Once upon a time, back in the days when the patio had but one grill, I remember thinking also, that one bag of charcoal was plenty for my needs. And it was I suppose. But as BBQ skills matured and grew, it seemed so too would my charcoal reserves. For let it be said, nothing quite so burns your brisket more than getting your slobbers going for some good BBQ, and then to go out into your garage or shed and discover a nearly empty bag of charcoal sitting there, with three maybe four briquettes left, sitting prostrate in a shallow carpet of coal dust. Oh how many a fanciful smoke has been delayed by this grievous situation not soon forgotten until at last some coal is lit, and meat plunked on the grate. We Patrons of the Pit, we eventually learn, and we heed the boy scouts long-standing motto, and vow to be prepared, ever more, less this sort of foolery rear again. Here is how we do it.
We buy allot of charcoal. My brother says we’ve gotten to the point now where we are buying charcoal by the pallet. Well, that’s a bit of a stretch, but I guess it not uncommon to see an mean average of a 120 pounds of Kingsford blue in our garages on any given day. Some days even more. And it is a beautiful site of preparedness, one of which grilling purists, and Brethren of the Flame will all hail, and the rational people of the world I suppose, all shake their collective heads. It is only slightly obsessive we wager, stocking up on so much charcoal, for grilling proper is but a seizing of the moment. And to not have the adequate sum charcoal on hand when the moment is ripe, is a travesty not fit for a pit master proper, nor even his dog. So we stock up.
Of all the charcoal products out there, the Kingsford in the blue bag is what we keep coming back to it seems. For the very simple reason – they work. Indeed, they always give a predictable burn, with a steady heat, and are easily lit. They are the baseline charcoal briquette most enthusiast cut their teeth on. There are rumors circulating the internet that Kingsford has changed something in their charcoal as of late, but we haven’t noticed if this is true. How ever, it is still fun to change it up at times, and cook with hardwood lump charcoal, which tends to burn hotter that briquettes, which is not at all a bad idea for things like steaks or burgers. Regardless of what charcoal you go with however, it is well with a grill master’s soul to amass a veritable mountain of it deep in his lair. To be prepared. So that no sooner does the impulse to grill strike that he not plunder in the folly of the moment, for this sad state of not having enough charcoal in which to dutifully roast his beloved, tho highly fattening pork butt.