We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I have been wanting a good 8-10" chef knife for a while now and am finally going to get one. I have several in mind and was looking for some input on one I am really leaning towards (Pic 2). Anyone have experience with a Takeda knife before? The main 2 I am considering are the 240mm standard Gyuto (Pic 1) and a variation of a Gyuto they are calling a Kiritsuke/Gyuto (Pic 2). I am also considering the new Zwilling Bob Kramer 8" chef but I don't really like how it looks. I have handled the Bob Kramers before and the handles are comfortable and fit my hand well. The Takeda will have to be ordered online so I will not have a chance to see how it fits me but the store allows exchanges. Also, is a 9.5" blade too much? Any other suggestions?