Lowe's has 40lbs of Kingsford charcoal on sale for $9.79. Limit 2 per customer. I bought mine last night. That's something that won't go bad ifn ya keep it dry.
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
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Lowe's has 40lbs of Kingsford charcoal on sale for $9.79. Limit 2 per customer. I bought mine last night. That's something that won't go bad ifn ya keep it dry.
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
$9.99 here in TN.I still have 160 lbs left from Memorial Day. I need to pickup about that much more to make it through the winter.
Stocked up during the memorial day sale. Depending on the stores they'll look the other way on that limit.
I stocked up memorial day too.
Most of the time I'll burn oak and hickory down to the coals to cook on.
Sure do like my gas smoker, dont have to fool with all that junk.
I'm going to go stock up
I hate foolin with gas.
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
I like the charcoal/wood smoke taste; otherwise I would just use the gas oven.Quote:
Originally Posted by Minnerman
Got mine hooked to NG on back porch. Hardest part is turning on gas valve. I hate foolin with charcoal. But I ain't much of a cook either.
Gas aint bbqing if grill on gas you should just cook it on stoveQuote:
Originally Posted by Minnerman
Fixxin to have mine hooked to my propane tank. Got to run another line for a heater in the back of the house and while they are here they are gonna put me a place and regulator for my smoker. We cook on ours at least once a week, sometimes four or five times a week.
BBQing a rack of chicken halves (@ 35 halves) over those coals next weekend.:thumbup
There ain't but one way to cook a ribeye, ands that's on Charcoal!!!!! Same goes for burgers and chicken. Twice the flavor! :D
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You rite about the steak now, at a grill for that. You wouldnt have any prob eating the chicken we cook and burgers dont get cooked around here so that aint no prob. I can lite our smoker put the deer tenderloin on and 20 minutes later be taking it off ready to eat, litterly before the charcoil can be ready. By the way, deer tenderloin run thru the tenderiser and marinated in some Baby Ray's is mitey good!!:biggrin
Thats what i did when we built our house. Had a gas fireplace installed and just ran a line from that onto back porch. Then when we screened in back porch got a gas grill and converted to NG. We cook an awful lot out there especially in the summer. At least a couple times a week. Been thinking about getting a smoker and doing samething with it.Quote:
Originally Posted by Rees Guide
GDG i agree with you but us retired Geesers can afford Ribeyes so if i want one those i let somebody else cook it for me :RoflQuote:
Originally Posted by GitDaGrease
Im just the opposite as of last couple of years, have had steaks all over the country in all types of places and I would rather cook my own, and my wife and family strongly agree with me on that one. Just as soon buy the meat I want and grill it myself.Quote:
Originally Posted by cray
You are so right, I was just kiddin. That is for sure the only way to get one worth eating. That's what I do got a small charcoal grill I use for that.Quote:
Originally Posted by GitDaGrease
We buy whole ribeyes and cut em ourselves, like Cray I have got charcoal grill for this one purpose, dont buy one out very often at all.Quote:
Originally Posted by GitDaGrease
Sounds like a great deal but i only use lump charcoal. Burns cleaner n hotter. Nothing but wood no fillers