Ladies and gentlemen, presenting the first marketing campaign based on trolling the NCAA.
Shoot, I’m tempted to go pick up a bag, and I own a gas grill.
- Bloviation for the Dawgnation
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Quote Of The Day
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“We remember the Sugar Bowl, I think it my junior year of high school, we let Alabama beat us twice,” Brinson said of a team that also lost to the Crimson Tide in the SEC Championship game. “We’re not letting Alabama beat us twice. In the Sugar Bowl in 2018, they… thought they should have been in the playoffs and lost to Texas.” -- AB-H, 12/27/23
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Get The Picture · Bloviation for the Dawgnation
Get The Picture 
When you’ve lost the Backyard BBQers, even Greg McGarity would admit to a PR nightmare.
The College Presidents Cartel known as the NCAA is definitely in a turbulent sea of opinion.
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I’m buying 2
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This is your sign from God that it’s time to come back home to charcoal. Gas is efficient, it’s faster and it burns hotter. Charcoal tastes better. Taste is king. Just don’t use any lighter fluid. And none of that pre-soaked crap either. Get a chimney.
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Use electric starters.
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I bought a torch attachment from Northern Hydraulic that hooks to a gas bottle. Using no lighter fluid, I can have the coals white and ready to cook in under 20 seconds. More efficient and better taste than a gas grill.
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You can’t have them ready to cook in 20 seconds.
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As soon as I buy a Go Pro I will post it for you.
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I have one. I have used it. I have seen countless other use it to start fires.
I suspect the main difference is between your definition of “ready to cook” and mine.
please dont send me a video of you lighting a fire.
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I’ve never put a timer on it but the torches are really fast.
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Yep, definitely a torch with MAPP or propane gas. Mine is one of those 2-3 foot rods intended for killing weeds, and I can get my BGE up to 400 degrees in under 10 min using it. Electric, starter blocks, etc take far too long and are way more hassle. My BGE electric starter was a waste of money and has been collecting dust for years.
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Good lord no.
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Amen on the chimney, although funny as this is, i gotta say lump charcoal all day, e’ery day. I grill with gas too but lump burns hotter than briquettes or propane and it’s no contest on flavor.
Also if you want a red neck version of a broiler like they use at fancy steakhouses put a grate over said chimney. Great for steaks or tuna. Stole that idea from Georgia grad Alton Brown.
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I use a $20 Wagner paint strip gun to light my lump … works like a charm. Don’t leave it to go inside to grab a beer, though. By the time you get back, it’ll be melted. And, my fridge is 14 steps from the fire.
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“My fridge is 14 steps from the fire.” Sounds like you’ve made that walk a few times. 🙂
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+1000 on the chimney, and what’s a gas grill?
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Anyone who knows anything about grilling would never use Kingsford or any other sort of briquets, ever. 100% lump charcoal, and nothing else.
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I generally prefer a mixture of charcoal and hardwood. Mostly hickory. Cause BBQ.
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Hank Hill and all the crew at Strickland Propane thank you, Senator.
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“Taste the meat, not the heat!”
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I think the real story here is that you you use a gas grill. Say it ain’t so, Senator???
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I cannot believe that after reading your holiday shopping guide that you still use gas….once you get a Big Green Egg you will never regret it. It’s the single malt of the grilling world.
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Ahhh, love me some classic Kingsford blue bag. It’s not the best charcoal out there, but it’s cheap, widely available, and burns consistently (as opposed to the hardwood stuff, which blazes like the fires of hell for 5 minutes then dies).
I will say this for gas grills: you can’t get grilling any faster than walking outside and turning a knob. If speed is your goal, gas is the way to go. But if you’re willing to wait 15 minutes, a bag of charcoal and a chimney starter will reward you handsomely. The maintenance is 0 (as opposed to gas, where the burners are finicky and you always seem to run out of propane at the wrong time), you can control your hot and cold zones (unlike gas, where EVERY grill has unpredictable hot and cold zones, from the $100 job to the $5000 one), and you get that classic grill flavor from the dirty burn of the charcoal.
And you can’t beat the price. My Weber One-Touch Gold ($150 new) does anything from high heat searing for steaks, to low and slow Boston butt.
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Exactly, Weber one touch with a chimney for weekends(charcoal). Weber spirit (gas) for weeknights. I also think the fifteen minutes it takes to light the charcoal in the chimney is a little overblown since i usually use that time to prep the food and also meat needs fifteen minutes on the counter to get to room temperature before grilling anyway.
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Good call on the Weber one touch gold…great all around grill…
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I have both a BGE and Weber gas grill, and I honestly can heat my BGE up faster than I can my Weber. Using a propane torch, I can get my BGE up to 400 under 10 min, whereas my Weber takes approx. 15 minutes using all four burners turned all the way up.
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I highly recommend the Weber Performer Deluxe.
http://www.weber.com/grills/series/performer/performer-deluxe-22
It is the high-end kettle (i.e. has the baskets, hinged grates with inserts, etc.) on a metal cart with a large work suface, integrated storage, and a built-in propane torch for lighting your charcoal.
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Used cheap Weber and charcoal not soaked in fuel (usually Kingsford) started with electric starter. The dome shape is the most important attribute to smoaking turkeys and pork butt. People rave about the taste and sometimes will bet on the type of wood chips used. Plain charcoal gives the fine smoke taste that my brother, using a $1500 grill and incense wood from outer Mongolia, ends up getting.
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“However, as of this writing, that hashtag serves mostly as a testament to the fact that far too many people don’t know how to spell “paid.””
That made coffee invade my sinuses. 🙂
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Senator – after your BBQ tip on Heirloom, I would have bet money you were a charcoal guy. Any new places you like?
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Last two new joints I’ve tried are Greater Good in Buckhead and Southern Soul in St. Simons. I can confidently recommend both.
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Grand Champion (GC) BBQ. Try the brisket, pork, and redneck lasagna.
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Redneck Lasagna? sounds fun, where is this place?
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I go to the one in East Cobb, corner of Shallowford and Johnson Ferry. There are two other locations, Milton and the Krog Street Market at Inman Park.
The redneck lasagna is a delicacy. Part mac & cheese, part brunswick stew. What does lasagna have in it? Meat, cheese, pasta, a red sauce, and (maybe) some veggies. What do you get when you mix mac & cheese with brunswick stew? Meat, cheese, pasta, a red sauce, and some veggies. It’s genius, delicious, and the more you eat, the longer it takes to process through your system (I think it’s the cheese, at least that’s what my wife thinks).
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As someone with multiple BBQ Grand Championships, I find it a little silly for there to be a restaurant called Grand Champion BBQ that, I believe, claims none.
I am sure their food is great, because BBQ1 and Community Q are great.
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I live about two minutes from Southern Soul. Love pretty much everything on the menu except the stew. Next time you’re on the island let me know.
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Thank you. I will try the both. @Marktheshark – been to GCBBQ and loved it.
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I will definitely be picking up a couple bags of this. When kingsford 2 packs go on sale around the grilling holidays there isnt a better value to be had.
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Also protip for lighting your chimney.
Save the paper towels you laid your bacon or other fried foods on in a big zip top storage bag. grab one when you are ready to light the charcoal. Does a great job of burning long enough to get the charcoal burning.
If you are at the tailgate, a couple of chips crushed inside a paper towel also does a great job or starting the chimney.
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If you can find their “Competition Briquets”, they are more better…or just buy Royal Oak lump….I use both at times.
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