In my house we generally cook dinner 6 nights a week, and there's a lot of vegetable chopping and prep work for many of those dinners. I probably *should* be sharpening every 3 months, but I get lazy and it's usually every 6 months or so.
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In my house we generally cook dinner 6 nights a week, and there's a lot of vegetable chopping and prep work for many of those dinners. I probably *should* be sharpening every 3 months, but I get lazy and it's usually every 6 months or so.
applescrap
Be the ball!
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.
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Cutco is a fine knife. They are all serated, with their D notch that they are so proud of. I've got all sorts around here. I HATE the handles, they don't try hard with those at all. The only ones I use regularly are the Cutco steak knifes, the Cutco cheese knives (these are very good), and their ice cream scoop which is the best available.
Regarding kitchen prep, I love the Miyabi knives with the SG2 steel. It's an ultra-hard metal that can be honed at a high angle for a very sharp edge. I've got a whole set, but I rely on the 8" chef for almost everything. check out www.culteryandmore.com for a pretty good selection.
Regarding kitchen prep, I love the Miyabi knives with the SG2 steel. It's an ultra-hard metal that can be honed at a high angle for a very sharp edge. I've got a whole set, but I rely on the 8" chef for almost everything. check out www.culteryandmore.com for a pretty good selection.
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.
The one thing I don't like about the Victorinox, quite frankly, is the weight. It's a VERY light knife, even the 10" chef's knife. Having come from Wusthof previously, it feels a little too light for my taste.
But the America's Test Kitchen recommendation was one of the reasons I bought Victorinox. The value for the price is exceptional.
Yep. "Oh, you want me to cut through a leather belt? No problem!"
And then their eyes get wide when my knife goes through easier than theirs.
jrgtr42
Well-Known Member
Lol. I think almost everyone has some version of a kitchen sink marinade.
I have one I mostly use on meat for grilling - I haven't tried it with smoke yet.
Mine's usually soy sauce (sometimes half and half with coconut aminos) rice vinegar, sesame oil, mustard, garlic, black pepper, a bit of Cajun seasoning, crushed coriander seed, chopped cilantro and red pepper flakes.
Occasionally I'll toss some beer (preferably dark) or coffee in there.
usually comes out tasty.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
A little something for CFB over the weekend. 16ish hours on the butt, 6 on the ribs
![20190824_114533[1].jpg](https://cdn.homebrewtalk.com/data/attach/582/582215-20190824-114533-1-.jpg "20190824_114533[1].jpg")
And finished
Not a bad football dinner
![20190824_180728[1].jpg](https://cdn.homebrewtalk.com/data/attach/582/582218-20190824-180728-1-.jpg "20190824_180728[1].jpg")
And finished
Not a bad football dinner
applescrap
Be the ball!
Love cedar planked. That looks amazing. I smoked a big pork shoulder with hickory and cherry. Haha, ran out of salt, and camping, and other camping, and emergency sea salt chunks. Ground as much of last sea salt grinder I could. Near half cup to one cup white and brown sugar mixed. Put spice rub on and didnt like it. The smoked paprika started to overtake everything. 275 no wrap straight through for near 12 hours. Pretty tasty.
Put a brisket on at 9:00 this morning to have with my Scottish ale that just finished carbing.
Why choose? Have a Weber grill and a Weber smoker so that covers most of my cooking needs.
applescrap
Be the ball!
I have a 36 in griddle, webber gas, electric smoker, kingsford charcoal, and new pizza oven on the way. It's getting a little tight to add another charcoal smoker! It's like a used home depot sale. But yeah I agree wholeheartedly with specific tools. I know that wsm is nice too. In this case if the Weber performer could kill two birds with one stone would be nice. I will probably seek kamado some day anyways so only curious.
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As I've said before, my plan when I bought my current grill [Kamado Joe Big Joe, later added a Joe Jr] was that I wanted "one grill to rule them all". My old gasser was on its last legs, so it was going bye-bye. And I had a propane smoker, but I figured if I got the right grill, I could just sell that [and I did].
The key to a kamado is that it does everything well. It grills well indirect and direct. It smokes well. It becomes an oven and can do just fine at baking and as a pizza oven. It sears well.
It has drawbacks. I don't think it smokes as well as an offset. It's much harder to set up indirect/direct "two-zone" cooking unless you have a larger grill. Grate real estate isn't the best. And obviously it doesn't change temp easily--200# of ceramic holds heat and doesn't like to change. And it's a lot more work using charcoal than a gasser. Oh, and it's not cheap!
But if you want *one* grill that does everything, a kamado is great. If you've got a bunch of specific tools already, a kamado may end up being superfluous.
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What he said! I'm not too happy that you posted the link, but I'm sure my mood will change when my knifes get here.
Blacksmith1
Captain Cheap
I really don't understand this anti-steel attitude. Stones are made to sharpen dull knives, steels are made to keep them sharp.
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another weekend, another pork butt
Weldon0405
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Mixed up som Cajun pork sausage. Smoked over some apple for about six hours and finished on the grill.
Low carb diet has it's benefits. Bacon wrapped chicken breast, corned beef brisket, and sausage to go on later. 1st time using electric smoker with all this loaded up so we'll see. Hoping for 4-6hrs.
newb smoker here.
have an electric smoker I got from work.
last week I smoked chicken tenders with chili-lime rub. too long. oops.
turns out tenders were too thin for my temp gauge to register properly.
this week it's whole chicken breasts with whole potato's and some veggies.
have an electric smoker I got from work.
last week I smoked chicken tenders with chili-lime rub. too long. oops.
turns out tenders were too thin for my temp gauge to register properly.
this week it's whole chicken breasts with whole potato's and some veggies.
Good luck! I pull poultry at 165. Smoked whole turkeys and they come out awesome.
I pull chicken @155 participating a 10° climb.
Hummm...your probably correct for smaller birds. A full turkey needs 165 deep into it. I've seen some pink even at 165.
Chicken 155
Turkey (domestic)155
Turkey wild shot 160-165 as more dark meat.
Anything more is a dry bird. Don't fear the pink and moist.
imasickboy
Drinkasaurus extraordinarius
*gigglesnort*
[emoji16][emoji106]
Beef Short Ribs
I smoked for 2hrs and chicken breast still wasn't 100% done.
Same with the baked potatoes.
it felt like if I left it longer bad things would happen.
every recipe I read said chicken should be a fast smoke and not an all day slow smoke.
I threw it on the grill.
I think today i'll try again on my own schedule without hungry kids wigging out and let it go for longer.
but, I have a feeling my electric smoker just can't do thick pieces of meat.
I know wings and tenders are good though on it.
my gift from work has a low,med,high.
temp guage warm, ideal, and hot. lol.
it barely gets to hot and smoke comes out the sides of the lid.
I know it's cheap, but it was free and probably going to end up as a gateway smoker for me since I think i'm hooked now.
this is what I have.
[img[https://content.haycdn.com/mgen/master:MEC130.jpg?is=400,400,0xffffff[/img]
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