First Cook On The @PKGrills #PK360 – Cedar Planked Salmon and Asparagus Wrapped In Prociutto

Soak the cedar planks in water for a half hour so they won’t burn. Coat the salmon in EVOO, sprinkle Atlantic Saltworks Coarse Sea Salt, Crushed Black Pepper and on two pieces a maple rub.

Thanks Fosters Grill Store for having the cedar planks in stock and also the killer coozie

Set up the PK 360 for indirect cooking offset the coals. A full chimney in the right side of the pit-

My lovely wife Kate prepped the asparagus-

Crispy “Fried” Chicken With The Virgilio’s Italian Bread Crumbs


Pat dry your chicken parts with a paper towel.

Spray with your favorite oil. I find peanut oil works best with chicken.

Then coat chicken with Virgilio’s Bread Crumbs.

Get a full chimney of briquettes going and dump them in the charcoal baskets opposite side of grill from where you’ll place your chicken.

Place a sheet of tin foil under the chicken on the charcoal grate to collect the chicken fat drippings and make clean up a breeze.

Place chicken on grate opposite of the charcoal, toss on some apple it cherry wood. Close the lid and keep vents wide open.

Crispy bite through chicken in 35 minutes with high indirect heat.

Italian Breadcrumb (Muddica) Porkchops and Hasselbeck Potatos Stuffed With Bacon and Topped With Shredded Mexican Cheese

Simple pat dry the pork with a paper towel, coat with EVOO and then cover with muddica.


Put two potatos in the microwave for 9 minutes to soften them up.  They will be hot when you take them out so use an oven mitt to handle.

Place a pencil on both sides of the potato and slice down making 1/8th inch cuts, then slice pieces of bacon to put in between the slits.  Then a light dash of your favorite BBQ rub-


Cook indirect of the coals high heat for about 35 minutes- vents wide open til the bacon crisps  up, then add generous amounts of shredded Mexican cheese blend, cover the grill for a couple minutes to let that cheese melt in-


Pork cooked directly over the coals-




#Ribeye cooking in garlic butter on cast iron with the @webergrills Smokey Joe.

Half a chimney of hot coals in the Smokey Joe, vents wide open.  Let cast iron pan heat up.  Pat dry the steak to remove any moisture then coat with  EVOO and season with salt pepper garlic .  Insert thin garlic shavings into small cuts in the steak.

Once cast iron pan is hot put in a good glob of butter and let it just start to brown and then slap your ribeye on.  Don’t move it.  Let it work with the butter and the pan to get some good browning (read flavor).  When you see the edges of the steak curl up a bit then you can lift to check if you got the browning you want on the first side.  Flip and do it to the other side and then hold the steak with the tongs and brown that fat cap along the side.  Drizzle with butter to finish…


Panko Encrusted Merluzzi On The @WeberGrills Performer

Very simple. Scale, de-head,de-head,clean out the guts. Pat dry. Coat with EVOO. Roll in panko.

Set up the grill for high indirect heat. 

Let grill heat up and place merluzzi offset the coal. Cook for about 35-40 minutes or untill crumbs are golden brown and fish is flakey.

Jiggle time…

Keeping It Simple- Salt-Pepper-Garlic

After Six Hours In The Smoke At 250