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Found 3 results

  1. Anyone else use B&B charcoal briquettes? Just used some on a pork butt on my Weber Performer via the snake method, and they are fantastic. I did a 2 x 2 row of briquettes with some apple and hickory chunks. Let me explain that a little better. I ran a row of two briquettes around the grill and topped it with another row of two wide briquettes, then put chunks of hickory and apple wood every 6". At first I had the vents on the Performer wide open and the temps began to spike. Then I closed the bottom vents till they were barely open and left the ones on the lid wide open. Once settled in the temp stayed dialed in at 275° for the next 9 hours. By the time the pork was done the charcoal has been burning for a steady 10 hours and looked like it had another 5 left to it. To say the least I was impressed with the performance of the B&B briquettes. Low ash production and it burned up completely. The food tastes fantastic and everyone was happy. Do yourself a favor and grab a bag and give it try. Next time it goes on sale I'm loading with at least 20 bags. Well that's if it's ever $9.99 again.
  2. Boneless stuffed pork loin.
  3. During SURF DAY earlier this month I visited the SALTY SKINS (TM) booth and spoke with Yitzak about his Uncle Josh Pork Rind alternative trailers. From what I could tell - the products looked good so I bought two jars to try ‘em in the coming weeks... Looking at the rinds that are pickled in what appears to be a generous chunky salt solution, the only downside I could see after my discussion with Yitzak is that there are only FOUR RINDS PER JAR. @ $10 per jar when you purchase two jars, kinda spendy compared to the DIY Shammy trailers or others making the SOL coconut Telegraph these days ANYONE HAVE ANY EXPERIENCE WITH THE SALTY SKIN RINDS —- action / how they hold up?? Thanks.