WELCOME TO THE CLUB
CHARCOAL MATTERS
For the best flavor and a hot, clean, burn, use natural hardwood lump
charcoal made by burning whole logs or large pieces of wood in a kiln
without oxygen. The result is a pure product made from various types of
hardwood. Begin cooking when the coals are glowing red and covered
with a fine gray ash.
As luck would have it, a friend recommended PK Grills, an
Arkansas-based cooker born in the 1950’s, just before I
dove into my last two cookbooks (both devoted to grilling
and smoking). Which means I’ve been cooking steadily and
enthusiastically on my PK360 for the last several years.
However, my affection for the grill—it’s smart, intuitive design,
ability to hold a steady temperature and cook either hot and
fast or low and slow—was sparked the moment I lit my first
chimney of coals.
The only downside to my new dinner companion is that
aside from the occasional food festival, it mostly lives in our
backyard. That is, until now: The new PKGO plays to my love of
outdoor adventure, and desire to prepare delicious meals and
local ingredients wherever we travel, from camping in beautiful
Texas State Parks to beaches on the Gulf Coast or my favorite
lake up north. Our desire is that this small but mighty cooker
will provide fantastic meals and lasting memories for you and
your family and friends wherever you roam.
PAULA DISBROWE, EXECUTIVE CHEF, PK GRILLS