Thursday, October 11, 2018

Competition-ish Style Ribeye Steak on a PKGrill

[FTC Disclaimer]  We have a professional relationship with Certified Angus Beef® Brand, but this is not a sponsored post.  We did receive a discount on the PK Grill, but the same discount was available to all SCA members.

I am so excited that Alexis bought me a PK Grill for my birthday.

Review of the PK Grill that I got for my birthday.

We have wanted a PK Grill for many years.  They are legendary for their durability, simplicity, and effectiveness.  But I already have so many other grills and smokers (had gotten down to 13 of them) that it was hard to justify getting one.  Several things changed my mind over the summer.
  • Alexis and I became certified judges for the Steak Cookoff Association, and the PK Grill is one of the most commonly used cookers on that circuit.  In fact, it is THE official grill of the SCA.
  • Our friend, Josh Tahan of True Craft BBQ got his this Summer, so I had "grill peer pressure" to get one.  I mean, all the cool kids are getting them...
  • Most importantly, members of the Steak Cookoff Association recently got a major discount on a PK Grill, which saved me about $180.


My first impressions are that the PK Grill is built like a tank but performs like a sports car!

PK Grills are tough and long lasting.

The PK Grill has a reputation for being tough and long-lasting.
  • The design is minimal with few moving parts, so there isn't a lot to go wrong.
  • The two cast aluminum shells are lightweight but robust.  If you hit it with a baseball bat, I think your bat will be damaged as much or more than the grill.
  • Because they are aluminum, they can't rust.

Tuesday, October 9, 2018

Honey Bacon BBQ Pork Chops

Matt Pittman of Meat Church is like a mad scientist playing with his seasonings.  Once again, he has proclaimed "It's ALIVE!" and rolled out a limited edition rub - Honey Bacon BBQ.


As the name would imply, this BBQ seasoning has the salty/sweet honey profile of Honey Hog and the smoky/bacon flavor of Bacon BBQ seasoning.  It comes out of the gates with a punch of flavor and finishes strong.

The day that I received my free sample from the Mad Scientist himself, I just happened to have a nice pair of Heritage Farms Cheshire Pork.  So I took the easy road and grilled these killer pork chops along with some grilled zucchini and couscous. 


I patted the chops dry, lightly rubbed them with oil and gave them a moderately heavy coat of Meat Church Honey Bacon BBQ.  Then I let them rest at room temperature for an hour so the rub could start acting as a dry brine - pulling the flavor into the meat.

I preheated a large Big Green Egg to 400°f.  The set up was direct heat with GrillGrates in place.  I grilled the chops for about 5 minutes per side (with a quarter turn halfway through each side) and brushed them with a glaze of stock, honey, and several pinches of the Meat Church Honey Bacon BBQ.

Thursday, October 4, 2018

It's Tailgate Time! Open Faced Meatball Sliders on a Kamado Grill

The college football season is just really getting rolling and the teams that I follow are pretty much all already out of contention for a National Championship.  That doesn't matter, it is still fun to watch the games with friends, share a few frosty adult beverages, and fire up the grill, right? 

I have just the recipe for you - Open Faced Meatball Sliders.  They are cheesy, easy, and over-the-top delicious.  Alexis got the idea from So Yummy and this was our spin on it.

Gameday food ideas for the tailgate - Open Faced Meatball Sliders

These are slammin' for any party, office function, or event.  I like to cook them on one of our kamado grills but you can easily do these in an oven.

We used store-bought dinner rolls, meatballs, and marinara sauce, that just makes it easy and it seems more like tailgate food that way.  But if you get the urge, you could certainly make everything from scratch.

Open faced meatball sliders or mini-subs

Here's what you'll need
  • 12 pack of dinner rolls (we used Sara Lee Artesano Bakery Rolls)
  • 12 premade meatballs (we used Carando Sicilian Style)
  • 1/4 cup butter, melted
  • 1 teaspoon roasted garlic or minced garlic
  • 1/2 teaspoon dried parsley
  • 12 slices Sargento Ultra Thin Provolone
  • 1.5 cups marinara sauce
  • 6 ounces shredded mozzarella (about 1.5 cups)
  • 1-2 ounces parmesan cheese, fresh shredded
  • 1/4 to 1/2 teaspoon red pepper flakes
  • basil or fresh parsley for garnish
  • a 9"x13" casserole dish or a half-sized steam pan, lightly greased