Food Smokers and Smoking Tips/Tricks/Techniques

In all honesty... If you have access to a Sam's Club.. these are what I use

https://www.samsclub.com/p/bakers-chefs-boning-knives-2-pk/prod5250046

https://www.samsclub.com/p/7-santoku-knife-di-2-pk/prod5250043

Sharp enough to use and can be resharpened many many times and cheap enough to replace without a second thought.

No need to spend more.

 

I used that very knife for years, it has been around as long as I can remember.

But prefer the Chicago Cutlery 5" boning knife over it and have had 2 of them for around 20 years now.

Have a German knife set that does a lot of heavy lifting. But have to admit for fine work and lots of it the Japanese knives are worth it (to me) and the 10-12° angle on the Miyabi knifes are superior for a lot of work.



Shun Premier carver is 15° and it has its place also. Especially bacon



If I could only have 1 knife (shudder at the thought) it would be the Chicago Cutlery 5" boning knife. But you will have to sharpen it a lot and I mean a lot. And hone it on steel after almost each use.

Made the 60+ run to Costco run this morning had the place pretty much to myself. Pick 3 any 3 meat items but no more. Was hard and hoping for a ribeye roll but no joy. Still made out OK.

5 lbs. of Nueskes bacon first time have seen it at Costco. And first time seen a 5 pound package of it.



I like Nueske's.

May is almost over and forgot to post my kitchen calendar this month.



In a couple of hours will hit the grocery store and hopefully catch a couple of pork butts. May wait until morning place was packed, forgot Friday is grocery day for a lot of people.

 

I keep Bubba knifes in my pit trailer along with some big slicers.

 

Guess the bottom item if for the tougher cut that you gotta take ‘round back to show who’s Boss.

 

thats the back massager

 

I bought one of those last year for the first time for my axes. Still file them first then clean them up with it instead of stoning like I used to. Actually works very well, slicker than owl shit.

 

Y’all ever grill up top sirloins?? Any good??

 

Yep all the time for the son. Packages from Costco I posted on the previous page are Ribeyes and Top Sirloin for him.

He doesn't like fatty meat and likes it well done So Top Sirloin works for him and is cheaper. It isn't bad once in awhile IMO especially if it is Prime grade. For leftovers having less fat is usually better warmed up than fatty cuts. Steak and eggs, on salads, or just sliced thin cold with cheese. I cook it just like any other steak.

Did one for him tonight and a ribeye for me.



With a side of bacon, onions and mushrooms. And some butter thrown in while I cooked it down.

 

Can I be your son?

 

Top sirloin is fantastic, especially with the cap what some call Picanha. Arguably one of the best cuts of steak.

 

This. This right here.

 

Valentina's Tex Mex BBQ. This place is my personal "bar" I'm chasing. Look at that slab they gave @ryanbitt in the last pic!

Great start to the day!

 

DANG that looks good.

 

Never mind coming back. If they feed you like that you’ll never go away.

 

I'm ready for a nap now

The smell is intoxicating there. I'd move in

 

Pork Butt!

 

Yeah it's about nap time that's for sure!

 

Tonight’s menu

 

Pulled the tri-tips after 5 hours
Spareribs are almost ready to pull off & rest

 

Tomahawk ribeye reverse sear!