Mike Coffman
TVWBB Olympian
I wanted to try out some new charcoal I just picked up from my
local commissary. It is Coshell Coconut Briquets. I didn’t even know
we carried it at the store until I saw a close out for $8.40 for a
16 pound bag. I read reviews and also checked Amazon pricing
before purchasing it. By the way Amazon has a 9 pound bag for
$14.83 if you are an Amazon Prime member. For the price at the
commissary and even though I haven’t used it before, I bought
the last 6 bags on the pallet. It will get used!
Tonight’s menu is tri tip steak, 2 seasoned with Penzeys Chicago Steak and the other 2 with
Montreal Steak. The surf part is halibut and shrimp, both seasoned with Old Bay.
Put onto the Performer.
Halibut and shrimp basted with a recipe that I got from here.
Everything is done.
Plated with broccoli florets.
Okay, first off about the coconut briquets. There was no discernible odor like I get from KB or Stubbs.
It does burn hot and appears to last a lot longer than the regular charcoal that I have been using.
It does not burn as hot as RO lump, but I didn’t expect it too. The only thing I should have probably
done was use more than I did since I didn’t really get it hot enough to sear the steaks. I normally
use too much charcoal or lump so I have been trying to cut down some for better temperature control.
The real test for me will be when I do a butt or brisket on the WSM. I want to see what type of lasting
power it has, compared to KB or Stubbs. Dinner was excellent. Steaks were tender and juicy. The halibut
and shrimp were delicious, especially with the baste I used. I will be doing them again this way.
Thanks for looking and sorry about being long winded tonight.
local commissary. It is Coshell Coconut Briquets. I didn’t even know
we carried it at the store until I saw a close out for $8.40 for a
16 pound bag. I read reviews and also checked Amazon pricing
before purchasing it. By the way Amazon has a 9 pound bag for
$14.83 if you are an Amazon Prime member. For the price at the
commissary and even though I haven’t used it before, I bought
the last 6 bags on the pallet. It will get used!
Tonight’s menu is tri tip steak, 2 seasoned with Penzeys Chicago Steak and the other 2 with
Montreal Steak. The surf part is halibut and shrimp, both seasoned with Old Bay.
Put onto the Performer.
Halibut and shrimp basted with a recipe that I got from here.
Everything is done.
Plated with broccoli florets.
Okay, first off about the coconut briquets. There was no discernible odor like I get from KB or Stubbs.
It does burn hot and appears to last a lot longer than the regular charcoal that I have been using.
It does not burn as hot as RO lump, but I didn’t expect it too. The only thing I should have probably
done was use more than I did since I didn’t really get it hot enough to sear the steaks. I normally
use too much charcoal or lump so I have been trying to cut down some for better temperature control.
The real test for me will be when I do a butt or brisket on the WSM. I want to see what type of lasting
power it has, compared to KB or Stubbs. Dinner was excellent. Steaks were tender and juicy. The halibut
and shrimp were delicious, especially with the baste I used. I will be doing them again this way.
Thanks for looking and sorry about being long winded tonight.
