We’ve got several days of fine barbecuing weather coming after we get through today’s showers.
I don’t barbecue as much as I used to, but I still enjoy some potatoes, veggies, hot dogs, steaks and burgers on the BBQ.
For years I struggled with trying to light those darned charcoal briquets. Sometimes I would resort to spraying half the bottle of barbeque lighter on them.
So we switched to propane for several years.
I could taste barbecue lighter in my food with the charcoal, and the propane barbecue didn’t give me the taste I was looking for.
Then I discovered a charcoal chimney – a metal cylinder that sells for around five bucks – you put briquets in the top and newspaper in the bottom.
Works everytime.
Now we barbecue exclusively with charcoal.
Do you BBQ with propane or charcoal?
