Recent content by Dan E

I've picked up some great knowledge here, and have been putting it to use. Tonight our family enjoyed some tasty pork ribs done in a Kettle with two firebricks cooked low and slow, using the Minion method I learned here. I'm not enough of an expert to offer advice to anyone, so I'll rarely...

The blade is 7". The Forschner set made sense for me because I was starting from scratch, and for a hundred bucks I got an 8" chef, 10" slicer, 8" bread, 6" boning and and a 4" paring knife, plus a 10" steel and some shears. The selection seemed like it was pretty basic for a weekend warrior...

I just popped for an 8-piece Forschner block set, the stamped knives with the Fibrox handles, and they are every bit as good as I've heard. The block has two empty slots, and I immediately started thinking about filling them. Well, I'm at Costco picking up some stuff for the wife, and they're...

I've been using the Forschner knives that come with the block set (stamped) for about two weeks now. It's a pleasure to use these knives...kudos to the VWBB for cluing me in to them.

I've got to stop reading this board! I just ordered the Forschner eight piece block set, and I'm sure I won't rest easy until the two empty slots are filled....probably a granton slicer and perhaps a Santoku, or maybe a bigger chef...wait, now I need more storage. Perhaps I'd better wait 'till...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve McKibben: ...the only time I've used the lump has been when the bottom air vents have been full time wide open, due to them being rusted in that...

Safeway up here in the Seattle area has bone in pork should blade roasts on sale for 88 cents a pound, so it was time to see if I could come up with some pulled pork like I remember it for my family to sample. The six pound butt was a seven hour cook on a 22.5" kettle using the ideas in this...

I've been stuffing my tubesteak with jalepeno peppers and cheese before burning it, recently.... The great American Hot Dog is more versatile than it seems!

I started lurking here after reading a couple of books (Steven Raichlen and others) about getting beyond the basic burger, dogs and steak sort of grilling I'd been doing for a long, long time. I'm still a far cry from being anything approaching an expert, and my gear list is pretty modest, but...

I recently rescued a SJS and on my first cook noticed the temps were not as hot as I thought they would be with a single layer of briquettes. I'm thinking of drilling some additional holes through the lower vent cover and kettle to increase airflow.