Alright BBQ Lovers........

[Mack]

Love the grill, is it a custom? Never seen one like it.

If you see one of these Lodge grills I highly recommend buying it. Nothing cooks like it.
:thumbup:
And the KOA filet knives are great around the grill.

 

[Capt. Carl]

Lodge makes the best cast iron pots and pans for very cheap! Made in the USA and even cheaper than most chinese stuff. I really like the look of that grill!

 

[trentu]

I use my RS6 Predator at BBQ get togethers. I use that saw on the back as a meat tenderizer. Plus it gets people over to my smoker. The wife slices it up also with my Fiddleback Bushcrafter.

 

[bitter1]

Man I thought that there was free BBQ for the first 10 posters I thought wrong. Don't do that to a Texan you will give me a heart attack in my 20's

 

[panch0]

If you see one of these Lodge grills I highly recommend buying it. Nothing cooks like it.
:thumbup:
And the KOA filet knives are great around the grill.

What non online store could you find one of these?

 

[Guyon]

Why not get a real chef's knife? Something designed to slice meat.

Maybe a Tojiro DP Gyuto. That's a great knife for the $$.

May have to look into one of those Lodge grills. Their factory store is not too far from me, and they sell seconds (minor cosmetic flaws) pretty cheap.

 

[ADD]

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/

These are indeed great knives for the money.
The steel is most likely D2, which is an eyelash away from being stainless.

 

[rick43t3]

Use the right knife for the job. A Murry Carter 5" paring knife will do just fine. it is razor sharp and slices meat like butter. These hand made knives are under $100. You will find that it will be the first knife you reach for in the kitchen or at the picnic table.

 

[Avg_Joe]

Check out the Bark River Bay de Noc Camp Knife.

 

[SPXTrader]

BBQ should be pulled and chopped!

The perfect BBQ knife, Dan Koster's Nessmuk:

 

[Mack]

What non online store could you find one of these?

Cabela's carries them but I'm not really sure who else. I bought mine at the Lodge Factory store across the street from SMKW in Sevierville TN. Two good reasons to go to Tennessee!

 

[panch0]

Cabela's carries them but I'm not really sure who else. I bought mine at the Lodge Factory store across the street from SMKW in Sevierville TN. Two good reasons to go to Tennessee!

I found one at a nearby Ace hardware, they wanted $119 for it. It isn't as heavy as I thought it would be. I am planning on getting one soon.

SPXTrader, that is an awesome knife. I saw a knifemaker seling some over at Makers forum. Very nice for the price, Also on my to get list. Dammit! That list just keeps growing. You guys are a bad influence on little ole me.:grumpy:

By the way used my new RC-4 to prep some ribs, Check it out.

 

[Mick R.]

For BBQ I use the same knife that the semi-world famous Roy Perez, pitmaster at Kruez Market in Lockhart Texas uses - A 10" Forshcner cimeter knife. Which is basically a butcher knife with a sharp point instead of a rounded one. BTW, Mr. Perez, pictured on the right, hasn't taken one day of vacation in 23 years. If Kruez Market is open he'll be there tending the pit and slicing brisket, shoulder clod, pork ribs, boneless prime rib, and shop made smoked sausage.

 

[Kudzu]

Knives of Alaska Cub Bear and Steelheader filet knife.

And sometimes a Sog Trident.

Whats up with the bacon, are you seasoning the dutch Oven?

 

[yoopernauts™]

Check out the Bark River Bay de Noc Camp Knife.

Both Bays de Noc are beautiful. I've kayaked little Bay de Noc. It's mostly empty. It's like going to Alaska.

 

[pinetree]

I have ordered several vintage butcher and cooks knives from EBAY including a Queen, Valley Forge and Old Hickory. I enjoy putting an edge on these old large carbon blades.

For general grilling I often use a Chicago Traveler folding fillet knife.

A note on Opininel. I ordered one of their carbon paring knives and it is fantastic. I wish I could get there 5" fillet knife in carbon.

I also have the Lodge Sprotman's grill, just be forewarned, you will be fighting a constant battle with rust if you don't keep it covered.

 

[greenwoods]

Nice Bar-b-Q pics, now I have to grill today

I like to use all my knives really. My carbon steel Mora Clipper does everything I need to do. I enjoy using my HI Sarge that I put a longer Bocote handle on, as it separates bone from flesh and cuts cartilage very well. I like to use a 12" to 18" khuk to cut big pieces of meat, ie whole racks of ribs or big roasts and briskets, and they lift the grill or stir the charcoal nicely. For real thin slicing of large cuts of meat you can't beat an Old Hickory butcher knife, or one that's been turned into a Nessie

Good luck on your B-B-Q's and have fun

Mark

 

[panch0]

Nice Bar-b-Q pics, now I have to grill today
For real thin slicing of large cuts of meat you can't beat an Old Hickory butcher knife, or one that's been turned into a Nessie

Good luck on your B-B-Q's and have fun

Mark

Thanks and thats agreat idea on the butcher knife mod.

 

[panch0]

BBQ should be pulled and chopped!

The perfect BBQ knife, Dan Koster's Nessmuk:

I bet there is a long waiting list for one of those. Very nice. I am really starting to like nessies. Can those be used for batoning or is that not recommended.
-frank

 

[myright]

While not "perfect" for the kitchen it is an awesome all around knife, my RC-3. I know some people frown upon a coated knife for food prep, but it hasn't chipped at all and I'm sure you'd have to pretty much eat the entire knife to have an issue.