Alright BBQ Lovers........

panch0

panch0

Joined
Jun 16, 2008
Messages
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What knives do you recommend for BBQ'n. To be more specific, a cood knife for slicing brisket and pork spare ribs. I use a cheapo knife and sometimes my Mora 2000. They are'nt cutting it though (no pun intended). Thanks.
-frank
 
For picnics and barbies , definetly my vintage No.12 Opinel.

Easy to sharpen , and alot of knife for not much weight , folds right up and disappears into a pocket , bag or glovebox.
 
Ahhhhhhhhhhhhhhhh BBQ! /lipsmack

CRKT/Tom Krein Dogfish neck knife with combo edge. Also has a bottle opener on the back!

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gazz98 said:
Ahhhhhhhhhhhhhhhh BBQ! /lipsmack

CRKT/Tom Krein Dogfish neck knife with combo edge. Also has a bottle opener on the back!

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What could you possibly use the bottle opener for during a BBQ? ;):D
How long is the blade on that knife?
 
I am puzzled, good bbq should nearly fall off the bone when ready to eat, a butter knife should be all that is needed when ribs are ready.
 
timsclips said:
I am puzzled, good bbq should nearly fall off the bone when ready to eat, a butter knife should be all that is needed when ribs are ready.
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You are right sir but to get a nice lookin slice of brisket you will need a little more than a butter knife. I should have mentioned that I do BBQ cook offs a few times a year and the ribs need to be cut without all the meat falling off the bone.
 
panch0 said:
What could you possibly use the bottle opener for during a BBQ? ;):D
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Ahh. You know.... IBC root beer....Jones soda....that stuff with barley and hops....forget the name...

Blade length is only 2.25 inches (its a neck knife w/ kydex sheath). I think of it as a paring knife with a bottle opener. I got it as a gift. Since fixed blades are a no-no in MI (except for hunting), it has been given kitchen/outdoor grilling duty. I like the design but the 420J2 steel kinda stinks but it's easy to sharpen up. Nevertheless, it fulfills the grillin' duties well enough. You can find em for under $20.
 
Knives of Alaska Cub Bear and Steelheader filet knife.
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And sometimes a Sog Trident.
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:D
 
panch0 said:
What knives do you recommend for BBQ'n. To be more specific, a cood knife for slicing brisket and pork spare ribs. I use a cheapo knife and sometimes my Mora 2000. They are'nt cutting it though (no pun intended). Thanks.
-frank
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Spare ribs (especially the smaller pork ones) can be easily cut/prepped with nearly any cheapo knife---as long as it's sharp.

IMO--Making thin + even cuts of cooked beef brisket without "crumbling" them however, needs the right tool for the job. I use one of these, but any better brand is fine. The extra long + thin shape make getting even meat slices easy.
 
Actually for what you are talking about, cutting apart ribs and slicing brisket, I use an older Rapela fillet knife for doing a lot of chores like that. Any good carbon steel boning knife would work well too. I prefer carbon steel as it is very easy to put and edge on and to touch up while working with it. Good carbon steel boning knives can be gotten relatively cheaply from Warther Knives: http://www.warthers.com/

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You have been around on the Forum for a few months already - you should know the answer - a Sebenza.

Just ask anyone, a Sebenza can do anything!
 
Last holiday I used an Opinel 12 for bbq prep and general cooking. It worked so well that I wondered why I had spent a multiple amount on the Global knives at home.
 
I know Sebezas are good, but I feel like going to confession after buying a $100 knife, much less a 300+ Sebenza. The Opinel sounds like a good starting point though.
-frank
 
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