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Cavman

Members Plus
  • Content count

    86
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Profile Information

  • Gender
    Male
  • Location:
    Oregon Coast
  • Grill
    Akorn
  1. My Take on the Atomic Buffalo Turds (ABTs)

    I am trying something new on my ABT's. Instead of herb & garlic cream cheese. I am mixing my own with 8 oz cream cheese, 3 tablespoons salsa, and 4 strips of maple bacon fried and sliced in small bits. No other changes. Will cook tomorrow to go with some grilled pork butt steaks on the akorn jr.
  2. Slicing knife

    Update on the First Street roast slicer. It came reasonably sharp but would tear when cutting a post it note sheet. I touched it up on the 15 degree side of the Sharpmaker. It now cuts the sheet without tearing. First job was a small roast cut from a pork butt and cooked in a NuWave oven. Not much difference between slicing the roast hot or chilled. Big improvement over slicing with any of my cleavers, chef, or butcher knives. Was able to easily cut consistent slices slightly thicker than a nickel. As thin or thinner than the $70 box store electric slicer I had 5 years ago. I am not going to try to make comparisons or speculation about performance to the Victorinox or Mercer slicers. What I can say is, for $17 this knife is certainly meeting my needs making thin clean looking slices.
  3. Slicing knife

    Actually, the Spyderco sharpmaker does an amazing job sharpening serrated knives. I was planning on touching this one up before use although it came quite sharp. Also, I think the shallow rounded serrations would qualify more as scallops. Even though the package says serrated. They are far milder than the serrations on my Henckles bread knife.
  4. Slicing knife

    Bailed on the Mercer as well. Went to Cash & Carry this morning to pick up a clod heart and pork belly. They had a serrated first street slicing knife with very shallow serrations for $16 and change. They are German made steel made in China as well. I have sharpend and gifted other style First Street knives, they all took a good edge. I didn't want a serrated slicing knife, however, I didn't want to spend $40 on a chinese made knife either. I will see how it works, I can return it if I don't like it. Will update post after some use.
  5. Slicing knife

    I went to order the Victorinox 12" Graton edge knife and they jacked the price $10. I punted and decided to order the Mercer 11" Granton edge for a lot less. It is very high rated. I am sure it will suffice with my sharpening skills. I will give you guys a review once I have some experience with it.
  6. Slicing knife

    I actually use my boning knife to remove the breast from the turkey then slice. but thanks for the input. I really didn't expect the Granton edge to make that much difference. And yes it is the same company, not sure of the differences, probably mostly marketing.
  7. I have decided I need a new knife. I have a couple of yellow plastic handled Henckels made in Spain. An eleven inch bread knife an 10 inch Chef. I bought them new in the early 90's I have several Old Hickory's, 2 butchers, 7 & 10" a 8" cooks knife, and a 6" boning knife. I have re-profiled them to 20 degrees that are all like scalpels and a couple of Thai made Kiwi veggie cleavers I really like. I am pretty fussy about blade steel and heat treating and keep all my knifes very sharp. I want to add a slicing knife to my arsenal. While I am open to suggestions, I have it narrowed down to 3 knives, all Forschners, all fibrox handles. A 12 inch Granton, 12 inch plain edge, or a 14 inch plain edge. So first decision is plain edge or Granton, then if plain edge, 12" or 14", I am not going to pony up for a 14" Forschner Granton. Most cutting duty will be smoked pork loin, smoked chuck roast and a couple times a year brisket. Of course the occasional turkey breast too. I want to make thinner slices easily than I can now. I can cut thin enough with the Kiwi cleavers but they are to small on big roasts. Do you think the Granton edge makes that much difference? I am inclined toward the 14 inch plain edge, but is it going to be awkward on a pork loin or turkey breast. Seems like overkill for most duty. Is the 12" adequate for brisket. Thanks in advance for opinions. $60 is max budget for this knife. I have read some good things about the Tuo 12" Granton but have seen to many comments about soft blade steel.
  8. Blackstone 17 inch griddle

    That sandwich looks great!, I am going to try making fried bacon corn today.
  9. Bought a Blackstone a couple weeks ago. This thing is amazing. I am on the fence about whether or not burgers are better on it than the Akorn, my daughter's not she prefers the griddled burgers. But it is awesome to carmalize mushrooms and onions for the burgers at the same time you are cooking the burgers, nothing like it for bacon. And I have finally mastered restaurant quality hashbrowns. My outdoor kitchen is now complete. I am a satisfied man this morning. Happy Easter.
  10. To buy or not to Buy?

    You should be able to have a screaming hot fire ready to cook in about 20 minutes from lighting it. Depending on how you left your Akorn from the last cook I would say you could add maybe 10 min prepping to light. These are the fastest easiest Charcoal grills to clean I have ever experienced. I have found 600 degrees the ideal searing temp. I am willing to bet it will make the best steaks you ever cooked.
  11. My Take on the Atomic Buffalo Turds (ABTs)

    I find with a Akorn jr and Mini WSM grill space is a premium. I would never argue that smoked isn't tastier, but mine are pretty good and are easy to make. I slice the stem off and de-seed and remove the membranes. I then fill with chive and onion cream cheese and dust with my smoking rub. I add a single cheddar little smokie and wrap the pepper lengthwise so the bacon seals the cut end and hold together with a toothpick. I then cook them to perfection in my Nuwave oven for 12 to 14 minutes. They are great as is but best when reheated in the smoker after the cook is done. I leave them on the table for my guests to reheat as consumed.
  12. Webber Rubs

    I took the ingredient list off the label of one of my bottles of dry smoking rub this morning. Webber original dry rub ingredient list is identical. I believe it is just a name change. Haven't bought a bottle yet.
  13. Once again I have been experimenting with dry rubs. Over the past few years I have wasted a lot of money experimenting with highly recommended recipes and commercial rubs. I have not found anything better in taste for me than Webber Dry smoking rub. As to be expected my local Walmart Replaced it with Webber Original. I remember when I first tried it, while searching online, it was not on Webber,s website. I had found a post somewhere that stated it was a previous Webber rub renamed. I called the CS number on the bottle and was advised they don't have an original rub. Well, I saw it in the store, so it exists. Next weekend I am going to take a label with me to compare the ingredients and SKU. Does anyone else know anything about this? I am sick of buying and making rubs only to give them away, trash them or endure something I don't like. I really prefer not to order online and walmart.com only has it from 3rd party reseller. I hope to find someone that knows if Original is the same thing, renamed, or knows another commercial rub with similar taste profile.
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