The Saint Louis Charcoal Company is proud to announce the addition of six new Rockwood Charcoal dealers. Fields Foods in downtown St. Louis is our newest dealer–a newly constructed 38,000 sqft grocery store spotlighting locally grown & produced products. On the Illinois… Continue reading
Who else loves a good Kabob?! Chef Josh, @born_to_chef grilled these Spicy Tequila Lime Chicken & Balsamic Dijon Veggie Kabobs over a Rockwood Charcoal fire on his Weber Grills copper kettle with a hunk of oak for some smoke.
"I chunked chicken breast and marinated them in a mix of Una Vida Tequila Reposado, fresh lime juice, avocado oil, minced charred jalapeños, worcestershire sauce, crushed garlic cloves and chopped cilantro. They were seasoned with Code 3 Spices Top Gun Everything Rub before grilling.
Veggies were marinated in a homemade balsamic dijon vinaigrette and lightly seasoned with Code 3 Spices - www.code3spices.com Top Gun Everything Rub. I don't prefer to grill the veggies directly BC they have a tendency to char too much. They get much more flavor cooking indirectly imo while maintaining more of an al dente finish."
Happy Saturday Rockwood Family! Hope everyone has a great day grilling and smoking up some killer eats!
High quality lump charcoal like our Rockwood Charcoal will make a metallic “tink” sound during lighting and when contacting other pieces of lump charcoal. Improperly kilned lump charcoal will just sound like wood chunks.
Because we use a kiln and cool our charcoal for the right amount of time at the right temperature, it removes all of the sap, tar, and moisture from the wood, which makes the charcoal brittle. If you throw a chunk of lump charcoal at a hard surface, it should break into several pieces. If it doesn’t, it’s still wood on the inside causing lower temps and a faster burn rate.
To learn more about Lump Charcoal and what separates Rockwood from the rest of the pack, check us out online at www.RockwoodCharcoal.com