Search results

Can anyone help and identify this knife please.

Why? Finally someone shipping in Aus when I don't have the money.

Lamb shoulder 9 hours into a cook on the offset smoker.

Looks like a steel?

I've used my yanagiba to slice up 3kg of home made bacon. Worked fine and no damage to the blade. I did apologize to it every few cuts though.

Claude Bernard not the most expensive watch you'll see here but i like it

Use the Murray river salt almost daily but being in Aus the price is much cheaper obviously.

Quick? Which i mean.

Quick i guess includes knives sooo.....

Food. Either eating out cooking and related equipment/utensils

You know my vote

I use apple wood mossy of the time. Have a couple of mates that are in the aborist trade so they keep me pretty well stocked up

Disclaimer: that only applies when ordering food. If someone has gone to the time and effort to prepare a meal for you then keep your mouth shut

Short answer yes. Long answer if you know the person and ate close enough that brutal honesty is not a problem then go for it.

Fired up the grill on mine today and if you ask me there is no better way to cook than straight over charcoal. A hanger steak a few spicy Italian sausages and I'm a happy man

Mr Drinky the best way to look at this is that the 2 hobbies compliment each other. The meat won't prepare itself and since you have spent all that money on such fine kitchen tools it only makes sense to find as many reasons as possible to use them

Alright so pellet smokers still an option

This is a good idea

Thanks for all the input guys. At the moment i have a cheap Char-griller brand offset smoker. Down here we can get in some variation most of the things you have recommended apart from the cookshack. I like using the offset because it gives me a few hours in the yard to sink a few beers and play...

I guess this is one more for anyone from the southern US? Low n slow is becoming more popular here in Aus and i just want to know what smokers you guys use and any tips/tricks you can give.