My Ultimate Steak Recipe on the PK 300

[@kimballwiggins3976]

For the first cook, it's perfect.

[@TheAmericanSmoke]

It was quite delicious! Thanks for watching!

[@GrillSergeant]

Unlike the steak, this video was well done! Can't wait to see future cooks on that PK.

[@LakerTriangle]

Medium is my temp of choice so good for me!

[@TheAmericanSmoke]

I personally love medium. No more done though. And no more rare than medium rare. That’s the sweet spot. Thanks for watching!

[@AditiHubbyCookingVlogs]

Well prepared 👍

[@TheAmericanSmoke]

Thank you!

[@HappyEatsWithDave]

I've used Sage it gives your steak a woodsy outdoor flavor very aromatic.

[@TheAmericanSmoke]

Exactly! Also helps ward off evil spirits. 😂 Thanks for watching Dave!

[@HappyEatsWithDave]

@@TheAmericanSmoke That was a great video to watch.

[@TheAmericanSmoke]

@@HappyEatsWithDave I'm glad you enjoyed it

[@tommanseau6277]

I do the reverse sear method getting the steak up to about 105 or so and then searing. Since you have the other end w/o coals that should work a treat to bring the internal temperature up more slowly. I’m in the same boat as you since I just got this grill and will be doing its 1st cook this weekend. Can’t wait!

[@TheAmericanSmoke]

Good luck! Reverse sear will probably work great. Keep an eye on it, these grills are the kings of heat! Smoke on!

[@michaelmurray5578]

I’m new to PK and agree it takes some adjustment from using my Weber Kettle. I found that burning less charcoal helps with temp control. I use about 3/4 of a chimney when I would have used a full one in the Weber.

[@TheAmericanSmoke]

The PK is a different kind of animal for sure. I’m still feeling it out. Thanks for watching and smoke on!!!

[@bassman7496]

Great video, I can tell how passionate you are about your PK! I’m looking to upgrade my charcoal grill and making a PK 360 my do it all grill, from low and slow to hot and fast!

[@TheAmericanSmoke]

They are fun grills. On the small side though. I’m contemplating a Kamodo.

[@bassman7496]

Yeah, I’ve thought about the Komodo as well! I almost bought the Akorn Komodo, my wife bought me the Americana charcoal grill about a year and a half ago and its about rusted through and it doesn’t heat up that great and it’s hard to hold a steady temp when smoking unless I use briquettes and I’m not a fan of briquettes flavor! I just thought about having a quality charcoal grill and maybe a pellet grill when I do not want to tend to the fire all day! I’ve come to the conclusion that the only grill that is set it and forget it is a fan controlled unit! Thanks for the reply!

[@TheAnagnostis]

My go-to on every steak, except a prime delmonico, is: Cavender’s Greek seasoning, kosher salt and fresh ground pepper. With the prime ribeye, just kosher or sea salt. Just got my new PK300 delivered yesterday…now gotta make time to put it together!

[@TheAmericanSmoke]

Sounds like I need to get me some Cavender’s! Good luck with your assembly. It’s pretty easy. I did a video on it. Not really detailed but it may help you along the way. Check it out. kzbin.info/www/bejne/pGGbgWaHZ8inrassi=01_5E5A0ioegeIQ7 Thanks for watching! Smoke on!!!

[@jimfrohlich2462]

That looked like a hell of a steak to me!!! Keep up the great work👍👍

[@TheAmericanSmoke]

Thanks!

[@Alberta_Smoke]

Hey Zach, Have you done smoked candied salmon? If so do you have recipe and steps? Thank you

[@TheAmericanSmoke]

I don’t. I need to fix that! It’s a simple process though. Here is a great recipe for it that Treager put out. kzbin.info/www/bejne/hHnGYaxritt4g5Y Thanks for reaching out. Smoke on!!!

[@Alberta_Smoke]

@@TheAmericanSmoke thank you Sir

[@Chris-tg7qb]

I bought my PK 2 weeks ago and I did all the burn off like you did and last night I cooked my first steak on it. A small 1lbs ribeye and I did mine a little different than you. I did the reverse sear method and I must say it was outstanding! I used Cowboy charcoal and two small cubes of oak. I am a wood worker as well so I keep my scrap wood and make my own wood cubes with it. I find the PK adds an amazing bbq flavour compared to my other grill. I also did chicken the other night and it was amazing as well. This is going to be fun to learn and become one with this grill. Question, one thing I don't like is the ash removal! What method are you using? I wonder why they didn't add a plug in the bottom...

[@TheAmericanSmoke]

Yeah brother! These things are a difference type of animal. The most commonly recommended method of ash clean up for these units is to use a shop vac. Quick and easy. Obviously, make sure ash is fully extinguished before cleaning. Sorry, I have to say that. Thanks for watching! If you’re not already, it would be great to have you as a subscriber. Thanks!!!

[@Chris-tg7qb]

I just saw that you can buy a 360 replacement plug, I could add that to mine. What do you think about this?

[@TheAmericanSmoke]

Where will it go?

[@Chris-tg7qb]

@@TheAmericanSmoke just drill a hole the right size for the plug in the bottom of the grill and then sweep the ash through the hole into a bucket...

[@Chris-tg7qb]

Ok, new topic. I just put butcher made sausage on the PK and I added a very small piece of apricot wood. OMG the smell of that wood should make some amazing sausages.

[@ChefVicCuisine]

Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected! 😀

[@TheAmericanSmoke]

Always a pleasure to meet a fellow foodie and KZbinr! Thanks for watching my video and for the sub! Smoke on brotha!

[@novisun]

Your steaks came out real well. I was tickled to see that you're still using that big knife. At the moment we're without a grill suitable for cooking steaks, so I'm using a cast iron skillet, at 500 (right after ghee or avocado oil starts smoking). I only flip once, but that's because we usually cook a steak only an inch or so thick. Spicing: Very similar to you but here goes: Rub on salt, pepper, garlic & bb black and let it sit a minimum of 15 minutes. Once the steak has been flipped in the pan, I throw herbed butter (butter+thyme+sage+rosemary+fresh minced garlic) on top of the steak and let it melt into the meat. The butter is slightly better with fresh herbs, but usually I used dried/bottled spices. Its tough keeping everything stocked all the time. Anyway, you did well and someday I need to get a bigger grill.

[@TheAmericanSmoke]

I love that knife! 😂 I'm going to make more steak videos, incorporating compound butters, pan searing, reverse searing and so fourth. Honestly, for steaks, all you need is about 10 bricks and a grate. Thanks for watching my friend and for sharing your steak cooking method! Smoke on!