BBQ - EggHead Fans?

[flhiker]

Sorry Marty but if it were unburned wood it would be wood not charcoal. Briguettes are not glued together at least not Kingsford. they are pressed like a pill with just a lot of force and some starch. The reason for making charcoal is to remove the natural resins. but many BBQ joints cook with wood. so it really doesn't matter. The way I know what Kingsford does is they were featured on "How it's Made".

check this out.
How To Make Lump Charcoal - The Naked Whiz's Ceramic Charcoal Cooker

[flhiker]

BTW that rub is great on Brisket, and chicken. I make chicken drumettes in the oven 350° with that rub. 1 to 1-1/4 hrs. and they come out like candy. just don't use the apple juice. that goes well with pork.

ADDED: use aluminum foil to line the pan. the sugar that's on the foil will burn towards the end and it can be hard to clean without it. It perfectly fine to see black burnt dripping the fat in the wings keep the chicken from burning. also remove the chicken before they cool. sticking problem. they are like candied chicken pops.

[Marty]

I'll have to try the recipes.

I agree Kingsford is better than most. I'm a lump charcoal kind of a guy. I just like the idea that it's single ingredient in lump, briquettes tend to have more, which really puts me off. I think I would lean more towards gas if I was to use briquettes - just my personal feeling

For similar reasons I like loose leaf tea (preferably OP, whole leaf) as opposed to tea bags, which use dust or fannings (lowest grade of tea) . Briquettes are kind of like tea bags for me, but I slightly digress haha

Charcoal briquettes sold commercially for cooking food can include:

Wood charcoal (fuel)
Mineral char (fuel)
Mineral carbon (fuel)
Limestone (ash colorant)
Starch (binder)
Borax (release agent)
Sodium nitrate (accelerant)
Sawdust
Wax (some brands: binder, accelerant, ignition facilitator).
Chaff (Rice chaff and peanut chaff)

[flhiker]

No question lump is cleaner carbon but not perfect. most of those chemicals are the ones that are self lighting. In that case you might has well use lighter fluid. Starch is inert. hell I eat it every day. lol. some of those other are from the bits of wood that they add to the briquettes for LOL flavor and smell. I use a mix of briquettes (Kingsford) and hardwood (fruit or oak)

Oh and sometimes when I can get it. wood from Jack Daniels barrels. YUMMM

[Marty]

Dave, you had me at "wood from Jack Daniels Barrels" !!! Where do you get it ?

[flhiker]

I buy them locally at a BBQ/propane store but the sell them online too. They are just chips but great smell.
Amazon.com: Jack Daniels Tennessee Whiskey Barrel Chips 2.25lb Bag: Patio, Lawn & Garden

[Bud]

you can find those kind of wood on Ebay....there is a bunch being auctioned for $19.00....email the seller to directly sell you some

I have that kind of grill Marty has....but older model I inherited from my roomate who moved to Texas after graduation....I bbq out on the fire escape(I live in a Manhattan apt)I use wood hickory, applewood or the whiskey barrel wood and use newspaper to start fire (no lighter fluid, Dave ...yes it smells yukky)

PORK KABOB

marinate overnight 2 lbs thinly sliced pork pieces in

one clove garlic
spoonful of crushed black peppercorns
1 cup soy sauce
1 cup vinegar
1 can 7-UP

skewer the meat in bamboo sticks and add onion and bell pepper squares in between

barbq the meat 20 min (10 min each side)
baste the meat with the marinade
it will be done if you see the meat zizzle and ooze fat

ENJOY!

[HighSeas]

Wow...I just stumbled on this! I have a Kamado Grill....the Primo XL, and I LOVE it! I can do offset smoking. Spatchcock Chicken, Ribs, Pork Butt...Brisket, etc.... There is nothing like smoked meat! I also have a Cookshack that I used for smoking my own sausage (which needs to hang).

I make my own sauces and rubs...There's not a better weekend that doesn't include fishing, BBQ, my family and orchids. Not necessarily in that order!