Butt Rubb'n BBQ
Take a breath!
Yup :clap2:
Ok, so I have only used KBB in my Webber. I need to try lump so help me a little: where is the best place to get it? And, what do I need to do with it to burn properly (I have seen many posts talking about uneven burn).
Ok, so I have only used KBB in my Webber. I need to try lump so help me a little: where is the best place to get it? And, what do I need to do with it to burn properly (I have seen many posts talking about uneven burn).
Isn't the charcoal technically the cook? As it is the one doing the cooking?
Its the cook, not the charcoal!
That's my thought for the month. Discuss.
Since we're discussing charcoal I thought I'd share my experiences with Kroger Brand Lump- Used several bags now and it's very good stuff, size and wood quality is good, burns great and reasonably priced.
Just thought I'd share cuz if you shop for your meat there you don't have to make a separate trip to get coal.
my theory with KBB and i have tested is this. Im thinking that as the fat drips on the charcoal and vaporizes, the chemicals in KBB may react to the lipids from the meats causing a foul taste, but when the lipids/fats drip onto hot lump, there are no chemicals for it to react with. Maybe the borax in the kbb doesnt like fat. it is an irratent to tissues and fat is a tissue... just an idea
I will agree that it is the cook and not the charcoal.
My friend brought over some match light to my house. I looked at him and told him to get rid of it. Well needless to say after drinking all night long he left it at my house.
I'm not one to throw something away, so I decided to use it to cook up some burgers and hot dogs. I just made sure that I didn't add anything to my kettle until the chemicals had burned off completely. The burgers and dogs turned out great. The coals though didn't have much life after allowing the chemicals to burn off. Maybe 1-1.5hrs tops.
Cooks need to learn how to overcome problems that might occur in their cooks. Knowing work arounds will help save you trips to the store as well as save meals that aren't going perfectly. I like to think of myself as a McGuyver cook. I look what I have in my pantry/fridge/freezer and then make a meal with what I have. Very few of my meals are completely planned out before I go to the store.
I've used KBB exclusively since I got my WSM. I know exactly what it is going to do every time I fire up. I personally don't smell or taste it on my food and you can't beat the price. I am quite content.