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I don't know a whole lot about knives, but to say a knife that never needs sharpening is surely a marketing scheme. this post may be what your looking for.

No Nine Inch Nails, Beck, VAST, Dave Matthews? C'mon! Best concert I've ever seen by far was NIN lights in the sky tour OMG....just a reflection its in HD so you may need to pause it and let it stream to avoid interuption....

I guess I'll be the guy to bring it up since it hasn't been already. (elephant in the room?) Since I joined TVWBB over a year ago I've read hundreds of posts concerning the access door. Issues with misfitting doors have continued with the new line of WSMs and I have to think, how hard is it to...

What did you think of the ground turkey portion? How about ground ribeye

I found the Alton's angle set on Cutlery and More for 300, but not on Amazon, you may have bought the last one at that blow out price. I think considering my skill level in the kitchen, the Forschners are going to be the way I go. Consider it a training set, I can also train my wife not to...

I've been trying to think of a good question to ask and I think I finally came up with one. Were the black/green/blue..red....copper! colors ever considered for the new 22 & 18? With the demand for the new WSMs (example: amazon waiting list, in the dead of winter) there seems to be a pretty...

Thanks man, I bookmarked that page and I'll check in daily. I searched the Shun Steel and I didnt think they were the same handles you had, (just a reflection). I'll keep an eye out as I still have some room on my amazon card that I plan to pay off when I get my tax return. I do have an order...

Thanks for the clarification on the bacon wrapped redneck fattie sushi explosion I was hesitant to try it myself after all the failures I've seen. It makes since to pre cook the bacon weave a bit. I just might have to give this a shot after all! That bacon cheeseburger redneck sushi is...

Are your handles actualy black like the ones on amazon? Is it just the color of your walls I'm seeing? They look almost like a dark copper (maybe its my moniter) Looks like you may have zebra print wallpaper too edit: If I go spending $100+ plus on a knife how can I justify complaining...

Brandon, how do you like your mag block!? I got the cherry one to go with my kitchen cabinets, lovin it! Now all I need is a set of knives like yours to go on it (Waiting for my tax refund!) I'll probably go with Forschners though for my first set, I like the 8" chefs knife I already have.

It turned out as good if not better then I expected. I still cant get over the texture of this cut of meat. I've been doing a lot of beef lately, and I think this was the high point of it all. It came out a little less then med, or maybe it just seemed that way because its so tender, but...

Sweeet! Did you get a Forschner vinal sticker to put on your glass or is that an actual Forschner case of some kind? Looks like your stocked up, now I'm jealous. I just want a slicer

Pat, good idea on the 4 sided sear, I only did two. Shes resting now, seared at 130, stuck the probe back in for the rest and it came up to 143. Should be a good med like I wanted. The temps kept creeping up and at the end I was pushing 320. Still, it took close to 2 hours. My smoke wood...

Despite shutting down the dampers at on the performer at 225 I still overshot, I'm sitting at 275 right now with everything closed. I dont think it will hurt anything but I should have shut them sooner. My lid took a ride out of the back of my truck one day last summer and isnt in the best of...

That was my comment about liking Tri's over prime rib, but then again I've never had an actual prime grade rib roast so take it for what its worth. I may be going out on a limb here but I think if your using a good rub it will actualy have more flavor if its not cooked until it turns into bark...

I have an aprox 4 lb beef tenderloin (after trimming). I cut the "extra" muscle from the thick end off and turned it into 3 filets for later. I'm waiting for my wife to bring home some butchers twine so I can tie her up (the roast ). I salted with Kosher then waited about 15 min and then...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dave caston: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris W.: That Mag Block is really cool. It might be my next purchase, as cabinet space is at a premium in my house. </div></BLOCKQUOTE> Chris, I got...

Looks great to me Eric, looks like it has a killer smoke ring! Hard to tell for sure, but looks pretty moist also. The bark may have suffered a little from being foiled at the end, but it still looks yummy! Thanks for the photos and keep up the good work!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: