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Defrasier
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fishlessman

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  • Re: knife suggestions

    came to the realization last weekend that my current knives suck. What are your favorite knives for slicing meat, meat cleavers, etc?
    I came to realize this same thing when I got into this venture, but what I really came to realize, is it was the knife SHARPNER that needed more attention vs. the knife itself.
    i would add to this with a good maple end grade cutting board. all my old knives work good now =)
  • Re: A Major Award

    usually trophies end up in the closet but thats something you can display right out in the front window =)
  • Re: whats cooking

    Focker said:
    Those balloon drops are exciting.

    if we drink for goofy faces we are going to need multiple handles lined up at the ready =)
  • Re: Hamdog Bun

    the top bun should have been a pizza or a pretzel =)
  • Re: Smoking with wood chunks

    its more likely the chunks are still burning slowly with a really clean looking smoke, you wont see much in a tight cooker like an egg but its stll there. smell the smoke and see if theres a camp fire like smell to it.  metal cookers burn hotter in the pit, they leak, theres more air draw and thats why they look like they are smoking away.
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