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Butchers Knife & Pot
Posted: 27 Jun 2012, 08:51
by stephenjedward
Hi there, a couple of items i'm interested in
1. a decent butchers knife - the kind of 'scimitar' knife that can be used at the grill as a tool to turn/test meat as well as at the chopping block.. (think BBQ pit Boys !)
2. a cast iron pot , 8-10" that I can warm beans etc. on the grill with lid closed.
any recommnedations?
Re: Butchers Knife & Pot
Posted: 27 Jun 2012, 08:57
by keith157
Nisbets do reasonably decent knifes, but you won't get a multi-use knife, leave knives for cutting and get spatulas/turners for dealing with the BBQ. That way you won't be forever cleaning it during the day between cutting raw meat and turning cooked meat............IMHO not a good idea
Re: Butchers Knife & Pot
Posted: 27 Jun 2012, 09:06
by London Irish
Stephen,
I agree with Keith's comments regarding the knives.
With regards to the pot, I'd recommend a 'Potjie'- pronounced poiki. You'll find them on-line from South African retailers. They range in size from a quarter which holds 0.5 litres up to size six and beyond. If you want one about 10 inches in diameter- I'd go for a size one which holds about 3 litres. They're not cheap but very versatile- think slow cooking in the winter etc...
Re: Butchers Knife & Pot
Posted: 27 Jun 2012, 14:15
by stephenjedward
keith157 wrote:Nisbets do reasonably decent knifes, but you won't get a multi-use knife, leave knives for cutting and get spatulas/turners for dealing with the BBQ. That way you won't be forever cleaning it during the day between cutting raw meat and turning cooked meat............IMHO not a good idea
thks and good point, I am in fact a real stickler for food hygiene, so yes I wouldnt be crossing the streams.....
couldn't believe the other day when a chap was using the same tongs to put the raw sauasages on the grill, to take them off and put them in buns
Re: Butchers Knife & Pot
Posted: 27 Jun 2012, 14:34
by keith157
stephenjedward wrote:keith157 wrote:Nisbets do reasonably decent knifes, but you won't get a multi-use knife, leave knives for cutting and get spatulas/turners for dealing with the BBQ. That way you won't be forever cleaning it during the day between cutting raw meat and turning cooked meat............IMHO not a good idea
thks and good point, I am in fact a real stickler for food hygiene, so yes I wouldnt be crossing the streams.....
couldn't believe the other day when a chap was using the same tongs to put the raw sauasages on the grill, to take them off and put them in buns
Wait till they shuffle the charcoal around with them first
Yes I've seen it happen and yes I pointed it out and yes we were invited back again, but by his wife this time
