A Platinum Feast with Chef Shaun O’Neale

New Pit Boss Partner Chef Shaun O'Neale (MasterChef Season 7 Champion Chef & Author of My Modern American Table) serves up a Platinum-style feast on his Pit Boss Platinum Lockhart Grill. The Platinum Series Lockhart Grill represents The Next Chapter in BBQ with new features and endless cooking options. Chef Shaun created a feast utilizing all aspects of the grill including the pellet grill and smoking cabinet combination.

Hangersteak Image

The Platinum Feast: Merguez Sausage, Honey-Chipotle Hangar Steak w/ Hasselback Potatoes, Charred Scallion and Chimichurri, and Smoked Blueberry Pavlova

Show off your “Platinum” cooking skills with this delicious feast filled with ingredients that will elevate your flavors. Set yourself apart from the traditional backyard fare and master your grill. This feast will serve up to 8 people.

Sausage Image

Appetizer: Merguez Sausage

This Platinum Feast kicks off with a Merguez Sausage Appetizer. Homemade sausage is hung in the upper smoking cabinet and cooked low and slow. Slice up the finished sausage and serve on toothpicks with horseradish mustard on the side for a unique hors d'oeuvres that shows off your skills.


  • 1 lb Pork Belly, cubed
  • 3 lbs Pork Butt, cubed
  • 1 tbsp Paprika
  • 1 tbsp Granulated Garlic
  • 1 tbsp Black Pepper
  • 1 tbsp Chili Powder
  • 2 tsp Annatto Seed Powder
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 6 tbsp Kosher Salt
  • 1/2 tbsp Pink Curing Salt
  • 1/4 cup Sesame Oil
  • 10 feet Fresh Sausage Casing
  • 1/2 cup Ice Water

Special Tools

  • Meat Grinder
  • Kitchen Mixer with Meat Grinder and Sausage Stuffer Attachments
  • Small Skillet
  • Sheet Pan

How to Make Homemade Sausage

  1. Start by placing all the grinding and stuffing equipment in the freezer, the colder you can keep the meat and fat the better.
  2. Place the meat on a sheet tray (or two) and spread into a single layer.
  3. Place in the freezer for 1 hour not to freeze completely but just to give the outside of the meat a nice icy crust.
  4. In a small skillet add the paprika, garlic, pepper, chili powder, annatto, cumin and coriander over medium low heat and toast until fragrant. Add the pink salt and the salt. Add the sesame oil to form a paste and set aside until ready to use.
  5. Grind the meat through the small die of your meat grinder and the add to the bowl of your stand mixer with the seasoning paste. Mix the meat well on low too incorporate the seasoning. Add a splash of cold water if needed if the fat starts to melt while mixing.
  6. Spread the ground and mixed meat on a sheet pan and place back in the freezer for 30 minutes.
  7. Add the meat to your sausage stuffer and stuff according to manufactures instructions.
  8. Tie the sausage off in links and place in the fridge for 1 hour to develop pellicle on the casing.

To Cook the Sausage

  • Set your Pit Boss Lockhart grill to 300°F (Chef Shaun’s Note: I have found the setting the grill at 300 will keep the top smoker temp between 200°F and 215°F, this could vary depending on the air temp and general weather conditions. You want to keep the upper smoking cabinet between 200 and 215 degrees). If you are using a Vertical Smoker, set the temperature to 200°F.
  • Hang the sausage in the smoker and smoke for between 2 and 3 hours until you reach and internal temp of 160°F and the sausage feels firm to the touch but has not started to shrink. Serve with charred scallions, whole grain mustard and horseradish.

Main Course: Honey-Chipotle Hangar Steak w/ Hasselback Potatoes, Charred Scallion and Chimichurri

This feast has only just begun. Now it’s time to serve up a savory Honey-Chipotle Hanger Steak with sides of Hasselback Potatoes and Charred Scallion Chimichurri.

Hangersteak Image


Honey Chipotle Hanger Steak

  1. 4 lbs Hanger Steak
  2. 8 tbsp Chipotle Sauce
  3. 8 tbsp Honey
  4. 4 tsp Apple Cider Vinegar
  5. Juice of 2 Lemons
  6. 2 tsp salt
  7. 1 tsp freshly ground black pepper
  8. 4 tbsp extra virgin olive oil


  • 2 cups roughly chopped Fresh Flat-Leaf Parsley
  • ½ cup roughly chopped Fresh Cilantro
  • 8 cloves Garlic, smashed and minced
  • 1 Jalapeño Chile, minced
  • 1 cup Red Wine Vinegar
  • 2 tbsp Sugar
  • 4 tbsp Extra Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper

Roasted Baby Potatoes

  • 2 lbs Baby Potatoes, cut hasselback style
  • 6 tbsp Extra Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper

Charred Scallions

  • 24 Scallions, root ends trimmed
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper


  • Radish Microgreens
  • Micro Arugula

Place steaks in a large zip-top bag. In a mini food processor, combine the chipotle, honey, vinegar, lemon juice, salt, and pepper and pulse to mince the chipotles and combine the ingredients. Pour the marinade over the steaks and place in the refrigerator to marinate for at least 1 hour and up to overnight.

How to Make Chimichurri

In the bowl of a mini food processor, combine the parsley, cilantro, garlic, jalapeño, and ½ cup of the vinegar and pulse for about 1 minute to chop and combine, stopping to scrape the sides of the machine as needed. Remove to a bowl and stir in the remaining ½ cup vinegar, the sugar, and oil and season with salt and pepper.

How to Make the Roasted Hasselback Potatoes

  1. Preheat your Pit Boss Lockhart to 300°F with the heat shield closed and the smoke dampeners open to the top smoking cabinet.
  2. Carefully oil the potatoes and season the with salt and pepper and place them in the top smoking cabinet to smoke for about 2 hours.*

    *Note: This would be a good time to cook the sausage in the upper smoking cabinet as well.

  3. Remove to a baking sheet. When you’re ready to cook the steak, transfer to the lower grill to finish cooking and crisp up.
  4. How to Grill the Hanger Steak

    Remove the steaks from the marinade. Using paper towels, wipe away as much of the marinade and place on a wire rack set over a baking sheet. Allow the steaks to come to room temperature, 15 to 20 minutes.

    1. Pre heat your Lockhart Platinum Grill to 450°F with the heat shield open.
    2. Place the potatoes on the sheet pan in the grill and off to the side.
    3. Sear the steak on all sides until nicely browned and charred a little.
    4. Close the heat shield and move the steak to the top rack and cook to medium rare, about 8 more minutes. Remove the steak and rest for 10 minutes before slicing.

    Charred Scallions

    Coat the scallions in the oil and season with salt and pepper place on the grill and lightly char. Remove and serve.

    Dessert: Smoked Blueberry Pavlova

    Now it’s time to show off the delicate side of the Lockhart. With precision PID control, the Lockhart can bake a recipe that requires a refined touch. This Smoked Blueberry Pavlova is the perfect dessert to do just that. With a brittle, charred exterior and a soft, marshmallow like inside, you’ll be surprised that this massive grill can execute such a light and airy dessert.

    Pavlova Image


    Blueberry Compote

    • 1 lb Frozen Blueberries
    • ¼ cup Water
    • ½ cup Sugar
    • 1 lb Fresh Blueberries
    • Juice & Zest of 1 Lemon
    • Pinch of Salt

    Vanilla Pastry Cream

    • 7 Egg Yolks
    • 1 cup Sugar
    • 3 tbsp Corn Starch
    • 1 cup Heavy Cream
    • 1 cup Whole Milk
    • 1 tsp Vanilla Extract
    • 6 tbsp Butter

    Whipped Cream

    • 1 cup Heavy Cream
    • ½ cup Sugar

    Smoked Blueberry Pavlova

    • 7 Egg Whites
    • ¼ tsp Cream of Tartar
    • 2 cups Sugar
    • ¼ cup Water
    • 1 tsp Vanilla Extract
    • 1 tsp Lemon Juice
    • ½ cup Blueberry Compote - pureed smooth

    How to Make the Blueberry Compote

    1. In a saucepan add the frozen berries with the water and sugar over medium heat. Cook for about 10 minutes stirring often until the berries have released most of their juices.
    2. Add the fresh berries along with the lemon and a pinch of salt and cook just until fresh berries start to soften.
    3. Remove ½ cup of the compote and puree in a blender for the pavlova. Let the remainder cool and place in a sealed container in the fridge until ready to use.

    How to Make the Pastry Cream

    1. In a medium bowl whisk the egg yolks with the sugar and corn starch until light yellow and completely smooth, all the sugar should be dissolved this will take about 5 minutes.
    2. In a saucepan over medium heat add the cream, milk and vanilla and bring to a simmer, being careful not to boil.
    3. Temper the egg mixture by pouring in ½ cup to the warmed cream and whisking well. Return the egg mixture to the pan over medium heat and cook whisking constantly until the pastry cream is thick and you see ribbons when whisking. Remove from the heat and whisk in the butter 1 tablespoon at a time.
    4. Pour the cream into a shallow baking dish and place a piece of plastic wrap on the surface of the cream to prevent a skin from forming. Place in the fridge and let cool completely.

    How to Make the Whipped Cream

    Add the cream to the bowl of a stand mixer and turn on to high, slowly add the sugar until stiff peaks form.

    How to Make the Pavlova

    1. Pre heat your Pit Boss Pellet Grill to 200°F with the heat shield closed.
    2. Place the egg whites and the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
    3. In a small sauce pot add the sugar and the water over medium heat and fix a candy thermometer to the side of the pot. Melt the sugar into a syrup and let cook until it reaches 240°F. Start the stand mixer and set to medium whisk until the egg whites begin to look foamy, slowly pour in the sugar syrup being careful to only hit the side of the bowl and not the whisk to avoid splatter. Turn the speed to high and continue to whisk until stiff and glossy about 10 minutes.
    4. Turn the blender to low and add the vanilla, lemon and the blueberry puree, mix on low until fully combined.
    5. On a sheet tray lined with a sil pat, transfer the meringue and shape into a tall circle, move some of the middle to make a well in the middle of the meringue (think of this a removing some meringue to make space for a pie filling.
    6. Place on the grill and cook for 2 hours or until the meringue has developed a hard shell.
    7. Turn your oven on to its lowest setting once it is pre heated turn it off and move the pavlova to the oven to let it dehydrate for 2 more hours. Once ready fill with the pastry cream, top with the remaining blueberry compote and the whipped cream.

    Go Platinum with Pit Boss

    Pick up a Lockhart Grill, sold exclusively at Walmart, and try this amazing feast yourself!

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