Oooooo, can it slice a beer can in half and still slice a tomato Razor thin?
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Oooooo, can it slice a beer can in half and still slice a tomato Razor thin?
Probably. But I'm not gonna try the beer can lol...
Toxxyc
New and loving it
Yes, I always torch over the open fire. Also worthy noting that you shouldn't let the blue part of the flame touch the meat, I always hold it far away to only burn it using the heat blast, and not the flame itself.
As a PSc a blowtorch also torches cheese very nicely that sprinkled over pasta or something similar. I torch it until the cheese melts, bubbles, fizzles and then just slightly starts to brown, and then sprinkle it with coarse salt and some paprika. Amazing!
Oh my goodness, I now really feel like I need one of these blowtorches.
RevA
Well-Known Member
what steel is used in that? Is it a single edge or double edge bevel? Did you shave your arm yet
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what steel is used in that? Is it a single edge or double edge bevel? Did you shave your arm yet
VG10 stainless, 50/50 grind.
My wife bought me a 270 mm carbon steel (blue #2) gyuto a few Christmases ago. She doesn't use that knife at all, due both to the very large size of it being more than she's comfortable with, and because I think she's terrified of mistreating it and allowing it to rust.
So I bought this one primarily for her. It's 210 mm so more in line with the size chef's knife she is comfortable with, and being full stainless it won't rust.
Mekchu
Well-Known Member
Mid-week fare: smoked and braised lamb shank over polenta with asparagus. 
Ginsu knife!Oooooo, can it slice a beer can in half and still slice a tomato Razor thin?
I've got a VG10 knife that I love. Doesn't stay sharp as long as the others, but it's a workhorse. Relatively wide spine - I use it when I know the knife might meet bone.
I hear ya on the wife. She klunks these things into the dishwasher then jams them into the knife drawer. Gah. I keep asking her to hand wash only, but...
I got the beauty below a few weeks ago and I don't have the courage to put it in the kitchen until I get another knife drawer set up. It's a metal called ZDP-189. It's mad hard and hella sharp. Rest of my knives are something called SG2 which is also a good knife metal.
I've given up having nice things I have no control over. Everything goes in the dishwasher. I get it but there are just some things you can't.
Beer and MY cars, I can control....
I'm on a mission to produce a respectable Texas-style brisket, in the middle of a Chicago winter, using only sous vide and the oven.
Step one. Rock-solid frozen center cut brisket, brushed with curing salt and mesquite liquid smoke. Let marinate overnight then rinse well before sous vide cook, this should lock in a smoke ring. Three 99 second rounds of vacuum marinating @ 30" mercury, then sealed for its overnight consummation, then tomorrow morning a thorough rinse before sous vide cooking begins.
Until now I've always worked with Prague powder, fingers crossed the tender quick works out.
Next, 36 hours in the sous vide @155f, then an overnight rest in the fridge, then a slather and spice rub before a low-and-slow afternoon in the convection oven to build a bark.
Wish me luck.
Step one. Rock-solid frozen center cut brisket, brushed with curing salt and mesquite liquid smoke. Let marinate overnight then rinse well before sous vide cook, this should lock in a smoke ring. Three 99 second rounds of vacuum marinating @ 30" mercury, then sealed for its overnight consummation, then tomorrow morning a thorough rinse before sous vide cooking begins.
Until now I've always worked with Prague powder, fingers crossed the tender quick works out.
Next, 36 hours in the sous vide @155f, then an overnight rest in the fridge, then a slather and spice rub before a low-and-slow afternoon in the convection oven to build a bark.
Wish me luck.
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Oldskewl
Well-Known Member
I use tender quick in my kielbasa. Always works fine. Not sure how it will work dry brining a big old hunk of brisket. Best of luck 
Nice lookin' knife!
My wife knows that knives don't go in the dishwasher. We have two absolute trash knives I bought when after I got divorced and needed SOMETHING from Target to actually have in the kitchen before I could buy and fill a knife block. Chicago Cutlery. I think it was something like $27 for a 3-knife combo of a chef's knife, paring, and serrated. Those can go in the dishwasher. No others.
She's pretty good about treating the knives well, but we have this 6" utility knife that I've seen her cut things on the granite countertop when she can't be bothered to grab a cutting board... Ugh... No wonder I have to sharpen that thing so often!
Just did some research and ZDP-189 looks really interesting. Tough to tell whether it's actually considered stainless or not, but it looks like it's insanely hard.
Do you sharpen your own?
Yes I do sharpen them. I've used all sorts of things to do that (worksharp, wet stones, etc). It's hard to keep do that ±15° bevel by hand, especially with stones. So I got one of these and love it. Used it this morning on a knife (that one that I told you was VG-10 is actually VG-1).
https://www.amazon.com/dp/B0018RSEMU/ref=cm_sw_em_r_mt_dp_N9NPP6ZYJZE8YRB7NPW7?_encoding=UTF8&psc=1
When you sharpen that fancy knife, you might consider putting blue tape on both sides (use another sharp knife and cut the tape flush with the blade edge). That keeps the aesthetics of the damascus from being damaged. The pros on Youtube do this too.
GrogNerd
mean old man
First Q of the year, Grog's Tasty Butt™
Golddiggie
Well-Known Member
Just pulled another whole turkey breast section off the BGE. Started it smoking at about 8am (250F).
GrogNerd
mean old man
first time without any hickory, it was 2:1 apple:cherry & it turned out PERFECT
I don't know... hickory just adds a unpleasant, bitter twang to it. maybe I used too much, but I really don't think it needs it
western Carolina sauce. equal parts apple juice, ketchup, ACV. Plus rub (McC's Applewood, brown sugar), red pepper & hot sauce (Frank's)
I don't know... hickory just adds a unpleasant, bitter twang to it. maybe I used too much, but I really don't think it needs it
western Carolina sauce. equal parts apple juice, ketchup, ACV. Plus rub (McC's Applewood, brown sugar), red pepper & hot sauce (Frank's)
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Recipe?
GrogNerd
mean old man
butt is just dry rubbed. McCormick's Grill Mates applewood rub, plus brown sugar. 3 hours on the smoker, another 6 in the oven at 250°
sauce is 1 cup ketchup, 1 cup apple juice, 1 cup apple cider vinegar. rest of the ingredients are eyeballed & to taste. the aforementioned applewood brown sugar rub, some red pepper/cayenne & some hot sauce (we use Frank's original)
sauce is 1 cup ketchup, 1 cup apple juice, 1 cup apple cider vinegar. rest of the ingredients are eyeballed & to taste. the aforementioned applewood brown sugar rub, some red pepper/cayenne & some hot sauce (we use Frank's original)
Started this Saturday night around 8, and pulled it at Sunday morning at 8. It is a 17.5 pound Turkey. White meat is a touch dry, but we smoked it on the premise of making turkey salad, so it will actually be just fine, but the dark meat is nice and juicy! The flavor is the combination of cherry, pecan, and apple wood, along with standard hardwood charcoal. Liberally applied some seasoning salt and poultry seasoning on the skin. Used my water pan on bottom grill, put the bird on top rack. It has a wonderful flavor.
Bacon-wrapped filet seared on the Little Joe and then finished at 225 on the Traeger. With sous vide beets and baked potato.
Nothing wrong about a little pork porn on a Saturday afternoon! Smothered with prepared mustard, then topped with my own mix of brown sugar, paprika, red pepper, black pepper, garlic, sweet paprika, and some adobo. Slow smoked for 16 hours to an internal temp of 203 degrees. Now all wrapped and resting.
Reporting back on my smoker-less smoked brisket. It turned out really good though next time I would cut the sous vide time in half, it was a bit too tender to drape a slice over a finger without it coming apart. 24 hours @155 would probably have been enough. Taste however was much more authentic than I expected.
After the sous vide I let it rest in the pouch in the bottom of the fridge for a few days before finishing it in a toaster oven @225f for ~3 hours, until internal temp reached 185f.
After the sous vide I let it rest in the pouch in the bottom of the fridge for a few days before finishing it in a toaster oven @225f for ~3 hours, until internal temp reached 185f.
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Just pulled the trigger on a Weber Smokefire, the 24" model. It'll be here on Monday, now I'm looking for a non-logo weatherproof cover to avoid the landscapers ogling it. Is there a common method to chain this thing to my patio just in case? The joys of townhouse living
Like you pulled the trigger!!!
Hate that you have to worry about others wanting it more than you.
Hate even more the folks low enough to want to take it!!
Hate that you have to worry about others wanting it more than you.
Hate even more the folks low enough to want to take it!!
I started having second thoughts about ordering the smaller EX4, so I changed my order to the bigger 36" model; my plan is to use the well-aged cover from my char broil 4-burner to hide the fact that it's a new grill. Then I did some googling on securing grills and I'm planning to anchor a d-ring to the concrete patio and thread a steel cable through the body of the grill. Should be enough of a deterrent to keep all but the most determined thieves away, plus we have a pretty obvious security camera back there, hope that is enough.
Ugh did not take pics but smoked a 6# brisket flat and some pig candy for dinner with friends today. Came Out great. Rubbed the flat with a little worsteshire then thin cover of Oak Ridge Santa Maria rub and then liberal rub of McCormicks Montreal Steak Seasoning. On pellet pit for about 7 hours till a nice deep mohogany color. About 6.5 hours at 225 until internal was 167. Wrapped in tin foil until probed tender at 203 internal. Took about 4.5 hours from there. Rested FTC for a few hours till we ate. Sliced beautiful, sorry no pics. Pig candy was uncured regular sliced bacon with a light rub of brown sugar and all purpose rub. On the pit at 225 for about 30 minutes. Chopped the bacon to top iceberg wedges with blue cheese dressing and the chopped pig candy. All was awesome. Sorry did not takes pics. Will take them next time for sure.
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