Briquettes vs. Lump

There is been a long dispute amongst Grillers, that use live fire, what type of charcoal is best?

Briquettes?  Or, lump?

Well, certainly, everyone is entitled to their own opinion.  Here is mine, and it may come to a shock to some.  I use both.  Just like a mechanic has specialized tools for a certain job, so do I.  Each has a specific purpose that is its strength.  

Lump

Gets hot fast and gives off a smokey flavor.  The cons are it has a short life and can be inconsistent on the amount of heat it generates, causing hot spots.

Still, its perfect for burgers, dogs, brats, sausages, steaks, pork tenderloins, boneless chicken just to name a few.  In the picture, you see my favorite lump charcoal, Ozark Oak.  It's the only one I've found that doesn't spark while lighting.  Cheaper than most as well.  10 lbs. bag for around $5 or so.  Locally, it can be found at Harp's and Warehouse Market.  If you don't believe me check out it's #1 ranking at http://www.nakedwhiz.com/lumprankpoll.htm  

Briquettes

Gets hot relatively fast, stays hot for a long time.  Consistent heat, no hot spots.  Con is it can give off funny smell and taste while lighting.  A way around that is too not use it to reload your charcoal during a long smoke.  There is an alternative to this, all natural briquettes.  Instead of using coal to bind the formed briquettes it uses vegetable oils or similar.  Stubbs at Lowes works well.

It's best for indirect cooking that won't have to be reloaded after the initial fire dies out.  Bone in chicken would be ideal, ot anything you might bake as well, like a meatloaf or cornbread.  

Or you can do what I do sometimes, use both together.

You get the smokey heat of lump and the consistent heat and longevity of briquettes.  

To each their own.  Everyone has a way to cook, making this method neither correct nor incorrect.  

What's your method?

Dude...

Simple Home Preventive Maintenance: A/C

Let me preface this by saying I am not a HVAC professional but have noticed these things over the years and have been told by a pro this will help.

I usually do this at the beginning of the A/C season, but I guess I forgot.

Does your A/C look like mine?

Looks like grass and dog hair trapping dust.  Here is the best way to get ride of it.

First.  Disconnect power to your A/C unit.

Second.  Take off fan on top of your unit.  You need access to the inside.

Third.  Get a hose to spray from the inside out.

This will unclog all the debris from your condenser and will help with a better ventilation and then therefore better performance in these HOT days ahead.

End product.

And don't forget the air filter inside your house.  A clogged filter can put a strain on your fan and keep all your furnace parts clean for the heater.

Keep cool, like me,

Dude...

Duuuuuude....

There is a long story that goes behind the name Dude.

Long before this guy was known as The Dude from the "The Big Lebowski"...

I was known as Dude.

And still am, in certain circles.

At least 38 years ago the name was developed by my parents.  

You see, the only song my Dad could sing and make me happy, when I was an infant,  was "Yankee Doodle Dandy".  After a few variations, the name Dude was born.  I remember when I was playing football in High School and after a game, on several occasions, my Dad would ask me, "Are you ready, Dude?"  Where most of my friends heard this and just thought my Dad was trying to be cool and use the word Dude.  To me, it was my name.  But, I also knew it was the coolest nickname a guy could have since birth, and not be embarrassed by it when your Dad calls it out in front of you and all your teammates.

I only allow select people to call me Dude.  And you know who you are.  So, you may ask why call your blog the "Daily Dose of Dude" if not everyone can call you that?  

Well... There is a simple explanation for it.  I really like alliteration.  

Dude...

Picture of the Week

Taken on iPhone

Morning of 6-2-11

Manipulated by: Instagram

Dude...

Picture of the Week

Picture of the Week

Taken with iPhone

Manipulated with Instagram

Taken: Evening of May 16, 2011

Dude..

Great Steaks Alive!

As by request, a lesson in grilling steaks.

There is a reason I don't order steaks at restaurants, they are not MINE!  I am always disappointed whenever I order a steak.  So I just stopped.

How is very simple.  Two zone fire.  Key word is FIRE.  A two zone fire is all the coals on one side of the grill.  In the picture you will notice that.

Why?  Well I'll tell you.  What I do is sear each side on the HOT side with the lid off.  More oxygen equals more fire.  More fire equals more searing.  Stay with it because you don't want a flare up and burn the beautiful steak.  

Once each side is seared move the beauts over to the COOL side.  And finish cooking.  Sometimes I might put a chunk of pecan wood on the fire to give the steak a little smokey flavor.  

If you are unfortunate enough to only have gas grills, it's OK.  You can still make a hot/cool side by not turning a burner on.  And find a smoke box to add real flavor to your food.

As far as seasonings or marinades.  That's up to your own personal preferences.  I'm not giving away all my secrets. 

This is an old picture, so I don't have the plated picture.  I will torment you guys later with plated food.

Dude...

Foo Fighters

Went to see the Foo Fighters last night.

Haven't been know has a huge FF fan, but I do like their style.  And they do know how to rock.

My favorite part was the LED stage floor.  And you can see in the pic below some pie shaped led pods that moved up and down then turn around and then travel up and down stage.  Really cool.

Our seats were upper level stage left.

Dude...