Lump Charcoal By The Truckload

Lump Charcoal By The Truckload

Some people sometimes ask, “What’s the big deal with lump charcoal?” and we just have to scratch our heads. The real answer is that it is the start of the chain in building a flavor profile. Is that important? Yeah, well when you consider that this is the first step in the chain and it has the largest role to play in all of the elements that you choose to get that taste the you are looking for. It has everything to do with it!

Are we the only ones who think this is the case? I don’t think so! We have customers who will drive hundreds of miles to come and do this:

IMAG0139 300x179 Lump Charcoal By The Truckload

Now these guys came from Bloomington just to buy charcoal and drove away with their truck just packed full. The week before there a couple of guys from the Indy area who did the same. Some are competition cookers and others are just serious amateur devotees.

IMAG0142 1024x612 Lump Charcoal By The Truckload

Either way, do they know something that you don’t know? Call or come by to see for yourself!

Lump Charcoal By The Truckload

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BBQ Boot Camp IV set for August 11 & 12

BBQ Boot Camp IV set for August 11 & 12th

The 4th BBQ Boot Camp will be held in Sellersburg, IN 47172 on August 11th and 12th of 2012 and classes will run from 10:00 a.m to 3:00 p.m. That will be a Saturday and a Sunday, come rain or shine as the class is held inside our warehouse and the smoker/grills are set just outside the big exterior door. Inclement is not an issue at all!

Chris Marks of Three Little Pigs Competition BBQ Team fame is the instructor and Hal Wagner is the co-instructor. Chris never fails to delight our participants. We have a group of the faithful who have never missed a Boot Camp. Don’t miss this opportunity to learn from the best at a price that cannot be beat! See our registration form below and click on “menu” in top left corner:


BBQ Boot Camp Registration App

BBQ Boot Camp IV set for August 11 & 12th

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Our Bridge is Roughed In

Our Bridge is Roughed In

The bridge to our street, Penn Ave has been closed for about 5 weeks but,

 It is now open!

We appreciate all of those customers who have come to buy lump charcoal or smoker grills and found that one street or another is closed an caused some aggravation. Here is a map for those people coming in from the North.

 

Bridge Roughed In

Our Bridge is Roughed IN

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Top 10 BBQ Mistakes by Newbies

Top 10 BBQ Mistakes by Newbies

  1. Newbies are often in too big of a hurry. Barbecue takes time and patience. You can’t rush it. Figure 1 to 1 1/2 hours per pound for most meats. If you’re tending a wood-burning smoker, figure on adding fuel every 30-45 minutes.
  2. Opening the lid to peek too often. This lets out the heat and the smoker will be below temperature. Open the lid only when necessary to mop or move or turn the meat. The meat’s not going anywhere, so you don’t need to keep checking up on it.
  3. Trying to do a brisket or spare ribs the first time you use your smoker. Start off on the road to “Perfect Q” with the simplest meat to smoke–a whole chicken or a pork picnic roast. They’re cheap and hard to ruin. Don’t fill up the smoker with meat until you’ve had some successes. Start with just one item.
  4. Using lighter fluid to start your charcoal briquettes. This can give you some really awful odors and tastes in your smoked meat. Use a chimney starter for charcoal. If you must use a charcoal lighter fluid, let the coals burn for at least 30 minutes before you put on the meat.
  5. In a wood burning smoker, making the fire too big and closing the inlets and exhaust dampers to control the flame. This is a no no. Open that exhaust damper all the way. Regulate the oxygen intake with the inlet damper. Be careful how you close that inlet damper–your fire can smolder and give you some nasty-tasting smoke. Best advice–keep your fire low and your dampers open. Remember, a bad-smelling smoke=bad-tasting meat.
  6. Using green wood. You must use seasoned wood to get good results when you begin barbecuing. The old pros can use a mix of green and seasoned wood, but beginners should not use the green stuff until they know about fire and temperature control. Using green wood without knowing what you’re doing is the surest way to ruin the meat. You’ll get creosote and that will make bitter meat that cannot be saved.
  7. Trying to adjust too many things at once. Don’t adjust everything on the smoker at once. Change one thing, see what happens, then change another.
  8. Changing things too much at once. Make small changes to the smoker. Open or close the intake vent a little bit, not a lot. If you are continually making big changes, you will continually overshoot the correct temperature point. Your temperature curve will look like a giant sawtooth. Make the changes in small increments.
  9. Putting cold meat into the smoker. This can lead to the condensation of creosote on the surface of the meat if you don’t have a clean-burning fire. Beginners should allow the meat to warm up on the counter, but for no more than an hour, before you put it in the smoker. Experienced smokers can put the cold meat directly into the smoker. Some say this helps smoke penetration.
  10. Inviting the family, the in-laws, and the preacher and his wife over the first day you get that new smoker. Practice some, get to know your smoker on a personal basis. Do a pork picnic shoulder, some chickens, then some ribs and finally when everything’s coming together, do a brisket. Then invite the whole gang over and wow ‘em good.

 Top 10 BBQ Mistakes by Newbies

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Heat Resistant Gloves Arriving!

Heat Resistant Gloves Arriving!

Sometimes you don’t know that you need something until you are presented with a situation that dictates it. We recently used our ChuckWagon Grill at an event where we had to cover the grill with short skewers of wild game.

Chuckwagon for rent Heat Resistant Gloves Arriving!

Summit heat gloves

It became evident when we had to remove the skewers from the back of the grill that there was a long, hot reach involved! Ouch!! Solution: long – thermal gloves!

Heat Resistant Gloves Arriving!

Here is a description of a heat resistant glove that we have coming in tomorrow. We expect the gloves to perform really well but will offer another post once we’ve had a chance to evaluate them.  In the meantime, we are selling them at our retail location for $30.50 per pair. The description says:

Neoprene Supported Glove, Ideal for restaurant deep fryer grease and oil applications, Withstands radiant temperatures up to 450° Fahrenheit, Not recommended for open flame contact, 14, 18 and 21 inch length, Etched rough finish, 100% Heavy Cotton Double Jersey Liner, Sewn in loop for ease of storage

Glove Applications: Food Processing, Deep Fryer, Hot Oil Applications, High Heat Applications, Ovens, Stoves, Steamers, Pressure Cookers

So, if you are looking for a good set of gloves for doing one of those wild cooking events, we got you covered! Call us at 812-248-2233. Come on, come on!

Heat Resistant Gloves Arriving!

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Can you McGyver a steak?

Can you McGyver a steak?

Every day brings new surprises but I never thought I’d see someone actually McGyver a steak. Just last week there was someone who visited and wanted to talk about bbq grills/smokers and was very serious about the whole thing. After some time we presented him with two options because we know how people reflect back upon a decision to spend money on a quality smoker and say something like, “I should have picked the model one step up!” after they had their new smoker/grill.  He asked how much the Pony Express cost and after he was given a heavily discounted price he said something like, “I was only planning on spending a max of $300 for one that would last me the rest of my life!” I didn’t know about this video then but if I did, I would have had to share it with him. You will recognize the individual I believe and hopefully the irony as well,…

Can you McGyver a Steak?

Here is a “starter kit” if you have to do absolutely everything with practically nothing
Your GrillYour Grate Your Smoker

By the way, having some of this great OzarkOzark Oak M Can you McGyver a steak?
Oak lump charcoal for $10 would probably help!

Can you McGyver a steak?

 

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Coming soon, “Smoker Dude”, the Charcoal Cowboy of Louisville

Coming soon, “Smoker Dude”, the Charcoal Cowboy of Louisville

Charcoal and More presents “Smoker Dude” coming to a BBQ Event near  you soon. Come see us at the Chili & Brew Bonanza located at 500 Missouri Ave. in Kye’s II in Jeffersonville, IN. The event is Thursday, Feb. 16th, from 5:30 p.m. – 8:30 p.m. and is a silent auction fundraiser for Jeffersonville Main Street. Coming soon, “Smoker Dude”, the Charcoal Cowboy of Louisville

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Notes from the BBQ Side

Notes from the BBQ Side

Just a few excerpts from the BBQ Guys Grilling show on the last day of the year.

Chill on this last day of 2011 and listen to the December 31st, 2011 The Grillin’ Guys show.  Happy New Year Grillin’ Fanaticks!

Segment 6: The guys talk to Hal Wagner of Charcoal N’ More in Sellersburg, Indiana about his Rogue Voo Doo Doughnut Bacon Maple Ale (brewed in Oregon) available at his store. The guys then dish out their Cheddar Bacon Ranch Pulls, a perfect snack for your New Years Eve party! 

Listen to the Grillin' Guys show

Our most recent podcast!  

Come back again for another listen!

Segment 10: The guys talk to Joe Rately, President of Ace of Hearts Barbecue, about a salute to the company for being the title sponsor of the show. The show then wraps up with a song by an up and coming country artist live in studio named Kari Jean Lynch and the Kari Lynch Band.

Listen to the Grillin' Guys show

Our most recent podcast!  

Come back again for another listen!

 Notes from the BBQ Side

 

 

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The Good One Chuckwagon BBQ Grill to debut at Northside Christian

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This coming Friday at 6 p.m. we will be grilling shish-kabob at the Northside Christian Church on Grantline Road in New Albany on our Chuckwagon Smoker-Grill. Continue reading

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Louisville BBQ Eateries can be hiding

Louisville BBQ Eateries can be hiding We are always interested in local BBQ eateries that feature foods that are grilled or smoked that can be made in large part with some of the elements that we offer. There is a … Continue reading

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