I am with you on that - I don't eat mutton.
I have been using Kingsford since I started BBQing 50 years ago. I have tried others and some are good but not better than Kingsford. They are not as long lasting as they used to be, ever since the brand K was put on each briquette; they change something. I have a couple of the Weber Kettles and all turkeys get cooked in them.
We just used some Kingsford indirect on the ceramic/powder coated Webber Kettle. It stayed perfect for a solid 2 hours. No fussing. Just a little preshow maintenance to catch the stragglers and get em all lit even.
Speaking of getting lit even....I smoked some dabs on Easter with NB's siblings over at Grandma's house. I got fuckin lit up like a Christmas tree. One hit through a little bong with a titanium nail thing...banger maybe? You get the 'nail' hot with a propane torch and touch the wax to it kinda like hot knives. It's only like the 3rd time I've ever done it. Wreckt.
Monday Night Dinner Deluxe:
It all started in the afternoon when I made a double chocolate Bundt cake. I finished her off with the coconut pecan frosting. This is the kind of cake that NEEDS to be served ice cold.
Here's the fun part. Last week I got a special deal on a pair of Perdue Cornish Game Hens. They were like 45% off from $9.xx down to about $5 each. Cha-ching. I haven't had these in years so I jumped on em. There was only 2 so it was like I didn't have a choice. I took em out, thoroughly washed em up in ice water and then patted em dry inside and out. I used one of the 6-pack of Project Smoke rubs that I got from my dead friend that we were SUPPOSED to try together. I went with Kansas City Smoke Rub as it's the most utility rub of the set. Fucking excellent by the way, probably my favorite pre made rub I've had so far. The balance of salt to sweet to seasonings is spot on. So Nurse B got dirty up to her elbows and gave these things a thorough seasoning both inside and out. Don't be stingy with a good dry rub, that shit comes back in spades.
While the rub was doing it's thing, yours truly went outside, busted out the Kingsford into the ceramic kettle and fired it up. Fire. I love cooking over real flames. If you're not doing this make it a regular part of your life...it'll put hair on your chest.
While the fire was doing it's thing, I did my thing...which is to make this proper beer can [emoji215]. Here is the ½ full 12oz beers with the rub.
Here we are at about the 60% mark on the kettle, set up for indirect cooking.
I did em for about 90m on the Webbo. I wanted to make sure the skin was crispy so I cheated and stuffed em in a hot 425° oven with the lightest dot of olive oil on the skin for the last 12 mins or so. That was a genius idea because it worked perfect. No weirdos, cooked absolutely perfectly. The skin was outrageous with all the rub and smoke and then crisped up to Iron Chef standards. While the birdies did their oven visit, we used the gas Webb for some grilled asparagus (we got shorted last week so we decided to grab some more) and I also had a couple Green Giant Idaho Russets in the oven since the fire was lit.
Here is the end result:
Bam. I would HIGHLY RECOMMEND y'all get one of these down your throat hole and do it in a similar manner...it was almost a religious experience. The end.
THEY'RE called KAAAAHBS Joe's dad's stuff
Just use a tsp more oil for waffles.
. The markings on the pages are from when I served this to 30 people.
