Rattrapper's Charcoal Barbecue Tip: How To Get The Coals Hot

My good readers, here is a thing that has worked for me in several ways: It allows me to dispose of grease in a manner which won't clog my drains, and it recycles it by turning it into a fuel that helps ignite barbecue charcoal. Whenever you fry bacon, sausage or chicken, you will usually end up with grease and oil in your frying pan from the meat. If you're like me, you might use a tin can such as a can that had spaghetti sauce in it to store the grease to dispose of it later. Well, when you know you're going to be firing up your charcoal only barbecue grille, you can prepare yourself ahead of time to dispose of your excess grease and get the coals hot. For the few days before you do the barbecue, if you cook either sausage or bacon for part of your breakfast, pour the grease from your frying pan into a tin can, and save it in a safe place that won't catch on fire or attract pests. On the day you barbecue, when you place your unlit coals into the barbecue grille, pour your meat grease onto the unlit coals, and let the grease soak into the charcoal. Have some scraps, such as paper, lined up in the pile of coals, ready to be lit. Soak some lighter fluid into the coals if you think you might need to, and wait for about 10 minutes to light the coals. Light your coals with a match or a butane fire starter made for lighting barbecues.

Enjoy barbecuing whatever meat fills your belly! And as I said before, use some common sense when firing up that charcoal! Don't turn yourself into a char broiled human being.

Make America Great Again by Leon Patillo

https://m.youtube.com/watch?v=MBH8S3XW7-s

This is Leon Patillo's latest song he has written as a prayer for our nation. Patillo is concerned over the spiritual condition of America, and addresses it in Make America Great Again.

posted from Bloggeroid

I'm Hungry For Gata Bread!

the armenian kitchen katah (gata) with filling.http://www.thearmeniankitchen.com/2011/07/katah-gata-with-filling.html?m=1

http://www.thearmeniankitchen.com/2011/07/katah-gata-with-filling.html?m=1