Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread

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12 minutes at 360 degrees. No overlap and no turning. They are an inch thick. I could cook about 4 at a time. I didn't bread them either. Our HEB sells them pre-seasoned and they are really good!
 
Thanks Zea looking forward to trying it :cheers:
zea3 said:
12 minutes at 360 degrees. No overlap and no turning. They are an inch thick. I could cook about 4 at a time. I didn't bread them either. Our HEB sells them pre-seasoned and they are really good!
Click to expand...
 
Arizonarob said:
Now that’s cooked perfectly!!!

Matt, what kind of knife is laying on your cutting board? I’ve started searching for a good meat knife as well as one for veggies.
Click to expand...

It’s a 12” Victorinox (Swiss Army) Granton blade slicing knife -

https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_i_ebhtCb10C0WQW

I got it about 2 years ago and I only use it for slicing roasts or turkey. The long, low-profile, thin blade with the Granton dimples on it allows you to cut very thin slices without the blade sticking to the meat and dragging it. You can typically cut through a roast in just 1-2 strokes of the blade. The edge is razor sharp and I keep it well-honed. It’s a great knife for roasts.
 

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Hey Matt I saw that knife that you have and was wondering if that knife is your go to knife when cutting all cooked meats.
 
Dw really likes this beer. It has 8.1% alcohol ?
 

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Brentr said:
Hey Matt I saw that knife that you have and was wondering if that knife is your go to knife when cutting all cooked meats.
Click to expand...

For slicing roasts and turkey, most definitely. It’s the kind of knife you’d see being used at large buffets anywhere there’s a carving station. Easy to make quick, thin slices
 
JoyfulNoise said:
It’s a 12” Victorinox (Swiss Army) Granton blade slicing knife -

https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_i_ebhtCb10C0WQW

I got it about 2 years ago and I only use it for slicing roasts or turkey. The long, low-profile, thin blade with the Granton dimples on it allows you to cut very thin slices without the blade sticking to the meat and dragging it. You can typically cut through a roast in just 1-2 strokes of the blade. The edge is razor sharp and I keep it well-honed. It’s a great knife for roasts.
Click to expand...
Hey Matt why this knife as compared to others. I see others like this
https://smile.amazon.com/dp/B005P0O...a6fe-3d1c084f9737&ie=UTF8&qid=1548595146&sr=2
for about half the cost
 
Brentr said:
Hey Matt why this knife as compared to others. I see others like this
https://smile.amazon.com/dp/B005P0O...a6fe-3d1c084f9737&ie=UTF8&qid=1548595146&sr=2
for about half the cost
Click to expand...

Funny, having grown up on Long Island, I’ve never heard of a company in Ronkonkoma (a town not too far from my own Setauket) called Mercer Industries. Apparently they are a tool & abrasives manufacturer too - so if you need some new blades for your angle grinder, maybe they offer a discount :unsure:

I went with Victorinox because they are the makers of the Swiss brand of army knives. That’s a name I know. I’m not a “cheapest deal” kind of shopper - I don’t mind paying a premium if I can get a higher quality product. And, as the old saying goes (h/t to @bdavis466) -

“Cheap is never quality and quality is never cheap...”

The knife I purchased is 2 years old has worked flawlessly. There are no signs of corrosion at the handle/blade interface (poor quality knives will typically show crevice-corrosion in that area) and the blade has needed nothing more than a bit of light honing with a sharpening steel. I can only speak to it’s quality and I say it’s worth every penny of the $100 I paid for it back then (it’s price has come down considerably). A 12” blade is long enough for any size roast, a 14” blade would be overkill in my opinion and, as a practical matter, too long to be easily stored in a residential kitchen.
 
Ok guys DW and I cooked an incredible meal to celebrate our best friends 43th Anniversary.
First appetizers
Jumbo Lump Crab Cake Bites with Red Pepper Coulis and of course Makers Mark Old Fashioned
full


Deconstructed Caesars Salad with homemade croutons and Parmesan Crisps
full


Bourbon Brazed Beef Ribs with Honey Roasted Carrots and fresh homemade Basil and Garlic pasta, don't forget Veuve Cliequot

full


full


full


And for dessert
DW award winning ( yes she actually came in first place in a Newspaper dessert competition when she was a teenager :))
Sour Cream Apple Pie

full
 
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