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Type: Posts; User: Mucho Bocho

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    It's resting in the refrigerator. I decided not...

    It's resting in the refrigerator. I decided not to slice it until tomorrow so I'll post pics then.
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    It's about to come off the grill. It's about 124...

    It's about to come off the grill. It's about 124 now. I smoked it until it was 95 degrees with Pecan (good tip Dave), Just finished grilling it. Your right Mike I, no Sous Vide this time. Smells...
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    Whoop whoop

    Whoop whoop
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    Thanks Panda but I'm going to serve it hot now as...

    Thanks Panda but I'm going to serve it hot now as I've recruited some friends over for dinner. Still think 125?
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    Progress 24194 24195 24196 24197

    Progress

    24194

    24195

    24196

    24197
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    Just pulled it from the refrigerator. Tempering ...

    Just pulled it from the refrigerator. Tempering before smoking. 24193


    Mike this roast it trussed so maybe that's why it looks different?
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    Tritip of beef, Now What?

    Dave thanks for chiming in. I like your approach of a light smoke then hot fire finish. I still going to rest it to serve as sliced roast beef.

    I don't know why one would cover the meat with oil...
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    Thanks guys. Was considering Italian Beef Panda....

    Thanks guys. Was considering Italian Beef Panda. I think I'm going to season it Italian Beef style. in about six hours grill it. Cool completely and tomorrow serve it cold sliced next to a plate of...
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    Tritip of beef, Now What?

    I've got this two pound hunk of Whole Foods best tritip of beef and I'm curious what other cooks have made with it. I've done Santa Maria recipe before just looking for something else. I'm not going...
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    Do Your Skills Translate Elsewhere?

    That video of Kenneth bloodying a perfectly good leg of lamb on a dilapidated rickety bar stool was funny. We need some more laughs like that.
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    Mike, you have great taste. It's a little rough...

    Mike, you have great taste. It's a little rough but lots of flavor, spicy notes, lots of rye flavor. Drink it over a single rock in a small wide glass. I wouldn't add any water. The single ice cube...
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    Talk about nails on a chalk board. It must feel...

    Talk about nails on a chalk board. It must feel and sound torturous grinding a hard steel on a coarse concrete block.
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    Another easy to follow recipe Neil. Thanks. I'm a...

    Another easy to follow recipe Neil. Thanks. I'm a pretty good cook but you're something else. I'm from Plymouth, MA and usually vacation around the four of July for week. I'd love to get together and...
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    Waiting for Labor of Love to chime in as I...

    Waiting for Labor of Love to chime in as I believe he a Cajun Chef
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    JCHine, I think Stefan was talking about pork...

    JCHine, I think Stefan was talking about pork tenderloin not beef tenderloin, otherwise I agree with your comments.
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    Vacuum-packed meat

    Stefan, buy fresh tenderloin. Don't worry about the silver skin. Sure I remove but it's really novel.

    Brine:
    1/2 cup kosher salt
    Quart water (purified )
    Some sugar
    Tsp baking soda

    Brine 2...
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    Will you're a madman, genius, artist. You just...

    Will you're a madman, genius, artist. You just keep ratcheting up the ante huh. Sick knife. Still the king of WIP's
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    Ian I'd like to be in the line up Please

    Ian I'd like to be in the line up Please
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    All good points and induction is a great tool for...

    All good points and induction is a great tool for fast efficient heating but for me the best marriage between heat and pan are actually stainless clad aluminum pans. The thing to understand is that...
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    Dave how are you making with the Vacmaster VP210....

    Dave how are you making with the Vacmaster VP210. Life changing huh?
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    INFO POST He knows :-)

    He knows :-)
  22. Jon thanks for taking the time to create this...

    Jon thanks for taking the time to create this video blog. Really liked the focus on wide double bevel knives. Liked to see a little more hands on from you but I know you've already covered most of...
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    Moving Shop

    Dave like to see your WIP shop, hum? Glad to see the wind is blowing your way.
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    Way to go Tom!

    Way to go Tom!
  25. Coming to NYC today for Dinner with Son...

    I'm coming to NYC (midtown) this afternoon for a conference and meeting up with some other KKF'ers. Were having a casual dinner at one of our fellow KKF's restaurant sometime after 6:00 tonight. Sent...
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