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by cooking on coal...the food gets a different taste...earlier people use to cook by using coal or wood .... and you can taste it its quite authentic smile.gif

 

 

my understanding is that is cuts down on the off flavors that occurs when fat drips and burns on the coals. By sitting on top of he coals, there is little oxygen to cause the flare up.

 

 

personally, I am more concerned with an even heat distribution that will get the center to the target temp without overcooking the surface area. I can control flare ups by closing the lid and where I palce the meat on the grill.

 

 

The method works well with steaks, since the heat will get to the center quickly, I use hardwood coal over kingsford because of the significant difference in the quantity of ash.

"... let it go - lets move forward."

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Tonight's dinner plus leftovers......................37 Louisiana Delta Hot Tamales.............

[img=

http://www.stripersonline.com/image/id/1799918/width/1000/height/500]

Green salad from the garden on the side, and we are all set.....:)

 

These look good Steve...have the recipe?

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These look good Steve...have the recipe?

 

See here:

 

http://www.stripersonline.com/t/712586/pictutorial-louisiana-delta-hot-tamales

"You know the Bill of Rights is serving its purpose when it protects things you wish it didn't."

 

"You can no longer be oppressed if you are not afraid anymore - Unknown"

 

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