Wood Fired Steak on the Franklin PK Grill | Mad Scientist BBQ

[@BallisticBBQ]

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.

[@biggsukbbq2306]

Can’t wait to try this 👍👍

[@tagals513]

Thanks for this!! I follow you too. Making this for my birthday for my smoked reversed seared picanha.

[@1ronhall]

Looks like a winner-winner! Much thanks!

[@jasonjansen9556]

Thanks for the recipe, what hot Chile,s do you use and recommend? Thanks

[@macthurmenbutist2180]

is this also qualifies as hallal food ?

[@BallisticBBQ]

I’m really glad you and your family enjoyed the chimichurri Jeremy. This video is fantastic brother. Cheers!

[@MadScientistBBQ]

My family thanks you profusely!

[@WilliamRayCook]

Well you have a few new subscribers, me inluded. You should do a video just on this chimichurri prep

[@buzocobra]

Agree I’m a visual person, would like to see a video about the chimichurri

[@SnarkySolarGuy]

Subbed! Thanks for letting Jeremy use your chimichurri recipe. I cannot wait to try it!

[@andrewknaff9220]

I love that you posted the recipe for the red chimichurri!

[@nickh007]

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!

[@dothagedm]

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!

[@MadScientistBBQ]

I totally get that. Best fish I have ever had in my life was cooked over a campfire

[@BrianF.1969]

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.

[@darietkirkum2424]

I truly enjoy your videos. I've learned so much. Please keep them coming. Be blessed!!!!!!

[@barrygolden9823]

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?

[@mdahlin66]

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.

[@Tus12309]

Jeremys traps and shoulders are looking meaty, perhaps all the brisket is going there

[@JesseDKangas]

How much do you think he can shoulder shrug?

[@VinhTran-rr9zr]

@@JesseDKangas at least a cow. maybe two.

[@MadScientistBBQ]

Haha. The problem is all the bbq has gone to my belly.

[@MadScientistBBQ]

@@JesseDKangas dunno. Haven’t done them in years but I deadlift every week

[@toddp822]

Lol. I was about to make a comment about his traps

[@carlbrown9082]

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.

[@MadScientistBBQ]

I would love to check out the authentic South African way of cooking. I hope to make it out there some day

[@carlbrown9082]

@@MadScientistBBQ We're as crazy about braai as you Americans are about BBQ. You'll have fun.

[@balosfamiliacarrasco9499]

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

[@David-burrito]

I didn't need to click "translate"!

[@JPE_DRAEB]

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?

[@wtgphoto]

Love your videos Jeremy, have learned so much and most importantly the family is happy with what comes from the grill!! :)

[@ajtuck93]

I have always reverse seared flank steak on a smoker and in many ways I prefer it over other, more expensive cuts

[@TheTeaMachine]

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.

[@christopherstephens9550]

hey man, your opening shot is really great. Good job.

[@ojalil9]

Just made this recipe and let me tell you... It was DELICIOUS! Definitely recommend.

[@kevinssmokehouse]

Thanks to you, I want to, and have succeeded at, stepping up my barbecue game. Thank you ever so much!

[@greggentry776]

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!

[@blakeumthun8128]

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?

[@Jbowm32]

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

[@fordaeromax]

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.

[@timGawarecki]

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!

[@MadScientistBBQ]

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.

[@lsujester]

@@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".

[@alexwheeler1468]

After some time what are your thoughts on the on the grill?

[@Bradimus1]

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.

[@evolvegod8761]

Jeremy, did you have trouble attaching the belly bar shelf?

[@jacobmeyer4612]

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.

[@MadScientistBBQ]

Yeah I am wanting to try to smoke some things with it

[@JGill0124]

How does the PK perform as a smoker? I know Weber Kettles can be used to smoke but I’m curious as how this one works. Thanks.

[@gsomoco2041]

Santa Maria style over red oak is the most under appreciated bbq.

[@Peach_Of_A_Hand]

I have been looking at getting the meater + have you tried it yet or should I just buy a thermopen?

[@nathankoenegstein3253]

Do you think you get a hotter sear over cast iron/stainless on a stove top or over charcoal?

[@jakoj2098]

Cool what's your best green chimi recipe

[@dawson1220]

You should do a grill competition between that PK & a $20 grill from Wal-Mart.

[@MadScientistBBQ]

GREAT idea! Seriously, I’m gonna do this

[@user-xh5pi2nf9q]

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

[@stevesargent8499]

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.

[@strengthcoachlondon]

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.

[@katzsteel]

Do a head to head with the OG Weber kettle compared to PK cooking steaks and a slower indirect cook.

[@MadScientistBBQ]

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

[@katzsteel]

@@MadScientistBBQ looking forward to it. I especially appreciate your “cheap cuts”, series! Good stuff!

[@wchops7578]

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!

[@MadScientistBBQ]

Good idea. I haven’t thought of that but it’s definitely a good concept

[@jessegonzalez3270]

Man trying that next. Question what's a good knife set to buy. Waiting on a apro n

[@easykiwibbq2841]

Love all your cooking bro!

[@M_Ladd]

I need a heavy apron because it gets really cold where I'm from, and leather can keep you pretty warm when cooking outdoors!

[@dice12tx]

Great video.....I predict you'll have a million subscribers by the end of 2022.....great content and a good screen presence.

[@Dsmo76]

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

[@MadScientistBBQ]

I would love to do that. I’m actually getting a drum smoker right nown

[@jmnorris50]

I feel like I missed this somewhere, but what kindve wood would (heh) you recommend burning down?

[@bottlecapboys6042]

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!!

[@pete4636]

Are the Franklin smokers/grills worth the price?

[@henrybbanks]

How often do you clean it and how do you clean it?

[@DrFrankenschtein]

Thanks for the vid and thanks for sharing!

[@averysmith4832]

Mad JACKED!!! Scientist BBQ

[@austingehman5550]

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!

[@markscott4059]

Pk grill worth it? Or a Weber a better choice?

[@adamshuaib27]

Have the sirloins made their debut yet on the cheap cuts series? They're readily available where I live but I see no marbling and haven't tried to cook one yet.

[@Stlmgnolia]

I'm curious whats the difference in the PK360 and the Franklin PK

[@Bradimus1]

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.

[@wesbrownmd]

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?

[@MadScientistBBQ]

Yup! Doing the first one in LA in February and another in Kentucky in the spring. We will be announcing then on Instagram

[@wesbrownmd]

Sweet, I'm in Bowling Green!

[@MadScientistBBQ]

@@wesbrownmd nice! When the weather warms up a bit, we should be able to make it happen

[@1ronhall]

Another great video Jeremy ….. continued success my KZbin BBQ friend!

[@AntsBBQCookout]

What's that brand of your long sleeve?? I wanna get one!

[@TheMatrix0022]

Jeremy you opened a can of worms by transferring wood coals to improve smoked favour. Are you suggesting soaked wood on coals provides a bitter taste (due to dirty fire)? Can you clarify which method you prefer and why?

[@MadScientistBBQ]

I think the soaked wood can be good if done in moderation. Too much and I think it ruins the flavor. With the wood coals, you can’t get too much smoke it seems, or at least I haven’t yet

[@MoCo_Filmmaker]

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.

[@jimmaltese8513]

Would love to see Green Mountain Grills send you one of their pellet grills to do a series on that particular brand.

[@MadScientistBBQ]

I’m filming with some GMG pellet smokers this week

[@allencarmichael766]

I enjoyed the video as always. i could find the link for the Chimichurri. Could you point me to it? Thanks

[@danjennings5068]

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!

[@sbdave]

He's done that in another video where he compares sears

[@danjennings5068]

@@sbdave shoot I thought I'd watched all of his vids

[@pirateking58]

I already have a smoker and am looking to get a charcoal grill for burgers and steaks. Do the PK have any advantages over a kettle grill? Reason in am asking is because of the steep price difference.

[@TatonkaQ]

Jeremy what red chilies did you use? I would like to see a pork shoulder done on this PK with the updated features. I have had good luck doing a 8 hour cook on my pktk at my xmas station potluck.

[@dr.abdulqader]

Hey Jeremy How do you compare the PK against the weber? Does it have any extra benefits? For grilling I almost see it similar, but does it do better in slow cooks?

[@douggore1431]

Huge traps, sponsored by hone health on this episode. Kinda funny, but all jokes aside I can't stop staring at them

[@troyv8302]

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.

[@bourbonbrewque9433]

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!

[@iAmJeffReYY]

stoked for the cheap grill series and the choice sirloins. a staple for me

[@MadScientistBBQ]

I eat a ton of those things.

[@eynki]

thermapen or fireboard?

[@kyleschepper1165]

I’d love to see a follow up on the brisket rub with the season salt, kosher salt and black pepper!

[@MadScientistBBQ]

It’s coming! I’ll be filming a video with John Lewis himself in January I think

[@konopamike]

I can't wait for the Burch Barrel videos to come.

[@WilliamRayCook]

What's your green chimi recipe? I share your initial thoughts on the PK300AF (I've used mine a couple of times). I would definitely get the PK300 over the old PK, just for the air vents, but nit sure the tray holders and belly bar are worth it. The left shelf would be more useful if the grill hinges were on the back, the way they were on my Dad's PK in the 70's. For the trAiler at the lake I will probably just get a regular PK300.

[@smokinjaws3310]

The link for chimmichuri just took me to Greg’s channel. Is there any way to know which video it is in? Steak looked great. Can’t wait to see the cheap cut video.

[@MadScientistBBQ]

I have the full recipe in the description

[@macthurmenbutist2180]

i have a question. can i cook a hallal food in this grill thing ?

[@tinman4405]

Would lump not be the same?

[@MadScientistBBQ]

No, the lump has been heated in the absence of oxygen so that it’s basically just carbon left over. The wood coals still have some of those volatile compounds left inside which adds a smokiness that lump doesn’t match

[@abbsabbs8610]

You should have Mention this in the video as well, good question

[@Den00013]

Do you have any plans on trying out indirect cooking, saw in your overview video pointing out the two vents? You could get a feel for the airflow, and how well heat is maintained when doing indirect low and slow cooks?

[@MadScientistBBQ]

I’m gonna do a low and slow cook on it just to see how it turns out. Will report the results

[@jacklawson1367]

I’d like to see you do this on a Masterbuilt 560.

[@odinanderson6575]

For those of us without a Franklin grill, would you do this on the Brazos’ cowboy grill?

[@jahantabrizi1147]

Jeremy's looking jacked! Damn son!

[@claylyons2645]

Great videos you're putting out!

[@MadScientistBBQ]

Thanks!

[@dank9288639]

top sirloin is amazing!

[@ArielK1987]

Jeremy would be an excellent outdoor cooking reviewer. Given how much knowledge he has of these products

[@MadScientistBBQ]

Thanks! I appreciate the vote of confidence

[@title214]

I'd love to see a clip montage of you and Malcom Reed taken just a second after a bite of something you cooked.

[@Metal_Auditor]

Have you messed with the SnS Kettle any? I have it and the PK360, and I've recently started using the SnS the most, and the main advantages for me are the greater cooking area and the ease of cleaning.

[@MadScientistBBQ]

I have once, but I didn’t really get to use it long enough to really get a good idea of how it works

[@hogshankredemptionbbq913]

Looks delicious!

[@Harleyforever20]

I bought a pair of welding gloves at Harbor Freight for about $10.00. I use them ALL THE TIME.

[@backyard_pitmaster2893]

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!

[@MadScientistBBQ]

Dang I never even thought of that. I bet it is pretty tasty

[@GrizzAxxemann]

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.

[@joeseibert5585]

Greg is a badass! Love the video.

[@sail72]

Jeremy, What do you do with the PK after you've finished your cook? How/when do you clean it out? Do you scrub out the inside or just leave it greasy? I'm currently using the PK charcoal basket but I'm thinking that bricks placed on edge in the bottom along with a 1/2 size "second level grate" will give more flexibility to adjust the direct/indirect ratio inside the grill. Any advice is appreciated!

[@MadScientistBBQ]

I would have to think about that

[@mikenicholson2548]

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.

[@steveno7058]

Great point about grill marks. Yet steak competitions are still judging appearance by grill marks.

[@muthergoose4084]

This looks great. I just don't know if the cost for this PK grill makes it that much better than my Weber kettles.

[@ArtGuitarLTX]

You are the Thor of cooking meat. 😂🙏😅. So many amazing tips! #SouthTexas love!

[@arelycerda6003]

I made a cowboy steak on a post oak fire once, to this day the best steak I've ever made

[@djrtime1398]

I will be doing this on my new Hasty Bake. Im even tempted to do it caveman style right on the coals… I’m in search of a large volume heavy walled charcoal chimney to place wood chunks in to produce my coals, anyone have advice where to find one? Thanks Jeremy for another fine cook.

[@shaynegallaway7520]

I'm really curious how the PK stacks up with the weber for steaks, etc. Is the PK really worth the extra $$? If so, why specifically. I like this new focus on quick cooks I think its begging for a comparison between backyards non-smoker grills. Help us out brother.

[@holysmokebbqandsoutherncooking]

What is the difference between cooking down wood into coals vs using natural wood lump charcoal? It’s my understanding is that the purpose of lump is to give you that real wood flavor but they kick start it by burning the wood to start with to make it charcoal? Can’t wait to try the chimichurri!

[@MadScientistBBQ]

Charcoal is made by heating wood in the absence of oxygen, removing nearly all of the volatile compounds and leaving behind almost exclusively carbon. When burning wood into coals, you don’t get rid of all of the wood components and should theoretically be getting more flavor than the charcoal