Shrimp Stuffed Bell Peppers On the PK 360

https://www.youtube.com/watch?v=tf1ZfRpeOuc






OK here we go...

Started the PK Grills 360 set up for indirect heat with 2/3 a chimney of lit charcoal on the right side of the grill.

Sliced 3 red peppers in half, de-seeded them and coated with olive oil.* Placed the red peppers on the opposite side of the grill from where the coals were.* The goal is to soften them up.



Fired up a package of brown rice on the stove, sliced up a half a red onion into small bits and softened them up in a pan over medium heat with butter. Seasoned the onion/garlic with Old Bay seasoning, salt, pepper while getting the onions to a translucent state.* once Onions and garlic were softened placed them in a bowl.



Next added some uncooked shrimp and jalapeno to the same pan, added some olive oil and butter and seasoned them the same way i seasoned the onions and garlic.* Cook the shrimp 90% of the way.




Remove the shrimp and jalapenos from the pan and chop it up into bite sized pieces.

Combine the brown rice, onion, garlic, shrimp and jalapenos with some drained black beans and shredded Mexican three cheese blend.* Add amounts according to what you like best.




At this point your red bell peppers will have sweated down and softened considerably.* before I pull them off the grill I put them directly over the coals for about a minute to get a little char.* the smell is amazing and they look beautiful.

Before adding your shrimp stuffing add some shredded Mexican cheese and then stuff.







Last step before placing back on the grill is to mound up more cheese on top.* top with cheese and a dusting of Old Bay seasoning (any Mexican or creole seasoning will do)* Place the stuffed peppers back on the grill offset the coals.* Grill temps anywhere between 250-350, no big deal.* Just looking to melt that cheese in.





Just before pulling them off after about 15 minutes, place them over the coals for another minute or so to get a little more char (just some black grill marks not completely burnt).




Done and delicious! The layers of smokey flavor were fantastic.

https://northeastbbqdotcom.files.wordpress.com/2017/12/20171226_185538457430982.jpg?w=524&zoom=2

SmoothBoarBBQ said:

Looks good! If you get an opportunity can you speak a bit about your experience in general with the PK 360? I've seen it in person but never had the opportunity grill or smoke on it. It seemed a bit small but I really loved the design and it feels like it would be a perfect grill to take with me on BBQ competitions... mostly for the Friday night parties or People's Choice events.

Click to expand...

It's built like a tank.
There is no question it's a grill for a lifetime.
You can put it on your deck and rest assured it isn't getting knocked over with high winds.

It's small in relation to a 22 inch Weber.

Like right now I have a packer brisket that there is no possible way I could fit it on the PK but I can put it on a 22 inch Weber.

A one-touch ash sweep system on the Webers make sweeping and getting started for another cook a matter of a minute or so. The PK, you need to remove the charcoal grate and the grill grate, take out the ash plug, and sweep all the ashes out from around the contours of the air intake system at the bottom. Not nearly as convenient.

Even in the PK produced literature they suggest you cut your racks of ribs in half to fit them on.

They cook great if you don't need as much space or if you're not going to do a super long cook.

I use a snake when doing long smoke sessions on my Webers but can't get a long snake in a PK.

The PK 360s are rock solid but I can do much more on my Weber kettles. Hard to justify that cost when you can find a Performer on CL for $150 or less or a Kettle for under $100.

Heat retention is something people speak to but really who cares about heat retention that much when you know you can set your vents to keep them running at the temp you want for a long period of time once you know your machine and how to control temps.

I'm more interested in knowing I can reliably set up a cooker time after time for the temps I'm looking for whether it be hot and fast or low and slow.

It's hard for me to recommend an $800 kettle that will not do what a $100 kettle will do.

The PK will last a lifetime, no question though.