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Cutco serrated steak knives for sure. Unserrated knives' edges get wrecked cutting on your average plates (I'd never use one for a cutting board). And maybe consider buying a better grade of beef if it's that hard to cut. Just my 2¢.

This is what I bought: https://www.webstaurantstore.com/24-x-700-40-peach-treated-butcher-paper-roll/43324PEA.html Aaron Franklin mentioned 40-pound paper in his Master Class. He uses 18-inch paper and overlaps it. 24-inch paper does the job with one piece of paper.

WebstaurantStore has 24-inch-wide x 700-foot rolls of 40-pound pink paper for $19. It’s the good stuff. The wide paper saves a lot of overlap wrapping.

WebstaurantStore has 24-inch-wide x 700-foot rolls of 40-pound pink paper for $19. It’s the good stuff. The wide paper saves a lot of overlap wrapping. https://www.webstaurantstore.com/24-x-700-40-peach-treated-butcher-paper-roll/43324PEA.html

I’m in the manufacturing business and I would caution you not to get too distracted by the thickness of the sheet metal. It’s stainless and the entire structure of RecTec grills is solid. There’s no flex. The fit-up is perfect. The margins are all even and the lid fits the body so well you don’t...

Spray with apple juice until wet every hour. When you foil them, mop both sides with sauce. Leave in the foil 3 hours. No dry meat.

The connection from the probe to the braided cable is NOT water-tight. Water will short out the thermistor in the probe if it gets in there. - voice of experience

You can use a styrofoam cup, the containers you get potato salad in from the store, or any disposable bowl from the kitchen. You can even use an old red solo cup. Just fold a piece of foil over the edge to keep it lined up. By the time the grease makes its way down to the cup it’s not hot enough...