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Looks like they are a level 3 glove Dennis, I'm not familiar with the various "cut levels" and the relative protection each number - 0-6, as I see after Googling - each level affords; actually, what sold me on this particular item was the 100% Kevlar claim - plus, this was a pair, vs one lefty...

FYI, I wound up purchasing these a few minutes ago (through the TVWBB Amazon portal, of course). Regards, Rooster

Great looking tri-tip there, Mike - mine's been devoured and gone but for just a few days now, and after seeing your pix, I'm ready for another one.... Regards, Rooster

Thanks to all for the kind words - I appreciate 'em! Regards, Rooster

Hello All: Been quite a while since I've taken pix and posted them here - hope I can accomplish same successfully without too many tries. As I promised in last Friday's post, I took photos of my first attempt at gas grill-rotisseried (is that a real word?) Tri-Tip. I chose a 325º cooking temp...

Sure thing, Don - I'll post my results... Here's a link to those photos....

Yikes - I'd be emergency room-bound were I to try matching THAT speed!

Thanks George - I had hoped to serve it at 5:30, just wondered about what time to put it on. Might as well just start around noon or so and wrap when done and place in the cooler. Bob, as I said, I've done them on my OTG in the past, but this time I decided to try it out on my gas rotisserie...

Tomorrow I'm planning to do an almost 4-Lb Tri-Tip roast with a Santa Maria-style rub on my gasser (rotisserie; indirect heat) at 325º until it reaches an internal temp of about 145º. Can anyone advise about how long I might expect this to take - I've never gassed one before, only previous...

Dave, thanks for the tutorial - looks to me like leaving out the horizontal slicing would surely (and simply, even for a bumbling oaf like me) eliminate much of the "threat". I may go with the Victorinox/Forstner brand anyway as insurance. And thanks again to all for your input! Regards, Rooster

I have some similar to these -http://www.amazon.com/1678L-Resistant-100-Percent-DuPont-Kevlar/dp/B002FHEFS4/ref=pd_sbs_a_4 Cheap, slice proof not puncture proof. The kevlar is what protects you. Thanks - I checked those out and was somewhat discouraged by the negative comments - thanks to all...

Last week, I was attempting to teach myself the technique I've seen on Food Network a number of times whereby the chef quickly chops up an onion into evenly-sized pieces. This involves halving the onion from pole to pole, trimming off one end, and making a series of evenly-spaced slices first...

Thanks to Jim & Chris for creating and posting the program, it's a great aid for those of us who have many of the Weber recipe books! Just a note, for those who may not have a software program that will open this, you can download the FREE software suite OpenOffice right here - it's compatible...

Good job - and thanks for the pix! Regards, Rooster

According to the Cook's Illustrated website, it's the Portable Kitchen Cast Aluminum Grill and Smoker - manufactured by Portable Kitchen ($300.00) - recommended "with reservations", BTW... Regards, Rooster

K, first of all, welcome to the forum - if time is an issue, you might wish to check out the high heat method of smoking a brisket, outlined here Regards, Rooster

I "inherited" a set of Cutco knives from my wife when we married; while I found them suitable for my purposes, I wanted to upgrade. After reading the reviews in Cook's Illustrated, I went with the Victorinox brand and have never regretted their purchase. For the money - compared to the prices of...

Corey, I bought this one, and it's the one recommended by Cook's Illustrated - works great for me: http://www.cooksillustrated.com/equipment/product.asp?docid=13226&parentdocid=13281 You can get it here: http://www.bedbathandbeyond.com/product.asp?SKU=14640630 Regards, Rooster OOPS! Sorry...

Matt, I have a DigiQ-DX and I'm tickled with it - I use it exclusively with my 22.5 WSM, but the cheapskate in me only cooks when I smoke two or three butts as well as a brisket at one time - sealing and freezing everything - in order to save on charcoal. I'm thinking about buying either...

Matt, have you considered the method whereby after applying the rub, one rolls the ribs up, skewers them to keep them from "unrolling", and sets them on end? That technique might resolve your space issue. In any event, the WSM does indeed require less attention than either grill, despite the use...