B
Bud's BBQ
Guest
We've tried three different knives plus an electric. After all is said and done, it's practice, practice, practice.......
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slicing brisket
- Thread starter blue ox
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Scottie
Quintessential Chatty Farker
I use a 12" Granton. I have a eletric, a cordless and about 4 other big slicers that I should sell on eBay. One bit of advice that I started doing. Right after brisket turn in. Go back you your camp and slice everything to turn in size. No matter how much you want to sit and catch your breath. Practice on them at comp style conditions than on those practice one's you do at home. Or don't just wrap them up and do them the next day. Hit them when they are hot. As Walt said... Practice.
Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving.
Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving.
D
Doctor Porkenstein
Guest
Back off my FE
Against The Grain
Full Fledged Farker
Remember to slice Against The Grain
B
Bud's BBQ
Guest
Of the knives that we've tried, Theresa finds that the inexpensive Dexter Russel 12" Granton works the best and, as Scotty says, we carefully slice the entire briskets after each comp to gain more practice. We carry the majic chef sharpener and keep the knives very sharp. Theresa quickly wipes the blade after each slice (otherwise, you can get particles all over the next slice).
As for the FE, consider returning to your roots and pick up our slightly used and award winning Lang 60 which is up for sale......sticks rule!!
Doctor Porkenstein said:
Hmmmmm, do I smell a bidding war? :icon_pissed
Chipper
is one Smokin' Farker
Forschner purchased at the Restaurant Store.
Scottie
Quintessential Chatty Farker
Nah, I'll just talk to Cookshack. My friend from Wisconsin wants to be just like me. Soon, he will have the power of 2 FE's... :roll:
:twisted:To keep on topic, I also have a 14" granton that I think is too big for slicing.
Scottie said:
Doctor Porkenstein said:
LOL....It's not for sale fellers.....:icon_smil
Scottie
Quintessential Chatty Farker
Everyone knows that you can't cook on both a FE and a Geer pit. No how no way... I couldn't even imagine anyone being able to accomplish such a feet. It's new school v. old school.... :icon_shy
billm
is Blowin Smoke!
I like the 14" one....chicks dig it too:-D
B
barbefunkoramaque
Guest
I vote for slicing the brisket all the way through.
lmao....whoda thunk!!:tongue:
B
barbefunkoramaque
Guest
First time I heard this phrase was from Charlie Alkali himself in Galveston. I didn't get what he was saying. He had to show me on a flat of fajitas.
His first instruction was slice diagonal to make 1 to 2" slices in width. I looked at the flanks steak and said.."It's a half an inch thick. How can I make meat larger than it is"
I think I was maybe 12 at the time.
This scene and the fire my father started with Charlie's secret marinade in the fireplace are in my book.
The Pigman
is Blowin Smoke!
S
scottyd
Guest
I over cook it and grind it and put miracle whip with it a little sweet pickle relish and put it on a bun and call it a dam day. because dude I messed up. Feed it to the neighbors.
Sparky
Well-known member
Brian, we have got to get you on a date to get a better picture for your avatar! Of course "bashey" was pretty tasty...
Sparky
Well-known member
Which sharpener do you have?
We have the Chef's Choice model 130 Professional Sharpening station. Would highly reccomend it to anyone, makes quick work of keeping all of are knives very sharp!
Stoke&Smoke
Babbling Farker
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^^^^^^^^^^^^^^
Ditto what she said! We have the same one. Only thing I would say is practice the first couple of times with a knife you don't mind screwing up a little. That first wheel has some bite!
I usually just use the steel and the strop disk
I know Cooks Illustrated rated it their favorite as well
Ditto what she said! We have the same one. Only thing I would say is practice the first couple of times with a knife you don't mind screwing up a little. That first wheel has some bite!
I usually just use the steel and the strop disk
I know Cooks Illustrated rated it their favorite as well
