Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

jimim

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Jun 21, 2016
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my tips chipped cause of the above reason. i did some chopping before i knew. i was shopping parsley to pack for the winter. the other tips was completely stupid mistake. i stood them up in our drying rack. ya now they lay flat under the rack on a mat to dry the rest of the way after i wash them. i found if i lay them flat in the drying rack someone is going to take a hand off when putting stuff away after cooking so now i lay them under the rack cause it's raised up and the mat i have under it is nice and thick.

i was just on their site. man they have so much new stuff. i may have to put a BBQ set on my xmas list for this summer since i will be cooking outside much much more. lol

jim
 

Brentr

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Oct 18, 2009
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I am pretty clumsy when it comes to knives. Can you store them in a knife block? We have a williams and Sonoma close by so I may take a drive there after Christmas unless there is a big sale in them.
 

jimim

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Jun 21, 2016
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You know what else is out there that I like cause I don’t like stuff on the counter.

They r wood racks for inside drawers that r 2 level. They stand up in thier slits. U can put larger blades on lower level and smaller blades on upper. They can be stuck together left or right to hold more blades. They only need a typical 4 inch high drawer also.
 

Brentr

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Thanks for all the info unfortunately I think the knife is too brittle for me and my wife. I think we need a more durable knife as we are not professional chefs and I see myself chipping the knife a lot. [emoji854]
 

salty87

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Feb 1, 2017
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Texas Hill Country
We have several Shun (including the Ken Onion) and the only tip that has been damaged (not broken) was when I dropped one on our concrete counter. Chipped the counter a tiny bit too. The knife really just got a nick.

For storage a magnetic rack screwed to the underside of a cabinet works perfectly for us. It holds about 10 knives extremely securely. No worries of them falling....unless I do a sloppy job of putting a knife up (see above, lol). They're out of the way not cluttering the counter but at the same time they're right there super easy to grab.

For sharpening, Japanese blade angles are different from European/American. Shuns do hold their edge better but nothing beats a really sharp knife. This is a cheap and easy way to keep edges tidy. A couple passes before using a knife and there's really no need to get them sharpened again. It's a knife steel but easier to use & store than the long rods that come with knife block sets.

Amazon.com: Accu Sharp 334C Sharp-N-Easy Knife with 2 Step Sharpener: Home Improvement

It probably won't bring a dull knife back, never tried, but it will keep sharp knives in great shape.
 

salty87

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Feb 1, 2017
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Texas Hill Country
Inspired by these smoking, grilling, etc threads I ordered up an electric smoker. It's just me & Mrs salty so we didn't need anything really big. Plus, having to tend a fire seemed like it would deterrent. My grill is propane for the same reason.

Been playing around with it but never remember to take pics. Ribs and steaks were the first adventures. The ribs turned out fantastic. The steaks I'll smoke for about an hour before moving over to the grill for searing. Sort of restaurant style. They've been a real treat compared to simply grilling. The ease of the electric makes this a snap. The smoker is ready quickly and there's no fussing with charcoal, etc.

On to the point of the post...for Thanksgiving it was time to really take the plunge - beef tenderloin! It was a real adventure finding out the hard way that meat probes from one digital thermometer are not compatible with another from the same manufacturer. Temp readings were all over the place plus we had 2 tenderloins that weren't the same size. The smoker's temp was reading whacky too. I basically had to wing it with really expensive meat and a family to feed....beer me, again! They were seared on the grill at the end.

This isn't the best pic, too much brown. But the tenderloin was absolutely amazing. It could have come out of the smoker a couple mins earlier but given the thermometer problems I'm really happy with the result and everybody chowed down.

View attachment 89094

Next up- bison brisket! The Mrs can't do much beef.

Thanks for the inspiration!
 

Brentr

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Gold Supporter
Oct 18, 2009
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Jacksonville, FL
Inspired by these smoking, grilling, etc threads I ordered up an electric smoker. It's just me & Mrs salty so we didn't need anything really big. Plus, having to tend a fire seemed like it would deterrent. My grill is propane for the same reason.

Been playing around with it but never remember to take pics. Ribs and steaks were the first adventures. The ribs turned out fantastic. The steaks I'll smoke for about an hour before moving over to the grill for searing. Sort of restaurant style. They've been a real treat compared to simply grilling. The ease of the electric makes this a snap. The smoker is ready quickly and there's no fussing with charcoal, etc.

On to the point of the post...for Thanksgiving it was time to really take the plunge - beef tenderloin! It was a real adventure finding out the hard way that meat probes from one digital thermometer are not compatible with another from the same manufacturer. Temp readings were all over the place plus we had 2 tenderloins that weren't the same size. The smoker's temp was reading whacky too. I basically had to wing it with really expensive meat and a family to feed....beer me, again! They were seared on the grill at the end.

This isn't the best pic, too much brown. But the tenderloin was absolutely amazing. It could have come out of the smoker a couple mins earlier but given the thermometer problems I'm really happy with the result and everybody chowed down.

View attachment 89094

Next up- bison brisket! The Mrs can't do much beef.

Thanks for the inspiration!
Salty are you sure this is not a picture you took at a restaurant:confused: Looks great what time is dinner:cheers:
 

JoyfulNoise

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TFP Expert
May 23, 2015
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Tucson, AZ
Do you currently work in the pool industry?
No
To the knife hijack, get one of these -

View attachment 89112

View attachment 89113

It’s been mentioned in the kitchen gadget thread and it works great for a whole variety of knives. The medium belt can easily restore any knife edge and the honing belt will get you a razor sharp and polished finish. Well worth the $$$.

[EDIT]

And they have a Ken Onion Edition on Amazon....

[END-EDIT]
 

JoyfulNoise

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TFP Expert
May 23, 2015
14,323
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Tucson, AZ
Do you currently work in the pool industry?
No
Hey Matt I believe I am responsible for the knife hijack so please feel free to move the appropriate comments to the kitchen gadget thread :(
Sadly, but wisely, I do not have the powers to move, edit or embellish any posts but my own...that is the job of the Admin or the Mods. I am but a humble and lowly Expert....how I got that way, no one really knows.

But maybe all those cash payments to TFP in the form of 50cent penny rolls had something to do with it :scratch:

We have a kitchen gadget thread? :scratch:
We did. I think I started it. It died a quiet death.....
 

JoyfulNoise

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TFP Expert
May 23, 2015
14,323
6
Tucson, AZ
Do you currently work in the pool industry?
No
I can see why they don’t give you the “powers”, you’re to friggin lazy to even put a link to the thread in your post!! :pth:

https://www.troublefreepool.com/threads/155558-Kitchen-Gadgets-You-Love
Nah, just boycotting TFP until the new forum is up and running .... oh wait, you didn’t hear me say that ....

Arazonarob thanks for sticking up for me. We can add gadgets to this thread as I believe that I started it [emoji3] can’t I ?????
Sí, se puede!!