Where Are The Shops Like This in The East

It's March 23rd March Madness is on the tube and it's a whopping 35* with a 20 MPH wind blowing outside. Very hard to get excited about BBQ when it should be 50*..

Then you see pictures like these. All the great smokers parked inside The KC BBQ Store. Bulk bins of hard woods for smoking make this place great.


Then there is that hot sauce mecca in Rehoboth beach DE  peppers.com

                                                                                                  They literally have 3500 hot sauces in stock. Oh to wish for something like this in Upstate NY. Not just in Summer but any time of the year.

Coconut Charcoal? OH YEAH

It takes some getting used to but this stuff is cleaner burns hotter and longer than hard wood charcoal. Flavor is good as well!

I have a gigantic Weber gas grill on my deck. But after purchasing a Weber charcoal grill I grill now on hardwood charcoal more than gas. Then I discovered charcoal made from coconut shells.
The concept of producing charcoal briquets from waste coconut shells began over five years ago when the two company founders,traveled to Thailand in search of investigating coconut products for the S. marketplace. After savoring delicious barbecued foods, the founding partners learned that the barbecue fuel of choice in Thailand was coconut shells. After experimenting with natural binding agents and coconut shells the founders came up with a method of producing charcoal briquets made from all natural ingredients. From a humble beginning of opening a small charcoal briquet factory in Kaiwai Thailand, the partners soon expanded to a larger facility in Thailand. Coshell Charcoal has been rigorously tested and formulated using only natural ingredients. Southeast Asia has an abundant supply of coconut shells,as well as, cornstarch and other natural ingredients which help in the manufacture of a "natural" charcoal briquet.

Tropic-Al's: Almost Surfside Dining Tropic-Al's: A Banana Republic in The Catskills

Revolutinary Picnic and Carnivale Menu for July 4, 2011

BEER
Grilled wings: still working on spices, heat etc
Assorted skewerd meats including: Chicken, beef, sausages, bacon all marinated in beer
Assorted marinated char grilled veggies: peppers, onion, tomato, squash,carrot, potatoes
Sliced orange glazed duck breast over spring greens in soft taco/fajitas
Mini baked potatoes
Following grilled pitas: Mediterranean chopped salad
                                      Shrimp, Bacon, Asiago
                                      Pepperoni Pizza
                                      Blue cheese pear and carmelized onion
Grilled mushrooms with bacon and parmesan

And the usual fare: RIBS, CORN ON THE COB, salads
For the lame: hot dogs hamburgers                                 


Tropic-Al's: Almost Surfside Dining Tropic-Al's: A Banana Republic in The Catskills