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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-08-2008, 09:56 PM   #1
PatioDaddio
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Default New Kingsford Competition Briquettes

For those that haven't heard, in January 2009 Kingsford will start shipping a new pressed lump briquette product called "Competition Briquettes". In other words, it's their OCC Rancher-killer. I heard an interview with Chris Lilly and he is excited about it. He helped them with the R&D.

It will be available nationwide (Home Depot) in April. The suggested retail will be $9.49 for a 12-lb bag and $16.99 for a two-pack of 16.5-lb bags.

Just a heads up,
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Old 12-08-2008, 10:03 PM   #2
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Bring it on! Rancher is dead as far as I'm concerned-except for the 8 bags I have in my shed.
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Old 12-08-2008, 10:07 PM   #3
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Quote:
Originally Posted by swamprb View Post
Bring it on! Rancher is dead as far as I'm concerned-except for the 8 bags I have in my shed.

Agreed, I am down to my last 4 bags
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Old 12-08-2008, 10:24 PM   #4
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I'm intrigued.

I'm not sure I'm going to pay top dollar for the stuff, but I'll give anything (almost) a try.
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Old 12-08-2008, 10:57 PM   #5
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I'm still jazzed about the Stubb's Hardwood briqs, but the only place I see it is my local QFC, next to the Match Light!
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Old 12-08-2008, 10:58 PM   #6
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Ill give it a shot. If good, I'll run with it. dallas is apparently Kingsford country anyways. Dont have much to choose from when it comes to coal.
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Old 12-08-2008, 11:00 PM   #7
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I am curious and will try it when it comes around here.
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Old 12-08-2008, 11:29 PM   #8
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they gave it away at the royal. We used it for the invitational and i had a few bags left and use dthem at the jack.

didnt see the difference in the spicewine. Not sure what makes it so special(read as "more expensive").
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Old 12-08-2008, 11:46 PM   #9
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I want more farking RANCHER
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Old 12-09-2008, 12:02 AM   #10
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Quote:
Originally Posted by BBQchef33 View Post
they gave it away at the royal. We used it for the invitational and i had a few bags left and use dthem at the jack.

didnt see the difference in the spicewine. Not sure what makes it so special(read as "more expensive").

Hmmmm,

Then I'm stocking up on RO Coal on Christmas when I'm at home in Arkansas.

I'll still try it out.

Is this going to be the standard set coal, or will the regular K still be an option?
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Old 12-09-2008, 03:05 AM   #11
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Quote:
Originally Posted by swamprb View Post
Bring it on! Rancher is dead as far as I'm concerned-except for the 8 bags I have in my shed.
What's wrong with Rancher?
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Old 12-09-2008, 06:11 AM   #12
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What's wrong with Rancher? Nothing if you like the taste of binders on your meat!!!
http://www.kickassbbq.com/charcoal_b...p_vs_briqu.htm
PARTY@!!!!!!!
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Old 12-09-2008, 08:48 AM   #13
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I beleive it should burn hotter and cleaner than the normal stuff. I use Stubbs now but am anxious to try this out.
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Old 12-09-2008, 09:36 AM   #14
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I do believe, based on the weight it felt compared to regular charcoal, that this is pressed lump. Will get a bag to burn in the egg. Scott
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Old 12-09-2008, 10:38 AM   #15
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Quote:
Originally Posted by swamprb View Post
Bring it on! Rancher is dead as far as I'm concerned-except for the 8 bags I have in my shed.
Which you need to give to me because you do not use it!
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