup red wine vinegar
1/2 cup fresh lemon juice 1 cup chopped fresh parsley, lightly packed
1 cup olive oil (add until desired consistency)
1/2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Instructions
• Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.
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Red Chimichurri
Ingredients 8 Servings
4 cloves garlic, minced 1 shallot, minced 1 or 2 small hot chiles, minced 1 cup roasted red bell pepper, chopped
1/2 cup red wine vinegar
1/2 cup fresh lemon juice 1 cup chopped fresh parsley, lightly packed
1 cup olive oil (add until desired consistency)
1/2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Instructions
* Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.
Can’t wait to try this 👍👍
Thanks for this!! I follow you too. Making this for my birthday for my smoked reversed seared picanha.
Looks like a winner-winner! Much thanks!
Thanks for the recipe, what hot Chile,s do you use and recommend? Thanks
is this also qualifies as hallal food ?
I’m really glad you and your family enjoyed the chimichurri Jeremy. This video is fantastic brother. Cheers!
My family thanks you profusely!
Well you have a few new subscribers, me inluded. You should do a video just on this chimichurri prep
Agree I’m a visual person, would like to see a video about the chimichurri
Subbed! Thanks for letting Jeremy use your chimichurri recipe. I cannot wait to try it!
I truly enjoy your videos. I've learned so much. Please keep them coming. Be blessed!!!!!!
Hey Jeremy, I'm really looking forward to the cheap cut series. I also think a series on Weber kettle cooking would be awesome. It has to be the most common grill in America. Love the video as always. You and Malcolm Reed are my 2 go-to BBQ channels. Thanks!
Love your videos Jeremy, have learned so much and most importantly the family is happy with what comes from the grill!! :)
Steak looks delicious! I'm glad you mentioned how to cut the steak. I've seen this done before but was not really explained as to why doing it that way.
Best steak I ever had was cooked over a campfire. Nothing comes close to that taste, and the smoke it imparts is phenomenal! Thanks for the vids...please keep 'em coming!
I totally get that. Best fish I have ever had in my life was cooked over a campfire
Love all your cooking bro!
Jeremys traps and shoulders are looking meaty, perhaps all the brisket is going there
How much do you think he can shoulder shrug?
@@JesseDKangas at least a cow. maybe two.
Haha. The problem is all the bbq has gone to my belly.
@@JesseDKangas dunno. Haven’t done them in years but I deadlift every week
Lol. I was about to make a comment about his traps
Love your videos. Nice work
Just wanted to say THANK YOU for the Chimichurri recipe, I had a lady friend over and cooked dinner, I made this Chimichurri with serano peppers to pair with the steak I made and it was killer, I even used the some of the leftovers the next morning on my eggs.
Just made this recipe and let me tell you... It was DELICIOUS! Definitely recommend.
I love that you posted the recipe for the red chimichurri!
Thanks for the vid and thanks for sharing!
Awesome vid!
Thanks to you, I want to, and have succeeded at, stepping up my barbecue game. Thank you ever so much!
Love your videos! Could you make a video talking about PK grills in general and what makes them different from other grills? It would be really cool if you could compare grill types in general and what you can do with them (like offset smoker, PK, kamado/egg, even propane)? I think that would be awesome!!
Looks delicious!
Love your channel, I've learned so much from you so keep up the great videos! Can you please do a video using the Pit Barrel Cooker? I'd love to know what you think about them and see how some ribs you cook come out! Thanks
I would love to do that. I’m actually getting a drum smoker right nown
Great videos you're putting out!
Thanks!
That steak looked delicious. I love watching your videos, and have learned a lot of new things to try when I grill and slow cook on my off set. But i would love to see a detailed cleaning video. Grills, off set, etc.. Use cleaners or not? Pressure wash or not? After a cook, deep cleaning, winterizing, etc.. Pretty much everything you know and do to keep your cookers clean and the meat tasting great. Thank you for a awesome video.
hey man, your opening shot is really great. Good job.
Another great video Jeremy ….. continued success my RUclips BBQ friend!
Great video.....I predict you'll have a million subscribers by the end of 2022.....great content and a good screen presence.
I have had a thermapen for about 2 years now. The consistency of my cooks greatly improved. What’s funny is how cocky so many people are about NOT using thermometers. Baffles me.
I’m a scientist in my professional life and I guess I just value accuracy and consistency
You should do a grill competition between that PK & a $20 grill from Wal-Mart.
GREAT idea! Seriously, I’m gonna do this
I'd love to know more about this Franklin PK Grill. In particular, I'm curious about your thoughts on high heat vs. low n slow cooking, and I'm also curious about your thoughts on cleanup/maintenance of that grill.
You would absolutely love cooking on an Argentine grill like Greg has where you burn the wood in a brasero and then rake the coals as they fall. For me, it's the best way to grill with live fire rather than charcoal.
Oh, and those sirloins from Costco are excellent if you can pick out some nice marbles ones. I made chili with them this week and pan seared a couple and basted in butter garlic and thyme.
Jeremy, great video as always! When is your video dropping with your results of the best way to make briskets on a Traeger? Highly anticipating that video!
I always make my guests stare at the steaks as they rest. Having to deal with the smell and sight makes them taste even better. At least that's my theory.
Mad JACKED!!! Scientist BBQ
That Chimichurri recipe looks amazing! Definitely gonna give it a shot!
For the "cheap cuts". That sirloin will definitely work. But, that next level would be to use the chimichurri as a marinade (4-6 hours) and leave some aside to dress the meat. I do this with a green chimichurri for venison and it has wowed everyone.
On the PK Grill:
What can it do that a Weber kettle can't do?
At $700 you can buy 2-3 Weber kettles (depending on model and region) and set up multiple different cooks at once.
How does it do for setting up multiple temp zones?
Would love to see your take on either a smoked reverse sear tri tip or prime rib using the PK for the sear for the Holiday season.
Yeah I am wanting to try to smoke some things with it
How about running one of your offsets at a high temp and doing indirect grilling vs this method?
How about chuck steaks and roasts in the value cut series?
Santa Maria style over red oak is the most under appreciated bbq.
Me encanta ver tus videos y me gusta mucho practicar tus trucos y recetas de echo e cocinado para mi familia y les a encantado Gracias y seguiré practicando algún día seré igual
I didn't need to click "translate"!
stoked for the cheap grill series and the choice sirloins. a staple for me
I eat a ton of those things.
Never tried red chimichurri. Going to have to try it! Thanks Jeremy!
You need to try it. I love this stuff
Jeremy, can you just use lump charcoal? And can you do long cooks on the PK 300 without the ash covering or blocking the new stainless steel ash control system? And can you test what temperature of each hash marks of the Radial vents for ease of use and precise air control? Can you test the new hinge design for durability?
You are the Thor of cooking meat. 😂🙏😅. So many amazing tips! #SouthTexas love!
Huge traps, sponsored by hone health on this episode. Kinda funny, but all jokes aside I can't stop staring at them
just seen yall on Guga. Im totally subbed now 😋 🍴 good stuff.
Love it!!! Still researching how to build my offset(thanks to you) only a pellet right now.
Got my thermapen IR (thanks to you)
Cooked more brisket than anything else and subsequently had more people over for dinner in the last 6 months than in the last 15 years (also you)
Now (you again!!!) I need a darn PK 🤦🏻♂️
Your killing me man😂
I have always reverse seared flank steak on a smoker and in many ways I prefer it over other, more expensive cuts
Can the PK, try the solo stove for the best sear you could ever hope for. Don’t knock it til you try it. It’s money! Love your channel by the way, great work! 👍
I love to burn coals and cook but dont always have time to burn coals for 3 lbs of carne asada I mean flank steak for a 6 min cook. I use mesquite lump for carne asada..I mean skirt steak. GREAT VIDEO!
Just wondering how many grills/smokers do you have? Your favorite? And what happened to the cheap offset from Home Depot brisket cook? Thank you for the awesome videos!
I can't wait for the Burch Barrel videos to come.
Thanks for the thought-provoking video. I haven't yet tried the offset grill method yet. Here in South Africa, we tend to grill directly over open coals, which we call braai. To be honest, at the turn I found myself wondering why you weren't basting with butter, because the steak looked dry to me. Of course, I was proved wrong at the end because the steak was plenty juicy.
That's why you're the Mad Scientist though.
I would love to check out the authentic South African way of cooking. I hope to make it out there some day
@@MadScientistBBQ We're as crazy about braai as you Americans are about BBQ. You'll have fun.
Great cook. Love flank. I’d love to see PK vs Kettle wood burned to coals in cooker with a steak cook video. PKs products are pretty high compared to any kettle. Make the argument you mad scientist !
Jeremy's looking jacked! Damn son!
Jeremy would be an excellent outdoor cooking reviewer. Given how much knowledge he has of these products
Thanks! I appreciate the vote of confidence
Greg is a badass! Love the video.
Love the grilling, wish you would do a summer grill series!
How are the vent controls on the PK? I love my Weber for its price and would like to see a head to head against the PK
The vents on the new model are much much better than the older one. I have to use it more to see how durable it is
Love the Scientist in your BBQ sir.
Thank you!
I'd love to see a clip montage of you and Malcom Reed taken just a second after a bite of something you cooked.
I’d love to see a follow up on the brisket rub with the season salt, kosher salt and black pepper!
It’s coming! I’ll be filming a video with John Lewis himself in January I think
I like to grind salt, black pepper, and fresh garlic in a mortar and rub that into flank. It's pretty much my favorite summer steak.
We want to see cheap cut videos Jeremy! Also, if you want the best cheap steak, which is always the same price as sirloin here in Texas, grab yourself some Chuck Eye!
Would love to see Green Mountain Grills send you one of their pellet grills to do a series on that particular brand.
I’m filming with some GMG pellet smokers this week
You know what I like? As much as I try to prevent it, this happens quite a bit: you know the shredded bits of brisket that come off when you slice it? I like to top grilled burgers with those, add a little bit of barbecue sauce…so good!
Dang I never even thought of that. I bet it is pretty tasty
Fantastic cook
Hey man. Just landed in LA this afternoon. You free sometime in the next week?
@@MadScientistBBQ Yes sir, we are here. Just let me know your schedule.
I bought a pair of welding gloves at Harbor Freight for about $10.00. I use them ALL THE TIME.
Hey Jeremy
How do you compare the PK against the weber? Does it have any extra benefits?
For grilling I almost see it similar, but does it do better in slow cooks?
Should do a direct-on-coals cook. I smoked some chicken leg quarters the other week and finished them on the coals to crisp the skin perfectly and they were awesome!
He's done that in another video where he compares sears
@@sbdave shoot I thought I'd watched all of his vids
Cool what's your best green chimi recipe
Personally for me I like my Master Touch 22" Weber Kettle Grill, Ya just can't beat them when cooking Steak, Burgers, Chicken Brats, or anything you want. Can't wait to make the chimichurri.
Jeremy what red chilies did you use? I would like to see a pork shoulder done on this PK with the updated features. I have had good luck doing a 8 hour cook on my pktk at my xmas station potluck.
One question specifically about the PK grill I'd be curious about, with lid down and coals even does it have any variation in temperature? I guess is one section going to run hotter than another.
top sirloin is amazing!
Please compare the Franklin Smoker to the Fatstack 120. Does the world not have enough Weber/Green Egg/Traeger videos and advice? What has always made your channel great is the unobtanium.
Jeremy, can you test this grill with two steaks at the same time? One side have your wood coals you made and on the other a bed of lump charcoal like B&B brand. Seems like you have the space to do that test!
Good idea. I haven’t thought of that but it’s definitely a good concept
Nice
Jeremy did a lot of shoulder shrugs before this video.
How often do you clean it and how do you clean it?
I need a heavy apron because it gets really cold where I'm from, and leather can keep you pretty warm when cooking outdoors!
Great video Jeremy - off-topic - opened a brisket this week, which had a deformed cut towards the middle ... I found the best way to smoke this, was to slice the brisket in half (point/flat) .. I've watched your videos for a while, but can't recall you ever slicing a brisket and cooking both halves separately - have you?
12:04 @malcomreed homage 😂😂😂
Great point about grill marks. Yet steak competitions are still judging appearance by grill marks.
Man trying that next. Question what's a good knife set to buy. Waiting on a apro n
Do you have any plans on trying out indirect cooking, saw in your overview video pointing out the two vents? You could get a feel for the airflow, and how well heat is maintained when doing indirect low and slow cooks?
I’m gonna do a low and slow cook on it just to see how it turns out. Will report the results
How does the PK perform as a smoker? I know Weber Kettles can be used to smoke but I’m curious as how this one works. Thanks.
Can you compare the Weber kettle 26 vs this PK? In the market for a charcoal grill and would love the comparison across different cooks
I made a cowboy steak on a post oak fire once, to this day the best steak I've ever made
I would love to grill over hardwood coals like that. But the closest thing to a hardwood in my area is POPLAR. Looks like I'm sticking with lump charcoal.
Dude...Nice traps.
Jeremy, did you have trouble attaching the belly bar shelf?
Jeremy, great video. Grilling science question for you, did you let the steak come up to room temp before cooking? Curious on your thought process especially for these thinner steaks. Cheers to working on our eating habits in 2022!
I did not. I like the steak to be cold in the middle which helps prevent overcooking into something thin like this. On a thicker steak some people say that it helps. I have never found it to do anything other than increase the time I’m messing with it. Then again lots of OG chefs insist on it so I may be missing something.
@@MadScientistBBQ You're not missing anything, as letting it sit on the counter accomplishes little to nothing. The internal temp difference between straight from the fridge and sitting on the counter for 20 minutes is only a few degrees. Lots of OG chefs do things just because they got that advice years ago, no matter if the science is saying otherwise. Sort of like how many of them still say searing "locks in juices".
Do you think you get a hotter sear over cast iron/stainless on a stove top or over charcoal?
Have the sirloins made their debut yet on the cheap cuts series? They're readily available where I live but I see no marbling and haven't tried to cook one yet.
What's your green chimi recipe?
I share your initial thoughts on the PK300AF (I've used mine a couple of times). I would definitely get the PK300 over the old PK, just for the air vents, but nit sure the tray holders and belly bar are worth it. The left shelf would be more useful if the grill hinges were on the back, the way they were on my Dad's PK in the 70's. For the trAiler at the lake I will probably just get a regular PK300.
Red Chimichurri looks tasty...will have to try it soon...Franklin PK grill...not a fan for me...too expensive for a throwback from the 60's...too much work to build a fire and shovel coals...really liked the Argentine grill from Ballistic BBQ...absolutely awesome 👍 👍 👍
Have been thinking about getting a Yoder 640S pellet smoker...but after seeing the Argentine grill am rethinking it...take Care...I enjoy your channel very much
Rattlesnake BBQ
Robert
Please do some smoking on the PK! I want to see a comparison between the flavor of something smoked correctly on the PK vs a Pit Barrel type smoker, a gravity fed, and one of your offsets! I have only ever smoked on an electric smoker which I was not a fan and the PK 300 which Ive been really impressed with so far. Looking to get something more suitable for brisket and don't really have a great space for an offset. Anyways, love the videos and think you have the best bbq channel on RUclips, keep up the great content!
Do a head to head with the OG Weber kettle compared to PK cooking steaks and a slower indirect cook.
Planning on it. PK grills are nice but I’m gonna really have to do a head to head and see if they are worth the price
@@MadScientistBBQ looking forward to it. I especially appreciate your “cheap cuts”, series! Good stuff!
I'm gonna make the chimichurri. Thanks for the recipe. 👍👍
That chimichurri is the bomb
@@MadScientistBBQ Can't wait to make it. My mouth started watering when you ate that piece of steak with it. Thanks again! 👍👍
Do a review on the Old Smokey 22".
I already have a smoker and am looking to get a charcoal grill for burgers and steaks. Do the PK have any advantages over a kettle grill? Reason in am asking is because of the steep price difference.
I have been looking at getting the meater + have you tried it yet or should I just buy a thermopen?
you're starting to look more jacked, nice job! keep on smokin