Headlines from the December 2006 Edition of the TVWB Newsletter!
• Christmas Prize Drawing
• Food Grade Plastic Containers For Brining
• Cleanup, Maintenance & Storage
• Frequently Asked Questions
• Support The Virtual Weber Bullet
Headlines from the November 2006 Edition of the TVWB Newsletter - Just in time for Thanksgiving!!:
• Turkey Selection & Preparation
• Turkey Breast - Bone-In
• NEW FOR 2006! Turkey Carving Demo video
• Whole Turkey - Self-Basting
• Whole Turkey - Basic Brine
• Whole Turkey - Apple Brine
• Whole Turkey - Honey Brine
• All About Brining
Chris Allingham, of The Virtual Weber Bullet Newsletter, wrote an article last year stating that "The Clorox Company, maker of Kingsford Charcoal Briquets, has changed the design and formula of its line of charcoal products for 2006" which then started a discussion on "The Virtual Weber Bulletin Board" and Chris recently did a follow-up story after being asked to Visit the Kingsford R&D Group to "discuss the bulletin board feedback."
I think Chris did an awesome job reviewing the new product and created a very concise report about his visit with the Kingsford R&D Group!! These two articles are a MUST READ if y'all wanna know more about the new Kingsford Charcoal!!
My Personal Experiences/Feelings: I had an opportunity to try out the new charcoal this past weekend when the DW and I went camping, but only for grilling, not for any "real" Low & Slow Smoking. As far as the claims that this new charcoal lights faster, they're correct. It does light faster than the old product and needs to be added to the grill sooner than as previously used. Do not allow the coals to "ash over" as much as in the past before adding the hot coals to the grill and use fewer coals to start with. Even though I did not try for a long burn time since I was only grilling, I can say that the next morning when I was starting a fire for breakfast, there were still a coupla hot coals left in the ash...Not much mind you, but still...
I still think it produces a lot of ash after it burns, but I would like to have the chance to smoke some meats for a longer cooking time and see how well it does compared to the old product. If I can't do this any time soon, I know I'll have a chance to try this next month as our Baby Boy is graduating from High School and I will be smoking some meats that week.
Headlines from the April 2006 Edition of TVWB News:
• Boneless Leg Of Lamb With Roasted Garlic Jus
• Buckboard Bacon Cure Contest Drawing Winners
• Smoke Day is on the Way!
Headlines from the March 2006 Edition of TVWB News:
• Buckboard Bacon
• Win Buckboard Bacon Cure
• Smoke Day is on the Way!
• Put Yourself on the Map!
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