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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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![]() On 6-Apr-2008, Tutall > wrote: > On Apr 5, 10:49*pm, jinym > wrote: > > On Apr 5, 2:26*pm, Sqwertz > > > wrote:> dustman > wrote: > > > > Is Kingsford okay? Or should I get another brand > > > > name? > > > > > I suppose the Kingsford works well - haven't tried it, > > > but it's the > > > most expensive brand out there. > > > > Yeah, Kingsford lump is expensive. I buy it sometimes > > because my local > > supermarket carries it. It's pretty good: no > > construction scrap, and a > > very small amount of dust/splinters. > > > > > Anything but Cowboy brand "lump". > > > > Agreed. That stuff is nasty. > > Watch out, they get rebranded too. > > If you live in the SFBA you can't get better than > Lazzari's in > Brisbane. Priced have gone up though, to $15 for 40lbs of > Oak lump. 37-1/2¢/lb is a pretty good price for lump anywhere. Lots of folks are paying up to 70¢/lb. -- Brick(Youth is wasted on young people) |
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