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Grilling Smackdown: Lump Charcoal vs. Briquettes
I use lump in my WSM using the Minion method, and never have to refill, even on long, 8+ hour pork butt cooks. One other benefit to using lump is, you can throw the ash right in the compost pile. You can't do that with briquette ash.
Cook the Book: Grill Every Day
I like to smoke pork spareribs on my WSM.
Snapshots From Hawaii: Spam Musubi
You can make spam musubi yourself if you have the right tools
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Recent Comments | Response to Comments
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
won ton gon loh mein with char siu
Grilling Smackdown: Lump Charcoal vs. Briquettes
I use lump in my WSM using the Minion method, and never have to refill, even on long, 8+ hour pork butt cooks. One other benefit to using lump is, you can throw the ash right in the compost pile. You can't do that with briquette ash.
Cook the Book: Grill Every Day
I like to smoke pork spareribs on my WSM.
Snapshots From Hawaii: Spam Musubi
You can make spam musubi yourself if you have the right tools
Martha Stewart Buys the Emeril Brand: What's It Mean?
Emeril just made a ton of money, but I wouldn't watch him again, on *any* network.
In Videos: Japanese Kewpie Tarako Sauce Commercial
I love tarako! Nothing like salted cod fish eggs in my spaghetti. YUM.
Cook the Book: 'The Tex-Mex Cookbook'
My famous pork spareribs!
From the Mailbag: Does this Count as a Cheeseburger?
That ain't cheese, it's a fried egg. Definitely not a burger, but good eats nonetheless.
Seriously Delicious Holiday Giveaway: Garrison Confections' Garrison Big Box
I have always preferred dark. the darker the better!
Tom Douglas of Serious Pie in Seattle
Check out the San Francisco Chronicle's year-long quest for the best pizza in the Bay Area
http://www.sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=1398
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
slice of pepperoni pizza
No Whopper for You! Burger King 'Discontinues' Its Signature Sandwich
Cute but you would've got the same reaction at McD's or Wendy's. bigmacfreakout.com anyone?
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
a slice of pepperoni pizza.
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
ham, whole grain mustard, brie, butter lettuce.
Grocery Ninja: Sour Plums
We just got a pound of seedless li hing mui from my mom in Hawaii. They're evil - so tasty and easy to eat because there's no seed in the middle to bite around or suck on. Just sweet-salty-tangy flesh. Mmmmm.
I don't think this package is going to last long.
Grocery Ninja: Sour Plum 'Space Dust' Powder
In Hawaii, we put li hing powder on our buttered popcorn.
I put soy sauce in my avocado.
Cook the Book: 'The Bacon Cookbook'
a plateful of bacon.
Grilling Smackdown: Lump Charcoal vs. Briquettes
Briquettes or lump? I think it boils down to what you are cooking and for whom? If I want to grill up some hots dogs and burger meat, a few briquettes are fine. Briqs are cheaper, for me, cleaner and easier. If I am smoking brisket, sausages, tri-tip, or anything else that requires lots of love and perfection, I will use quality wood. I have found cheaper off-brand or store brand briqus require a lot of lighter fluid and don't give good flavor.
Snapshots From Hawaii: Spam Musubi
We went to Maui and my son had to stop and get his fix every single day that we were there along with Po'ke. We have made this musubi and we added thinly sliced avocado and egg omlet cut to size and ate it like that.......It was superlicious............
Grilling Smackdown: Lump Charcoal vs. Briquettes
i've found with the lump that density of the chunck has a real effect on the speed at which the coals burn and being a natural product its impractical for them to produce a consistancy that the briquette has when it comes to density/burn time, i really love the flavor of the lump [ as long as its not cabinet shop scrap ( real trash ) ] but i really like the control i get useing briquettes, but the chemical flavor is terrible on the finished meat or whatever, a sure way to ruin a great ribeye or any other meat, veggie, fruit etc. so i'll look into the kroger, nature glo, wildfie,holland brands or any other natural briquettes, anyone know of sources for retail hands-on purchases. royal oak claims to be natural but i read a breakdown of ingredents and they included coal, anthricite, and the other usual suspects and to top it off royal oak claims it is necessary to put these ingredents in to manufacture a briquette and all mgf's use the additives. who do you believe NOT a salesman thats for sure do we have to analyse all brands or what
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Thank you for participating, and congratulations to our winners:
arathi
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schnitzel
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ReneeRobinson
Winners have been notified by email and also appear on our Contest Winners page.
Grilling Smackdown: Lump Charcoal vs. Briquettes
There was a legendary post on the Big Green Egg forum years ago by Elder Ward (archived at http://www.nakedwhiz.com/elder.htm) in which Ward brilliantly explains how to achieve a long burning, low temperature fire using lump charcoal for a long, low smoke. He opens an entire bag of lump and sorts the coal by size. Clean all of the ash out of the bottom of your grill (especially important for the Big Green Egg where airflow can be controlled precisely if ash isn't clogging the airway). Place the largest pieces evenly in the bottom like a jigsaw puzzle. Use smaller pieces to fill in the gaps. Light with a little square of wax/sawdust firestarter. Following Ward's method in my Egg, I can keep a steady 200 degree fire going for twelve straight hours or longer. Because the fire can't be set off center, I use a ceramic deflector to create an indirect kind of heat.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
peanut sesame noodles, like they used to make 'em at the Chinese restaurant of my childhood. finding them again (the restaurant has closed) is my white whale . . .
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
An oldie, but still a goodie, 'Mongolian Beef'...and who said my choice had to be authentic.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Steamed dumplings, General Tso chicken, Beef Lo Mein
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Hm. House special lo mein. It isn't authentic, but it's pretty good. I do love some scallion chicken and steamed dumplings.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Any kind of crispy whole fish. If that's on the menu, and I can convince a few other people to share it with me, I'll get that every time.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Peking chicken. I guess that's my most favorite.
This is a tough choice. Good noodles and dumplings are hard to beat. The real Kung Pao Chicken I had in China was amazingly good.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Roasted duck, chicken, ribs, char siu, squid, etc. anything that's hanging in the window when you enter- it goes great with everything (rice, noodles, porridge) and by itself as well. Yum!
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
beef pancakes - i think it's a northern chinese thing? it's delicious!!
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
San Shan Jan Pong Noodle Soup at Eastern Lights in Durham, NC. Spicey, lots of seafood, and noodles you will want to write home about.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Actually, her recipe for Kung Pao Chicken
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
hot and sour seafood soup.. not too adventurous, but so good.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Homemade shrimp Siu Mai.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
general tso's chicken.
my husband only likes kung pao chicken, but it has to come from Ding How in baltimore. he won't eat it anywhere else.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
General Tso's Chicken. No question about it.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Peking Duck... hands down.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
oh, definitely the deep fried starfish on a stick from the "weird food street" in Beijing. There is no other food with that same crackling crunch, it's like biting into an oily-sweet honeycomb.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
i cannot pick just one. Green onion pancake, taro coated duck, string beans, and deep fried soft tofu.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Chinese-style spareribs
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Website: http://chezannies.blogspot.com
Location: San Jose
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won ton gon loh mein with char siu