Food Smokers and Smoking Tips/Tricks/Techniques

Very nice. May I suggest instead of slicing them in half, just cook one thick one up and share. That's what the wife and I do, and they end up better in my opinion.

 

I’ve done it that way when I’ve got the time to reverse sear and do it right haha. I cut those thin so I’d have them ready to go quickly since they’d defrost faster and can throw them on the gasser on a week night only takes like 5-6 minutes to cook.

We actually just finished off that batch and I went to Costco Saturday, they had a 4 pack so I cooked one thick on Sunday and prepped the rest like I had before

 

Made some great wings today on the Traeger. Some with Hawaiian barbecue sauce, some with Frank’s, and some with Spicy Pitfaced. All were very good, but I notched the blade of my favorite knife something terrible. I’m hoping that either it can be fixed or Wusthof will warranty it.

What would you do?

 

Let's see the damage.

 

If you end up replacing check out Victorinox, great bang for the buck.

 

That makes sense. Carry on!!!

 

It’s damn hard to get a photo of with just the overhead lights in the kitchen, but here’s what I’ve got:



It looks much worse in person, kind of like the edge of the blade is twisted. I didn’t notice it until drawing it through my ceramic sharpener. That made it decidedly worse.

Edit: Second photo.

 

Been at least 10 years since I was a Sam's club member. Big part of the reason I left was their meat went downhill, and the boys were getting out of the house. The boys are back and their mother is gone LOL. I joined Costco in large part because of all the talk on here about them. But also the retired Officers I hunt with in SD also all belong to Costco and talked me into it. Hit a Groupon deal last year for the membership but looks like they no longer offer it. See if you can at least do a one time visit with your wife and make a decision from there? The meats are all everyone says they are IMO. Costco seems to be quite a step up from Sam's in several ways from what I recall of Sam's.

I still want to do a dirty steak. When I finally find an inside skirt steak around here. Please post pictures and of course taste results!

I have Henckels Pro S knives, in addition to my Japanese knives, and if one of my Henckels ever got a chip in it would first contact them and then send it to them to see what could be done.

 

That sucks.

 

Ouch, I'm wondering if you can hammer it back?

 

That’s solid advice, thanks.

 

Whatever the fix is, I won’t be the one trying that!

 

Yeah, I’m trying not to oversell Costco but it’s hard to do. If the quality of meat is important to you, I know of no better place other than a butcher and then it’s second mortgage time.

 

This stuff is the tits

 

Ball pein on an anvil maybe. And a lot of patience.

 

Quick, smoke something and enter the contest..

 

I would not use any type of hammer, the metal will stretch. There is a way to peen it back but that is best left to a professional.

 

Ha contemplated it, but I’m saving my efforts for a 8lb Pork butt this weekend.

 

Went to a butcher shop 20 miles away. Why haven't I been going there all along? lol Called last week and they had a pork belly waiting for me. I'll be makin' bacon, or ruining 40 bucks worth of fresh side.
Wife and I looked at their retail freezer of beef and pork. Cost me $132 to get out of there.
Good looking meat, I will be going back.

 

Well no you have to also add some tallow to it.