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I'm a bit late to the party, but I love cooking tri-tip. I Jaccard (You can fork) the meat then marinade for an hour or two before cooking. The marinade I use is Kikkoman teriyaki (orange cap) and crushed garlic I go with around 6-8 cloves for two tips. Then out of the marinade and hit with a...
Here is a post by Disco where he cut holes in a cutting board and uses the holes as a form.
http://www.smokingmeatforums.com/t/138758/pork-breakfast-sausage-qview#post_959742
Thanks for the points.
It really is fairly simple to do, and anyone can make them with the most rudimentary setup. Technically all you need is a file some sandpaper, and an ability to take a simple steel to 1450F. If you don't have the 1450 F ability there are places you can send out your...
One more thing. I have hundreds of dollars worth of stones and strops, but I hardly ever use them.
I use the paper wheels system for sharpening. If you have a bench grinder already $50 at woodcraft and you will be loving your sharp sharp knives. Once you have your desired edge touch up to...
I actually make my own knives. From what I can tell of that one,
and with the Victronix name you should be well served by that knife.
High-carbon stainless-steel blade; conical ground for a wider break point; ice tempered to sustain sharpness
From this line I would say you are getting a 440C...
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