Wood Fired Steak on the Franklin PK Grill | Mad Scientist BBQ
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- Опубліковано 27 сер 2024
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Red Chimichurri
Ingredients (8 Servings)
4 cloves garlic, minced
1 shallot, minced
1 or 2 small hot chiles, minced
1 cup roasted red bell pepper, chopped
1/2 cup red wine vinegar
1/2 cup fresh lemon juice 1 cup chopped fresh parsley, lightly packed
1 cup olive oil (add until desired consistency)
1/2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Instructions
• Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.
This video is sponsored by Hone.
Red Chimichurri
Ingredients 8 Servings
4 cloves garlic, minced 1 shallot, minced 1 or 2 small hot chiles, minced 1 cup roasted red bell pepper, chopped
1/2 cup red wine vinegar
1/2 cup fresh lemon juice 1 cup chopped fresh parsley, lightly packed
1 cup olive oil (add until desired consistency)
1/2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Salt and pepper to taste
Instructions
* Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.
Can’t wait to try this 👍👍
Thanks for this!! I follow you too. Making this for my birthday for my smoked reversed seared picanha.
Looks like a winner-winner! Much thanks!
Thanks for the recipe, what hot Chile,s do you use and recommend? Thanks
is this also qualifies as hallal food ?
I’m really glad you and your family enjoyed the chimichurri Jeremy. This video is fantastic brother. Cheers!
My family thanks you profusely!
Well you have a few new subscribers, me inluded. You should do a video just on this chimichurri prep
Agree I’m a visual person, would like to see a video about the chimichurri
Subbed! Thanks for letting Jeremy use your chimichurri recipe. I cannot wait to try it!
Jeremys traps and shoulders are looking meaty, perhaps all the brisket is going there
How much do you think he can shoulder shrug?
@@JesseDKangas at least a cow. maybe two.
Haha. The problem is all the bbq has gone to my belly.
@@JesseDKangas dunno. Haven’t done them in years but I deadlift every week
Lol. I was about to make a comment about his traps
Best steak I ever had was cooked over a campfire. Nothing comes close to that taste, and the smoke it imparts is phenomenal! Thanks for the vids...please keep 'em coming!
I totally get that. Best fish I have ever had in my life was cooked over a campfire
Hey Jeremy, I'm really looking forward to the cheap cut series. I also think a series on Weber kettle cooking would be awesome. It has to be the most common grill in America. Love the video as always. You and Malcolm Reed are my 2 go-to BBQ channels. Thanks!
I love that you posted the recipe for the red chimichurri!
You should do a grill competition between that PK & a $20 grill from Wal-Mart.
GREAT idea! Seriously, I’m gonna do this
I have had a thermapen for about 2 years now. The consistency of my cooks greatly improved. What’s funny is how cocky so many people are about NOT using thermometers. Baffles me.
I’m a scientist in my professional life and I guess I just value accuracy and consistency
Santa Maria style over red oak is the most under appreciated bbq.
Steak looks delicious! I'm glad you mentioned how to cut the steak. I've seen this done before but was not really explained as to why doing it that way.
Just wanted to say THANK YOU for the Chimichurri recipe, I had a lady friend over and cooked dinner, I made this Chimichurri with serano peppers to pair with the steak I made and it was killer, I even used the some of the leftovers the next morning on my eggs.
I need a heavy apron because it gets really cold where I'm from, and leather can keep you pretty warm when cooking outdoors!
Mad JACKED!!! Scientist BBQ
I truly enjoy your videos. I've learned so much. Please keep them coming. Be blessed!!!!!!
Me encanta ver tus videos y me gusta mucho practicar tus trucos y recetas de echo e cocinado para mi familia y les a encantado Gracias y seguiré practicando algún día seré igual
I didn't need to click "translate"!
I have always reverse seared flank steak on a smoker and in many ways I prefer it over other, more expensive cuts
You would absolutely love cooking on an Argentine grill like Greg has where you burn the wood in a brasero and then rake the coals as they fall. For me, it's the best way to grill with live fire rather than charcoal.
Thanks for the thought-provoking video. I haven't yet tried the offset grill method yet. Here in South Africa, we tend to grill directly over open coals, which we call braai. To be honest, at the turn I found myself wondering why you weren't basting with butter, because the steak looked dry to me. Of course, I was proved wrong at the end because the steak was plenty juicy.
That's why you're the Mad Scientist though.
I would love to check out the authentic South African way of cooking. I hope to make it out there some day
@@MadScientistBBQ We're as crazy about braai as you Americans are about BBQ. You'll have fun.
I always make my guests stare at the steaks as they rest. Having to deal with the smell and sight makes them taste even better. At least that's my theory.
Oh, and those sirloins from Costco are excellent if you can pick out some nice marbles ones. I made chili with them this week and pan seared a couple and basted in butter garlic and thyme.
Thanks to you, I want to, and have succeeded at, stepping up my barbecue game. Thank you ever so much!
I like to grind salt, black pepper, and fresh garlic in a mortar and rub that into flank. It's pretty much my favorite summer steak.
Huge traps, sponsored by hone health on this episode. Kinda funny, but all jokes aside I can't stop staring at them
I bought a pair of welding gloves at Harbor Freight for about $10.00. I use them ALL THE TIME.
Jeremy, can you just use lump charcoal? And can you do long cooks on the PK 300 without the ash covering or blocking the new stainless steel ash control system? And can you test what temperature of each hash marks of the Radial vents for ease of use and precise air control? Can you test the new hinge design for durability?
You know what I like? As much as I try to prevent it, this happens quite a bit: you know the shredded bits of brisket that come off when you slice it? I like to top grilled burgers with those, add a little bit of barbecue sauce…so good!
Dang I never even thought of that. I bet it is pretty tasty
I'd love to see a clip montage of you and Malcom Reed taken just a second after a bite of something you cooked.
Would love to see Green Mountain Grills send you one of their pellet grills to do a series on that particular brand.
I’m filming with some GMG pellet smokers this week
Jeremy would be an excellent outdoor cooking reviewer. Given how much knowledge he has of these products
Thanks! I appreciate the vote of confidence
I can't wait for the Burch Barrel videos to come.
Do a head to head with the OG Weber kettle compared to PK cooking steaks and a slower indirect cook.
Planning on it. PK grills are nice but I’m gonna really have to do a head to head and see if they are worth the price
@@MadScientistBBQ looking forward to it. I especially appreciate your “cheap cuts”, series! Good stuff!
Jeremy's looking jacked! Damn son!
Just made this recipe and let me tell you... It was DELICIOUS! Definitely recommend.
Great point about grill marks. Yet steak competitions are still judging appearance by grill marks.
You are the Thor of cooking meat. 😂🙏😅. So many amazing tips! #SouthTexas love!
Please compare the Franklin Smoker to the Fatstack 120. Does the world not have enough Weber/Green Egg/Traeger videos and advice? What has always made your channel great is the unobtanium.
Jeremy, can you test this grill with two steaks at the same time? One side have your wood coals you made and on the other a bed of lump charcoal like B&B brand. Seems like you have the space to do that test!
Good idea. I haven’t thought of that but it’s definitely a good concept
Love your videos Jeremy, have learned so much and most importantly the family is happy with what comes from the grill!! :)
I’d love to see a follow up on the brisket rub with the season salt, kosher salt and black pepper!
It’s coming! I’ll be filming a video with John Lewis himself in January I think
That Chimichurri recipe looks amazing! Definitely gonna give it a shot!
For the "cheap cuts". That sirloin will definitely work. But, that next level would be to use the chimichurri as a marinade (4-6 hours) and leave some aside to dress the meat. I do this with a green chimichurri for venison and it has wowed everyone.
On the PK Grill:
What can it do that a Weber kettle can't do?
At $700 you can buy 2-3 Weber kettles (depending on model and region) and set up multiple different cooks at once.
How does it do for setting up multiple temp zones?
We want to see cheap cut videos Jeremy! Also, if you want the best cheap steak, which is always the same price as sirloin here in Texas, grab yourself some Chuck Eye!
Thanks for the vid and thanks for sharing!
hey man, your opening shot is really great. Good job.
stoked for the cheap grill series and the choice sirloins. a staple for me
I eat a ton of those things.
Should do a direct-on-coals cook. I smoked some chicken leg quarters the other week and finished them on the coals to crisp the skin perfectly and they were awesome!
He's done that in another video where he compares sears
@@sbdave shoot I thought I'd watched all of his vids
How about running one of your offsets at a high temp and doing indirect grilling vs this method?
How about chuck steaks and roasts in the value cut series?
Love your videos! Could you make a video talking about PK grills in general and what makes them different from other grills? It would be really cool if you could compare grill types in general and what you can do with them (like offset smoker, PK, kamado/egg, even propane)? I think that would be awesome!!
I love to burn coals and cook but dont always have time to burn coals for 3 lbs of carne asada I mean flank steak for a 6 min cook. I use mesquite lump for carne asada..I mean skirt steak. GREAT VIDEO!
I made a cowboy steak on a post oak fire once, to this day the best steak I've ever made
Can the PK, try the solo stove for the best sear you could ever hope for. Don’t knock it til you try it. It’s money! Love your channel by the way, great work! 👍
I'd love to know more about this Franklin PK Grill. In particular, I'm curious about your thoughts on high heat vs. low n slow cooking, and I'm also curious about your thoughts on cleanup/maintenance of that grill.
Would love to see your take on either a smoked reverse sear tri tip or prime rib using the PK for the sear for the Holiday season.
Yeah I am wanting to try to smoke some things with it
I'm gonna make the chimichurri. Thanks for the recipe. 👍👍
That chimichurri is the bomb
@@MadScientistBBQ Can't wait to make it. My mouth started watering when you ate that piece of steak with it. Thanks again! 👍👍
Great video.....I predict you'll have a million subscribers by the end of 2022.....great content and a good screen presence.
Love the Scientist in your BBQ sir.
Thank you!
Yo brother that looks extremely Texan to me!!!
I've been here for almost 50 years so I ought to know.
But I normally marinate my flank steak.
I usually do too, but I wanted to see how much smoke flavor was absorbed by the steak so I didn’t want to add anything that might obscure it
@@MadScientistBBQ It looks beautiful to me!!
Flank is great for fajitas so I use a lot of fresh citrus and fresh chiles in my marinade. Serranos are the best as it adds that heat without the potential bitterness of fresh jalapeno.
Hey anyway greetings from Corpus Christi!!
Lol....that is a cute grill. Would love to see you do a side by side competition with a ceramic cooker....ie Big Green Egg or Komado Joe. Aluminum is one of the most conductive materials in the world!!! Ceramic cookers trap the moisture and use lump charcoal. In my humble opinion....you would never cook on a metal grill again!!! You get them 600 degrees or slow smoke at 200 all night long. Much more versatile... for the money. If you are going to have only one cooker, you might as well get one that can do it all. I have Egg and a Deep South Smoker Gravity fed. Which is an insulated wall cooker for big stuff. Can you do a side by side comparison???
Would you ever do a joe Rogan bbq podcast. I feel like you would be the perfect ambassador for the bbq community.
I appreciate that! If I had the opportunity I would 100000000000000% do that podcast
Another great video Jeremy ….. continued success my UA-cam BBQ friend!
Jeremy, great video as always! When is your video dropping with your results of the best way to make briskets on a Traeger? Highly anticipating that video!
Love your channel, I've learned so much from you so keep up the great videos! Can you please do a video using the Pit Barrel Cooker? I'd love to know what you think about them and see how some ribs you cook come out! Thanks
I would love to do that. I’m actually getting a drum smoker right nown
I’d like to see you do this on a Masterbuilt 560.
Personally for me I like my Master Touch 22" Weber Kettle Grill, Ya just can't beat them when cooking Steak, Burgers, Chicken Brats, or anything you want. Can't wait to make the chimichurri.
When is the pellet series coming out? I feel like your views will skyrocket once those start.
Cheers and thanks for the great content.
I’m filming with pellet smokers this week!
@@MadScientistBBQ love it bud. I know a ton of people are excited. I'm about to buy the new Char-Griller gravity feed so I'm hoping to take some pointers from the pellet series
Never tried red chimichurri. Going to have to try it! Thanks Jeremy!
You need to try it. I love this stuff
Jeremy did a lot of shoulder shrugs before this video.
Love all your cooking bro!
Please do some smoking on the PK! I want to see a comparison between the flavor of something smoked correctly on the PK vs a Pit Barrel type smoker, a gravity fed, and one of your offsets! I have only ever smoked on an electric smoker which I was not a fan and the PK 300 which Ive been really impressed with so far. Looking to get something more suitable for brisket and don't really have a great space for an offset. Anyways, love the videos and think you have the best bbq channel on UA-cam, keep up the great content!
Hey good video on the new PK Jeremy. One of the things I think would be good to test out, since you mentioned suggestions. Franklin says, like you did, the best method is to use a wood fire to get your charcoal bed. But say what if for most people that might not have an offset smoker because they don't smoke and are just grillers. You already mentioned how doing the offset to start the fire then moving to the PK when they're coals was already kind of a pain. What about doing the wood fire down to coal with *only* the PK? Like how probably most people would be having to do it if this is all they had.
Sounds like an even bigger pain to me, maybe worth a try? Lol
Anyways, great f-ing video as always man! 👍
Always keep up the amazing content.
Are chimenias offered where you live? They make a good way to turn wood in to coals. Get creative. Surely you can figure out a way to burn wood.
@@duanehenicke6602 yeah there's kind of a big difference though between the amount of wood splits you can fit in a charcoal chimney vs using a offset smoker's firebox to burn a stack of wood splits down to coals... *Right???*
Unless you mean using the chimney to start with wood splits to make a coal bed then have to make the wood fire inside of the PK, which I would think would probably damage it with the amount of fire it'd be putting off or atleast would be a horrible pain to try to manage in any way, atleast safely.
That's kinda the point I'm making and why I suggested Jeremy might try doing that since that's what most people, who might have have their own dedicated smoker to do this, would have to be doing.
Because the whole deal was it was because Franklin said to not use charcoals with it, so yeah...
Because yeah if you can just use charcoals then no duh, use a chimney and your job is done.
@@Mr_Jumbles You misunderstood me. Most that I've seen are made out of clay. But I've seen some out of cast iron. One open hole half way up with a narrow opening at the top. Used as a outside fireplace to sit around in the winter months. I think most if not all are made in Mexico. I'm in south Texas, so not much different. Surely you have a big chain store that sells firepits made for this purpose? I suppose to most building a actual fire from actual wood is far fetched these days. I've cut, split, and burnt countless cords of wood in my life.
Charcoal start it
I would love to grill over hardwood coals like that. But the closest thing to a hardwood in my area is POPLAR. Looks like I'm sticking with lump charcoal.
Great videos you're putting out!
Thanks!
Great cook. Love flank. I’d love to see PK vs Kettle wood burned to coals in cooker with a steak cook video. PKs products are pretty high compared to any kettle. Make the argument you mad scientist !
That steak looked delicious. I love watching your videos, and have learned a lot of new things to try when I grill and slow cook on my off set. But i would love to see a detailed cleaning video. Grills, off set, etc.. Use cleaners or not? Pressure wash or not? After a cook, deep cleaning, winterizing, etc.. Pretty much everything you know and do to keep your cookers clean and the meat tasting great. Thank you for a awesome video.
I guess you could use the steak turner as a fire poker....
Jeremy, great video. Grilling science question for you, did you let the steak come up to room temp before cooking? Curious on your thought process especially for these thinner steaks. Cheers to working on our eating habits in 2022!
I did not. I like the steak to be cold in the middle which helps prevent overcooking into something thin like this. On a thicker steak some people say that it helps. I have never found it to do anything other than increase the time I’m messing with it. Then again lots of OG chefs insist on it so I may be missing something.
@@MadScientistBBQ You're not missing anything, as letting it sit on the counter accomplishes little to nothing. The internal temp difference between straight from the fridge and sitting on the counter for 20 minutes is only a few degrees. Lots of OG chefs do things just because they got that advice years ago, no matter if the science is saying otherwise. Sort of like how many of them still say searing "locks in juices".
The only wood I have used has been in a pellet grill. What type of wood gives the best results doing it like this??? Thanks.
you're starting to look more jacked, nice job! keep on smokin
In one of your brisket videos earlier this year, you mentioned toying with the idea of an in-person master class, going through a brisket cook start to finish. Did that ever materialize?
Yup! Doing the first one in LA in February and another in Kentucky in the spring. We will be announcing then on Instagram
Sweet, I'm in Bowling Green!
@@wesbrownmd nice! When the weather warms up a bit, we should be able to make it happen
12:04 @malcomreed homage 😂😂😂
Pk grill worth it? Or a Weber a better choice?
Nice but nothing beats Santa Maria grill with red oak
Just wondering how many grills/smokers do you have? Your favorite? And what happened to the cheap offset from Home Depot brisket cook? Thank you for the awesome videos!
Can you compare the Weber kettle 26 vs this PK? In the market for a charcoal grill and would love the comparison across different cooks
Love it!!! Still researching how to build my offset(thanks to you) only a pellet right now.
Got my thermapen IR (thanks to you)
Cooked more brisket than anything else and subsequently had more people over for dinner in the last 6 months than in the last 15 years (also you)
Now (you again!!!) I need a darn PK 🤦🏻♂️
Your killing me man😂
Hi Jeremy.. my 33 old son and I both watch your channel and love your work. We built out own 500 gallon smoker similar to yours.
My son has lost 75 pounds on the Carbon diet. I think you would like it because it is based on Science.
top sirloin is amazing!
Greg is a badass! Love the video.
Awesome vid!
Jeremy, did you have trouble attaching the belly bar shelf?
Dude...Nice traps.
This looks great. I just don't know if the cost for this PK grill makes it that much better than my Weber kettles.
I watched on Chuds BBQ page him smoking a brisket in his offset and then he vacuum sealed the brisket and did like a 12hr rest in a sous vide bath at 160 degrees or something like that. I know you are a fan of the long rest and have a warming oven. I would love to see you do this and get your opinion on it. I think it is a good idea I'm just worried of what it might do to the bark but Chud had nothing but good things to say about the method. And so far Chud is the only video I have seen on it, but that doesn't mean there isn't more. Cheers
Can you do some low & slow cooking on that thing in yr next video?
Jeremy I had a PK grill for many many years. I was there older style that opened in the front not from the side. I loved the grill but after many years of just using wood charcoal the cast aluminum started to warp. I was going to buy a new one but they don't make the larger front open any more and I can't justify the price for the smaller grill. They are good quality but I think the price for what you get for size isn't worth it. Just my opinion.
Red Chimichurri looks tasty...will have to try it soon...Franklin PK grill...not a fan for me...too expensive for a throwback from the 60's...too much work to build a fire and shovel coals...really liked the Argentine grill from Ballistic BBQ...absolutely awesome 👍 👍 👍
Have been thinking about getting a Yoder 640S pellet smoker...but after seeing the Argentine grill am rethinking it...take Care...I enjoy your channel very much
Rattlesnake BBQ
Robert
Looks delicious!
I'm curious whats the difference in the PK360 and the Franklin PK
One question specifically about the PK grill I'd be curious about, with lid down and coals even does it have any variation in temperature? I guess is one section going to run hotter than another.
After some time what are your thoughts on the on the grill?
I enjoyed the video as always. i could find the link for the Chimichurri. Could you point me to it? Thanks