The championship bout for title of badest, hottest lump charcoal of 2012 is over and we have a winner! Last week we met contender no. 1 -- Woodstock Lump Charcoal...
This week we take a look at contender no. 2 -- Best of the West Natural Oak Lump Charcoal -- and then declare the winner!
Has this summer's hunt for the most badass, blazing bag hardwood charcoal finally delivered a winner? Two top-notch contestants are squaring off and we need you to decide the winner.
Contender No. 1 is Woodstock's All-Natural Lump Hardwood Charcoal: Does it bring searing heat to the ring, or pack less punch than hot, summer breeze? Does it dish out lumps worthy of a championship bout, or is full of pebble-size lightweights? Will it burn long enough to singe Satan's eyebrows, or peter out before the competion breaks a sweat?
If your ever passing through northern Virginia, visiting this place is a MUST. It is, hands down, one of the best BBQ I've ever been to - and I've eaten at dozens across the mid-Atlantic. The pulled pork and pulled chicken... the brisket and Kansas City burnt ends... the green beans and collard greens - they ALL rock.
Over the past 5 years I've tried pretty much every type of meat, sandwhich, and side they serve - and have yet to be disappointed. All incredibly moist and juicy, full of flavor, and good to the last drop.
When I saw this set-up - and the incredible looking, golden-brown chicken it was producing - I just had to share it. While back home in northeast PA to visit family over the Labor Day weekend, I was invited to stop by a big, three-day long gathering of friends at a little, old, 1950's ski lodge. This homemade rotisserie - and the juicy, golden, mouthwatering chicken roasting on it were the first thing I saw. This crazy contraption just goes to show you what a little ingenuity can do.
The championship bout for title of badest, hottest lump charcoal of 2012 is over and we have a winner! Last week we met contender no. 1 -- Woodstock Lump Charcoal...
If your ever passing through northern Virginia, visiting this place is a MUST. It is, hands down, one of the best BBQ I've ever been to - and I've eaten at dozens across the mid-Atlantic. The pulled pork and pulled chicken... the brisket and Kansas City burnt ends... the green beans and collard greens - they ALL rock.
When I saw this set-up - and the incredible looking, golden-brown chicken it was producing - I just had to share it. While back home in northeast PA to visit family over the Labor Day weekend, I was invited to stop by a big, three-day long gathering of friends at a little, old, 1950's ski lodge. This homemade rotisserie - and the juicy, golden, mouthwatering chicken roasting on it were the first thing I saw. This crazy contraption just goes to show you what a little ingenuity can do.