Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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
Old 01-22-2013, 01:45 PM   #1
Full Fledged Farker
maxwell7's Avatar
Join Date: 07-07-09
Location: Centerview , M0.
Default 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
maxwell7 is offline   Reply With Quote

Old 01-22-2013, 01:50 PM   #2
is One Chatty Farker
Offthehook's Avatar
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
Offthehook is offline   Reply With Quote

Thanks from:--->
Old 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
Rover24 is offline   Reply With Quote

Thanks from:--->
Old 01-22-2013, 04:10 PM   #4
Moderator Emeritus

The_Kapn's Avatar
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.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 09:37 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts