Bob Correll
R.I.P. 3/31/2022
I've been using lump more and more lately.
Not to become a charcoal purist, but because it's locally made, not owned by a large corporation, and I love the smell.
Using it beyond hot and fast steak grilling has created a small learning curve for me.
Didn't fire up enough last night, had to add some fresh near the cook's end.
Spatchcocked, skin perforated with a spike tenderizer tool, and rubbed with Oakridge Santa Maria.
Breast was done before the legs, so I removed them to finish.
Twas' a fine Sunday chicken dinner.
Thanks for the visit, have a great week everyone!
Not to become a charcoal purist, but because it's locally made, not owned by a large corporation, and I love the smell.
Using it beyond hot and fast steak grilling has created a small learning curve for me.
Didn't fire up enough last night, had to add some fresh near the cook's end.
Spatchcocked, skin perforated with a spike tenderizer tool, and rubbed with Oakridge Santa Maria.
Breast was done before the legs, so I removed them to finish.
Twas' a fine Sunday chicken dinner.
Thanks for the visit, have a great week everyone!