It wasn't as tender as I am familiar with at BBQs here in Texas. That and it didn't have the nice full bark I wanted. Otherwise it was great and certainly delicious.
theres really no place for me to stick a mag strip on to store my knifes in my new place, i'm almost settled on an undercab knife storage
i was gonna buy this one but...
made by women!!! that shit is gonna fall apart, so i'll find another brand later
while in temporary housing i brought both my carbon steel pans and they both warped, idk why, anyway my new place also has a glass stove top and the pans spin like rims lulz, so i was able to find 1 hammer heat up the pans to scortch and banged them back into place. at first i took em out to my garage and place them on top of the scrap wood the previous owner had, but i found out if i get em hot enough i can just pick em put and smash the hammer in the air to make the pans flatish (no more wobbles) takes only a few moljinor strikes.
also i've just been hating cooking on the matfer carbon steel, idk why, it just feels like garbage compared to the de buyer i only use for egg, so i just got another debuyer skillet then to really see if theres an issue (even tho i has rivets, i'll take it)
That's pretty slick. If I could figure out a use for it, I'd probably try to make something like that myself. I'd want it to match the cabinets. I have precisely one knife that I use while cooking, though. I've used that knife for so long and gotten so used to it that I'd probably cut off a finger if I tried using another knife in the kitchen.
