Just bought a PK Grill all the way up here in Newfoundland Canada. We get a lot of moose up here. It can be pretty tough. Trying to figure out how to get a big slab and slow smoke and keep it moist. I guess wild venison might be as close as you can get.
*Bronson grabs the beer. LOL. Schnitzel at the end, "Where's mine?" (beautiful Heeler!) Great video of the cooking as well. Kudos.
Just found your channel. Great stuff! I've subscried!
Excelente!!! Saludos desde Villahermosa, Tabasco. México
I have an old PK... how to identify it's age ?
Love Salmon Grilled/Smoked. I like white oak and some mesquite together.
Just bought a PK Grill all the way up here in Newfoundland Canada. We get a lot of moose up here. It can be pretty tough. Trying to figure out how to get a big slab and slow smoke and keep it moist. I guess wild venison might be as close as you can get.
@@bassman7496 excellent…just slower
3:30 What does the Baking Powder do for you ?
It helps the skin crisp up!
@@scottmoody2183 Thanks for the reply. Wasn't sure thought it was for velveting chicken for stir fry.
On the wings, is the 300-350 temp referring to the indirect heat side or the direct heat side?
Would love to see some pork belly and burnt ends on the PK.
Can you do a full Turkey on the PKgo
"Down on one knee holding a ring", will you marry me?
Who does your video production? I'm kind of in love... any chance I could their number? (or email, no joke)