Recent content by john 4 21 ribs

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  1. john 4 21 ribs

    Royal Oak Lump Charcoal

    Coconut Charcoal. One example: http://www.id.all.biz/natural-hardwood-charcoal-coconut-charcoal-g6#.Vgu74bSzR0U
  2. john 4 21 ribs

    Royal Oak Lump Charcoal

    http://www.nytimes.com/2014/09/28/magazine/who-made-that-charcoal-briquette.html?_r=0
  3. john 4 21 ribs

    Royal Oak Lump Charcoal

    What I have found is if you buy RO (and most others) at the spring the lumps are large as the season moves on the bags get tossed all over the place & the lumps shrink or crushed.
  4. john 4 21 ribs

    Royal Oak Lump Charcoal

    Check the flyer at the store near you. http://www.restaurantdepot.com/flyers
  5. john 4 21 ribs

    Royal Oak Lump Charcoal

    I just got back from RD & they had USDA Choice Brisket for $2.79/# & Pork Butts for $1.19/# 
  6. Royal Oak Lump Charcoal

    Royal Oak Lump Charcoal

  7. john 4 21 ribs

    Royal Oak Lump Charcoal

    Home Depot has True 'Cue on sale or close out for $1.98 for 8.8#.
  8. photo-24.JPG

    photo-24.JPG

    • john 4 21 ribs
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    • Album: Royal Oak Lump Charcoal
  9. john 4 21 ribs

    Friday Brisket

    Gary, Thanks for the reply. Texan's know their briskets so I'll give the paper a try instead of using the foil. I served an 11 lb. brisket yesterday & it was picture & taste perfect but it had a "damp" bark due to the foil.  
  10. john 4 21 ribs

    Friday Brisket

    Can you explain how you use the butcher paper? Thank you
  11. john 4 21 ribs

    apple chunks

    From the USDA: CAUTION: PARTS OF THIS PLANT CAN BE POISONOUS   The seeds are toxic due to production of hydrocyanic acid in the leaves, stems and seeds.  The almond-like nuts are treated to deactivate the poisonous glycosides before they are put on the market.  Cases of illness and deaths...
  12. john 4 21 ribs

    Pulled Pork on the MES. Qview

    Domapoi, Thank you for the answer.
  13. john 4 21 ribs

    Pulled Pork on the MES. Qview

    I bought a 16 pound two pack of pork butts @ GFS. They each weighed in at 8 lbs. I smoked the first one & it came out great. I wanted to slice it more then pulling it however there was very little slicing and a whole lot of pulling. I froze the second one & one month later I smoked it up. The...
  14. john 4 21 ribs

    Nutrea meat summer sausage /w jalapeno and cheese

    When my son worked this past year doing oil spill claims work for BP he would bring back Boudain ( or boudin) sausage & Nutrea sausage. The grilled Nutrrea was great but the Boudain took some getting use to.
  15. john 4 21 ribs

    Wood Chips: To soak or not to soak.....

    I have always used dry wood chunks. If I want them to slow burn I cover them in foil & this reduces the available oxygen. They make charcoal by depriving the wood burn of oxygen.From Wikipedia - Creosote  Burning wood and fossil fuels at low temperature causes incomplete combustion of the oils...
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