10 BBQ Products Old Texas Farmers NEVER Buy — And Neither Should You

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Go look at the shelf in your garage. A wire brush, a jug of lighter fluid, a bag of chips that says soak before use, three bottles of rub, and a tool set in an aluminum case. Better than three hundred dollars of it. And the ribs still come off black on the outside and dry in the middle. In August of 1974, Manuel Ortega and I fed nineteen men three days running off a pit he dug behind the barn. Our whole outfit was a shovel, a pair of blacksmith tongs, one knife, a mop and a bucket, and a stack of post oak. Nobody went home hungry. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time. In this one: why the FORK in that tool set bleeds your meat into the fire — what a grill MAT really turns your grate into — why SOAKED wood makes steam, not smoke — the CAN you should never point at a lit grill — what LIGHTER FLUID leaves in the meat — why the dial on your LID is reading the ceiling — the rub that's mostly SALT at spice prices — the small print on the MEAT CASE you paid for by the pound — the WIRE BRUSH that has sent an estimated seventeen hundred people to the emergency room — and number one, Roy's: the bucket he used instead of a BOTTLE of sauce. Sugar burns long before the meat is done. That's why Roy never let a grain of it near the fire. What did your daddy use on his pit that no store ever sold him? Tell me his name and what county he cooked in. I read every one.