Category: PK Grills

Leftover Smoked Corned Beef Turned Into Corned Beef Hash

Posted on by Joey Ciaramitaro

With corned beef on sale and how easy it is to smoke, I’m all in on these at least once a week.

Smoking the corned beef is as simple as taking it out of the package, trimming any hard fat off, rinsing it off, patting it down with paper towels, covering it with coarse black pepper and smoking offset the coals with a pit temp between 225-275 until the internal temp reaches 160.  Once reaching 160 internal double wrap in foil and place back on the pit until the internal temp hits 190.  Save the juices in the bottom of the foil to use in the hash.

Then let it sit for an hour or so before you slice.

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Finished smoking-

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If you don’t have a good slicing knife with a dimpled blade I’ll say it’s a game changer for large cuts of meat.  You get really nice even cuts, very thin, very easily.

I purchased this one for $19.99 and it’s been a great purchase to cut brisket.

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Here it is in action-

Once your have your smoked corned beef brisket, slice up some onions, put some peanut or canola oil in a pan and sweat down your onions over medium heat til they just start to turn translucent.

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While your onions are sweating down get a couple of potatoes, poke some holes in them and put them in the microwave for 4 minutes to soften them.  Once softened use a rag to protect your hand or oven mitts and cut up the potatos into small flat pieces.

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Once the onions are softened, put them in a bowl off to the side, add a little more oil to the pan and then put your potatos in.  Season with onion powder and garlic powder.  Cook, turning them over every so often to start to brown them.  When they start to brown, add the onions back in with the potatos.

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Next add your sliced up corned beef brisket along with a decent pour of the fat renderings from the foil pack when you smoked the corned beef brisket (not necessary but trust me it’s liquid gold).

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Brown up the corned beef and you’re done-

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Superbowl Grilling Idea- Moink Balls On The @PKGrills #PK360

Posted on by Joey Ciaramitaro

I pretty much followed the recipe from serious eats Except I added some oregano and garlic powder to the mix.  Also I think the recipe can be improved if you partially cook the bacon before hand and buddy Craig Kimberley suggested using a pork/beef mix instead of straight ground chuck.

These were awesome and I’d do them all over again the same way with either of teh ingredients if that’s all I had on hand.

Mix one lb and a half of  80/20 ground beef, two lightly beaten eggs and 3/4 cups seasoned panko bread crumbs and added oregano and garlic powder.

Roll into 1 inch balls and wrap with a half a strip of bacon securing the bacon with a tooth pick.  next dust with your favorite BBQ Rub.  I used Famous Daves BBQ Rub.

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Next set up the PK 360 for high heat indirect cooking.  A full chimney of hot coals on one side, all vents wide open.  Let the pit come up to temp.   Once over 300 degrees, place a sheet of tin foil on the charcoal grate to catch the drippings and keep your grill clean.  Place the cooking grate on and arrange the moink balls about an inch apart on the opposite side of the grill from the coals so they are not over any coals.  Add wood chips to your charcoal for smoke and close the lid.  After twenty minutes you should have some nice browning action on your moink balls.

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Next mop your balls with a nice sweet BBQ rub.  I happened to use Sweet Baby Rays, you use whatever you have on hand.

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Close the lid again for about 5-7 minutes to let that sauce set up on your balls.

Finito!

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Deliciousness!

@craigkimberley and I both agreed, these will be on the menu for Superbowl.

 

 

Reverse Sear Tenderloin On The @pkgrills #pk360

Posted on by Joey Ciaramitaro

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Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn't bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there's a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That's liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it's fantastic. This is actually even better. #BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

A post shared by Joey C (@captjoe06) on

Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn’t bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there’s a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That’s liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it’s fantastic. This is actually even better.

#BBQ #bbqporn #foodie #foodporn #instafoodie #grilling #portablekitchen #GloucesterMA #northeastbbq #rublife #barbeque

@PKGrills #PK360 Setup For Two Full Racks Of Ribs

Posted on by Joey Ciaramitaro

Prepped the St Louis pork ribs by first trimming off the silverskin membrane, light slather of mustard to hold the rub and then hit it with my pork rub.

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Next filled right side of PK 360 with a full chimney of unlit coals. Placed 10 briquettes in the chimney to get going and dumped on one corner of the unlit coals and sprinkled on some cherry wood for smoke. Put down a sheet of tin foil and aluminum trays on the charcoal grate under where the ribs will be placed on the opposite side of the grill from the coals. Fill the foil pan a quarter of the way with warm water to help retain a moist smoking environment. The foil will keep the bottom of the grill easy to clean from the fat drippings that will render throughout the low and slow cooking session.

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Place a remote thermometer in , leave all the vents wide open and wait for the pit to come up to 200 degrees. Once it does place a rib rack over the foil pan and bend the ribs into the slots making sure they don’t touch each other so all sides of the meat get exposed to the smoke. If they touch, in those spots they are touching you won’t develop bark.

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Once you have your ribs placed, close the lid close the bottom left vent and the top right vent. This will draw air up from the bottom of the PK 360, through the coals and wood and the smoke that is a result will pass over your ribs out the top vent on the opposite side of the grill. It forces the air flow the way you want it when smoking meat.

It was extreme cold here so those were the vent settings that allowed the coals to burn at a rate that resulted in 250 pit temps throughout the cook without having to adjust the vents. If it was 80 degrees outside instead of 8 degrees I’d simply choke down those two vents a little more to keep the pit temps in the smoking range rather than hotter for direct grilling.

This cook was pretty much set it and forget it, the PK 360 held the temps like a champ despite the frigid cold temps

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Christmas Eve Roast Recipe For The @PKGrills #PK360

Posted on by Joey Ciaramitaro

It’s pretty straightforward.

Trim away any huge globs of visual fat.

Use some butchers twine to form up the roast so it is symmetrically circular by cinching up the twine.

Make slits every three inches or so on the roast and insert thinly sliced slivers of garlic.

Slather on some Worcestershire sauce, then a mix of coarse salt/restaurant grind black pepper/ garlic /sage/rosemary/thyme.

Let it sit on counter for an hour or so to get up close to room temp.

Put about a chimney full of unlit charcoal in the right hand side of the PK 360 liberally sprinkled with wood chips.  I used cherry.

Light about ten briquettes in the chimney and once glowing place them on one corner of the unlit charcoal.

Place some foil or foil trays under where your roast will sit.

Place remote thermometer probe and close the lid.

Once the temps climb to 200, close the top vent over the lit charcoal, leave the vent on the opposite side open.  Close the bottom vent under where the meat will be placed and leave the bottom vent under the coals about 2/3 open.

Place the meat opposite the coals, over the drip pan or foil, stick the meat thermometer probe in the thickest part of the roast.

You’re looking for 250 degree pit temp.  If it wants to run at 275- no problem, If it wants to run at 225, no problem.  Wherever it settles in that range, you’re good.

If you follow these directions you’ll have edge to edge pink meat with a nice crust.

When the internal temp gets to 117, pull it off and lightly wrap it in foil .

Open the lid so the remaining coals fire up and get a little orange glow going.

Place the roast back on the pit, but this time directly over the coals.

Pay close attention, you want a sear but not a burn.   About a minute and roll, then a minute and roll, til the roast is seared all around.

Once you get that sear all the way around place it on a tray and then loosely tent the foil around it.  You can keep it like that for a couple hours.  it will retain the meat.

Slice it and you’ll discover a perfectly cooked even pink edge to edge roast.

 

 

Avocado stuffed with crabmeat topped with panko on the @PKGrills #PK360

Posted on by Joey Ciaramitaro

For more from my BBQ Blog visit http://www.northeastbbq.com

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First Low and Slow Session On The @PKGrills #PK360 Chuckie For Pulled Beef Sliders

Posted on by Joey Ciaramitaro

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.

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#Chocolate Covered Bacon On The @PKGrills #PK360

Posted on by Joey Ciaramitaro

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.

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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.

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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.

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Place on the wax paper and lightly sprinkle the seasonings on the chocolate covered bacon.

Then place in the fridge to help set up.

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