What's Cooking?

[Johnsfolly]

Or mop them with a Carolina sauce.

[rps]

No Egg, No Pickle Potato Salad and Tri-Tip Roast.

[Mitch f]

I use Kingsford Mesquite charcoal, just wondering what your thoughts are on manufactured charcoal vs natural. Also,  Has anyone had experience with the new wood pellets? And are they superior to charcoal. A sales guy at Costco tried to hard sell me on the benefits of wood pellets for grilling. When I saw the temp control on the side of his wood pellet grill only went up to like around 450 F, I told him this wasn't hot enough IMO to sear steaks. He disagreed of course.

[rps]

Kingsford are the gold standard.

 

 

[rps]

Different meal tonight. Try it.

http://www.ozarkrevenge.com/2016/05/early-summer-farmers-markets-rock.html

[ness]

Yeah, I generally use Kingsford because it's easy to get. A lot of the BBQ pros swear by natural chunk charcoal and I've used it in the past, but I can't say I've noticed a difference. I won't use match lite. 

I think the pellet smokers are great for convenient smoking, but not intended for grilling. 

[Flysmallie]

Kingsford for just regular grilling but if I want it super hot or a good long slow burn I use lump. One of the best things about lump is you can kill the airflow and it will go out and you can reuse it. Briquettes don't do that too well. 

Did a little pork on the Weber for a bachelor party. 

[joeD]

 

Her food is delicious. I'm quite sure she neither knows, nor gives a f***  what some fat butt American "pitmaster"  judges to be true BBQ and how to correctly go about making it. Or Kingsford vs lump or pellets or hickory logs. I wish we would quit with the equipment and process anxiety. We cook to have a meal. With family and friends if we're lucky. 

 

 

[Chief Grey Bear]

Got my favorite smoker fired up today. 

Brisket, Spam, bacon wrapped jalapeño's. 

Time to enjoy a cool beverage and spend some time with the kids. 

I apologize in advance for the cock-eyed photos. 

[Chief Grey Bear]

11 hours ago, joeD said:

 

Her food is delicious. I'm quite sure she neither knows, nor gives a f***  what some fat butt American "pitmaster"  judges to be true BBQ and how to correctly go about making it. Or Kingsford vs lump or pellets or hickory logs. I wish we would quit with the equipment and process anxiety. We cook to have a meal. With family and friends if we're lucky. 

 

 

I don't necessarily disagree with your premise Joe.  

Im not a fan of food contests in that taste is subjective. But I do understand and appreciate all that is involved and think it's blast to do. There are many flaws with the judging but I know of no alternative. 

But I think we can all agree, gas has no place in BBQ.