8/27 Pit Master Patio – Chops


The chops class was fun and extremely  delicious.  Jack made pork chops 3 different ways and 2 kinds of Lamb Chops.

Pork Chops

Meat selection is important when you are doing chops.  Pork chops were carefully selected from a market that does not use enhanced meats.  Read the label carefully.  If the meat is enhanced, or injected with a saline solution, it will be clearly marked on the label.  Non-Enhanced pork was chosen because we planned to brine the chops.  If we used enhanced meat, the brining process does not work as well.

Our ingredient list was simple.  We need to make a brine.  Seasonings were John Henry’s Lemon Pepper and Nephews Haba Java Rub.

Brine Recipe Rule of thumb

  • 1 Gallon of water
  • 1 cup of salt
  • 1 cup of sugar
  • 1 tbl of herbs like oregano, tarragon or thyme.

Brining is becoming very popular.  Search for a brine that you might like.  Salt can be many different kinds and the sugar is anything sweet from honey to table sugar.  Don’t use artificial sweeteners.  They tend to turn bitter in brines.

John Henry is a brand of lemon pepper.  Any one will do.  Find one you like.

Nephews Haba Java is available at Palmetto Outdoor Kitchens or on line at:

Nephews Haba Java


Brine Pork chops for 2 – 4 hours.  I you are not brining, season the chops and let them rest for 15 minutes or as long as you want.  Season in the morning before you go to work, and they will be great when you grill out for supper.

Prepare a medium grill with a concentrated fire.  Do this by stacking charcoal in the center of the grill, or off to one side.  They call this a double zone fire.  You have a hot area and a cool area.  Gas grillers can achieve this by turning one burner on high and leaving the other side off or on low.  Start the chops on the cool side and let them grill about 10 or 15 minutes to a side.  After the last flip, move the chops to the hot side of the fire and sear on some flavor.

The biggest complaint about grilled pork chops is that they turn out dry and chewy.  Brining will help but not over cooking the chops is the real solution.  Have a meat thermometer handy and cook the chops to about 145 – 150 or so, remove them and let them rest a few minutes on the plate.  Resting will help the natural juices redistribute in the chop and stop the cooking process.  Serve with pride!

Lamb Chops

Two kinds of lamb chops were grilled out.  The first was a Lamb loin chop, which looks similar to a mini T-Bone steak.


The other preparation was Lamb Lollipops or Rack of Lamb Tenderloin Chops.


The preparation was simple.  For the lamb chops we used Montreal Steak seasoning and let the seasoning rest on the chops for about 4 hours to let it “bloom” on the meat.  Again, double zone grilling about 10 minutes on each side on the cool side, then 5 minutes per side on the hot zone or sear burner.  Cooked to medium rare to Medium.  140 – 150 degrees.  They were delicious.


Lamb likes sage, thyme, and Rosemary.  We didn’t use rosemary because Jack has an allergy.  Your choices would be the best.

The lamb loins were spectacular.  The preparation was simple.  The special ingredient was Prime Steak Seasoning from Golden Toad.

Golden Toad Online Store



Rub the rack of lamb with cheap yellow mustard

rub on a tablespoon or so of Golden Toad Prime Steak Seasoning

Rub on a tablespoon or so of fresh minced garlic.

Grill on the cool area of the grill for about 10 minutes starting meat side up.

Flip and grill again for 10 minutes

Move to the hot section of the grill or to a sear burner and produce a nice crust.

Rest the rack for about 5 minutes and cut into chops.

Enjoy it, this is a real treat!!

Here is one that I did on the Easter Show for GrateTV using a twist from Adam Perry Lang’s version in Charred and Scruffed

Here is the Link to the show: Lamb Lovers


8/20 Patio Pit Master – Tailgate Too – Bacon!!



Tailgate too Bacon was a great night.  We used about 5 pounds of bacon and grilled up some very tasty treats for the pre-game grocery fest.  This Blog will be fairly visual.  Jack has done most of these demonstrations before on his GrateTV U-Tube channel so links to those shows will have the recipes already included in them.

First on the list was Pig Candy

Pig candy is easy, you just have to be very aware that you don’t burn it.  Stay with it, it will go from good to burnt in a matter of a minute.

Link to Pig Candy

Next on the list were the Bacon Wrapped Tater Tots

These are easy and delicious.  The ingredient list is simple.  A bag of Tater Tots, some regular cut bacon, a little bbq rub and a sweet sauce.  Be careful not to use a really salty bbq rub.  There is usually enough salt in the bacon to do the job.


  • Cook off the tater tots per the instructions on the bag.  Let them cool.
  • Cut a slice of bacon to size, thirds is usually big enough, and wrap it around the tot.  Secure it with a toothpick.
  • Grill over a medium grill until the bacon is cooked thoroughly.
  • During the last 10 minutes or so, paint on a sweet style bbq sauce.  Brand of your choice.
  • Remove and serve.

Hog Balls  are a twist on the old sausage balls that are popular at Holiday Parties.  This recipe uses stuffing mix instead of Bisquick.  The bacon isn’t necessary but it its a tasty treat.  Enjoy!

Link to Hog Balls

Stuffed Peppers/Jalapeños  This is a great video and recipe.  My all time favorite is Pineapple cream cheese and crab or shrimp.  Shrimp was used for the class, but crab meat, crawfish, lobster, or even surimi is a great filler for these delicious treat.  The video is packed full of great dishes and techniques.  Enjoy it!

Link to Stuffed Peppers/Jalapeños



8/6 Patio Pit Master – Tailgate Tributes


Pizza and wings make a great Tailgate Party!

Chicken Lollipops are easy to make.  The best thing about them is the create a nice handle to grab on to.  All you have to do is cut the skin at the base of the bone, push the meat to the top, trim off the tendons and snip off the leg bone joint.  Easy Peasy.  Here is a pretty good Video from my friend Malcom Reed showing the process.  https://www.youtube.com/watch?v=_Jt0c4cMN8o.  Our Lollipops were marinated in Goya Mojo Criollo, seasoned with John Henry’s honey rib rub and grilled on a XL BGE at 375 for about 30 minutes.  We used BGE Tangy Mustard Sauce to finish.



Pizza was a simple pepperoni and cheese pizza.  Fresh dough purchased from Publix, stretched on to a wooden pizza peel, topped with Great Value Pizza Sauce, pepperoni and cheese.  Cooked on a Large BGE at 650 degrees on a pizza stone for about 41/2 to 5 minues.

Chicken Wings were coated with a fairly heavy coat of John Henry’s Honey Rib Rub, and rested for about 10 minuets to let the rub rehydrate.  They were cooked direct on a 350 degree XL BGE for about 20 minutes, turning them at 10 minutes.  Wings were coated with Angry Nephews Hot and Wing Sauce.

Angry Nephews+[1]


Jalapeño Cheddar Stuffed Chicken Thighs are easy to make.  Buy bone in Chicken thighs, carefully remove the bone and peel off the skin.  Trim off the fat and square the meat.  lay the chicken on a board skin side down.  Lay a chunk of cheddar cheese and a slice of jalapeño in the middle of the chicken.  Lay the chicken skin back on to of the jalapeño and cheese and carefully wrap the skin around the meat forming a nice cover over the pepper and cheese.  Season and grill on a 350 BGE for about 20 minutes without flipping.  Jack likes to use a part of the grill that is not to hot or directly over the coals for this application.  It keeps the skin from burning and the fire from flaring up.  We used the Honey Mustard on this too.  It was quite tasty, but Jack prefers a nice sweet BBQ sauce for this.  Sweet sauces help keep the heat from the jalapeño in check.





7/30 Patio Pit Master – Pork Loin


The pork Loin was a lot of fun and a tasty treat.  Jack took the time to take a whole pork loin and butcher it into many different cuts that were great for the XL BGE.

The first cut was into a nice roast.  It was butterflied and stuffed with Stove Top Stuffing Cranberry flavored stuffing, tied and roasted direct on a 350 degree  grill for about 40 minutes.  The roast was rested for about 10 minutes, sliced and served.

Next was chops.  Thick cut chops (about 1 1/2 inches thick) were cut, butterflied, seasoned with John Henry Mohave Garlic Pepper, and stuffed with the same stuffing as in the roast.  These were grilled direct on a 350 grill for about 20 minutes, cut and served.

Regular and Thin cut chops were done next.  They were seasoned with John Henry Texas Chicken Tickler, grilled on the same 350 grill for about 10 minutes, rested for about 2 minutes and served.

The last cut produced Boneless Country Style Ribs.  Seasoned with John Henry’s honey rib rub, roasted on the BGE for about 20 minutes until they reached an internal temp of 150 degrees.  The ribs were coated with Angry Nephew’s Wing and Hot sauce to give them some zip.  Delicious!

An incision was made down the center of a pork tenderloin.  The cavity was stuffed with 2 Cheddarwursts from Hillshire farm.  The tenderloin was roasted on the BGE at 350 for about 20 minutes, sliced and served.



7/23 Patio Pit Master – Pizza Night


Pizza night is always a great night at Palmetto Outdoor Kitchens.  Attendance was a little light.  The huge thunderstorm that arrived just before class could have had an impact.  The storm cleared through and we cooked some great pizza.  Thanks to those that braved the storm.  The pizza was deluxe!

This week featured Harris Teeter dough.  Whole wheat and regular dough’s were both stretched and toppings added.  The goal was to compare the taste differences between the dough so the finished pies came off in pairs.

The Large Big Green Egg was filled with Natural Lump Charcoal to the limit of the fire bowl.  The charcoal was ignited with a BGE fire starter with the unit vents wide open.  When the temp reached about 350 degrees the plate setter was put in place, a grill rack on top of the plate setter, then the pizza stone on top of the grate.  The unit was left wide open to reach a grill temperature of 650 degrees.

The finished pizza’s were put directly on the stone, the lid was closed and the pies were cooked for about 4 1/2 minutes.  Perfect every time!!

2 Pizza Marguerites made with extra virgin olive oil as the base sauce, sprinkled with some Lawry’s California Style Granulated Garlic, topped with fresh Roma tomatoes, mozzarella, and basil.  A little Italian blend cheese was added to fill in the holes. Fabulous!

2 Meat Lovers using Great Value Pizza Sauce, pepperoni, and a sausage/bacon blend from Jimmy Dean that was in the lunch meat/bacon section of the supermarket. Pizza blend cheese and a couple of shakes of Italian Seasoning blend spice.  Deluxe!

1 spinach and mushroom pizza on a whole wheat dough.  A smear of Prego Roasted Garlic Cream Sauce, fresh spinach, canned mushrooms and topped with an Italian Chees Blend.  Delicious!

1 that used up the leftovers!  The best yet.

Special instructions and Ingredients

There were no special ingredients used in this class.  Pizza is pretty straight forward.  Buy some dough, add your favorite toppings and bake.

*Hint* – use a wooden Pizza Peel to construct your pizza.  Use a fairly heavy dusting of cornmeal or semolina flour on the peel before you stretch your dough.  The cornmeal will help the finished product slide off on to the stone easier.

Here are two great images of the Pizza Marguerites








7/16 Low & Slow


This class was filled with tips and tricks on how to make delicious Pulled pork on the Big Green Egg.

There was also an informative discussion about SC BBQ and how it remains relevant in the National BBQ Scene.

In short, Boston butts were injected, rubbed and cooked low and slow(250 degrees) over natural lump charcoal for a total of about 8 hours.  When the color of the butts got to be a nice mahogany(about 165 internal temp), the butts were double wrapped in heavy duty aluminum foil and finished to an internal temperature of about 200 degrees.

Once the meat rested for about 30 minutes the butts were deboned, and the large chunks of fat were removed.  The BBQ was seasoned with Tony’s seasoning to taste, moisturized to taste, and served with a variety of Sauces that are found in the State of SC.

Here is are the recipes and processes from the class.



  • 1 bag of tri color coleslaw mix from the produce department of your grocery store
  • 1/2 sweet onion, thinly sliced
  • 1 cup +- of Vidalia Onion Vinaigrette dressing


  • 1 healthy squirt of lemon juice
  • Salt and pepper to taste


  1. Add the coleslaw mix and onion to a bowl
  2. Add dressing until coated
  3. Salt and pepper to taste

Injection Marinade


  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup salt
  • 2 tablespoons Worchestershire sauce or soy sauce


  1. Mix well and inject in a cross hatch pattern with a marinade injector.  1 boston Butt will consume about 1 cup of marinade



  • We used a combination of Tony Chachere’s Cajun seasoning and Pork Mafia Memphis Mud



  1. Coat the Boston butt with a coating of Tony’s seasoning then follow up with a fairly heavy coating of Memphis Mud.  Boston Butts are considered a large cut of meat so you can be fairly generous with the seasonings and not hurt the finished product.

Rejuvenation Mix


  • 1 cup BBQ Sauce, we used Sonny’s


  • 1 cup Cider Vinegar
  • 1 cup cheap orange juice


  1. Mix well and use to season and moisturize pulled pork.  1 cup of mix to one boston butt is generally a good rule of thumb.  It may take more or less to your taste and the texture of the finished product.


We used the 4 types of sauces styles that are found in the State of SC

Light Tomato was Nephews Cherry ‘Potle


Heavy Tomato was Sonny’s BBQ Sauce

Vinegar sauce – Lowcountry Vinegar sauce


  • 1 cup apple juice
  • 1/4 cup white vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup rice vinegar
  • 1/2 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 tablespoons cup pure cane syrup
  • 1 tablespoon honey
  • 1 tablespoon black pepper
  • 1/2 tablespoon kosher salt


  1. Add all ingredients and mix well

Mustard Sauce – Greenwave Gold


  • 2/3 cup mustard
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 cup cider vinegar
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 2 tablespoons butter


  1. Mix all but  butter and simmer 15 min. Stir in  butter and cool.

Heavy Tomato was Sonny’s BBQ sauce

Special Ingredients used for this class

There were no special ingredients that are not shown or described for this class.

This was a great class.  The BBQ was delicious and everyone was stuffed with great BBQ and coleslaw by the end of the evening.  Click on the events tab and register for one of our upcoming classes.  Sign up for the newsletter and get promo codes weekly.





7/9 – Vegetable Delight


Meatless Monday is here to stay.  Many households are trying to eat farm to table and buy local as much as possible.  Meatless Monday gives families the opportunity to buy from the local vegetable stand.  Heating up the outdoor grill is much easier than heating up the house during the Summer Swelters of July and August.  So, with all that in mind, Jack created a few very interesting, simple, and delicious dishes.

Photo Aug 15, 10 50 34 AM

Fire Roasted Salsa.


  • 1/2 onion cut at the equator
  • 1 0r 2 Jalapenos, seeds and ribs removed
  • Vegetable oil
  • 1 1/2 pounds Roma Tomatoes
  • 3 Tablespoons (about 1/3 bunch) Cilantro, stemmed
  • 2 cloves garlic, minced
  • 1 – 1 1/2 Teaspoon Salt
  • Juice of 1 lime


  1. Fire up the grill to a high heat 375 – 400 degrees
  2. Put onion, jalapeños and tomatoes into a bowl or bag and add oil. Mix to coat.  Place the vegetables on the grill and allow to cook until charred on all sides.
  3. Remove from grill and allow to cool for a few minutes on the counter
  4. Place all ingredients in a blender and pulse to your favorite consistency.  Taste and adjust salt and lime to your preference.  Cool in a refrigerator, taste and adjust again, serve as a condiment or with chips.



Cannonball Cabbage


  • 1 head cabbage
  • 1 onion
  • 4 tablespoons butter
  • 2 bullion cubes
  • salt and pepper to taste


  1. Fire up a grill to medium heat.  300 – 325 degrees
  2. Cut the core out of the cabbage and onion
  3. Place one bullion cube in the hole where the core was
  4. Cover the bullion cube with butter
  5. Place the cabbage and onion on the grill, close the lid and grill for about 30 – 45 minutes.  If you grills heat source is close to the grill grate, fashion a platform/stand out of foil to protect the cabbage and keep it from burning. or gill it offset with the fire on one side of the grill and the cabbage on the other.  The onion will be done in about 15 or 20 minutes.  It might take up to an hour to get the cabbage done.  Both are done when they are tender and cooked through.
  6. Remove both from the grill and allow to cool for about 10 minutes on the counter.  Rough Chop the cabbage and onion adding them to a serving bowl.  Salt and Pepper to taste!  Serve as a main course or side dish.  Try different seasonings.  Cajun seasoning, hot sauces, and different pepper blends are fantastic with this dish.

 Portabella Sliders



4 Portabella Mushrooms

1 Bottle Publix Tangy Balsamic Vinaigrette Dressing


4 slices Swiss Cheese


  • Add Mushrooms to a resalable bag and pour enough dressing to cover.
  • Seal the bag and allow mushrooms to marinate at least 2 hours
  • Fire up a Medium heat (350 degree) grill
  • Remove the mushrooms from the bag and grill for about 10 minutes per side being careful not to let the mushrooms stick to the grill grate.
  • Top with Swiss cheese and serve on large hamburger buns



Simple Ratatouille


  • 2 Roma Tomatoes
  • 1 Eggplant cut in disks
  • 1 onion cut at the equator
  • 2 zucchini Squash cut in planks
  • 2 yellow squash cut in planks
  • 1 red bell pepper
  • 6 or 8 mushrooms
  • 1 tablespoon dried Basil
  • 1 tablespoon vegetable oil
  • Salt


  1. Cut the Eggplant into discs and coat with salt.  Allow the eggplant to sit, covered with plastic wrap, salted on a plate for about 2 hours.  This will draw out the bitter flavors in the Eggplant.
  2. Add the eggplant, onion squash and mushrooms in a bowl and coat with vegetable oil.  Spread the vegetables out on a cookie sheet and coat with Garlic Pepper Blend.
  3. Fire up a grill to medium heat, about 320 – 350 degrees.
  4. Place all of the vegetables on the grill and close the lid for about 8 – 10 minutes.  Check them at 5 minutes to be sure you are not grilling too fast.
  5. Flip everything over and continue to grill for another 8 – 10 minutes.  Everything should be tender, with nice grill marks.
  6. Remove vegetables to a cutting board and chop everything into nice bite sized pieces and add to a large saucepan, stock pot or high sided frying pan on low heat on your stove or on the grill.  Add about a tablespoon of olive oil and the basil, mix well and allow to simmer for a couple of minutes.
  7. Serve over rice or pasta or as it is with crusty bread.


Mexican Street Corn


  • Sweet corn
  • Mayonnaise
  • Mexican cheese or Parmesan Cheese
  • Chile Powder or BBQ Rub


  1. Shuck the corn out of the husk and scrub off the silk with a vegetable brush
  2. Fire up a grill to medium high heat 350 – 375
  3. Place the corn directly on the grill close the lid and grill for about 20 minutes, turning the corn every 5 or 6 minutes.  Allow the corn to char a little on each side.
  4. Remove the corn from the grill and apply a coating of mayonnaise, salt and pepper to taste
  5. Sprinkle with Mexican cheese or parmesan cheese
  6. Dust with chile powder or bbq rub.
  7. The combinations for this dish are just about endless.  Try seasoning your mayonnaise with sriracha or chipotle’s in adobo.  Lime flavored mayonnaise is also delicious.  Different cheeses go great too.  Parmesan, Romano, cojita, Parmesano Reggiano, grated jack or grated pepper jack are all fantastic.


Cabbage Steaks


  • 1 cabbage cut into disks like steaks
  • Olive Oil

Garlic Pepper Blend

  1. Directions
  2. Fire up a grill to medium heat, 300 degrees
  3. Cut cabbage into disks like steaks
  4. Coat with olive oil
  5. sprinkle on some Garlic Pepper Blend
  6. Grill 20 minutes to a side or until tender.
  7. Serve

If you have any questions or need further information about Vegetable Delight or any other night please do not hesitate to contact Jack at jack@palmettooutdoorkitchens.com.  He enjoys these classes as much as you do and he wants to help you create great meals.  Jack is always available for consulting or to provide Personal Chef Services for your next gathering; indoor or outdoor!

Ingredients that might be considered special

Jack used:

Gem Extra Virgin Olive oil as vegetable oil

John Henry’s Mojave Garlic Blend on the cabbage steaks and on all of the grilled vegetables

Dukes Mayonnaise on the Corn

Great Value Fiesta Blend cheese on the corn

Pork Mafia – Memphis Mud in place of regular Chile powder.








Patio Pit Master – Steak Night

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July 2 was Steak Night at Palmetto Outdoor Kitchens.  The class was informative, delicious and well attended.  Jack cooked a variety of steaks in a couple of different ways.  One way was a straight forward approach, the other a little more involved.

A Straight Forward Approach

The meat variety consisted of Pork, Ham, Lamb and Beef Steaks.  The pork steak was pork shoulder steak and is available in most grocery stores.  It’s a very common and flavorful cut that is often overlooked because home cooks aren’t very familiar with it.  Cooked correctly it is tender and delicious.  The pork steak was marinated for about 2 hours in a mixture of 6oz of Budweiser Beer and 1/4 cup of soy sauce.  It was then seasoned with John Henry Mohave Garlic Pepper Blend.  The brand name on the garlic pepper blend is not important, but Garlic Pepper Blend is. Garlic Pepper Blend is available under several different brand names including McCormick and Lawry.

The Ham steak preparation was simple.  The ham steak was a Smithfield ham steak and is readily available in grocery stores.  Jack cut the steak out of the package and seasoned it with garlic pepper blend.

Let the steaks sit for a few minutes to let the spices rehydrate and the salt to absorb.  20 – 30 minutes is fine and if you want to let it sit overnight, well that’s fine too.   An hour before you want to eat, Fire up a grill with direct heat to about 325.  Get your grill to settle at a temperature below 35o and above 300.  This is considered a medium fire.  Put the steaks on the grill and close the lid for about 8 minutes.  Flip and cook another 8 – 10 minutes.  You are looking for the pork to get to medium well, which is about 145 – 150 degrees internal.  The ham steak is precooked and will only need to be warmed and charred .  3 or 4 minuts to a side directly over the fire will be fine.  When your preferred doneness is reached, remove the steak from the grill and let it rest on a plate or platter for about 10 minutes to let the juices stabilize.  Serve.

Reverse Sear

The beef steak and lamb were reverse seared.  Reverse searing is a cooking process that looks at cooking meat in a different way.  Most folks believe that searing meat on the front of the cook is best, and it is perfectly OK to cook your steak straight forward, searing first then moving the steak to a cooler part of your grill to finish to your desired done temperature.  However, science tells us that when meat cooks, the internal juices are flowing outward.  There really isn’t a way to sear/seal the juices into the meat.  Meat has pores and you can’t just weld those pores shut by searing.  The juices will continue flow outward.  So, searing is really all about flavor.  Developing that delicious crust that you love so much on our meat.  Reverse searing lets you do just that while preserving your desired done temperature more readily.  Here is the process.  You will need a good thermometer to do this well.  Season/marinate your steak, fire up a grill to medium heat (300 degrees).  When your grill is ready, place the steak on the grill and close the lid. Let the meat cook for about 5 minutes then open the grill and flip.  Check the internal temperature with your thermometer.  Close the lid and let the meat cook for another 5 minutes or so.  Lift the lid flip and check your temperature again.  Close the lid and continue to check the internal temperature of your steak until it reaches a temperature 10 degrees before your desired done temp and remove the steak from the grill or move it to a cool part of your grill to rest..  In other words, if you want a medium rare steak it should reach an internal temperature of about 130 degrees.  At 120 degrees you will move your steak to rest.

Let your charcoal grill temperature rise to at least 500 degrees, fire up your sear burner, or flip your burners to high.  When the temperature on your steak begins to fall back a degree or two, it’s time to sear it to develop that delicious crust.  Move the steak to the hot grill for about 3 minutes to a side.  How long the steak sits on the high heat is your discretion.  Charring is a personal decision and you should do as you please.  When you have reached your desired doneness, remove the steak from the heat and let it rest on a plate or platter for about 10 minutes.  Serve.

The Lamb Steaks were actually called Lamb shoulder chops.  They are the same cut as the pork steaks only off of a lamb.  Since they are small, they classify them as chops.  The Beef Steak was Choice grade, Top Sirloin.  The lamb was seasoned with Prime Steak Seasoning from Golden Toad.  Here is an image and  link to the Golden Toad Website.  It looks like Golden Toad website is under construction.

Golden Toad


The Beef was seasoned with Montreal Steak Seasoning from McCormick.  Here is an image.


Montreal Steak seasoning is available in any grocery store and is sometimes called Canadian Steak Seasoning depending on the brand.

We seasoned the meat, let it rest to let the seasoning rehydrate for about 10 minutes and grilled according to the reverse sear method discussed above.

Any way you want to cook your steak, get outside and grill!  Palmetto Outdoor Kitchens promotes grilling as a great way to bring family, friends and food together and enjoy your outdoor living space.  Jack’s goal is to get you comfortable with simple and delicious methods to enjoy great food.

If you have any questions or need further information about Steak Night or any other night please do not hesitate to contact Jack at jack@palmettooutdoorkitchens.com.  He enjoys these classes as much as you do and he wants to help you create great meals.  Jack is always available for consulting or to provide Personal Chef Services for your next gathering; indoor or outdoor!


6/25  World Class Ribs

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Thursday 6/25 was a special day at Palmetto Outdoor Kitchens.  We had the largest attendance for a class yet and Jack delivered as promised with some World Class Ribs! Here is a summary of the process.

Set up your grill to cook indirect, light the fire and let the temperature settle as close to 250 as you can.  Remember, cooking is a time vs. heat relationship.  The higher the temperature, the quicker meat will cook.  Rule of thumb is to get your grate temperature below 300 and above 225 for ribs.

We are going to follow the 3-2-1  method as our guide, and the entire cook from seasoning to eating is going to take about 8 hours.

Buy fresh whole spare ribs.  Jack bought fresh 3 down spare ribs for the class.  In other words each rack will weigh 3 pounds or less.  Look for nice straight bones, the meat should be a nice deep pink, and look for thick leaner ribs.

Break the ribs out of the package and rinse them under cold water, drain and pat dry with a paper towel.

Put the ribs on a cutting board and trim them St Louis Style.  For this cut, you are going to remove the breast plate.  Here is a great video on how to achieve this style of rib from my friend Malcom Reed

After trimming the ribs, clean up a bit and put the ribs on a cookie sheet or shallow pan.  It’s time to apply seasoning. Make sure you are starting at least 8 hours prior to your eating time.  Seasoning can lay on meat as long as you wish.  Sometimes, ribs will pick up a “hammy” taste if you leave a rub sit for longer than 2 hours.  Not to say “hammy” is bad, but Jack prefers the taste of fresh pork spare ribs, not ham.  Of course, the flavor of any dish is always up to the cook.


  • Ribs
  • Cheap Yellow Mustard
  • cayenne pepper
  • A quality BBQ Rub
  • Salt
  • Honey
  • Light brown sugar
  • Apple Juice
  • Melted butter or Liquid Margarine
  • Flavor layers like jelly
  • Your favorite BBQ sauce

Apply a light coating of cheap yellow mustard to both sides of the ribs.  The mustard acts as an adherent for the rub and will not bring any flavor to the finished product.  If you want to bring heat or another layer of flavor use hot or flavored mustards.

For this class, Jack started the seasoning with a very light coating of cayenne pepper.  He used the cayenne pepper because the rub he was using, which was Memphis Mud from Pork Mafia, doesn’t have the heat he likes so he has to add a little on the base.  Next, apply your rub.  Any rub sill do, but be careful.  Ribs are a little delicate and a rub with too much salt can be overpowering.  Look for a flavorful rub, a little on the sweet side.  Sweet ribs are always delicious.

After applying a nice coating of rub to both sides of the rack, wrap in clear wrap or place the ribs in an unscented tall kitchen bag and let them sit, refrigerated for at least 2 hours.

Fire up your grill.

After at least 2 hours put the ribs on the grill, bone side down and allow them to cook in moderate smoke for 3 hours.  Check the ribs after about 2 hours and make sure the color is nice and you aren’t cooking too fast.

After 3 hours in good smoke, it’s time to wrap the ribs in Heavy Duty Foil.  Tear enough foil off to comfortably wrap the ribs.  Lay the foil flat, and squeeze about 2 or 3 tablespoons (the amount  varies and might go as much as 1/4 cup)  of  honey on the foil about the same length as the ribs.  Sprinkle about 1/4 to 1/2 cup of brown sugar directly on to the honey.  Take the ribs off of the grill and lay them meat side down directly on the layer of sugar and honey.

Bring the edges of the foil together to form a kind of boat, and add about 1/4 to 1/2 cup of apple juice to the entire package, pouring the apple juice down the side of the foil, not directly on the ribs.

Gather the edges of the foil and fold them together to create a nice wrap.

Put the ribs back on the grill, at the same temperature, for about 2 hours.  The ribs have to be done before they come out of the foil.  Start checking  them after about an hour or an hour and a half for doneness.  Jack likes to pick up the rack and use the bend test.  Grab the rack at the 1/2 way point with both hands.  Use a pair of hot gloves or hot pad.  The ribs are hot!  If they are extremely flexible and bend without breaking then they are done.  If you are using a thermometer the ribs will be about 190 – 200 degrees.  Another test is the toothpick test.  Insert a tooth pick in between the bones and if it slides in with no resistance, the ribs are done.  This step requires the most practice.  After a couple of cooks you will be able to tell whether the ribs are up to the required done point or not.  Practice is a good thing, it means you will be eating ribs!

Be very careful when you work the ribs out of the foil.  The liquid will be very hot!  Remove the ribs from the foil and put them back on the grill, meat side up.  In this step you are going to sort of dry the ribs off and “tighten” them back up.  Right out of the foil, coat the ribs with a coating of butter or margarine on both sides.  This will keep them from drying out too fast.  Leave the ribs meat side down and let them rest on the grill at the same temperature for about 10 minutes.

After 10 minutes it’s time to test them for salt.  Cut a small piece off of the end of the ribs and taste them to make sure you have enough salt.  The foiling process will sometimes wash off a lot of the salt and we want to be sure our ribs taste great.  If you need some salt, add it at this point. Start with a light sprinkle.  The type of salt is up to you.  Jack sometimes uses a seasoning salt or salty rub to bring more flavors, but plain old salt out of the shaker is fine.

After the salt adjustment has been made, it’s time to layer on the flavors.  Start with a nice layer of honey, then a layer of a fruit jelly like cherry, peach, or apricot.  If you want to add a layer of heat, use a jalapeño pepper jelly.  Here is a great link to a site that sells jellies just for BBQ nuts like you: Texas Pepper Jelly

After each layer of flavor that you add let the ribs set on the grill for 5-10 minutes.  Jack likes to do the bone side first through the whole process up to the final 2 layers of sauce, then flip the ribs meat side up and layer that side.  On last 2 layers of sauce, start with the bone side, add a couple of thin layers of sauce, then flip and finish with the bone side up. We used the Cherry’Potle glaze from Nephew’s BBQ Sauce Line that is available at Palmetto Outdoor Kitchens.

When you are done layering on the flavors, remove the ribs from the grill, let them rest for about 10 minutes on the counter, cut in between the bones and serve with your favorite sides.  Yum!

These ribs were fantastic.  If you have any questions, or need further information please do not hesitate to contact Jack at jack@palmettooutdoorkitchens.com.  He will be happy to answer any question you might have about cooking World Class Ribs!

Palmetto Outdoor Kitchens offers cooking classes every Thursday night from 6-8 pm at the showroom.  Click on the events tab and check out the calendar for more great classes.  Subscribe to our Newsletter and get promo codes to save money at registration.  These classes are informative, and delicious!  Sign up for a class today!

Patio Pit Master – Everything on a Stick


Kaboom!  Kabobs!  This class was about Shish Kabobs.  Jack cooked a variety of foods on a stick.  Recipes and tips for cooking Meats, vegetables, and fruits on skewers and wires were all explained with simplicity and maximum flavor in mind.

The process is fairly simple.  Get some bamboo skewer, let them soak for about an hour so they don’t burn up and start stabbing.  Jack does not recommend mixing skewers.  Meats and vegetables cook at different rates, so to be sure you are getting your food cooked to proper temperature and great texture out of the vegetables it’s recommended that you cook like foods on like skewers.


In the image above you can see that Jack has skewered steak, chicken, mushrooms, peppers and squash on a stick.

For good information, tips and tricks on Shish Kabob Click Here

The XL Big Green Egg was fired up to about 350 and set up for direct heat.  You can use a plate setter if you wish.  It’s a choice.

The meats were cut into bite sized pieces and coated with a generous coating of Mohave Garlic Blend.  Then skewered.  The vegetables were cut, coated with Extra Virgin Olive Oil then coated with the same blend.  Notice that the mushrooms and peppers are double skewered for easy flipping.  Brilliant!!

2 glazes were prepared for the dinner skewers.  The first was a Soy Ginger Glaze the second a store bought sesame glaze from the Lawry’s company

Soy Ginger Glaze:

  • 1/2 cup soy sauce
  • 1 Tablespoon ginger paste

The Sesame Ginger Glaze:


The Soy Ginger Glaze was brushed directly on the Steak and Mushrooms a minute or two before they came off of the Egg, and again brushed on while the skewers cooled.  The Sesame Ginger Glaze was brushed on the chicken and other vegetables in the same manner.

The meat was prepared first, since they needed the most time on the grill.  Vegetables followed.  While we were enjoying the dinner, Jack prepared Grilled Pineapple chunks with a honey cinnamon glaze and Balsamic Grilled Watermelon for dessert.

The Pineapple grilled for about 10 minutes and Jack brushed on this Glaze

Honey Cinnamon Glaze

  •  1/2 cup honey
  • 1 teaspoon ground cinnamon

Allow the mixture to heat on the grill in a small disposable loaf pan until heated and the mixture is viscous.  apply with a brush several times before removing the skewers from the grill.

Balsamic Grilled Watermelon

This preparation was simple.  Cut the watermelon into chunks, skewer, add the chunks to the grill and grill for about 10 minutes; 5 minutes per side, just to get char marks.  Remove the skewers to a bowl and sprinkle with balsamic vinegar and a pinch or two of salt.  Delicious!!

Pinapple & Watermelon