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Those look awesome Jeff.

Those ribs look awesome Dustin.

Thanks Cliff

Does anyone have and use Grillgrates? If you do have you replaced your grates with them or just sit them on top? I’ve read a lot about them on line and am thinking of getting them for my Genesis II.

Fantastic looking Kemper.

Incredible looking chow there Cliff. That meatloaf looks spectacular.

I was thinking the same thing Bob.

Great looking brisket Kemper.

That is some seriously good looking food Cliff.

Great looking pork Kemper

They look amazing Chris. I know they had to be awesome.

Those cups look amazing Cliff.

Dang it Cliff, now I have to clan the drool of my screen again. Awesome looking meal.

Yes he is and I agree we need to meet but I’ve seen some of your cooks and it’s I who could learn much from you. We’ll need to make this happen.

Couldn’t agree more Timothy. Cover a beef dish with sauce or gravy yeah thats good. Serve a perfectly prepared med-rare ribeye or strip with just maybe a little pat of butter (I did study French cooking after all lol) and you’ve got skills.

He used to say all the time if he wanted to check the skills of a chef he would ask him to cook him an omelette and a medium rare hamburger.

I have that steel Jay and it does great on my Globals. Timothy I haven’t done a galantine in years but used to do them quite frequently.

You bet I do. To this day with some dishes I make I can still hear him. I do still talk to him occasionally. I too prefer the country style omelette with some browning.

He was a very demanding instructor but great to work with. He used to regale the classes with stories of when he was first training. He’d tell use how he got many a kick in the pants from the chefs he studied under. I remember learning French omelette techniques and on the rolled omelettes he...

I thought I’d add my two cents to the sharpener part of this discussion. I use mainly Asian knives (Global, Shun) and use the Chef’s choice 1520. I also use the Spyderco Sharpmaker Tri-Angle. For me they both do a great job. As a little side note many many MANY years ago I attended the French...