Anybody used the QuickTrim? What do you think?
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Qwick Trim
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A uni-tasker, and I suspect hard to sharpen. Get a good knife, and learn how to use it, I'd say. On the other hand, I didn't know about The Grommet. Bookmarked.
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I looked at it, then read the reviews. We use this, doesn't catch the corn, but it works easily on any size ear. https://www.amazon.com/OXO-Good-Grip.../dp/B07PLCYTFZ
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Founding Member
- Jul 2014
- 6158
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Moderator
- Nov 2014
- 15004
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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Grills/Smokers/Fryers
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Karubeque C-60
Kamado Joe Jr. (Black)
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Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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FireBoard (Base Package)
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Thermoworks MK4 (Orange)
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Finex Cat Iron Line
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Lots and Lots of Griswold Cast Iron
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Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Club Member
- Sep 2015
- 8595
- Colorado
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> 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
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> 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 went out on their site and couldn't find any reference to replacement blades ... and no suggestions about how to keep it sharp. I'll pass ...
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A one trick pony. If I owned a BBQ restaurant and had to trim a bunch of briskets daily that would be one thing. But I don’t. So I would use this thing 4 - 6 times a year.
I could figure out how to keep it sharp. It’s metal. Like any other knife. Looks like 2 screws hold the blade on, if so the blade can be easily removed and honed up on a stone.
Dont think it would for me though. I simply don’t need to trim that much meat. But a neat idea for those who do.
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