My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think you need the Sledge-O-Matic to "cut" your watermelon.... (google Gallagher if you don't know what I am talking about!).
I have never used my expensive slicer, but have used my long serrated bread knife to cut a watermelon in half before. If you use your brisket slicer, just be sure to do this on a wood cutting board, and not mess the blade up on a hard countertop.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I've used everything from a pocket knife (folders are hard to clean) to a large cleaver (impressive, but a bit hard to control). Like Mosca , I've settled on a boning knife (and a cutting board that won't slide around) as the best all-around compromise blade for watermelon surgery.
... it's my Halloween go-to ... uh ... too ... 🎃
Last edited by MBMorgan; August 19, 2022, 10:19 AM.
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