|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-22-2013, 01:45 PM | #1 |
Full Fledged Farker
Join Date: 07-07-09
Location: Centerview , M0.
|
details and prep
I've wanted to make this post for some time , and mod's , if this is the wrong place , pls. advise. I love to grill and smoke. Nothing is more relaxing to me than a nice day of sunshine , a cold brew , and watching the smoke curl up from my grill. BUT--and here's my point! I love PREP. Am i the only one who enjoys slicing , dicing , and cutting , utilizing FINE cutlery? I have recently begun compiling a collection of Viking knives. They are beautifully made and sharp> I have Hinkles(Sp.) and chic. cutlery, and most recently a knife named after Joyce Chen. It looks like a cleaver , but they point out that it is a knife , NOT a cleaver. Simple , but sharp!I love knives and collect hunting knives as well. I love using them in food prep. Anyone else? Just curious , and thanks Doug
|
|
01-22-2013, 01:50 PM | #2 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
I'm with you on high end knives, I have a good collection of shun, a zwilling kramer, and a bunch of henkels and prep knives.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
Thanks from:---> |
01-22-2013, 03:25 PM | #3 |
Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA
|
I love doing most of the prep work the day before a big cook, more because on the day of the cook, I enjoy having everything laid out and ready for a nice easy day of cooking/drinking beer.
I find it not so fun, when I wake up a hour after I meant to, then rush around to get everything together and food ready by my target time. For knives, I just by the plastic handled chef/boning knives from Sam's Club. When they get bad, I throw them away and buy another pair for $12. I would love to invest in a good set of knives, but I'll have to wait until the kids grow up to justify spending the $$$.
__________________
22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts |
|
Thanks from:---> |
01-22-2013, 04:10 PM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
"Me Too" on the pleasure and value of good prep work!
I have 3 Shuns now and really enjoy using them. The whole process of "Mise en place" (I hate fancy terms, but that one works ) was a revelation to me several years ago when I saw Chef Ann Burrell explain and use it on TV. My cooking has improved dramatically since I started getting organized ahead of time and doing as much prep as I could BEFORE the meat or food hit the fire! And, the actual cooking is a lot more relaxing and fun now. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
|
Thanks from:---> |
Thread Tools | |
|
|