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  • Re: Good quality knives?

    gdenbygdenby
    Myself, I don't consider serrated sknives to really be knives. More like small saws. Can be OK for really crusty bread. Not sure why some "tomato" knives are serrated. And sharpening t…
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  • Re: Good quality knives?

    gdenbygdenby
    Geez, I feel like a knife nerd/geek/whatever, but... In my experience, every knife I've bothered to sharpen starting from .25 cent 2nd hand store blades could take an edge finer than the standar…
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  • Re: Low and slow pork - help for a beginner

    gdenbygdenby
    1st thing, realize that the dome therm only indicates what the temp is at the probe. At the start of a low and slow indirect cook, the dome may be 30, even 50F higher than at the cooking grill level.…
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  • Re: Not sure what I did wrong

    gdenbygdenby
    If you are foiling, BBs are more like 311, or even 3,1,.75. Foiling steams the meat. Just enough, the tough collagen breaks down. Too much, all the water is driven out of the muscle tissue. Tho'…
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  • Re: Hacksaw

    gdenbygdenby
    Regular ones work, but they need to be cleaned w. detergent first to get any residues off them. And the finer teeth gum up really bad. Very hard to clean. I also used a miter saw once. That worked a …
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