Wood Fired Steak on the Franklin PK Grill | Mad Scientist BBQ
ฝัง
- เผยแพร่เมื่อ 5 ก.พ. 2025
- Go to honehealth.com/bbq to save 25% on your at-home assessment test and doctor consultation. Remember, for just $45 you will begin a journey today that can change your life for the better-order today, don't wait any longer.
-----------------------------------------
Mad Scientist BBQ:
Hoodies, T-shirts, Etc: mad-scientist-...
Instagram • / madscientistbbq
Twitter • / madscientistbbq
Facebook • / madscientistbbq
WISIO • www.wisio.com/...
------------------------------------------
Ballistic BBQ: / sd4547
(Scroll down to see Greg's chimichurri recipe).
------------------------------------------
Aaron Franklin's Steak Book: amzn.to/3rxSNvG
------------------------------------------
MY FAVORITE THERMOMETER - Thermoworks affiliate links:
Thermapen ONE: www.thermowork...
Thermapen IR: www.thermowork...
Thermapen Mk4: www.thermowork...
Smoke X: www.thermowork...
Infrared thermometer: www.thermowork...
------------------------------------------
Find Amazon Products from my videos: www.amazon.com...
------------------------------------------
WAGYU Beef Tallow • amzn.to/3bTLeH3
PORK LARD • amzn.to/3wMXNeV
------------------------------------------
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS: amzn.to/2vJ0t3s
Butcher Paper Cutter: amzn.to/2W1A2ya
Black Gloves: amzn.to/2FFsBr2
Glove Liner: amzn.to/2VXWNU0
Boning Knife: amzn.to/2W084ms
Shun Boning Knife: amzn.to/2FDs1Kd
Head Lamp: amzn.to/2FFhOgv
Slicing Knife: amzn.to/2VYTwDO
Spray Bottle: amzn.to/2FGmum7
Aluminum Foil: amzn.to/2FCibbo
------------------------------------------
WISIO: Get my personalized advice: www.wisio.com/...
Email moriah@madscientistbbq.com to get info about a consultation with Jeremy
Order your leather apron here: madscientistbb...
Windy City Smokeout Videography by Preston Scheel • www.prestonsch...
Instagram • / preston_scheel_
Chimichurri shots in Miami by Checkmate Visuals: / checkmate.visuals
Motion Graphics/Animation provided by Kaitlyn Kirk Designkkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
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!
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!
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?
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
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.
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.
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.
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
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.
Do you think you get a hotter sear over cast iron/stainless on a stove top or over charcoal?
I have always reverse seared flank steak on a smoker and in many ways I prefer it over other, more expensive cuts
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 love that you posted the recipe for the red chimichurri!
I need a heavy apron because it gets really cold where I'm from, and leather can keep you pretty warm when cooking outdoors!
After some time what are your thoughts on the on the grill?
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.
Jeremy, did you have trouble attaching the belly bar shelf?
I have been looking at getting the meater + have you tried it yet or should I just buy a thermopen?
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.
I truly enjoy your videos. I've learned so much. Please keep them coming. Be blessed!!!!!!
Man trying that next. Question what's a good knife set to buy. Waiting on a apro n
hey man, your opening shot is really great. Good job.
Pk grill worth it? Or a Weber a better choice?
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.
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
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?
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!
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.
How often do you clean it and how do you clean it?
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?
Are the Franklin smokers/grills worth the price?
Santa Maria style over red oak is the most under appreciated bbq.
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.
I enjoyed the video as always. i could find the link for the Chimichurri. Could you point me to it? Thanks
Great video.....I predict you'll have a million subscribers by the end of 2022.....great content and a good screen presence.
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
Just made this recipe and let me tell you... It was DELICIOUS! Definitely recommend.
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 feel like I missed this somewhere, but what kindve wood would (heh) you recommend burning down?
Love your videos Jeremy, have learned so much and most importantly the family is happy with what comes from the grill!! :)
i have a question. can i cook a hallal food in this grill thing ?
Another great video Jeremy ….. continued success my TH-cam BBQ friend!
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.
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?
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
I'm curious whats the difference in the PK360 and the Franklin PK
What's that brand of your long sleeve?? I wanna get one!
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.
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!
Thanks for the vid and thanks for sharing!
Mad JACKED!!! Scientist BBQ
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!!
Cool what's your best green chimi recipe
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
stoked for the cheap grill series and the choice sirloins. a staple for me
I eat a ton of those things.
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!
Huge traps, sponsored by hone health on this episode. Kinda funny, but all jokes aside I can't stop staring at them
Thanks to you, I want to, and have succeeded at, stepping up my barbecue game. Thank you ever so much!
Love all your cooking bro!
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 can't wait for the Burch Barrel videos to come.
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.
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! 👍
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
I bought a pair of welding gloves at Harbor Freight for about $10.00. I use them ALL THE TIME.
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?
I’m gonna do a low and slow cook on it just to see how it turns out. Will report the results
thermapen or fireboard?
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
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.
I have the full recipe in the description
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
Jeremy's looking jacked! Damn son!
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.
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?
I’d like to see you do this on a Masterbuilt 560.
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.
I have once, but I didn’t really get to use it long enough to really get a good idea of how it works
Jeremy would be an excellent outdoor cooking reviewer. Given how much knowledge he has of these products
Thanks! I appreciate the vote of confidence
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 TH-cam, keep up the great content!
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
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!
You should do a grill competition between that PK & a $20 grill from Wal-Mart.
GREAT idea! Seriously, I’m gonna do this
Can you do some low & slow cooking on that thing in yr next 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 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
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
This looks great. I just don't know if the cost for this PK grill makes it that much better than my Weber kettles.
Great video Jeremy - off-topic - opened a brisket this week, which had a deformed cut towards the middle ... I found the best way to smoke this, was to slice the brisket in half (point/flat) .. I've watched your videos for a while, but can't recall you ever slicing a brisket and cooking both halves separately - have you?
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
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!
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
top sirloin is amazing!
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.
Greg is a badass! Love the video.
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???
For those of us without a Franklin grill, would you do this on the Brazos’ cowboy grill?
great video,
When you will be cooking a Picanha?
Cheers
Awesome vid!
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.