Blades and BBQ

[JohnDF]

Its Magic!

It feels like magic using a pellet smoker. It's like a crock pot for men. Set it and forget it.

those ribs look great. So does that knife. Those A. Wright and Sons are beautiful without fail.

Thank you. The A Wright Lambsfoot is my go-to pocket knife.

 

[WhittlinAway]

Nice. Using a temp probe on your sausage is taking things seriously ha ha ha! Family-owned meat market in Rosenberg, Texas called Kovasovic's. If you're ever in that area, their hot links are worth trying.

Well, I wanted to make sure they were done, but not too done, without a lot of peeking and probing.

It was probably only my third time making sausage and it’s been at least 5 years since the last attempt, so I don’t really have a feel for the cook yet.

Great pictures of what looks to have been quite a feast, Dave. Which model is that knife? The cowboy?

Good job gettin' us started Chris. I'll be doing some serious cookin' this week to contribute. I'm hoping T-Bones tonight. Later this week I'm thinking Carolina style baby back ribs and possibly a brisket for a smoked pastrami cook I've been wanting to try. I'm sure there will be a pizza or 2 in there as well along with my EDC and cold beer.

You’re going to be busy, but sure sounds tasty.

I’ve got St. Louis style spare ribs and smoked chicken wings on the menu for the 4th.

Hey Greg, Nice sausage! You using the ThermoPro TP20? I just got that one, I've used it once so far and I love it! Awesome dual probe for the $$$.

Thanks. Exactly! Good eyes. It was my first time using it and I am impressed.

It's all done...

Yum!

Signalprick and C cjtamu thanks for sharing your steak methods. I usually just grill them without trying to add any smoke. In fact, I did that yesterday with a rib eye and then sliced it up with an Opinel No. 10 to go on top of a huge salad. Neglected to take pictures, though. I’ll have to look more into your methods, though, and give them a try. They sound great.

 

[JohnDF]

Yum!

 

[Horsewright]

Thanks Greg WhittlinAway No its a Sonoran Hunter with sheephorn handle.

 

[WhittlinAway]

Horsewright , I was so taken with the steaks on the grill that I didn’t even notice the knife in the first picture. Oops!

I’d meant to ask about the one on the plate.

 

[Horsewright]

Horsewright , I was so taken with the steaks on the grill that I didn’t even notice the knife in the first picture. Oops!

I’d meant to ask about the one on the plate.

Ah yes a Cowboy. A Coyote:

And a Tapadero:

 

[Cambertree]

 

[cjtamu]

Some good looking rigs, food, and blades in here. Might have to have the First Annual BF BBQ Competition some day. And throw in a chili competition also to answer the question of whether beans belong in chili (they don't) once and for all!

WhittlinAway , I'll have to get you the steak butter recipe too. Horsewright , that is beautiful country! Not much elevation change where we are ha ha ha.

 

[drail]

Best. Thread. Ever.

 

[Signalprick]

Tonight its wings! Key to bird is brine! We brined these today in salt water with pepper and a little brown sugar. About 8 hours for these. Find yourself a decent rub, in this case Weber brand beer butt chicken rub and let em go around 350* for about an hour. Flip.em once. Best. Wings. Ever.!! Still the #35 HJ in tow.

 

[bax229]

I almost forgot that there are knives in this thread! Love it!

Tonight its wings! Key to bird is brine! We brined these today in salt water with pepper and a little brown sugar. About 8 hours for these. Find yourself a decent rub, in this case Weber brand beer butt chicken rub and let em go around 350* for about an hour. Flip.em once. Best. Wings. Ever.!! Still the #35 HJ in tow.

View attachment 1154827

BTW...your 35 is blocking some beautiful wings!

 

[WhittlinAway]

Those wings look great, Jason!

It was lamb kofte kebabs on my grill tonight:

The lambsfoot has been in my pocket all day and did the honors of cutting open the first meatball.

 

[cjtamu]

Y'all are killing me. Rain yesterday, more today. Ugh. Great looking plate Cambertree . Jason, +1 on brining. Although I'm going to buy an injector and test it for bigger birds. Great pics WhittlinAway and the meatballs look fantastic. Have a friend that owns a Cuban place in Houston, 36 or 37 years now and he has a tapas dish that's lamb albondigas. Fantastic, one of my favorites. Kim just looked at your pics, I might have to ask for your recipe ha ha. Love seeing good knives used the way they were meant to. Are all of y'all using ebony handled knives or are they cocobolo that's darkened?

 

[Signalprick]

Those wings look great, Jason!

It was lamb kofte kebabs on my grill tonight:

The lambsfoot has been in my pocket all day and did the honors of cutting open the first meatball.

Likewise on the Lamb Kebabs. We get a whole processed lamb every year from a local farm. I'd be interested in your recipe! BTW that lambsfoot is choice too!

 

[WhittlinAway]

WhittlinAway and the meatballs look fantastic. Have a friend that owns a Cuban place in Houston, 36 or 37 years now and he has a tapas dish that's lamb albondigas. Fantastic, one of my favorites. Kim just looked at your pics, I might have to ask for your recipe ha ha. Love seeing good knives used the way they were meant to. Are all of y'all using ebony handled knives or are they cocobolo that's darkened?

Likewise on the Lamb Kebabs. We get a whole processed lamb every year from a local farm. I'd be interested in your recipe! BTW that lambsfoot is choice too!

Thanks guys! I didn’t follow it exactly, but this recipe was the inspiration.

To answer your question about the knives, C cjtamu , the ones I’ve shown are Rosewood (Hartshead Barlow, with hot links) and buffalo horn (lambsfoot with meatballs).

 

[cjtamu]

Thanks for the recipe WhittlinAway . Kim will be a happy camper. She's always asking me why I don't do more kebobs . I'll find the link to the T-rex steak method and send y'all the steak butter recipe. About to go get started on pizza sauce. Rain has finally passed, should be wood-fired pizzas tomorrow! That lambsfoot is beautiful but I'd have never guessed buffalo horn from the pics.

 

[cortopar]

Thanks for the welcome over here, C cjtamu . Are you in College Station?

Smoke on the left, grill on the right.



Today it’s 2 pork butts in the Mak 2 Star General in prep for company tomorrow. The Weber will also be getting a workout with burgers and dogs.



Here are a few more recent cooks...

Spatchcock chickens, ribs, bacon weave meatloaf, and the meager leftovers of burnt ends from a whole brisket I smoked.

 

[JohnDF]

 

[Cambertree]

Great looking plate Cambertree .

Thanks bro! Awesome thread, thanks for starting it.

That plate is some pulled pork, beef brisket, ‘slaw, cornbread, pickle and roast brussels sprouts, with a local Extra Special Bitter to wash it all down.

The pics were taken at Aussie pitmaster, Martin Goffin’s joint, Red Gum BBQ, just out of Melbourne Australia.

He was trained at Southern Soul on St. Simons Island, Georgia.

Here’s a link to his blog if any of you are interested to read about an Aussie travelling round the South, getting schooled in great BBQ.

(Just scroll to the bottom of the page for the entries on The 2016 Southern BBQ tour.)

Love seeing good knives used the way they were meant to. Are all of y'all using ebony handled knives or are they cocobolo that's darkened?

Yep, that’s my trusty EDC - an ebony Arthur Wright and Sons Lambsfoot.

I hope y’all have a great 4th of July, and I’m looking forward to seeing all the delicious BBQ you’ll be cooking.

 

[cjtamu]

Nice setup C cortopar .Dig that meatloaf, I might have to try that someday. Went to school in Aggieland, but I’m in Bay City. And I just thought the rain was done. Huge lightning storm freaked the dogs out. When your 100 lb pup jumps into the bed you’re done sleeping ha!

Seeing your Summit gasser reminds me. I have a NIB Weber Genesis II 2 burner. Kicker is that it’s gas, and I moved last year and am on propane. If anyone is plumbed for natural gas and wants a grill LMK. Currently in our foyer with the bicycles. Kim would love to see it gone

Cambertree , interesting blog, will read through that. Saw another one not long ago that was a Scot (I think?) doing similar. Will see if I can find it.