- Joined
- May 27, 2007
- Messages
- 4,210
Whew... it just doesn't get better than a fine chunk of backstrap (or two)...
I've just finished trimming it up with the SPECTACULAR 4" Hack... BTW... who says Busse's don't come sharp???
This little knife is quickly becoming a favorite. I'd love to see it become a production piece! :thumbup:
Anyone who hasn't tried Cavenders on their steak is missing out... great seasoning.
Per my normal Saturday evening ritual, I've batonned up some fine mesquite wood with my NMSFNO...

What are ya'll having tonite?
Hope you guys are having a great evening!!!
BTW... anyone recognize the maker of my fork?
EDIT TO ADD: Bacon makes it better!!!
Since Venison doesn't really have much fat, the bacon helps to tenderize and add flavor. Besides, you really haven't lived until you have had Mesquite GRILLED BACON!!!
Medium rare melts in your mouth... to cook it more than that is a crime in my world. Penalty: no beer for you!
I've just finished trimming it up with the SPECTACULAR 4" Hack... BTW... who says Busse's don't come sharp???
Anyone who hasn't tried Cavenders on their steak is missing out... great seasoning.
Per my normal Saturday evening ritual, I've batonned up some fine mesquite wood with my NMSFNO...
What are ya'll having tonite?
Hope you guys are having a great evening!!!
BTW... anyone recognize the maker of my fork?
EDIT TO ADD: Bacon makes it better!!!
Since Venison doesn't really have much fat, the bacon helps to tenderize and add flavor. Besides, you really haven't lived until you have had Mesquite GRILLED BACON!!!
Medium rare melts in your mouth... to cook it more than that is a crime in my world. Penalty: no beer for you!
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