Cook – Page 2 – FogoCharcoal.com

Today I’m recreating two of Gordon Ramsay’s recipes which are two different ways to season and marinade Ahi Tuna, and...

Seafood

Gordon Ramsay’s Seared Ahi Tuna on the Grill

The perfect dish to feed all my hungry family and friends with something tasty, delicious and most of all, easy to do.

Chicken

The Perfect Cajun Andouille Sausage and Grilled Chicken Jambalaya

Today, I am going to bring you one of the best pieces of pork you can find out there and make something truly spectac...

Red Meat

Traditional Italian Porchetta

Craft cuts, also known as Butcher Cuts, are commonly used for ground meat or are just not harvested at all because it...

Red Meat

The Craft Cuts you never knew existed...

In this video I’ll show you how you can make authentic Brazilian BBQ at home on your Weber Kettle. For this recipe I ...

Red Meat

Rodizio Style Wagyu Picanha

So really aging beef is just another way of transforming a regular piece of beef into something full of amazing flavo...

Red Meat

Aged Tomahawk: 30 days Wet Aged vs. 60 days Dry Aged

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Love it.

Amazing Lump!

I won’t use any other fuel for my cooks. Hands down the beat flavor and best burn.

Excellent Charcoal

Bought the super premium lump charcoal. Slow burn in my Green Egg for a 10 hour smoke with plenty left over. Definitely recommend.

Charcoal

I have the opportunity to get any charcoal at a cheaper price at any of the local box stores but I use Fogo because it is superior. I own a Napoleon kettle grill and BBQ all year here in Rhode Island right through the winter, I can reuse the charcoal so in the long run I save money and I can achieve and maintain the temperatures I need, glad I found you folks.

Great for long burn

Used my bag of Quebracho charcoal for the first time today. I am extremely happy with the burn.

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