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(Scroll down to see Greg’s chimichurri recipe).
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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.
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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.
Of course guys have less testosterone than their grandfather's. Society has driven it all out of men.
Jeremy, did you have trouble attaching the belly bar shelf?
Pk grill worth it? Or a Weber a better choice?
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.
Two things: gloves and long tongs.
Make a fire in it. I don't have a stick burner to make a fire. If most people buy this grill. I think most people would have to make fire in it.
do a pork butt or some pork belly on the PKFK
I think of pk grills as iPads
After some time what are your thoughts on the on the grill?
Where’s the churri recipe????
Dude…Nice traps.
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
This looks great. I just don't know if the cost for this PK grill makes it that much better than my Weber kettles.
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.
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 need a heavy apron because it gets really cold where I'm from, and leather can keep you pretty warm when cooking outdoors!
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.
Thanks for the vid and thanks for sharing!
Awesome vid!
Can you do some low & slow cooking on that thing in yr next video?
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.
Just made this recipe and let me tell you… It was DELICIOUS! Definitely recommend.
For those of us without a Franklin grill, would you do this on the Brazos’ cowboy grill?
Ok dumb question. Why are these pk grills so special?
I have been looking at getting the meater + have you tried it yet or should I just buy a thermopen?
Hi Mad Scientist BBQ when your making another PK 300 AF video?
12:07 Now I wanna see Jeremy vs Jake Paul
Use skirt steak next time! 100x better!
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
Are the Franklin smokers/grills worth the price?
12:04 @malcomreed homage 😂😂😂
Mad JACKED!!! Scientist BBQ
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's looking jacked! Damn son!
Love your videos Jeremy, have learned so much and most importantly the family is happy with what comes from the grill!! 🙂
Love all your cooking bro!
lookin jaked fam
Do you think you get a hotter sear over cast iron/stainless on a stove top or over charcoal?