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Our first attempt to use charcoal resulted in evenly roasted chiles with a light smoky flavor. We’ve used the chiles in a tomatillo salsa made with fresh tomatillos, onions and tomatos from a local farm, in pork verde, and on chicken sandwiches. They’re so TASTY, and are more flavorful than those grilled over gas.
Since our chile roast, we’ve used the Kingsford charcoal grill with their new, optimized charcoal. I must admit that I’m a newly converted fan of grilling over charcoal. I’m anxious to try the Kingsford mesquite charcoal and their competition coals as well! Look out, all you Big Acres Gourmet Foods customers, I’ll be offering tips for grilling over charcoal in future recipes!
A great Kingsford Giveaway: Go to Kingsford's Facebook page, where you can sign up for a sweepstakes to win a Komodo Kamado grill. This ceramic grill retails for $4,000.
You can also go to Kingsford's Twitter page for periodic giveaways of Kingsford Grilling Gear.
Read more about cooking with charcoal:
Kingsford University's School of Charcoal
Book Excerpt: The Big Green Egg Cookbook
I Graduate from Kingsford University by Dave DeWitt
Melanie Yunk, President of Melanie's Fine Foods, is the creator of the award-winning Big Acres® Gourmet Sauces and Rubs, and is the distributor of gourmet goodies for kitchen and grill. A lifelong "foodie," Melanie is passionate about natural lifestyles and strives to help people make simple, gourmet meals any day of the week. During her previous career as an electronics engineer, she traveled worldwide and sampled many different ethnic dishes. She acquired a discriminating palate and a love of culinary experimentation. Melanie is a California native. She lives with her husband Kent in San Carlos, California.
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