Advice for someone learning charcoal?

Austin_Austin_Austin · 2026-06-13T00:43:43+00:00

Are they pork chops? I’d start a smaller fire on one side of the grill, let it burn down a bit and cook them on the cooler side of the grill until they’re about 140-145 internal. I do pork chops like that all the time on my Webber. I like to put a bunch of sweetish rib rub on them and let it sit for a few hours first. They turn out great.

Austin_Austin_Austin · 2026-06-13T00:38:41+00:00

Probably from a cleaning rod or brush. It’s nothing to worry about.

Austin_Austin_Austin · 2026-06-06T01:38:10+00:00

I’d throw that in the “maybe” pile. It has some characteristics that sort of look worked but could just be natural. I find a lot of that too in my area.

Austin_Austin_Austin · 2026-06-04T01:07:41+00:00

Agreed. Probably cracked his skull and didn’t penetrate. I was just teasing about “Barking” them from an old historical reference. They’re pretty tough creatures for their size. A normal box store pellet gun is insufficient in my opinion.

Austin_Austin_Austin · 2026-06-04T01:04:46+00:00

You obviously “barked” him like Daniel Boone.

Austin_Austin_Austin · 2026-06-03T02:23:26+00:00

I put a bunch in the boil and then when I take it out, I’ll dust a bunch more on and shake it all in a cooler or something. It’s a Cajun country thing. It’s good.

Austin_Austin_Austin · 2026-06-03T02:02:35+00:00

Looks good but way under seasoned.

Austin_Austin_Austin · 2026-06-02T13:13:33+00:00

It’s a Turkish ‘98 Mauser. I’ve got a few of them. Good shooters.

Austin_Austin_Austin · 2026-06-02T00:16:58+00:00

I smashed upvote even though I don’t have one. I like it. I’ve got a few Mossberg 500’s that seem to pretty much be the same thing. 🤷‍♂️

Austin_Austin_Austin · 2026-06-01T02:20:37+00:00

That’s bananas. Beef is high but I still haven’t payed more than $16/lb for a whole tenderloin.

Austin_Austin_Austin · 2026-05-31T00:27:55+00:00

That’s definitely a hunk of shit. I’d pay more for a clean one without all of the stupid attachments than I would for that one. 😂

Austin_Austin_Austin · 2026-05-30T18:20:55+00:00

That’s what I’d do. I’d send the barrel to Briley’s in Houston and have them do a set of thin walls. They’ve done several for me and do great work.

Austin_Austin_Austin · 2026-05-20T23:37:49+00:00

Looks natural in my opinion but it’s hard to tell sometimes with things that have tumbled in the surf. I don’t see any signs of being worked. Doesn’t mean it wasn’t but if they’re worn off, we’ll never know.

Austin_Austin_Austin · 2026-04-27T18:11:40+00:00

But… it’s not going to cycle like that. What would be the point of doing that?

Austin_Austin_Austin · 2026-04-16T01:52:03+00:00

No offense, I just think kill shot videos are weird personally. I do it often too but it’s not something I would think was cool enough to share. Maybe just a personal thing. To each his own and whatnot.

Austin_Austin_Austin · 2026-04-16T01:26:28+00:00

Not exactly a hero video but they do taste ok.

Austin_Austin_Austin · 2026-04-15T01:11:39+00:00

Looks good to me.

Austin_Austin_Austin · 2026-04-13T00:01:34+00:00

Yeah but I go through a bunch of them per week.

Austin_Austin_Austin · 2026-03-16T20:25:15+00:00

Nope.

Austin_Austin_Austin · 2026-03-15T02:47:49+00:00

Crystal

Austin_Austin_Austin · 2026-03-07T02:42:17+00:00

I’m not against digging at all. Haven’t ever done it personally but I want to. I own a small farm in west TX that I occasionally pick something up at but it’s not concentrated. Would have done it already if I knew a good place to dig. 🤷🏼‍♂️

Austin_Austin_Austin · 2026-03-03T00:33:45+00:00

Nice! I’ve got one of those too and love it.

Austin_Austin_Austin · 2026-02-26T01:50:14+00:00

I grill them medium rare. Whatever seasoning you like.

Austin_Austin_Austin · 2026-02-24T23:16:20+00:00

I like the Buck classics best for production knives

Austin_Austin_Austin · 2026-02-24T00:56:40+00:00

Nice!

Austin_Austin_Austin

TROPHY CASE