PK 360 Bday present to myself 🥩

[Ckmaui]

SO almost got a SNS but been wanting a PK 360 so decided to treat myself for Bday
I kinda wanted the silver but was out of stock till OCT and did not want to wait more so YUP I waited to long OH WELL
but also the black was OK as it wont get so dirty looking

anyway LOVING this thing for the fist day so so easy to control temp
did two hot dogs (my boy loves the large costco ones) 6 Lamb chops for me and took the eye out of a chuck and cut it in half so about 1“ thick cut each and did those they are wrapped now with some wagyu tallow and finishing up in foil only because they are so thin did not want them to get to dry

so like most of us with new toys I am going to be cooking more than I can eat for the next month I reckon hahahaha

tomorrow doing the rest of the chuck I took the eye out and another whole chuck both have been dry brining for 3 days
then plan on getting some of the chuck ribs and might splurge on some ribeye as my 15yr old loves them and of course so do I

but been waiting to long for this and so happy with todays meal just laughing and thinking YUP should have gotten this earlier and so glad I skipped the SNS and got the one I wanted

I used to cook on ceramics all the time and almost got one of those but want to do a lot more smoking and cant do a offset at this point so this will be the next best thing for versatility and again I just like the retro look and they are a great setup to have and since I had used the ceramics and always wanted one of these figure it will be fun option

Lamb chops were so so stinking good let them go about 225 for just hour and half and then quick over coals to finish
Using some Mesquite as its closest I can get to Kiawe whichis better (from Maui live on mainland now) Kiawe is a touch more mild and much sweeter almost like fruit woods wish I could get it here but the Mesquite is very close I might do some cherry if I can get some cheap to bring up that sweetness and see how that works

been eating strict carnivore for over 5 years now so tend to eat about 2+ lbs of meat a day
Fav is ribeye for beef but cant afford 2# ever day so I eat a LOT of chuck and chuck ribs since the short ribs of the islands are based off those ribs and eat a lot of the small lamb chops (baby T-bone ones)
for seasoning just use salt but might do a couple meals with some type seasoning for fun for the family but I truly just prefer the straight flavor of meat and salt for myself
rarely eat pork but might be doing some for fun with the new toy for family and will enjoy some myself
I do not eat chicken but should do some as the wife and daughter love chicken

take care OH I turned 61 think the date in my bio is wrong

 

[gpjoe]

Nice grill...and happy birthday.

Wishing you many delicious plates filled with perfectly charred animal flesh.

 

[ajkel64]

Wishing you a belated happy birthday. Nice BBQ/Grill.

 

[Ckmaui]

Been loving the PK

Did lamb chops again yesterday and OH YEAH

the pork butt was favored by the family over the ribs I did
wife said maybe once a month
daughter twice a month
15yr old boy gave his noise and not sure what it meant exactly
we are not huge pork fans I used to LOVE it in the islands but it was wild hunted and done local style in IMU to do the Kalua pig so was a whole dif beast
need to get some good Spanish pig to try as I hear so much about that
the pork I am getting here in the USA is OK but its NOT Hawaiian

might just get a couple large butts and do two once a month then vac pack for later use and heat up with the sous vide ribs ahhhh might do once a year but maybe not or just once in a while for content for my chanel

so today did chuck ribs 4 bone
started late so did a more high heat at 275 so did wrap them as I am trying to find what works best with the PK
they were great but a touch dry but not bad dry being picky
the other 5 lbs I have going to do low slow so 225 and see what happens so I have some comparison as I learn my PK and that was my plan
seasoning just salt and pepper and I do not do pepper to much so light on pepper but enough to get some bark you can see

so this was pre wrap

This below was on the board DUH hahahah
after cooled down to 165 might have waited to about 150-155 but daughter was going and she wanted to try and figure all good
flavor was incredible she loved it and as typical of this cut very rich
I do NOT trim the top fat off as I want as much fat as I can get
bark was great super set and incredible
Used some mesquite charcoal logs (half mesquite half Kingsford as the base) with a few pieces of hickory wood

learned quite a bit about the PK today and that was my goal as I am trying to really understand it and burn times at various temps for how much charcoal I am using placement of charcoal in the grill etc...

going to have the other one tomorrow heat up with the sous vide and then do the next smoke on Sat and then have a brisket for Mon most likely

 

[maxman]

I'm jealous! A friend has one and it's really a great grill.
I hope you have many happy cooks on that grill.

 

[Ckmaui]

about 2 hours in a bit of curl and pool but oh well

same one just before wrapping
turned out great tasting but a touch dry (learning this grill) and I know its NOT a brisket cooker so just having fun learning it
the foil tray was the trimmings I threw on to nibble on rather than turning into burgers



for the pic below this was about 1.5 hours in and taking great color quite quickly
I do eat a LOT of chuck roasts
so playing around with how I like them
one I kept on did typical waited for some stall wrapped in paper with some extra tallow also turned out a touch dry
I have water in the pan below but going to try a small water pan over the fire area see what happens also will play with wrapping in foil since this is again NOT a true smoker but having fun

On the other, I let smoke for 3 hours and wanted to pull at 2 hours but got busy so temped about 138 and I want to pull it at about 128 which should be about 2 hours
anyway put it in Sous Vide as I love chuck roast in sous vide for 24-30 hours at 132 and then finish on the grill to get a nice crust or in a carbon steel pan with tallow also good and each has its own unique flavor
but figure smoke first and then sous vide and OH WOW was i great even thought it hit that big higher tem it was very good

so will do one from frozen on the smoker and go for 2 hours and then put in sous vide and one I cook not from frozen and pull at 128 and sous vide just to see how those two vary

but yeah the sous vide one was better than the one I did on the grill and wrapped

if you have not done chuck in a sous vide it does come out kinda like prime rib color and that nice pink at 132

the key is before finishing on the grill to bring the temp back down to not get much carry over finishing it

I also love chuck ribs aka short ribs
kinda playing with how to get longer cooks without refueling and this U shape using some foil-wrapped bricks is working well so far not sure its needed though
still playing with what works best

bummer about the touch of pooling when I turned it just used a foil ball under it and came out OK

I did decide I will cut my chuck ribs into two pieces so when cut in half each one has a side of bark like the above ones