Better Late Than Never: Noah Galuten's Grill Time! Hits the Road

We’ve been a little busy firing up the coals lately, which means we’re running a few minutes late on sharing some incredible news. But trust us, this live-fire lineup was worth the wait. Noah Galuten’s New Masterpiece: Grill Time!

First up, a massive congratulations to our friend, James Beard Award-winning author and chef Noah Galuten, on the launch of his new book, Grill Time!. If you’re looking to level up your live-fire game with flavor-packed, veggie-forward, and crowd-pleasing recipes, this is your new backyard bible. Noah is a massive fan of PK Grills, and we are absolutely honored to see our heavy-duty aluminum grills featured prominently throughout its pages!

Brooklyn Cooking at Best Pizza

If you were around Brooklyn on May 28th, you might have caught a whiff of something spectacular. Noah took his book tour straight to NYC and teamed up with Frank Pinello at the legendary Best Pizza. They set up a shiny new PK360 right outside on the sidewalk, threw down some serious smoke, and showed Williamsburg how a true backyard party is done.

Heading Back to Texas with Kevin Bludso

The tour doesn't stop there. Noah is also gearing up for his new season of BBQ Smokeout on Tastemade, filmed in Corsicana, Texas, with Kevin Bludso. Keep your eyes peeled on your screens—there’s a PK360 making a special guest appearance at Kevin’s place to help cook up some legendary dishes. Keeping the Summer Celebration Rolling + Two Bonus Recipes!

Father’s Day might have been yesterday, but the summer grilling season is just getting started! If you’re looking to treat Dad a little late—or just want to level up your own backyard game—we’ve got the ultimate live-fire blueprint. To get you started, Noah and his publishing team at Knopf Cooks graciously gave us permission to share two incredible recipes straight from the book. Check them out below!

Recipe 1:
Backyard Bacon Cheeseburgers

Makes 4

Smash burgers are very popular (or they were when I wrote this), and I get why. But this is the more substantial burger I actually want to eat in the backyard with my friends and family. High-quality beef, barely formed into a patty, charred, and rare on a screaming-hot grill, with a slice of wilted smoked cheddar, a smear of "special sauce" on a soft potato roll, with a whisper of thinly sliced raw onion, a slice of crispy bacon, and crunchy iceberg lettuce. The key is to buy the best ground beef you can find and mostly leave it alone (80/20 lean/fat ratio is ideal). Don't compact it or overwork it—just lightly shape it into patties and season it right before it goes on the grill.

On bacon: Bacon is optional, but to be honest, everyone is always happier when it's on their burger. I sort of hate grilling bacon, and prefer roasting it in a 400°F oven, in a single layer on a parchment-lined sheet pan until golden and mostly crisp with a little bit of chew left. Cook more than you need, because it is a law of the universe that people will try to eat it before you make the burgers.

INGREDIENTS

• Special Sauce
• ¼ cup mayonnaise
• 1½ teaspoons ketchup
• 1½ teaspoons mustard
• 1 teaspoon dill relish (or sweet, if that's your preference)
• 2 dashes of hot sauce
• A scant pinch of cayenne
• A pinch of salt
• A few twists of freshly ground black pepper

Backyard Burgers

• 1 pound 10 ounces ground beef (80/20)
• 4 soft potato rolls or the best hamburger buns you can find
• Kosher salt and freshly ground black pepper
• 4 slices smoked orange cheddar
• 4 extremely thin slices white or yellow onion (for best results, use a mandoline slicer)
• 4 slices bacon, cooked and snapped in half
• Iceberg lettuce, torn into 8 burger-size sheets

METHOD

Make the special sauce: In a bowl, whisk together the mayo, ketchup, mustard, relish, hot sauce, cayenne, salt, and pepper to combine. Set aside.

Make the backyard burgers: Preheat the grill to high heat, then clean and oil the grates well.

Divide the beef into 4 equal portions. If the beef is at all wet, pat it dry with a paper towel. As gently as possible, shape the meat into patties just slightly wider than your buns. Gently indent the center of the patties with your thumb to form an indent in the center of the patty—this will help them cook evenly without puffing up in the center. Keep them in the refrigerator until you are ready to grill. (If it will be longer than a few minutes, cover them with plastic or parchment.)

Grill the cut sides of the buns until just barely toasted, then take them off and slather both sides generously with special sauce and set them aside. Season the top sides of the burgers generously with salt and pepper, then lay them, seasoning-side down on the grill. Season the other side with salt and pepper. Cook them until they are just barely charred on the first side, about 2 minutes (or longer, if you want them more cooked). Flip the burgers and lay the smoked cheddar slices on top, followed by the onion slices, and halved bacon slices. Allow the burgers to cook for another 90 seconds, or until cooked to your desired temperature. I aim for a quite-rare burger of 120 F.

Divide iceberg among the bottom buns and place the burger patties on top. Close the buns and serve immediately.

DAD HACK

These are 6½-ounce burger patties. If you want them smaller, that is totally okay-I love a 4-ounce patty. Just make sure that you are cooking them on a really hot grill; otherwise the burgers will be overcooked once they get a nice amount of char to them.

From Grill Time! © 2026 by Noah Galuten. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Note: All lifestyle photography assets used alongside these materials must be credited to Kristin Teig.

Recipe 2:
Charred Garlic-Butter Sriracha Shrimp

SERVES 4 TO 6

I love the char of a grilled shrimp, but I also firmly believe that shrimp-served-hot loves to be in a sauce. This recipe marries these two ideas, with the shrimp tossed in a Sriracha-mayo to add flavor and that nonstick mayo effect on the grill, while also adding some delightful little char marks. But what really takes it over the top is tossing the cooked shrimp in a bowl of melted butter, simmered with lots of garlic and soy sauce. These shrimp are saucy, fatty, lightly spiced, and versatile enough to go with pretty much anything else in the book. But I really enjoy them alongside some steamed rice, Bonus Shrimp Stock Rice (see Dad Hack, below), or "Kebab Plate Rice" (page 76), along with any of the grilled veggie sides.

INGREDIENTS

• 6 garlic cloves, finely chopped
• 3 tablespoons butter
• 3 tablespoons soy sauce or gluten-free tamari
• 1 tablespoon mayonnaise
• 1 tablespoon Sriracha
• 1¾ pounds peeled large shrimp, tails removed, or 2 pounds shell-on shrimp, peeled and tails removed
• 1 lime

Preheat the grill to high heat, then clean and oil the grates well.

In a large metal bowl that can go on the grill (no rubber grippers on the bottom), combine the garlic, butter, and soy sauce. (Alternatively, if you don't have a bowl for this, combine these ingredients in a small saucepan and simmer them over medium-high heat until the garlic is wilted, about 3 minutes. Then transfer to a large bowl.)

In a medium bowl, combine the mayo and Sriracha and stir until well combined. Add the shrimp and mix thoroughly, so that all of the shrimp are coated.

Place the bowl with the garlic mixture directly on the grill and allow the butter to melt and the garlic to wilt and soften a bit. Once the butter is melted and the garlic is sizzling, about 3 minutes, remove it from the heat with a kitchen towel and set it aside.

Working in two batches, lay half of the shrimp directly on the grill, keeping track of the order in which you laid them down. Allow them to grill until they have blackened grill marks on the bottom side, 60 to 90 seconds. Flip them over and repeat with the other side, another 60 to 90 seconds. Once cooked, transfer them to the bowl of garlic/soy sauce/butter and repeat with the remaining shrimp. If your grill has residue on it from the first round,, give it a quick clean and another layer of oil, then repeat with the remaining shrimp.

Once they are all in the bowl, give it a squeeze of lime and then toss the shrimp thoroughly and serve immediately.

DAD HACK

BONUS SHRIMP STOCK RICE To add flavor to a side of rice, place all of your shrimp shells in a medium saucepot along with 2 onion quarters. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook for about 10 minutes. Turn off the heat and allow it to sit for 5 more minutes. Strain the shrimp stock (discard the solids) and use it to cook a batch of rice, substituting the stock for water. (If you don't have enough shrimp stock, just make up the difference with more water.)

From Grill Time! © 2026 by Noah Galuten. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Note: All lifestyle photography assets used alongside these materials must be credited to Kristin Teig.