Troble

As I type this it’s 55 degrees at 7:40pm, feels like I haven’t cooked on the KK in forever so today I fired it up and did some chicken breast that I’ll use for quesadillas and chicken lettuce wraps the next two days, but I’ve been hungry all week so felt like some good read meat

fortunately I just got a bunch of new rubs and spices that the venerable @tony brecimmeded to me so tonight I grilled a tri-tip indirect over coco char rubbed with Oakwood Santa Maria rub, over mesquite wood chips, served with slow baked sweet potatoe and Greek yogurt (quickly becoming my go to baked potato), along with seasons first corn on the cob, which could’ve been cooked longer and probably grown longer. Served with my favorite Fred’s Horseradish sauce

also @Tyrus decided to break my dry streak for 2021 and have a nice glass of red wine tonight which was lovely.
 

Meat turned out great, enough medium +/well done pieces for the misses and medium/- for me. Top it off with my friends Umphrey’s McGee doing a livestream concert sitting outside, capped off in the hot tub. Lovely evening 

Beautiful pics. Nice work and thank you for sharing 

@RokDok sounds like a case of blue balls. Crack open your beer immediately you deserve it 

@RokDok you are giving me too much credit as a linguistic, I didn’t give it any thought. I’m selling my KK to said friend that I mentioned on this thread abs getting a new 32 KK, no big changes, just basically a swap out and slight color change

@RokDok I loved the story thanks for sharing....also no judgement on the drinking while you wait for your KK, totally understandable 

in general I agree with @tekobo and I’d personally like to get closer to my meat to “know the animal” and know how it’s raised. That’s why I’m intrigued by this guy who’s local to San Diego and raising Japanese style Kobe beef cows in Montana. I’ve been watching his Instagram for about 6 months now and I feel like when I actually go in and talk to him I’m going to get a different level of knowledge about the beef 

I do t plan on buying this as a regular occurrence but I do plan on trying it out. A good friend of mine who I introduced/educated on how to smoke meat went last week he picked up a 3lb tomahawk steak, a ribeye and a couple fillets. He gave me detailed feedback and said the beef was great although expensive, 1/2 the price of what’s you’d pay at a steakhouse but he said the fillet in particular was an “otherworldly” experience. I’ve known this friend for 15 years and respect his opinion on food as we’ve dined out fine dining many times 

I have a new KK sitting off the coast in Long Beach waiting to go through customs and get to me. It’s likely to be awhile before it gets here but I think I might break that bad boy in with a Wagyu  fillet 

Great looking cooks everyone! I’m starving right now about to eat a bowl of honey bunches of oats! Wishing I had some  meatloaf,  Pork tenderloin, chicken or lamb lollipops. I made chicken soup and beef stew last weekend and have been working through that all week 

@tekobo great effort! Wish I could make my own tools in the shop but alas I am terrible at any construction or machine related tasks. Nice job!

I don’t plan on buying Wagyu as a regular event. 
 

I agree with @Tyrusi pay the couple extra bucks a pound for prime brisket, I taste the brisket. I’ve tried grass fed prime brisket and I preferred grass fed, grain finish. I’ve had grass fed prime steaks and those were tasty, and in general all the steaks I cook are prime but most are grass fed corn finish from my Iowa Meat Farms butcher shop that I’ve been going to for 20 years 

I’ve seen Wagyu on the menu at steakhouses but never had the $$$ to spend. But I figure I might try to cook one of these at home to see what it’s like. It’s not a habit I intend to adopt that’s for sure but I am intrigued on guaging the meat for myself at least once 

@Tyrusi drink this special green team called Gynoatemma that really helps with the cholesterol and doctor put me on a statin 3 years ago and now I’m in the very low range the tea is really good. It’s known as the Chinese miracle herb

 Gynostemma Tea ( Jiaogulan Tea )... https://www.amazon.com/dp/B01M8Q2ABP?ref=ppx_pop_mob_ap_share

@5698k thanks for that. I am familiar with what Waygu is I’ve just never plunked down the money for it myself at a steakhouse. I’ve heard differing opinions on Japanese Waygu vs American Wagyu. Was wondering if people on this board had experience with the meat 

What is everyone’s thoughts on Wagyu beef? There is a chef here in San Diego who used to do high end multi course private dinner featuring Wagyu  beef extensively for most courses. When COVID hit he pivoted to creating a butcher shop since he had all this American A5 Wagyu  that he’d been raising in Montana. He’s since opened two shops abs I’ve been thinking about getting some meat from him to try it out, that was really the genesis is for my butcher box challenge he I did back around Christmas. I wanted to make sure I executed that well before purchasing some expensive Waygu meat. 

here’s his site. https://chefstevebrown.com/cosecha/

his Instagram page has a lot more info and videos in his posts https://instagram.com/chefstevebrown?igshid=z39ya27q6ssq

what is everyone’s opinion on Japanese, American & Australian Wagyu?

Great looking piece of duck! Well done

Beautiful piece of meat @HokieBen I’m sure you’ll cook it well. Good luck!

Believe it or not it’s raining in San Diego. Supposed to rain for most of the next week and we may get double our annual rainfall for the year in one week. Can’t wait to see fat it does to my plants 

that being said I moved my cook indoors so it’s a non KK cook, but good old fashioned roasted chicken. Rubbed with melted butter, olive oil, salt, pepper, garlic & rosemary 

cooked over red, yellow & purple potatoes with carrots and sweet onions. Dusted with truffle salt, pepper, thyme, garlic and rosemary 

started it off at 425 for 30 minutes then brought it down to 350 for 60 minutes. Looks great, house s sells great. I’ll use one of the extra chickens to make some chicken soup tomorrow to eat during the rainstorms this week

Just keep bumping up my content scores!

😛😛😛😛😛😛😘😘😘😘😘😘😘

this is all great info and why I love this board. So much knowledge by this collective group. 
 

@5698k no need to apologize I’ve thoroughly enjoyed this education on knives. Thank you for your contributions 

@Braai-Q I’ve made my purchases and this is a worthy topic. Lots of good info from everyone 

@Basher you must be a proud papa! Grew looking steaks

Well done!

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 

@Boom Boom nice looking cake 

@Tyrus I was thinking of a Santoku, slicer and chefs knife. I don’t use cleavers too often (perhaps I should be?) but it’s all relative to price. For $56 I’d likely do it i’m just trying to avoid going crazy on the knife info and $$$

My wife is good about not putting knives in the dishwasher and usually she just washes the steak knives. I pretty much always wash my cutting knife immediately after use 

I’m going to dive into this tomorrow on my laptop. Will let you all know where I landed. Thanks again 

@BOC I definitely want to be “ignorantly happy” I’ve never put any of my knives in the dishwasher. Just want something sharp that will last a decent amount of time and make it physically easier to prep my food.
 

Appreciate all the advice  from everyone