The hardware store I was at only had "Frontier" brand lump coal and the ridiculously expensive Green Egg lump charcoal.
I've started doing a little research and there is a huge variance in prices for the different brands. Do you have a favorite?
::Leader Board:: Ahnko Honu Takes The Lead Chapter 22!
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The hardware store I was at only had "Frontier" brand lump coal and the ridiculously expensive Green Egg lump charcoal.
I've started doing a little research and there is a huge variance in prices for the different brands. Do you have a favorite?
hoosierhiver
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We've been talking about cyber-security.
Pueo
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Sheryl woke up at 7:40. "CRAP! Jon! The alarm didn't go off!" School starts at 8:00.
Both girls were there on time, but not a great start to the first day of school.
Married to Mika.
I have the smoking stone, the pizza stone, a rib rack and beer can chicken cooker, a drip pan, a chimney starter, starter cubes, starter kindling, starter in a can, grill cleaner, a cover and a bucket for the charcoal.
Pueo
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We have a friend whose daughter went through peanut allergy therapy. They were able to get her to the point that peanuts are no dangerous to her - not something she'll ever eat regularly, but she isn't in danger from them anymore.
Bottom vent is your best friend - Grilling: for lighting it I have both vents wide open. Once up to heat I close the lower vent to about 1 1/2 inches and the top vent to about 1/3 inch.
For smoking: I start with the vents at about the place where I grill (bottom 1 1/2 inch, top 1/3 inch). Light the very top of a large charcoal/smoking wood pile (you can light 5-6 coals and set them on top, but I usually just hit the very top of the pile with a propane torch). Put the smoking stone on and let it smolder. I put the meat on when the internal temp reaches about 150 and start closing the lower vent down once it hits 200. I can maintain 225 for hours easily. Need to adjust the lower vent a few times in the first hour, but after that it will just hold.
There is a lump charcoal database.
who knew?
who knew?
There's a lot of talk about that right now but the authorities haven't said anything about what the consequences will be. The fire has jumped the Columbia river and is burning on the Washington side, too. The Columbia is about a half mile wide at that point - that's how severe the fire danger is. The fire and air are so hot the embers keep burning all the way across the river.
Public opinion is sure in favor of hitting them for the full cost, though. They are damn lucky the 150 hikers made it out.
glass
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He will one day. Or the tails will chase after him
Costco would be fools not to hire you. We know a couple people who work there - they have nothing but great stuff to say about it as an employer.
glass
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Packed house down below
glass
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Apply for them all. It never hurts. My wife said sometimes people who have a ton of money still try to grab a scholarship or 2
glass
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Meeting of the minds????
glass
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I always wonder how Kim is.
My favorite rib rub is a bunch of brown sugar, a bunch of smoked Spanish paprika, a bunch of garlic powder, a dash of rosemary, and some salt. I love the smoked Spanish paprika. I swear - I could just sit in a tub of that stuff and inhale the odor.
I rub the ribs the night before and wrap in plastic and put them in the fridge. Take them out and unwrap them about 45 min or so before the smoker is ready for them.
glass
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The red bag stuff.
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