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Knives......talk about Pandora's box! Below is my most recent knife purchase from October. It's a 220mm tapered Gyuto. The octagonal handle is made out of cherry burl. The blade is forged from roller bearings and hardened to HRC 64. A highly functional work of art made from the most basic materials. It's a carbon knife so it requires maintenance but well worth it. If you're just starting out there a few points to consider. Stay away from any knife sets. They usually have ten more knives than you need which means you're spending money on stuff you don't need. I would really only consider stainless knives at this point in your early knife career. Carbon knives are more work to keep in tip top condition; more work than most will commit to. My suggestion is a japanese style knife from a Japanese manufacturer. A Wustof santoku (and similar) always felt and performed like a fake. Lastly, a sharp knife is THE MOST important thing. The best knife in the world is useless and more dangerous if it's dull. I know it seems incongruous to your belief but a razor sharp knife is much safer. Also, a very sharp knife is glorious to use. There's lots of sharpening options out there that range from wetstones/manually to systems like Wicked Edge/ Edgepro. Stay away from anything motorized or those cheap pull through units. They remove way too much steel and will quickly destroy a knife. I apologize for the verbose response. This topic is HUGE. I hope it helps a bit. J. Sent from my SM-G973W using Tapatalk

My Sister and Mom live in the same town as Tony B. We have been trying to meet up for years. My Sister and her son's fiancée have met Tony before but not me. Two ships passing in the night!!! I would come into town and he would be off at a beer conference somewhere. Tomorrow I finally get to meet the famous Tony B.!!!!! I came into town Sunday to visit Mom, gave Tony a ring and we are meeting tomorrow at his local tavern (all proper Covid rules being followed) for the introduction of a new beer. I can assure you a few KK Forum tall tales and BBQ lies will be told!!!! A quick side story........About 4 years ago we were moving Mom out of her apartment into an assisted living apartment near my sister. My nephew's girlfriend (now fiancée) rode with me in my van while the nephew drove the moving truck. It was the first time I met her and we were making small talk during the hour and half drive. She told me she was a teacher but worked part time at a local brewery/tavern. I happened to mention having a BBQ buddy in her town who was was a big home beer brewer. Mention to her that his name was Tony. She looked at me funny and asked what Tony looked like. I had seen a photo of Tony that he had posted once and did my best to describe him (he looks like a young Tom Selleck). She filled in a few of the gaps of my description and when I agreed, she says.....I know Tony. He comes in with the local brew masters club every month. Talk about a small world!!!! Looking forward to tomorrow.

Yep, the stability and control has always been one of the most impressive aspects of it for me. I would limit your exposure to this forum as an act of self preservation. I only wandered in here with a quick question and ended up buying a 32KK. * *There may be exaggeration for cheap comic effect.

I have quite a few knives and I guess it's like having an expensive car, ownership becomes a lot less 'care free' as the price increases and you're more careful where you park and so on. It's not that I don't take care of what I own at any price point but I'm a lot less inclined to hunt someone down who broke the tip of an expensive Japanese knife getting the lip of a tin opened. Yeah, it happened and I'm still sore about it. I think there is also a law of diminishing returns at play where performance improvements are perceptual. Recommending a knife is quite personal and there are certain knives that my wife doesn't like that I love and it probably comes down to hand size above all. I tend to opt for knives for purposes but the paring, chef's knife and bread knife combination given by most chefs is good advice. I like Shun knives and have a few, I also have a Global Santoku knife which I tend to use for chopping herbs which has a lovely balance and action. It fits comfortably and while I have better blades, I have an affection for that in particular. Take a look at Victorinox Swibo - I very rarely see butchers without them and the plastic handles mean they're as hygienic as you'll get. Not expensive either. I have some exotic Japanese knives but they probably don't fit your brief or budget and I think Robert is our Japanese knife authority judging by his tastes. Roland Lannier makes some fun knives which are good. I particularly like his Luchador for the fun of them. Blenheim Forge make some interesting knives and I have a Nakiri from them which is superb. I just wish they'd take the corner radius of the top edge down. I never cut myself on the blade but always nick myself with the tip. (I know it's designed for splitting but I get myself every other time). Bryan Raquin also produces some very lovely knives but they are very difficult to get hold of. They have a very large chef following. The brisket killer is a really lovely blade and I have been trying to get one after I tried it. I didn't end up buying it at the time because I was flying and I would have had to have checked it into the hold but didn't have a bag. I'd gone over to Paris for a meeting and flew (unusually) and the shop wouldn't do mail order. For sharpening, I use Lansky but TS Prof has been on my list to look at as the Lansky system does have some shortcomings. Without knife craft skills, a better blade won't make you a better chef. I always recommend learning techniques and how to manipulate a blade. Makes you safer and better and some of these high quality blades can do some serious damage if mishandled. If you use the wrong blade and lose control... There are a few books that I found helpful or YouTube is always handy. I'm not saying this applies to you but I think if you've ever been in a professional kitchen and seen how a good chef despatches an onion, you instantly know where you can improve your own craft and blade choice is a part of that. Hope this helps and let us know what you go for.

I received my 21" Komodo Kamado right at the end of the year. After doing the curing cook, my first few cooks were higher temp cooks for skirt steak and pork chops. Last night I started an 18 hour brisket, using a mix of the coffee charcoal and the much harder extruded coconut charcoal. I've also purchased some Binchotan and am excited to try that next time. I used an UltraQ to manage temps, and with a full basket of charcoal I had to keep the top vent only 1/8th of a turn open in order to keep the temps around 225F. Like everyone else says, it is amazing how well this thing holds heat! I used Meat Church's Holy Cow rub, and this is the first brisket that my formerly vegetarian wife has not only liked, but absolutely loved. I'm sold!

I initially read the final word of your post as mangoable ! That is impressive Tony. I'm glad you got your firkin with the mango in though ! I've drunk some mango beer - and very nice it was too. Historically all kinds of herbs and spices were used to add flavour to beer before hops were widely cultivated. Scotland has a beer called Fraoch still made with heather tips instead of hops- it is really lovely on draught. As I type this I am really hankering after a pint of hand pulled well kept live beer served at 12 C, standing around a log fires chatting with some friends in the pub. In fact I can see it, smell it and taste it. Pesky lockdown. I like pubs. My kids asked once why it was that the photos of them are in the downstairs cloakroom, whereas I have pictures and prints of my favourite pubs displayed more prominently in the house. I haven't yet thought of an answer that combines honesty with diplomacy. Cheers. RD

I have the TS Prof K03 sharpener, it works beautifully, but it’s expensive. I’ve spent a lot on knives, so I guess it’s relative. A cheap sharp knife is way better than a good dull one. Learning to sharpen is critical in the endeavor of having decent knives. I can’t go along with global, cutco, or especially shun for various reasons, the main thing is that there are Japanese knives out there for less money yet far superior in craftsmanship. If you go the victorinox route, you’ll be almost at the disposable end of the scale. Sent from my iPad using Tapatalk

I should have gotten a picture of he whole shoulder BEFORE I cut it up, but I'll get one of the second shoulder when I unwrap it tomorrow, instead. In the meantime, here's dinner for seven- AFTER we ate. So dinner, and lunch, and dinner, and maybe two or three other meals to come. Oh, and it turned out delicious and nearly perfect.....a good day (except for the Saints' game.)

Also high temp pizza cooks use more charcoal that my slow cooks. Easily 3/4 of a full basket. Sent from my iPhone using Tapatalk

I'm looking forward to meeting the famous Jon B, as well.

I've had a couple of homebrews made with spruce tips instead of hops. Very nice change of pace. This was a wort rally with the brewery, so the base beer was one of their recipes that I had kettle soured and made into a German Gose. I did the one-off mango version, as well. The mango took 1st place and the standard Gose took 3rd place in Best in Show. So, I was pretty proud of that.

Today was a cook on the KK approx 5 and 1/2 hrs long with temps ranging purposely from 225-275, all good. The ribs went on around 2 and the chicken breasts at around 4. On the ribs I had a Texas rub (homemade) and the other was dusted up with a Mississippi Grind, a recent purchase. I never got to taste the ribs because, I employed someone to work for me and as payment and he insisted on ribs vs any monetary payment. The final touch for saucing was something my wife brought home called Honey Aleppo Sauce, a purchase from Trader Joe's. This sauce on a heat scale would come in at around a 4 on a scale of 10, but because of it's complexity you could bring it up some without destroying it's message. 50/50 with a mayo makes another good sandwich sauce. It provides a golden color to finish and works well with the meat as an ending. As I stated, it's unfortunate I couldn't taste the ribs, however I did eat the Chiken that was treated equally and so reluctantly passed those ribs on down the road. Featured is the large Coke colored paperweight with the base he made for me out of cherry on his lathe. (Shopsmith) The piece will be illuminated with a twinkling yellow led light to catch the eye. Chiken and Ribs, it was a warm winter day...the time well spent. A perfect fit all around

I don't think I would have been able to let those ribs go @Tyrus. You are a better man than me. Just as well, me not being a man n'all.

Indeed. I won a beer competition a couple of years back and the winner got to brew their recipe at a local brewery that sponsored the competition. I actually didn't get to make the exact recipe, as the brewery said it would be too expensive to make in their standard 8 barrel quantity. We had to cut out one of the key ingredients (mango). But they did a special Firkin release of the mango version, as that was manageable.

Wow. I'm beginning to wonder if the 196 USD I spent to have a Tojiro DP 3-Layer Chinese Cleaver 225mm delivered from Japan was chump change, and VG-10 steel is a compromise I shouldn't be making? I can imagine spending 400 USD on a cleaver (Chuka Bocho), perhaps blue or white steel, if the difference would really be apparent. Or something like Bryan Raquin's Nakira 195 if it's ever back in stock. I suspect there are some strong opinions here... Being a mathematician has trained me to hear when people fall into logical black holes. "Seasoning is polymerization, so let's use flaxseed oil" misses the other components of restaurant abuse. Getting a perfect edge on a knife? Such an obvious goal, it has to be wrong sometimes. A serrated edge is better at slicing, and serration is a matter of degree, even the edge after an 8000 water stone is irregular at sufficient magnification. I've been meaning to get a good USB microscope for knife sharpening, coffee grinding, to make these issues obvious. I certainly adjust my technique over the lifetime of a sharpening cycle, increasing my slicing motion as the edges fade. And a chip in a favorite knife? It's a feature, not a bug!

alright folks - I made my decision this is what I landed on Victorinox Churrasco Slicer F. Dick Hollow Ground Santoku Knife - 6.75 inch F. Dick ProDynamic 8" Chef Knife - NSF Certified - Restaurant Style Chef Knife - German Made - High Carbon Stainless Steel Blade - Ergonomic Poly Handle - Easy To Grip And Offers Good Positioning Suisin Inox Bread Knife 9.75" (25 cm) (korin.com) I feel like this will be a good start and certainly a big upgrade from what I had. All in total will run about $250 which hits the price point. A few months back I bought a paring knife as well as a filet knife, but I didn't do a ton of research and just needed an upgrade from what I had. Funny story is that my original filet knife was given to me my fishmonger who taught me about fish and gave me a piece of junk that they were about to throw out that had been using probably 10,000x, and I used that bad boy for 5 years until about 4 months ago. I also own a sushi knife and a brisket knife. I think that over time I will upgrade all 4 of those knives but for now let me get my hands on these ones I just ordered and I can upgrade the rest of my set maybe later in the year. Does anyone have a good video or source for knife sharpening? I don't need anything motorized as I think that doing it by hand will actually be a good kind of meditation for me. So i am leaning towards finding something like that. Appreciate all the advice everyone. Thank you so much. Eternally grateful for this board. Attached pictures of my current "upgraded" knives and the existing set I’ve been working with

Thank you @cruzmisl I appreciate the detail @tony b I always value your opinions l, as well as @Basher gracias amigos!

@tony b I don’t think so. I usually cook my brisket at 235-240 but maybe you’re right

Briskets are so strange. I bought this 16.5lb beast and I trimmed off probably 1.5lbs of fat (at least). Still I thought this bad boy would take 16-20 hours to cook. I put it on last night about 6:15pm thinking it would be done between 12-2pm, I’d rest it and we’d eat it for early dinner around 5ish cooked at 245 this guy got done at 9am. So 15 hours. Looks like it’ll be lunch instead of dinner. More pics to follow later

Cooks Illustrated/America's Test Kitchen rates this Victorinox chef knife as their fav. Cheap, too. It's my preferred chef's knife (and as I said before - I have a LOT of chef's knives that I've collected over the years.) The Best The Best Chef's Knives | Cook's Illustrated The Cutco is also a good mid-priced chef's knife and they make a nice slicer, too. Their kitchen shears are also top notch. Cutco Cutlery & Kitchen Knives | Vector Marketing While not on your list of knives, I want to make another recommendation. After many years of trying to find a decent bread knife, I have fallen in love with this one! Suisin Inox Bread Knife 9.75" (25 cm) (korin.com)

The final product (with some melted butter in the pan). It was delicious. Amazing how the fat just basted it the entire cook. Held together for bigger pieces rather than all stringy which was nice. Much darker color than the Costco roast and richer flavor by far.

Thank you! Haha, I love looking at others cooks. Hopefully with time I can replicate some of them. I bought the drive, as it was easier to do with shipping to Australia. However i've already noticed how solid the temp is on the BB. Would love a 19 for small cooks. I'm sure it starts up really quick. Maybe one day. Have to convince the missus on this one first....

You're going to be blown away by that Kurobuta pork. Heritage breeds are just so crazy good. Last night was steak night. New cut - Sierra steak from Porter Rd. Similar to flank. Cooked direct, lower grate (thin steak), mesquite and post oak, rubbed with Gunpowder. Grilled a piece of haloumi cheese and the romaine lettuce for the Cesare salad. Plated with a nice 2x baked spud. Chimichurri sauce and sautéed mushrooms for the steak. Interesting cut of beef. Good flavor, but you have to cut it against the grain.

Kurobuta pork shoulder on the left, Costco pork roast on the right. Can’t wait to see/taste the difference. Never done Kurobuta pork before. The fat cap on it is amazing. Pure white and buttery soft. Update - Right before the wrap -

I maintain two kitchens (one I haven't seen in two years because of the pandemic). What do I consider essential? The acid test is whether I buy a tool for both kitchens. I have long relied on three sizes of Fujitake Japanese chef knives for nearly all knife work. There are similar brands; the key features for me are an ergonomic (not an eccentric, traditional) handle, and the use of the popular VG10 steel, which I don't manage to wreck and I've figured out how to sharpen. (Steel is a continuum; debating whether a particular composition is stainless or carbon is like debating the difference between triple cream cheeses and cultured butter. Yes, the question is obvious if one has only seen extremes, but there are also choices in the middle.) After a pre-pandemic trip to Japan I started finding Japanese sources for Chinese tools. For example, I've bought many woks over the years, but this flat or round bottom wok from GlobalKitchen Japan is the first wok I've loved. So I considered their offerings when researching cleavers, and ended up buying a Tojiro DP 3-Layer Chinese Cleaver 225mm. Same construction as my other favorite knives, I know how to sharpen this. Anthony Bourdain famously recommends using a single chef's knife. Somewhere he said about his restaurant days "They can't steal the knife in your hand". (This wasn't Kitchen Confidential; I looked.) I've barely used any other knife since the cleaver arrived. To be clear, I've left behind a comet's tail of abandoned cleavers as long as my abandoned woks. Like the new woks, this is the first cleaver I've loved, indeed that I haven't actively despised. There's something about its heft and the exact shape of its cutting edge that allows me to get more done, more quickly. If I managed to burn down my prejudices, I feel comfortable suggesting that others should burn down their prejudices. I do cringe when I see cooking videos where a famous author politely suffers the green germs in her host's garlic, as they both wield cleavers for everything. If I think of it, I might switch to one of my Japanese chef's knives for a head of garlic. I'm however just as fast with the cleaver, including using the tip to remove germs. I can see how relying on a cleaver might discourage this, but it doesn't have to. I have butcher block counters for active cutting. My French cooking teacher had a trough more than an inch deep in his. We're not there, but I can tell that mine has seen an order of magnitude more abuse since I switched to the cleaver. My Festool shop vac works well enough to use indoors, so I can easily restore a mirror finish to my butcher block with Mirka Abranet sanding fabric and a Festool finishing sander. My sharpening setup (Shapton Glass stones and various gear to suspend over the sink) cost more than most knife sets, and I've seen simpler systems that look appealing. Whatever one does, one needs to ask the "Who cuts the barber?" question. I don't sharpen enough to actually go through a stone, and the first few passes after flattening a stone with a diamond stone feel like waterskiing a lake at dawn, so I flatten between knives.

Thanks to folk on the forum I've combined a little retail therapy with preparation - you'll know who gave me these ideas. I've got a couple of sheets of 18mm ply, and I have tongs etc. I've cleared a couple of 5' x 2' shelves in the garage to house the "extras". First, the reading list - the essentials - love Meathead's science. Next 110 Kg of coconut charcoal, plus some of my usual local charcoal. For lighting, a cordless leaf blower and Mapp torch, plus a popular pair of gauntlets. Xmas presents from Mrs RD and the RokDoklettes, a personalised grill apron with matching leather gloves, Meater (plus - thanks for that tip -I can monitor the cook from the pub next door), and a pair of bear claws. My stocking contained lots of spices. Last, but not least the 9.2 % Bronze Triple and 10.2 % Matt Black Stout, brewed to toast the arrival and of course essential (seriously) "Adult Beverage" for the burn in. Cheers RD

Troble I do have a weakness for a good knife. First decision is stainless or carbon steel. Stainless requires less maintenance- more rust resistant, however, carbon steel is harder and will hold an edge longer. I’d reckon you could look after a carbon steel knife. I have a few and just wipe them down after use and immediately dry them to store them. If you decide on carbon, pick the steel. I am a big fan of Aogami blue super steel. Holds an incredibly sharp edge for a long time and easy to sharpen. I’ve just purchased a ginsan steel knife- technically it’s a Japanese stainless, however, it has a Rockwell hardness around 62- 63. Too early to rate this knife yet. Out of the box it’s very sharp as most knives are. I struggled with plenty of sharpeners until I purchased a whetstone. They give the best polished edge and with a little practice you can pick it up easily. There is a Russian diamond sharpening system that’s extremely good- it takes a little longer to set up and sharpen knives. I’ve just purchased the Ken onion work sharp tool that sharpens with a belt to get a slightly convex edge. Theoretically this will be a stronger edge. It’s easy to use and quick. Stay away from draw through ceramic discs, I’ve found these to be very inconsistent. I’ll be interested to see what you choose. I have found the French cook Jaque Peppin entertaining lately. Sent from my iPhone using Tapatalk

I need to upgrade my game. Not trying to break the bank but I need to get a better Santoku knife, chefs knife and a sharpener. would move to hear some recommendations from you fine folks. thanks in advance

Please give Tony a hug from me!

I like beer more than kids! Does this work RD? Sent from my iPhone using Tapatalk

I missed lots of yummy cooks over the last few days. And some that I can't pronounce or spell - okonomayi? Hungry now. Been down my hiding-from-all-potential-sources-of-news-on-American-sport hole while I got through the late night play off games from the weekend. The wings were magnificent on Saturday night as was that smoked shoulder of mutton that I made for tacos on Sunday night. No pics. All in tummy. Who won? Tiles. Of course.

Thank you all. The Husband is now getting himself a coffee to get him through the You Tube video of the guy comparing the TSPROF 03 with the TSPROF Blitz. So far, he has watched 7 minutes and tells me that the potted summary is that if you have more money than God and don't want to move it you get the TSPROF 03. I somehow suspect we won't be getting that folding bed for the spare room that we told his mother we needed for our Christmas present. To contribute to the knife debate. I am very happy with having just two go-to knives - a cook's knife and a vegetable cleaver. We have four specialist knives to share - a bread knife, a jamon knife, a boning knife and a filleting knife. I sharpen them on a steel and rely on The Husband to get out the whetstone periodically. I like the idea of learning to sharpen the knives well myself and look forward to the outcome of his journey down the TSPROF rabbit hole. Our go-to knives were made for us by a nice man about four years ago. His prices have gone up by more than 50% since then but I am still very happy with mine. https://blok-knives.co.uk

On another note, a good cutting board is as important to your blades as anything else. Bamboo, glass, pieces of granite are death to an edge. End grain boards are always good, Japanese hinoki boards are good too. There are several types of synthetic boards that are good, plenty that won’t break the bank. Sent from my iPad using Tapatalk

@Troble happy to help. One important thing I failed to mention. In most cases, japanese steel holds a great edge and is very hard. Those traits come at a price. You need to be careful around bones and hard root veggies etc. This is the result my carelessness when I hit a hidden bone. I cared for that knife for over a decade [emoji19] Sent from my SM-G973W using Tapatalk

Of these mass produced stamped knives- very popular with butchers and fisherman the brands can polarise people, however, they are all pretty similar. Victorinox- softer steel by 2- 3 Rockwell points. They drop the edge a little quicker, however, a couple of stripes along a steel can hold it for a days work. Very easy to sharpen at the end of a day for butchers. F Dick- steel is a little harder and considered of better quality than Victorinox, however, also come with a higher price tag. Frosts- this is my preferred. The steel is slightly harder again. They are hard to buy retail here as the supplier sells all his knives directly to commercial fishermen and abattoirs. The pros reckon they can hold the edge much longer and need less touch ups through a days work. Nothing wrong with any of these knives if you can settle on a quick and easy sharpening method. All can be made razor sharp with little effort. I still say for a special knife, try out blue super steel. Unbelievable polished razor edge retention. This is carbon steel and doesn’t compare the the above 3 stainless knives. Sent from my iPhone using Tapatalk

Ah @Tyrus, it's just my home-brew - I don't sell it and somehow it disappears - I give quite a bit away. I don't put a curse on the people who don't bring the bottles back - people are pretty good at returning them to me. As to these bottles : I gave a talk / beer tasting in the village hall a couple of years comparing Belgian 'Saison' beers with French ' Biere de Garde' - both "Farmhouse " beers. People brought their own food and had eight different beers to taste. When I found out that the wholesaler ( in France ) didn't have the beers that I wanted in sufficient quantity I nipped over on the ferry and went to the individual breweries to get supplies. I stayed the night at one brewery (Esquelbecq) and my poor Toyota Yaris was packed to the gunnels. The front of the car was pointing upwards a bit like a dragster. The customs officer pulled me over and said "That's a lot of wine you've got there sir", when I said it was all beer he laughed and waved me through. So, the bottle on the left (The Bronze) is from the French brewery " Brasserie de Duyk" and contained one of their Jenlain beers, the one on the right (The Matt Black) is from the "Brasserie St. Sylvester" and contained the beer "Trois Monts". My ship docked at Southampton last night - and needed five tugs : the KK must be really heavy.

This my second carrot cake done on the KK. We will serve it it with some honey Bourbon drizzle. I’m not a baker at all so bare with me that the frosting is not teal even on it. Sent from my iPhone using Tapatalk

Mac., I sent a carrier pigeon with a message and never got a response, that was my champion, he made the trip I'm sure, you didn't eat him because he was fat, did you?

Wrapped the two shoulders at around 3 and am now, at 3:30 up in the 190s for both, so we are well on our way to probably coming off around 5-5:30. Here's one of the shoulders just as I took off for wrapping.

Thanks, and congrats on your BB32 also! I have the MAP torch. That was the best investment so far. I had angst about how difficult it might be to start a charcoal fire, but 10-20 sec with the MAP and things are going well.

I second that. I've never noticed any petroleum smell or taste using my MAPP torch either.

I have been using my MAPP torch for years and certainly never noticed any petroleum smell or taste. It is only running for maybe 20 sec and then I hit the coals with the Milwalkie mini blower to get the coals burning.

Wilsonj, I am excited for you! I too am awaiting arrival of my baby it is approaching the Long Beach port. I haven’t owned a gas grill in a long time and I wouldn’t go crazy in advance buying things until you see the need - that is the minimalist in me talking. However, the Steven Raichlen leather BBQ gloves are a fantastic way to protect yourself and I have owned mine for years worth their weight in gold. Also I would ditch the MAPP torch , leaves a petroleum taste buy a Looftlighter which lights with really hot air! The rest will play itself out with how you cook and all your adjustments. Have you named your baby? Color? Give me details!

All dressed up and nowhere to go!

That does look juicy with great bark. Sounds like everything is tight, once in the zone it's on cruise control. Hope you weren't pressed to run out and check on it, if you did out of curiousity that'll soon pass. I seldom check, and if I do and notice a climb it's not problem, the meat internal is what I'm looking for as long you didn't get any high spikes. Just watch the top hat when you open the lid and make a mental note of where it's at, it will move on occasion and then a spike or fall in temp could occur. A 1/4 turn for on mine sets me at 225, a slight bump jumps it up, once your comfortable it's all good.

and some prime rib. The potatoes were first soaked in a salty brine then layered layered on top of each other with chopped onion, mozzaella, parmesan and a can of Campbells cream of chicken soup layered into each.

All the essentials. Brushed suede and a gun case for your torch, nice touch. Be careful though about wearing that attire on the street, my understanding is that in Merry ol'England the executioner had a similar set up. Don't want to upset the neighborhood kids

Tri Tip injected with a Korean bbq sauce and dusted with some lanes magic dust Sent from my SM-T835 using Tapatalk

It seems to me the Trompo King version has at least four interchangeable spikes of various lengths which screw into the base dish, if I remember it correctly. @Troble probably knows for sure. In any event, it would be a nice feature of a DIY version.

Not as easy as buying one, but the internet wins again. [mention=3070]Tekobo[/mention], I think you can buy one that ships to UK on Etsy too. https://www.pinterest.co.uk/pin/443323157073721767/ https://etsy.me/2IWcvKO Sent from my iPhone using Tapatalk