On Apr 27, 8:06 pm, "Dave Bugg" wrote:

Really? I've eaten at quite a few KC joints and not a one boils meat prior
to the pit. Which one boils their meat?

The first BBQ competition I entered, I asked the gentleman in charge
how early we could start cooking, explaining that it takes a long time
to get the kettle boiling to start the ribs. He looked at me and
looked at
me again and finally said, quietly, "You don't boil ribs" with a hint
of a
smile. I couldn't keep a straight face any longer and we both had a
good
laugh.

Try using lump for bbq.

Dave is on the money here, obviously. There are those that work with
Kingsford briquettes and swear by the results, but lump is the real
deal
without the work of burning wood down to coals. Original Charcoal
Co's
lump briquettes are basically like working with lump that's all the
same
size, though. Highly recommended.

Dana