Set up for my first low and slow session on the @pkgrills #pk360 A four lb #chuckroast for pulled beef sliders. Filled right side of the pit with unlit charcoal then added 12 ashed over lit coals in the top right corner of the pile. Cherry wood for smoke. Chuckie hit the cooking grate at 250 degrees. Foil pan underneath. Will wrap when internal temp hits 170. Will pull off when roast is fork tender to pull.
Here are the vent settings for the low and slow 250 degree grate temp-
Bottom left vent closed completely. Bottom right vent open half way. Top right vent closed completely. Top left vent (above the meat) closed half way.
Virgin never used, out of production, rare, out of the box Blue Bowl from Foster’s Grill Store. New ash sweeps, metal table, custom blond oak handle, new grate, third generation frame.
She’s shaping up to be a beauty-
First we set up the PK 360 for indirect heat to cook the bacon using cherry wood for smoke. Line the grill with tin foil for easy clean up.
Once the bacon is done place it on a plate with paper towels to take away excess bacon grease. Melt semi-sweet chocolate by placing a glass bowl over a steaming pot of water and on medium-low heat.
Once chocolate is melted place a sheet of wax paper on a cookie sheet. Using three different toppings- Himalayan Salt, Maple Pepper and Sweet Maple Seasoning.
The bacon will be delicate so the best way to apply it is to lay it against the side of the bowl, get a god glob of chocolate on the spoon and then let it drop down onto the side of the bacon strip. Turn and do the same on the other side.
Place on the wax paper and lightly sprinkle the seasonings on the chocolate covered bacon.
Then place in the fridge to help set up.