Was at one of those high end grocers getting some steaks and had to buy some charcoal. All they had was Almond or Olive wood lump coal.
Went with Almond wood, and the steaks turned out pretty well. However, I didn’t taste any discernible difference. The fire burned hot and got a good sear on all of the steaks, but not any better than I think any other lump coal I would think?
Is this just the latest marketing gimmick? Has this been a thing for a long time and I’ve just never seen it? If it is a good thing, what’s the better of the two? Any others lump coal varieties I should look into that are good for cooking certain meats?
If you want to know, I was cooking 2 Prime NY strips and 2 Ribeyes on a Weber Kettle Premium 22” after starting with a chimney.
Submitted September 29, 2018 at 07:07AM by jdsizzle1 https://ift.tt/2DHcPMV
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