buck 102 woodsman: pleasently surprised

You need a good hot bed of hardwood coals. I like to use a steak at least an inch thick.

Throw it on there and wait for the blood to begin to come out the top.



Flip it and wait about another five minutes. Depending on how you like your steak. Don't worry about how it looks. It will be fine.



As with all meat. It should be allowed to rest after being removed from the heat. This is what it looks like when it comes off. Take a knife and knock off any remaining coals. If it is cold out wrap it in tin foil.



This is what it looks like after roughly a ten minute rest period.



Slice and eat,



I am willing to wager, you will find it to be some of the best meat you have ever had. The coals seal in the jucies. Just don't panic and let it run its course. Resting for any meat is key.

Use dry hardwood. I like cherry hard maple, or apple.

My apologies for the non Buck content. I will remedy that this summer with a nice Buck Centric cooking thread.
 
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You are more than welcome.
I didn't mean to derail the Woodsman thread. But this would be the perfect break-in project for the O.P.s new 102? Plus, he said he liked to barbecue. So I thought he might appreciate it.


I have been cooking meat this way for many years. It horrifies the uniniated. Theymare beyond certain it will be ruined. If not charred, surely full of ash and coals. But I have never had any left overs.

It is handy to have some coarse salt around too.


A better shot of how the meat actually looks,



It works with elk and venison too. But I wouldn't start there. The leaner meats require more precise heat and timing. Run a little long and they can get tough. A good marbled steak works well. The one above was a cheap (cheaper)'London Broil.


Folks always ooh and ahh over my cooking style. But in reality, it's all caveman stuff. Build fire, throw meat on, eat.
 
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Looks delicious. I've already sent the images to my camping buddy. We're in! :thumbup:
 
DocT said:
The 102 is a very capable knife. It does most things well, including cutting a steak. It is one of my two favorite Buck fixed blades. I can't say anything about the 105, never having owned one, but other models have come and gone. The 102, 103, and 120 are still in the fold.

Now, if anyone at Buck is reading all this, we need a 102 in S30V.
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Not a 102 but a 802 is S30V full tang.
 
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sweet knives! I don't think anyone is going to complain about the steak pics, if i didn't just buy ribs I would be doing a steak tomorrow. That has got next weekend written all over it. 1 inch thick, wait till blood then flip for 5 min... got it. Saw an 802 on ebay not to long ago, not that it matters much but those were made in china I think.
 
lobo9er said:
sweet knives! I don't think anyone is going to complain about the steak pics, if i didn't just buy ribs I would be doing a steak tomorrow. That has got next weekend written all over it. 1 inch thick, wait till blood then flip for 5 min... got it. Saw an 802 on ebay not to long ago, not that it matters much but those were made in china I think.
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Inch-inch and half,
 
Earl, Your Signature Series is handsome. Plus, the photo enhances them. DM
 
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That's what I said,

So much to learn,
Full tang, gun stock checkering, S30V, all good stuff

Must remember, deep breaths and baby steps,
 
those are awesome looking knives. i really like the 802 and the bigger bowie looking knife. only problem Is once the price gets up there there are so many other knives in the 100 dollar range I tend to over look Buck in that price range. Not that everything you find in that price range is of better quality. Those are very nicely executed, if I hadn't seen them before and I didn't see the logo you could tell me they are high end customs.
 
LostViking said:
David,
I'll try to work on some non food related Buck photos this summer.

But expect a few of these too.



Summers are short here. So we try and take full advantage of our wood related cooking. While the wood is out of the snow.

The 102 Woodsman is a heck of a knife. If anyone is buying it for chopping, beating, or batoning they are choosing poorly. If instead they are buying it for more standard knife related chores. Such as slicing, filleting, light camp chores, and of course cutting. It is a wonderful choice. It will perform those chores with near surgical precision.

While it is important to know how this knife, or any knife for that matter is constructed. Rest assured the Woodsman is over built for its intended purpose. If used within its design parameters, you will be handing this knife off to your children, and they most likely to theirs.

Always remember, there are folks out there capable of destroying a one foot cube of titanium. Those folks should not be allowed access to surgical instruments such as the 102.
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You are spot on sir!
 
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