ckreef

Looks awesome. I've spun that recipe before. The rotisserie is as close as you can get to the traditional stand up rotisserie that is commonly used. I used ground lamb and bison. Bison works good since it's a nice lean beef.

To answer the basic question - more often the smaller one for a quick weeknight meal. With that said I use both at the same time quite often. Sides on the bigger one, grilling on the smaller one.

Skirt, Flank, Flat Iron - these are all regionally available cuts. Where I live ..... Almost never Flank, sometimes Skirt, almost always Flat Iron. Yup we eat a lot of Flat Iron. Awesome cut for various marinades. Sort of like a blank canvas waiting for some paint.

No need for Amazon. Just go to any decent auto parts store. The large size squeeze tube will be enough. Alternatively for a smaller bead get the small squeeze tube but it'll take 2 or 3 of those. You don't need a lot of Permatex just a thin film to stick the gasket down.

Great looking grill and great pictures. Looks like the height is perfect. Like others have said never run it with just the first latch position. It'll allow too much heat to escape past the gasket and that is not good for them. For high heat in my 19" TT, I just turn the top vent to 3 turns, bottom vent wide open and remove the guru port plug. When it starts coming close to temp replace the port plug and close top vent to 2 turns. Eventually you might have to start closing down the bottom vent depending on target temp. Keep an eye on it. Very easy to sail up towards 1,000*.

Great looking flat iron. We love flat iron steaks at the Bistro. But it really doesn't need all that. A few minutes each side on a 400*-450* CI griddle and good to go.

Second video looks like you have it figured out.

I think those are perfect names - just don't take them nuclear - LOL

Totally agree. Mine are close but a little off. Nobody notices but me.

Awesome news @HalfSmoke. Can't wait to see the new addition.

This is the regulator that came with my Blackstone Pizza Oven. If I remember correctly it has a 65,000 btu burner. This is the regulators I have for both my single burner stove (taken off an old gas grill) and my small gas on porch fire pit. I bought these at Ace Hardware. The blue flame compared to a yellow flame is the size burner in relation to the amount of gas and the amount of air. The regulator itself will only reduce the amount of gas. With all my regulators I can use the red knob to dial the flame from just barely flickering all the way up to full on.

I snapped a couple of pictures but it's really late. I'll post them tomorrow morning.

Great cook all around. Nice money shot.

We love pan fried dumplings. Eat them every time we go out for Chinese. Mrs skreef made some at home once as part of a challenge cook. Will have to try this recipe sometime. I also love hot sake.

Great job. I've never tried welding - always wished I had those skills.

Late to this party but definitely great looking spins.

That's awesome. What ever you need to make it work. Sorry about your house and belongings but looks like you definitely adapted.

Miyabi is owned by Zwilling. When Zwilling wanted to branch out into Japanese knives they decided to change the brand name so their Japanese lines wouldn't be confused as German knives. Either way they are all hand made in Japan but they are made with very exacting standards and have very modern packaging.

Really shiny objects (especially with dimples) are really hard to photograph. After looking back at my pictures I realized the blade picture really sucked. I tried again in an attempt to show them how they really look. These knives are like KK's, pictures don't do them justice. These are really, really thin blades. At it's thickest point (top edge near the handle) they are a little thinner than a penny. They only get thinner from there going down and towards the tip. This is the best I could do to show how shiny it is, the hammered finish and the color of the Miyabi emblem.

Thought this would be the perfect cook to try out the new knives. Standard base: Sicilian pan dough, sauce, parmesan, and mozzarella cheese. 13 toppings: ground beef, ham, pepperoni, bacon, pizza seasoning, green pepper, onion, black olive, Jalapeño pepper, banana pepper, red tomato, green tomato and pineapple. Yea I got to play with the knives. I love me a good junk pie from time to time. Next time I'm going to par bake the dough then go for 20 toppings which would be a new personal record (currently at 15.) The knives were a real pleasure to use. Light and just glided through the cut. Barely had to use a slicing motion. They would just sink straight through to the cutting board. I told Mrs skreef "So that's how a knife is supposed to work!" - yes indeed very happy with this purchase.

Three green tomatoes sitting at home waiting for tonight's dinner

I did a good bit of research between VG-10 and SG2. Both are considered really hard super steels. VG-10 coming in at a Rockwell 61-62 depending on the tempering method. SG2 coming in around a Rockwell 63. The difference lies in how brittle the edge is. SG2 is a powdered metal. That is mixed better resulting in micro grains that are more tight. The end result is a slightly harder steel that chips slightly less. Slightly being ever so slightly. Because it is slightly harder, SG2 is usually ground to a 12* bevel compared to VG-10 at a 15* bevel. SG2 being just slightly sharper. But either VG-10 or SG2 compared to a none Japanese knife at 22* - 26* bevel about twice as sharp if that's even possible. I don't think you could go wrong with either and I doubt you or me could ever tell the difference.

Completely amazed - I'll leave the final review for my Bistro Junk Pie thread. Hopefully I won't screw this pizza cook up because I definitely have some sliced up ingredients - LOL

The price has always scared me off too. But then I figured I somehow managed to buy 2 KK's what's a few hundred or so on knives. I'm in the process of building a custom knife holder that will also show them off. To pretty to hide in a block.

The chef's knife is going to get a good workout tonight. I'll post some feedback later tonight or tomorrow.