Tyrus

Toney, that shot had everything going for it. Beautiful plate, a sunny day as the snow melts away. Troble a mountain of meat, a feast to behold. Basher that was the best ham I've seen in quite some time.

Fine job all around. That's the kind of steak you don't leave unattended to go into the house for something. Bill Belichick couldn't have executed a better plan.

and a hint of smoke?

Some beautiful handles on those knives BOC. Ah, before I trap myself down that Rabbit hole I believe there may be another cooker in my future first. They are a gorgeous sight to see just hanging there.

The Work Sharp came and I quickly familiarized myself . Then I said, we need a few "new to me knives" to sharpen, and so it was off to the neighborhood antique store. What I found, still in the box and never used was production Japanese Damascus steel Cleaver A-10 steel, 67 layer 7 inch with a nice displaying grain steel from wave to raindrop . Made by Tuo cutlery and fashioned with a paca wood handle, an $80-110 blade for $25. I also found two Case xx 1980's slicers for twenty dollars, they both needed work, one having some chips and the other couldn't spread butter. Brought them all back to life on the Work Sharp. I remember 5698 mentioning the mirror finish and I thought about the Edge pro sharpener, seems a good sharpener for Japanese knifes and easy to use and respectably priced. Saw a video of it in use and said maybe later, thats if I step up and start buying single production knives and wanting that mirror finish. Worksharp has come out with a new adjustable sharpener similar to Edge Pro but at a fraction of the cost. This one utilizes diamond stones that you simply adjust with a twist of a dial whereas the edge pro you change out the stones. Same principle and technique, it would depend on what your trying to achieve. They both get you there easily, although the worksharp has limitations on the length of blade.

Me too.......................................please.

It happened so fast I'm still trying to figure it out too. Well Captain Randy it's a beautiful ship, just keep it below 35,000, I heard the traffic up there is terrible.

Troble, you could have fit two pizza's up there, what were you thinking? The stand alone was gorgeous. Basher, I could taste the chillie and loved the color. Jonji it was all done so well, do you eat like that every night? All I can say is, you might have to build taller fences around your houses.

How about this guy called Chubbs bbq down in Texas. He's originally from New Hampshire (live free or die), his delivery is so quick and his personality, cooks and fabrication builds will amaze. Just discovered, a good watch, he doesn't stop. UTube///// Another one is TrendKiller on UTube, no muss no fuss and a great cook, he's also a builder of BBq Santa Maria grills. This guy is so fluid on his cooks at times I wonder what kind of training he may have had in the past. Recipes on both

Is that your balloon Randy or is it a wishful thought? Only ask because I was in the industry producing fabric that had that end result. That idea crossed my mind once, however thoughts are closer to ground now.

The smaller .475 liter/16.1 fl oz must have been the choice. Did you lay it on the bottom and cover it with lump and proceed from there or did you place it on top of the coals? Anyhow, well done and well thought. Size of pot is relative to size of KK and what size KK did you perform your experiment on, please. Good for low and slow I would imagine, however the hotter temps might try the integrity of that pot thickness over time. It works, it's lighter and it snaps in place, very nice. So it worked well, any mods as your muddling through the results of your cook as far as taste, smokiness. I'm comfortable with placing chunks on now, once it is proven a good alternative, this could save me/you/others time..sounds very interesting. TY

Love pork rolls Randy and that one is definitely a keeper. I hope everyone enjoying that feast walked home with a bite.

Now it's almost 1 in the morning and two guys hit on the holy grail, ........ . . . . . . .

You set an excellente' table Tekebo, welcoming arrangement.

That was a tease.

Looking at the description if I remember correctly the heaviest grit was the 120 and all the others declined in abrasion. I did see finer belts to finish the edge, that I liked. Lets say you cut into a bone and chip your expensive Japanese knife accidentally, this tool could help you smooth it quickly without having to send it out. With that in mind I will still continue to use my whetstone.

15-30 degrees 5698k and anything in between I understand. I presume this may be part of the guide set up. Already on it's way from Wisconsin. As an after thought I remember what Basher had mentioned about the blade grinder attachment and belt attachment, so I included that in with the order. Better to have it than wishing later you had.

Hey Basher. Late to the show as always, but I made it. So I see the sharpener, it's basically the same principle as my set up, the difference being this one has the guide. Who needs a guide? It appears to be a 2 inch wide belt whereas my hand held is 3 in. So I looked on line for it (love tools) and went straight for this particular model you chose not knowing you also made this choice. Well, obviously it's the better one and has a wider belt and looks like it'll do the job better than the other models. For me the clincher was the variable speed motor. Sticking my belt sander in the vise is flattening the plastic button for continuous run, so I think we'll pull the trigger on the Ken Onion. I'll tell ya my hand held puts a darn good edge on and almost anything and if you learn to temper your pressure with a 120 grit belt you can fine tune your edge and adjust the edge profile quite well. Thanks for posting the sharpener, when it comes in I'll post up a pic and maybe buy a new knife to accompany it. Stoked for it's arrival...love tools, did I mention that before.

Sorry Tekebo, this restaurant don't start serving till after noon. Try the sour cream, great in the taeto and adds to the lamb. I like sour cream, great at the bottom of a beet soup.

Must have been someone's birthday, right. Maybe an anniversary? I know, you've been so well behaved this year you couldn't wait for Santa. Well done, nice action shots, although those steaks really don't have to move to look good, they're all very photogenic.

Marinated balsamic leg of lamb with smoked onion salt. Seeing Trobles Peruvian Green Sauce made me think that I needed a simple sauce condiment to go with the potatoes and lamb. That was a sour cream base with Dry thyme, chives and rosemary leaves and let to sit for a few hours prior in the frig. I would assume fresh is better, however nothing was available. 2 and 1/2 hours spinning on the Santa Maria, it could have been shorter, but it was a 45 out and I thought it a heat wave, plus the fire was warm and the wine was tasty. Infusing sour cream....many possibilities, many combo's.

Beautiful pics. Dark and crispy with a sauce too entice the eyes and tempt your taste. Going to have to replicate the sauce, purdy.

Just meaning, the Tri-tip once in favor became a meat of choice. The cut became popular & it was hard to find. Picanha a favorite, also known as the Top sirloin cap, Coulette steak or Rump cap steak is singular to each side. I would suggest to anyone looking to cook this at a moments notice....don't, call a day ahead. Troble, there'll be no disappointment, just ain't going too happen.

Once you get in the store Troble the trigger has already been pulled, your not leaving without. Let's keep the Picanha on the cuff, we don't need a nationwide rush on this cut, keep it low. Show me, like the Missouri state. Others could be in line.

It's an easy game to play, you make your own rules , hardly anyone complains, and you win all the time. Now for some but not all, this fun does come with a price, could be better described as a curse. Don't worry, nothing devious... but as you meander along the BBQ path an insatiable desire to own more than one KK or another type of cooker might enter your mind. Before you know it the whole yard is full of all kinds of equipment.......there might be a few folks here that'll attest to this phenomenon and once it gets a hold of you, well, you might have to see a BBQ exorcist. Did I say a few, don't fret, your gonna like the ride.