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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

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What type of Knife(s) do you use to trim Briskets (or Pork Butts or any meat)

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  • Top | #1

    What type of Knife(s) do you use to trim Briskets (or Pork Butts or any meat)

    Just watched a Video thanks Nate of a guy (who I have seen on the TV show BBQ pit masters) trimming a Brisket. Wow he trimmed way more than I do. He had a wonderful knife (looked like a boning Knife) that was so sharp it just glided through the fat. I use a Chiefs Knife and it gets heavy and awkward to use real quick thus why I dont trim off more. I went and looked on Amazon and they have all kinds of Boning Knifes ranging from 7 bucks to 80 bucks. I know you get what you pay for, but do ya?? I was surprised to find that a lot of the Restaurants prefer those Reasonable priced (IE Cheap) knifes that restaurant supply stores sale. What do you use?? (pictures would be great!) Oh and have a good Weekend!!

  • Top | #2
    Here's the one that I have Click image for larger version

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    • Drbearsec
      Drbearsec commented
      Editing a comment
      Brand?

    • DWCowles
      DWCowles commented
      Editing a comment
      Dexter Drbearsec

    • GadjetGriller
      GadjetGriller commented
      Editing a comment
      Drbearsec Huskee (the next post down) has posted the Amazon link

  • Top | #3
    I have the same one as DWCowles I believe, the 6" Dexter boning knife. Love it. Here's its listing on Amazon if it interests you.

    Comment


    • Top | #4
      I think restaurants use cheap knives because they get a lot of hard use, and not always by skilled people. So when someone misuses a cheap knife, they haven't lost much. I have seen chef's at higher end restaurants that have their own set of knives that they take with them wherever they cook.
      I suggest you start with one of the cheaper knives and see how it works for you. When you find a style that works well for you, you can upgrade if GAS rears it's ugly head.
      When you see a knife that cuts easily, it just means that it's sharp. They either bought a knife that was sharp, or learned how to sharpen knives. A very sharp knife will make your life much better.

      Comment


      • GadjetGriller
        GadjetGriller commented
        Editing a comment
        I'm not up on the abbreviations as I should, whats GAS? (I'm guessing a variation on More Smoker syndrome) thanks for the advice! I have a cheap sharpener that doesn't seem to work very well.

      • RonB
        RonB commented
        Editing a comment
        GAS = Gear Acquisition Syndrome.

      • GadjetGriller
        GadjetGriller commented
        Editing a comment
        RonB Ohhh Well I definitely have GAS!! (oh boy let the jokes begin!!) Gear, Gadgets Same thing!!

    • Top | #5
      Here is the one that I have (plus other sizes) based of the AR recommendation. It works quite well...

      AR write up:

      Fillet Knife — ESSENTIAL -Don't tell my professional chef friends, but the knife I reach for most often lately is my cheap . I get a new one every year. This cheapo blade has a thin flexible blade, with a dangerously sharp blade, a wicked sharp tip, and it's only about $16. It's great for slicing tomatoes, removing silverskin on meat, boning, cutting ribs on hot peppers, and, of course, filleting. It is not strong enough for cutting through bone, but there is nothing better for cutting things off bones. When it is dirty, it goes in the dishwasher.



      I hone it with the cheapo V sharpener that came with it every month or so, and every six months or so I caress it across my whetstones. Every year or so I trash it and get a new one. To see all the different sizes available, click here.


      Comment


      • klflowers
        klflowers commented
        Editing a comment
        I have a Rapela too.

    • Top | #6
      +1! I use fillet knives. Easy to sharpen and purpose built. Not too pricey.

      Thanks,
      Mark N

      Comment


      • Top | #7
        Here's another possibility, especially if you have an Ace mart near you. You can also order online from them.

        https://www.acemart.com/kitchen/cutl...ife/RSHS136-CP

        Warning: If you go into Ace Mart, you may well walk out with more than just the knife, or whatever, you went in for.

        Bottom line: A boning or filet knife is probably your best bet.

        Comment


        • SlushDeezey
          SlushDeezey commented
          Editing a comment
          I use a Dexter 14" serrated. Same one Aaron Franklin uses. It's razor sharp and can be use for the pre cool as well as the post cook. I love that the handle is sealed to the blade so nothing nasty grows in it. Toss it in the dishwasher on sanitize cycle.

        • GadjetGriller
          GadjetGriller commented
          Editing a comment
          Dont have a Ace Mart but do have a restaurant Supply store. Your right I only allow myself to go there a few times a year because I walk out with way to much stuff!!

      • Top | #8
        Boning knife. I have a big knife block and use the same five knives for everything. Slicer, chef, boning, paring, cleaver. Make occasional use of the bred knife and use the santoku when the chef or boning is dirty or being used by the wife.

        Comment


        • Top | #9
          I use my razor sharp Wusthof boning knife. If I didn't have that, I'd grab one of those Rapala filet knives.

          Comment


          • Top | #10
            So there you go GadjetGriller you have your choice of over 20,000 knives to choose from. Let us know on what you decided on.

            Comment


            • Top | #11
              Originally posted by Nate View Post
              Here is the one that I have (plus other sizes) based of the AR recommendation. It works quite well...

              AR write up:

              Fillet Knife — ESSENTIAL -Don't tell my professional chef friends, but the knife I reach for most often lately is my cheap . I get a new one every year. This cheapo blade has a thin flexible blade, with a dangerously sharp blade, a wicked sharp tip, and it's only about $16. It's great for slicing tomatoes, removing silverskin on meat, boning, cutting ribs on hot peppers, and, of course, filleting. It is not strong enough for cutting through bone, but there is nothing better for cutting things off bones. When it is dirty, it goes in the dishwasher.



              I hone it with the cheapo V sharpener that came with it every month or so, and every six months or so I caress it across my whetstones. Every year or so I trash it and get a new one. To see all the different sizes available, click here.

              I have three of what Nate pictured.

              Comment


              • Nate
                Nate commented
                Editing a comment
                They are great! I have one of each size and next time I do an amazon order will probably order a couple of more.

            • Top | #12
              Thanks DWCowles The one you use (6" Dexter boning knife) was the main one I was looking at on Amazon. Was wondering how good it was? Now I know! Although the Rapala flexible stainless steel blade is interesting as well. (I might get both since that would still be less money than I figured I was gonna have to pay for just one) A Friend just gave me a Brisket (well not totally he gets half back after I smoke it) but when I went to put it in my Mini Meat Fridge it barely fit so I have some trimming to do in the near future lol I think one of those knifes would make it much easier! I'm including a picture of my mini fridge (I'm so proud lo) the top piece of meat is a rib-eye primal gonna dry age it in my Steakager!! But gotta clear out the rest of the meat 1st! (this Fridge is the only one the Ager will fit in) Plus I'm including the knifes I have and use. The most interesting one is one that my mom got at a open house its made Click image for larger version

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ID:	214171 of surgical steel very lite & thin and very cheap! Its at least 25 years old and still going strong lol so much for you get what you pay for

              Comment


              • GadjetGriller
                GadjetGriller commented
                Editing a comment
                Thanks Nate (this might get me kicked out of here) even though I have a beer belly I dont drink (Getting ready to dodge empty beer bottles thrown at me) I dont judge my Dad loved his beer I just never acquired the taste? So the Meat fridge is the next best thing!!

              • GadjetGriller
                GadjetGriller commented
                Editing a comment
                Potkettleblack Where did you get the recent Primal with bones and fat-cap??

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Paulina Meat Market. They apparently get a couple cow carcasses a week to break down in addition to the "box" stuff. Special order from a butcher. Getting ribeyes should be easier.

            • Top | #13
              There is no "best" knife. Well ok the meat cleaver. Iron chef Chinese (on the real Japanese show) only uses a big ole cleaver and he can do anything with it.

              But unless you are that guy, you probably want a fillet knife. A good fillet knife has a flexible blade. But that isn't my personal favorite. My go to kitchen knife is a traditional chefs knife. My wife prefers the Japanese Santuko knife.

              The important thing is that wherever you use is sharp

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Wife likely prefers the weight and size of the santoku. My wife is a little intimidated by the chef's knife, and finds the santoku much to her preference.

            • Top | #14
              ok now we're talking makes me want to do the Tim the tool man Taylor Grunt!! its ITS the Rapala Deluxe Electric Fillet Knife AC/DC

              here it the link!:
              https://www.amazon.com/Rapala-Deluxe...=fillet+knives

              Comment


              • GadjetGriller
                GadjetGriller commented
                Editing a comment
                I'm not really thinking about getting this. But thanks for the input MarkinJHawkland. I'll go look never know I may need an electric boning knife and didn't even know it. (that's how i ended up with my last two cookers!! )

              • GadjetGriller
                GadjetGriller commented
                Editing a comment
                You were right MarkinJHawkland I found the electric fish its half the price and has 442 positive reviews! for that price it could be fun to try!! My G.A.S. is acting up again!! (Gadget allocation syndrome)

              • Razor
                Razor commented
                Editing a comment
                Ha ha I want to get one of these just for the cool name, Mister Twister MT-1208 Mr Twister SW Piranha Knife https://www.amazon.com/dp/B001448Z8K..._PCCuDbS9QSHE1

                Makes you wonder though, wouldn’t the barracuda name make more sense?

            • Top | #15
              Grunting ... change the plug and run it on 220V for that extra power boost!

              Comment

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