9-3/4" Slicer | Bread Knives by Cutco
Say goodbye to squashed bread. Cutco’s version of the bread knife glides effortlessly through freshly baked breads and makes easy work of slicing and shredding.
www.cutco.com
OT: What is That Delightful Smell?
- Thread starter PAgeologist
- Start date
www.cutco.com
New West knifeworks these are really good knives. Not cheap but the bread knife is the best I've ever used. Lifetime sharpening send it in and it comes back perfect. https://www.newwestknifeworks.com/pages/visit-us-in-denver
Thanks for the heads up. I now have two 7-rib roasts in my fridge, the one for Christmas and now one for Valentine's Day, I guess.
My parents and my sister-in-law are each picking me up another, which I guess I'll freeze.
You shooting for an entire side of beef or what?
Gotta get it while the gettin's good.
Been a long couple months with the smokers. I'm afraid I'm going to find my name on PETA'S most wanted. Christmas parties, weddings, pulled pork for FFA, and concessions at a wrestling tournament over 1,000 lbs have passed through the smokers. It's been a long couple months. Below are links to some shoulders we did. Rubbed then when I wrapped them.
"https://img.eselt.de/img/16854453_aWup2TUtGIvqXwkP/ad.jpg"
"https://img.eselt.de/img/16854452_8PqliYJueeKfSuck/ad.jpg"
"https://img.eselt.de/img/16854454_z9fuDsl5WGrGZPfd/ad.jpg"
"https://img.eselt.de/img/16854455_YgwoTwmYoulBWQ6R/ad.jpg"
"https://img.eselt.de/img/16854453_aWup2TUtGIvqXwkP/ad.jpg"
"https://img.eselt.de/img/16854452_8PqliYJueeKfSuck/ad.jpg"
"https://img.eselt.de/img/16854454_z9fuDsl5WGrGZPfd/ad.jpg"
"https://img.eselt.de/img/16854455_YgwoTwmYoulBWQ6R/ad.jpg"
Last edited:
Interesting. Why do you rub when you're wrapping? Do you still use mustard, or do you just use the natural juices of the meat to bind the rub?
I dry rub and leave 24 hours, smoke at 250-275 until shoulders hit 165-170 internal. At that point I wrap and finish in the oven. At least when it 20 degrees and I'm sick of being up rotating meat because the big smoker needs an insulated jacket to better maintain heat. Wrapped in the oven at 225 until they hit 195-200 internal. Toss in a cooler and hold 1-3 hours until pulling to serve. Hope that clarifies. Love the color of the bark on these.
Ah, okay. I misunderstood. Thanks for the clarification. I'm big on finishing them in the oven, no matter the temperature outside. Unquestionable even-heating throughout, marinating in their juices. It's slap yo momma good.
MrsPAwrestlers finally broke me. She's been bugging me for years to "let" her buy me a new smoker. My non-birthday birthday is coming up Friday night at midnight, and we'll be picking up my new Yoder Smoker Saturday morning. For those who know them, it's the YS640 with the competition cart.
Reaching panic levels on what to smoke for the maiden. Don't want to screw this up.
Reaching panic levels on what to smoke for the maiden. Don't want to screw this up.
I finally got a cast iron grill (Members Mark brand). Caught a pretty good deal on a 4 burner one.
So far I really like it. I have cooked chicken, steak, burgers, quesadillas, eggs, French toast, sausage, bacon, pancakes on it. As with a cast iron skillet, it's very versatile and easy to clean.
My only complaint is it has a couple odd cold spots at the top and bottom, near the center. But I can work around them. Maybe I am not letting it warm up long enough.
I definitely recommend an infrared thermometer, just to check cook temperatures.
So far I really like it. I have cooked chicken, steak, burgers, quesadillas, eggs, French toast, sausage, bacon, pancakes on it. As with a cast iron skillet, it's very versatile and easy to clean.
My only complaint is it has a couple odd cold spots at the top and bottom, near the center. But I can work around them. Maybe I am not letting it warm up long enough.
I definitely recommend an infrared thermometer, just to check cook temperatures.
