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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 12-03-2008, 09:07 PM   #16
Alexa RnQ
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VQ uses Forschners. Best birthday present I ever got for him.
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Unread 12-03-2008, 09:28 PM   #17
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I use a 14 inch long Forchener knife for slicing my briskets.
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Unread 12-04-2008, 01:45 AM   #18
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My slicer is a Forschner, but I can't say enough good things about Dexter-Russell knives. They are very well made, comfortable to use, inexpensive, and they have an edge that won't quit.

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Unread 12-04-2008, 02:28 AM   #19
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Johnny cuts our brisket - he's such a good carver he can slice meat so thin you can read through it! The big Granton makes quick work of a brisket but I still can't get the slices as even as Johnny does so I leave it to him unless he has to leave early. I guess I was born to be a butcher, not a chef, as I truly enjoy knife work with raw meat more than cooked.
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Unread 12-04-2008, 02:33 AM   #20
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Before we put the rub on we put 2 slices on the long sides to make the slices even. then we use an electric knife.
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Unread 12-04-2008, 05:26 AM   #21
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We've tried three different knives plus an electric. After all is said and done, it's practice, practice, practice.......
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Unread 12-04-2008, 08:26 AM   #22
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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.
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Unread 12-04-2008, 08:23 PM   #23
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Back off my FE
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Unread 12-04-2008, 09:15 PM   #24
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Oh yea, I was asking for you...
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Unread 12-04-2008, 09:29 PM   #25
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Remember to slice Against The Grain
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Unread 12-05-2008, 06:01 AM   #26
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Quote:
Originally Posted by Scottie View Post
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.
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!!

Quote:
Originally Posted by Doctor Porkenstein
Back off my FE
Hmmmmm, do I smell a bidding war?
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Unread 12-05-2008, 06:33 AM   #27
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Forschner purchased at the Restaurant Store.
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Unread 12-05-2008, 10:15 AM   #28
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Quote:
Originally Posted by Bud's BBQ View Post

Hmmmmm, do I smell a bidding war?

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...

To keep on topic, I also have a 14" granton that I think is too big for slicing.
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Unread 12-05-2008, 11:11 AM   #29
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Quote:
Originally Posted by Scottie
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.
Quote:
Originally Posted by Doctor Porkenstein
Back off my FE
Quote:
Originally Posted by Bud's BBQ View Post



Hmmmmm, do I smell a bidding war?

LOL....It's not for sale fellers.....
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Unread 12-05-2008, 11:23 AM   #30
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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....
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