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tksmoke

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  • Re: Adam Perry Lang Cookbooks

    tksmoketksmoke
    Why would you just want one? I would purchase Serious Barbecue first. It's excellent not only for the recipes, but also for the techniques. Charred and Scruffed is good as well, but I'd get…
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  • Re: Theory: Downside to Spatchcock

    tksmoketksmoke
    Not sure I agree - I've been doing a direct spatch a week for a year and a half, and never noticed any smoking problem. I may be insensate, but think I would have noticed. What kind of lump? And…
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  • Re: Oiling the cooking grate?

    tksmoketksmoke
    @susanshaw - I don't use any oil on my SS grid, but I do clean it after each cook. Others don't clean at all. Neither is right or wrong - it's just personal preference. I use a stainle…
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  • Re: Good quality knives?

    tksmoketksmoke
    I'd like to add that in homes where there are children, sharp knives are probably not the best thing to have accessible. I've had adult friends who have picked up one of my knives to cut so…
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  • Re: Good quality knives?

    tksmoketksmoke
    The thing about truly sharp knives is that they will bite if not handled with respect. People are used to really dull cutlery - they think that because they have a Henkel or Wusthof, it is sharp. Typ…
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