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.
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-
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.
Here’s a video from PK Grills discussing the features of the grill-
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…
Keeping It Simple- Salt-Pepper-Garlic
After Six Hours In The Smoke At 250