Having less than two years of grilling experience I have been fascinated by the science of grilling. The dreaded stall, the breaking down of collagen, the effects of temperature variance, the physical reaction when salt is applied to meat. Meatheads way of explaining the science in laymans terms leaves one's mouth watering for more in a scientific way. It is one of the few sciences where the result of your efforts taste so good.
This science of grilling has been introduced to me by my next door neighbor NoviceBBQer a charter member of the Pit. He makes his own lump charcoal and it performs as well if not better in my experience as the commercial brands. I am curious how many of the Pit Crew made their own lump charcoal and if they do what process is used. Are all those making their own lump in a very select group or is it more wide spread.
In the near future NoviceBBQer and I will post a description of his charcoal making process including photos if some Pit Members are interested?
As always thank you for sharing your knowledge and ideas at the Pit.
This science of grilling has been introduced to me by my next door neighbor NoviceBBQer a charter member of the Pit. He makes his own lump charcoal and it performs as well if not better in my experience as the commercial brands. I am curious how many of the Pit Crew made their own lump charcoal and if they do what process is used. Are all those making their own lump in a very select group or is it more wide spread.
In the near future NoviceBBQer and I will post a description of his charcoal making process including photos if some Pit Members are interested?
As always thank you for sharing your knowledge and ideas at the Pit.
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