Troble

@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

Yes currently I use a Santoku knife most of the time, but it’s from a set, old and not sharp anymore. It actually gives me elbow pain using it now. I bought a nice paring knife a couple months back, and I really only use a slicer knife and sometimes a chefs knife. I was thinking 3 knives total I also own a very nice Japanese sushi knife that I use to make sashimi

Thanks @Basher @Tyrus i appreciate your insight. I too am nervous about getting a super sharp knife as I like to imbibe while I cook, but currently drying out the liver and recalibrating after the holidays 😀

@5698k I’m willing to spend a few hundred dollars on a couple good knifes. Something good, that will last, but I don’t need the KK of knives. I’ve spent so much money this year on my house that my wallet needs a break. I was thinking of throwing up to $500 on the knife purchase.

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

Non KK cook my wife’s parents are visiting from LA so I made my wife’s favorite Peruvian dish Aji de Gallina, which is essentially Peruvian curry boiled chicken breast, pounded and shredded. Sauce consists of red onion, cumin, garlic, oregano, cumin, Aji Amarillo paste you take take a loaf of white bread and blend it with some of the chicken water, walnuts add blended mixture, add chicken broth, add evaporated milk, add 2 chopped Aji Amarillo, add shredded chicken serve with white rice (traditionally they also serve it with 1/2 hard boiled egg but I hate hard boiled eggs and don’t do that always a little added pressure when I’m cooking for the parents who are from Lima but fortunately they said I nailed it and it’s better than they can find in LA gave them both to go containers to take home father in law made Chicha Morada which is a sugary purple Peruvian corn drink that the kids love

@tekobo I’ll buy/ship for you if you want no problem @tony b can’t beat BOGO @jonj I love some chile verde, making me hungry @Braai-Q never heard of that before, thanks for the info looks tasty!

@tekobo I’ve tried 3x previously but I can’t use the lower grate and rotisserie at the same time with my 32. Perhaps using the pizza grate flipped would work, but now that I bought that Trompo King accessory it’s kind of a mute point.

It’s 86 degrees here today in January. Peach tree flowers are opening. Feels like summer I’ve done the lobster cooks 3x now. First time I paid $16/each, then it was $24/each. Then they disappeared for about 6 weeks cause China was buying them for $65/each. Now they are back for $30/each but after a long week here in the US decided to treat myself and the wife one of the lobsters had this pink stuff in it I guess it’s called a tamale, highly sought after in sushi restaurants I was told but that one was incredibly pink and tasted like Maine lobster claws grilled over coffee char with garlic, butter, parsley & chives slow baked sweet potatoes with Greek yogurt and grilled asparagus