|
|
|||||||
| 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 |
10-17-2013, 10:42 PM
|
#1 |
|
Knows what a fatty is.
Join Date: 07-15-08
Location: Grand Island Nebraska
|
Prime Rib slicer
What is the best knife to slice up a prime rib roast??
|
|
|
|
10-17-2013, 10:44 PM
|
#2 |
|
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
Best or most bang for your buck?
You can get some really expensive slicers such as Shun or Henkles etc and they are mighty fine knives that will cost you a pretty penny. If you want a very cost effective knife that will hold its edge for a good price. http://www.amazon.com/Victorinox-12-...orinox+slicing
__________________
~Ren~ Fat Kids Club Founding Member |
|
|
|
| Thanks from:---> |
|
10-17-2013, 10:54 PM
|
#3 |
|
Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
The Wusthof Grand Brisket Slicer that the guys at the MABA had designed is an excellent knife. I haven't used it for prime rib, but I think it would be great.
http://mabbqa.com/zencart/index.php?...&products_id=1
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
|
|
|
10-17-2013, 11:07 PM
|
#4 |
|
Babbling Farker
  
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
|
A sharp knife.
__________________
Rick |
|
|
|
|
10-17-2013, 11:10 PM
|
#5 |
|
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
|
For a good meat slicer, you want it sharpened with a little "tooth" left in the blade edge. By "tooth" I mean sharp, but not polished edge sharp. With a little tooth left in the edge, it will slice into the meat better with less effort. Think of slicing a ripe tomato. With some tooth left in the edge, it will cut into the tomato easier than with a smooth polished edge. When you have sharpened it up correctly, a Q-tip will tend to hang slightly when drug along the edge.
If you have someone sharpen your knives tell them to leave the edges "toothy" and they should know what you want. I sharpen my meat cutting knives this way. I use an 8 inch chef knife for this and have great luck. I have a small knife sharpening business, and ask my customers what they are using their knifes for, so I can get them the edge they need for the task at hand. Blessings, Omar
__________________
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around. |
|
|
1 members found this post helpful. |
| Thanks from:---> |
|
10-17-2013, 11:25 PM
|
#6 | |
|
Full Fledged Farker
Join Date: 06-21-10
Location: Cypress, CA
|
Quote:
__________________
UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962 |
|
|
|
|
| Thanks from:---> |
|
10-18-2013, 07:38 AM
|
#7 | |
|
is one Smokin' Farker
 Join Date: 04-20-13
Location: Pleasant Prairie, WI
|
Quote:
__________________
Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
|
|
|
|
|
10-18-2013, 07:50 AM
|
#8 |
|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Wusthof Grand brisket slicer here. Best slicer for brisket, Prime rib, ribs and fatties.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
|
|
10-18-2013, 08:00 AM
|
#9 |
|
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
|
http://www.amazon.com/Cuisinart-CEK-...electric+knife
Laugh all you want but that sucker gives me perfect cuts on ribs, brisket, prime rib, etc. Love it.
__________________
Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
|
|
|
|
10-18-2013, 08:27 AM
|
#10 |
|
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
|
I'm with "retired trucker" almost any knife that is sharpened correctly will cut meat just fine. I also sharpen a lot of knifes for people. Knowing what job they are going to use the tool for is important.
I have to say though, one of my favorites is the Marttiini fillet knife. Ive had one since I was a pup. Very sharp and very high quality steel. http://www.marttiini.fi/en_GB
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
|
|
|
| Thanks from:---> |
|
10-18-2013, 08:32 AM
|
#11 |
|
Full Fledged Farker
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
|
__________________
Lang 36" Hybrid offset w/warmer Box Weber Smokey Mtn 22-1/2" Jumbo Joe Stainless 18" Smokey Joe mini Smokin Cajun Gasser |
|
|
|
|
10-18-2013, 10:54 AM
|
#12 | |
|
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
Quote:
 Still a great knife. KC
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
|
|
|
| Thanks from:---> |
|
10-18-2013, 01:06 PM
|
#13 | |
|
Full Fledged Farker
Join Date: 06-11-13
Location: Kansas City, MO
|
Quote:
__________________
Assassin Smoker; Large BGE; Char-Broil Gasser; Black Thermapen; Looftlighter; KCBS CBJ |
|
|
|
|
|
10-19-2013, 08:28 AM
|
#14 |
|
Knows what a fatty is.
Join Date: 07-15-08
Location: Grand Island Nebraska
|
Thanks everyone
|
|
|
|
|
|
|
