So Ive yet to post pictures on this site. Ive enjoyed all of yours so much that I decided to make the effort to sign up for a website that'll let me do so. I apologize in advance moderators and everyone else if I am posting this in the wrong section. It is not so much a review as a fun sunday project/photo experience. Here we go...
So I am all alone while the wife is working this weekend and I decided to cook up some meat for myself. I live in California and tri tip is a popular cut around these parts (sorry, I am not well traveled so I dont know if it is a regional cut or not, Im just going off of what I heard). I use Montreal steak seasoning on all my red meats on the grill as well as any corn, asparagus, bok choy, or potato that wanders into there. I had bought some mountain mahogany from Bishop, Ca and figured why not incorporate that into my meal today. Which brought up the issue of "how to start the charcoal a flaming?" Enter the Esee 3. Dun dun da da!
I trimmed the meat with a kitchen knife because I had already shaved into the mahogany with my esee. Also, for what it is worth I forgot that mahogany is a hardwood and may not be a good testing ground for this blade. I was consoled by the fact that the warranty would cover any mess up I managed to make. Anyway...
I shaved the mahogany up because I didnt want to use any accelerators to start the charcoal. I have all the time in the world today to get things going so figured I might as well do it right. The beer was used to grease the wheels of experimentation and because I needed a metal container for what comes next.
Cut up this can like a hot knife through...well yeah. It definitely handled it. I left a bit of beer in the container and added some water because of a suggestion of a friend about keeping the meat moist on the grill.
So I am all alone while the wife is working this weekend and I decided to cook up some meat for myself. I live in California and tri tip is a popular cut around these parts (sorry, I am not well traveled so I dont know if it is a regional cut or not, Im just going off of what I heard). I use Montreal steak seasoning on all my red meats on the grill as well as any corn, asparagus, bok choy, or potato that wanders into there. I had bought some mountain mahogany from Bishop, Ca and figured why not incorporate that into my meal today. Which brought up the issue of "how to start the charcoal a flaming?" Enter the Esee 3. Dun dun da da!
I trimmed the meat with a kitchen knife because I had already shaved into the mahogany with my esee. Also, for what it is worth I forgot that mahogany is a hardwood and may not be a good testing ground for this blade. I was consoled by the fact that the warranty would cover any mess up I managed to make. Anyway...
I shaved the mahogany up because I didnt want to use any accelerators to start the charcoal. I have all the time in the world today to get things going so figured I might as well do it right. The beer was used to grease the wheels of experimentation and because I needed a metal container for what comes next.
Cut up this can like a hot knife through...well yeah. It definitely handled it. I left a bit of beer in the container and added some water because of a suggestion of a friend about keeping the meat moist on the grill.
