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Greg, that is why I like Shun knives...as James said - it feels like an extension of my hand. As someone experienced in the cutting of meat, what kind of knife would you recommend for going through, say, chicken bones?

no problem, Debra I've had some great replies and learned alot. Still hoping for more opinions too.

Well, as I mentioned, I have been off the couch and to stores to try different models for feel. That is how I decided on Shun as it fits my hands best. And, as I also mentioned, I did search these forums and learned alot from previous threads. I was just looking for a little more specific...

Looked at many threads here and have learned alot about knives. Went to some stores and tried some out for feel and have decided to go with Shun (Alton Brown never steers me wrong ). I do have a few questions that I could not find addressed and I'd like some opinions as y'all always have...

Had a 16 pounder at 325-350 for about the same time it took my beloved Lions to lose and when I pulled it the skin was very crispy - however - after wrapping with foil and letting it rest for about 25 minutes the steam/moisture had softened up the skin somewhat. Still wasn't rubbery at all and...

Apologies in advance if there is a better place for this discussion. Long story short, I didn't use my WSM for about a month and discovered that the last time I did that I never cleaned out the water pan. This resulted in mold. I searched this forum and found some tips for cleaning and...

I got baby backs a couple of weeks ago from one of the 4 or 5 butcher tables in the Gratiot Market @ Eastern Market for $3.69/pound....but they we're up to over $4 pound last I checked. I need to check out Costco.

Don Marco is right...Bobby Flay looks like a pit master after you watch License to Grill. The guy on that show does all of his smoking on a gas grill. Does ribs for about 2 hours - tops. Grilled a chicken, took its temp "between the breast and thigh" and said it was done at 200 degrees! I had...

I was just about to do a post on this very question...thanks for all this great info! I go down to the Eastern Market all the time....usually buy meat at the Gratiot indoor market. Are there better places to buy ribs? I am going to call Fairway about brisket. Really hard to find brisket up...

Anyone know where I might be able to find one in the Detroit area? I know I can order one online at several sources but it would be nice to find somewhere to just pick it up at.

I have enjoyed this recipe on my gasser many times and can't wait to try it on my WSM which is one state away via UPS currently. My question is in regards to some sentiment that smoking chicken results in skin that is not crispy but rather rubbery. Could you (has anyone) remove the water pan...