Grocery stores, recipes, cook books, CSAs, farmers' markets, organic, local, processed, corporate. It's a smorgabord!
TheBookPolice wrote:Boy, have I learned that this summer. I'd been working my way through a bag from Whole Foods, and when I switched to Cowboy, man, did it take a long time for the bottom half of the kettle to cool down. It's almost too much of a good thing. I think the Whole Foods 365 brand tends to put off less ash than Cowboy, too.
Good call - the 365 Brand is good stuff too. (As is some other hippie brand that I found at the co-op in Viroqua - the Willy St. Co-op probably carries the same stuff.)
This is probably a good time to share this link to the Naked Whiz's lump charcoal database
- Forum Addict
- Posts: 365
- Joined: Fri Jul 10, 2009 11:08 am
rogue wrote:Meat temp should reach 160 degrees
Yikes, what're you making, pork jerky?
- Forum God/Goddess
- Posts: 4392
- Joined: Fri Mar 05, 2004 12:31 pm
- Location: 53703
I use Kingsford Competition Briquettes, which are 100% natural -- no chemicals of any kind. When smoking something on the grill, it helps a lot to have a can or two of water on the grate with the meat to keep it from drying out. Basting with either a brush or spray bottle helps too. I've found with pork that marinating it in pineapple juice makes for a very tender and flavorful end product. Pineapple has natural enzymes that tenderize the meat. Seems that wood chips are readily available at grocery & hardware stores these days. Apple, hickory or mesquite are all good to me. Any wood chips sold for barbecuing usually have instructions suggesting that they be soaked.
- Forum Addict
- Posts: 370
- Joined: Sun Sep 10, 2006 12:54 am
- Location: Madison, WI (Allied-Dunn's Marsh Neighborhood)
Return to Cooking & Food issues
Who is online
Users browsing this forum: No registered users and 2 guests