Whoa, cool. Careful with the sugar at that temperature. Sure you know that but good for all. Blasts right through stall. Hope you update with finished butts. Awesome kamado.
Sounds like a good idea. Hope you let us know how it turned out. Also hope you update on rub results. Awesome experimenting and I like all the indirect grilling you do. Looks great.View attachment 639517
Chicken thighs. Trying out 2 new rubs.
Preparing for my first 4# pork shoulder tomorrow. Should be a fun adventure.
Side question- anyone ever throw their beer soaked oak in the smoker?
I had some Hungarian oak that soaked in bourbon then stout. Not sure if this is a good idea?
Sounds awseome. How did the smoke go? Any tips on temps or jerky in general? Thanks man, appreciate it.Venison jerky from backstraps smoked yesterday. Marinated overnight in soy, teriyaki, liquid smoke, worcestershire, maple syrup, brown sugar, honey, black pepper, sea salt, cayenne and red pepper flakes. Hence, I refer to it as the "kitchen sink" marinade.
Yum!!!
View attachment 639711
Sounds awseome. How did the smoke go? Any tips on temps or jerky in general? Thanks man, appreciate it.
@bwarbiany man those look good. How did the higher temp go? Was curious about how long they took, couldn't remember if it was 4 or 6 hours at that temp.
Sounds like you hit paydirt. Feel sorry for your friend’s family, they don’t what they are missing.I usually smoke with my electric analog smoke hollow 26" smoker. My co-worker bought a digital masterbuilt 30" a few months ago but his family doesn't care for smoked food (poor guy) so he is selling his to me for $60 since I've always wanted a digital controller and hate the analog. Going to break it in this weekend!
Sounds like you hit paydirt. Feel sorry for your friend’s family, they don’t what they are missing.
I can't stand when people don't take care of their knives. I took the brisket to my sister in law's house last night. I thought beforehand "I should bring my slicing knife", but thought that might be rude.
When it comes time to slice, she hands me a chef's knife and a honing steel with a "you're gonna need that" look in her eye. No, what I needed was an hour with my whetstones.
The steel did nothing. It was like trying to slice brisket with a butter knife.
C'mon, people, sharpen your damn knives!
I hear you, that’s a terrible thing to do. I guess a lot of people think that is not on the top of the list to take care of. I have decent knives and keep them in shape. My BIL is a chef and it doesn’t bother him to bring his fancy knives over.
I take my own knives. No shame here. I know I almost always get asked to carve. When I flew a cross the country, I ordered a cheap-ish 1000/6000 whetstone and had it delivered to my Sil's placeand sharpened the knives. Still cheap knives, but they had a good enough edge after I got done. 1st time they saw a tomato get sliced without being smashed.I thought beforehand "I should bring my slicing knife", but thought that might be rude.
I don't even have "great" knives. I've got Victorinox with the Fibrox handles. When I bought them, it was while getting divorced and furnishing a house fresh, so I didn't want to break the bank. But as long as they're maintained, they're sharp af.
Knives! This is a great place to dip your toe in the world if good steel. My next knife:
https://www.chefknivestogo.com/kobl2nagy24.html
Learn to use a whetstone instead of sharpening steel and you can make anything sharp as hell
I take my own knives. No shame here. I know I almost always get asked to carve. When I flew a cross the country, I ordered a cheap-ish 1000/6000 whetstone and had it delivered to my Sil's placeand sharpened the knives. Still cheap knives, but they had a good enough edge after I got done. 1st time they saw a tomato get sliced without being smashed.
It is funny the knives that some people have. My peeve is when they only have short paring knives.
Learn to use a whetstone instead of sharpening steel and you can make anything sharp as hell
My peeve are sh!tty knive sets. 14 in a block and all are essential useless other than as paper weights.It is funny the knives that some people have. My peeve is when they only have short paring knives.
My peeve are sh!tty knive sets. 14 in a block and all are essential useless other than as paper weights.
Buy what you need. A good all-purpose like a chef or santoku and a Pairing. Then maybe whatever other knive you frequently use. I've got my daily drivers then added based on needs.
Gotta ask, whats your beef with Cutco? BIL has a set and they seem pretty good. Especially since I don’t think he sharpens them but once every few months.However, I will say this. Cutco has a special place reserved in hell.
Gotta ask, whats your beef with Cutco? BIL has a set and they seem pretty good. Especially since I don’t think he sharpens them but once every few months.
What are you people doing to your edges that your blades need to be sharppend that much? Or maybe mine are no longer as sharp as I think, but they seem to cut well on everything I aim them at.
Americas test kitchen has fully reccomend that very knife and it has won their tests for over a decade. I want to replace my henckels 4 star German knives with one. The Mercer bread knife made me a believer.I don't even have "great" knives. I've got Victorinox with the Fibrox handles. When I bought them, it was while getting divorced and furnishing a house fresh, so I didn't want to break the bank. But as long as they're maintained, they're sharp af.
I love when Cutco knocks on my door!However, I will say this. Cutco has a special place reserved in hell.
Americas test kitchen has fully reccomend that very knife and it has won their tests for over a decade. I want to replace my henckels 4 star German knives with one. The Mercer bread knife made me a believer.
Upon pku, I am not a fan of a short knife . It's that handle, I am like you lots of prep. I like that handle and they said it is crazy sharp. Not surprised if needs sharpened more. The German steel less maybe but as sharp? I am in for a 40 dollar try. Victorinox fibrox pro chef knife iirc. Grew up with some cutco but mom didn't sharpen.
I love when Cutco knocks on my door!
They make a better-than-average knife and a they bank on the fact that the average consumer's cutlery is sub-standardly maintained. This is not their experience when they visit me.
Lol. I think almost everyone has some version of a kitchen sink marinade.Venison jerky from backstraps smoked yesterday. Marinated overnight in soy, teriyaki, liquid smoke, worcestershire, maple syrup, brown sugar, honey, black pepper, sea salt, cayenne and red pepper flakes. Hence, I refer to it as the "kitchen sink" marinade.
Yum!!!
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