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    Surprise, Az. from Abilene, Tx.

cday23's Achievements

  1. The El Diablo I got from Sams has quite a few big pieces like the picture of the Lazarri someone posted. For low and slow is it best to have big pieces or should I break it all down to around briquette size so they are uniform?
  2. Yes. After I posted I looked at Amazon. some were cheaper and some were higher. When i do buy I will order from both sites.
  3. Thanks for the quick reply Toe. I have just one more question now to anyone out there. I think I have narrowed it down to two knives right now. A friend of mine is going to Le Cordon Cooking School and said they use Mercer knives and they are very sharp and hold an edge. Not sure which one they use but the Genesis line is forged and the prices are comparable to the Victorinox which are stamped. Has anyone had or used the Mercer Genesis collection or even the Mercer Millenia which is there stamped version and cheaper than the Victorinox. I found a website called http://www.webstaurantstore.com/ that I think has pretty good prices. Anyone know of another site with good prices?
  4. Toe, how long do the victorinox knives stay sharp? Everything Ive read says to get a forged knife not a stamped one. Also was wandering how you liked the Fibrox handle.
  5. What is the best type of cutting board to buy? Is there a difference in getting any wood board and getting a bamboo board?
  6. What is the difference in the chefs knife and santoku? They look very similiar.
  7. I am looking to either buy a set of knives if I find a good deal or build a set one by one if they are too expensive. There are too many brands out there to just look at reviews. I would like to know what the cooks on this site are using. There are two that I have found that look alright. I will list them below. Tale me if you have experience with these or about your experience with others. http://www.madcowcutlery.com/store/pc/C ... 4p1573.htm http://www.texasbbqrub.com/bbqknives.htm
  8. Who has the best deal on a cover for the Acorn?
  9. Thanks chicagochris. just ordered one.
  10. I cooked a 13lb brisket and 3 racks of ribs. Grill is a mess! What is the best way to clean it up?
  11. To Icedturkes. I also always order pizza with light sauce. One thing I have done since I started doing pizzas on the Acorn is getting a jar of Alfredo sauce from the store and using it instead of tomato. Has tasted great on any pizza but really stands out when I shred a chicken breast and crumble up some bacon and use that as my toppings with the alfredo sauce.
  12. I just saw 40lb bags of El Diablo Mesquite charcoal lump at Sams for $14.47. Has anyone tried it. I'm from Texas and most people there use Mesquite wood for grilling and smoking. This may give enough smoke flavor that you wouldn't need to add chips.
  13. Agreed. Briskets tend to dry out, so this might be just what the doctor ordered. I'd start the brisket fat side down. How long should I do fat side down before flipping?
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