THE BBQ BRETHREN FORUMS

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I just presented these to my teammates for putting up with me......

What about all of us? We put up with you. Well, I'm fairly new here, but still.........
 
I'm really ignorant when it comes to knives..What would you recommend to use for trimming meat...

Such as trimming St. Louis style ribs or removing the back from a chicken...

I have a big cimeter (spelling?) that looks a lot like a small sword that I use for trimming St. Louis Ribs. I keep a 10 in chefs, two boning knives (both 6 inch, one flexible and one stiff), and a 12" granton slicer in my roll. Don't forget a good steel.
 
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