Do you ever take along a knife specifically to use at table when attending a BBQ or visiting a steakhouse for a meal?

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This should work out nice:

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Stahlmann said:
Tender meat still requires a knife if you wish to slice it.

The finest BBQ in the world -- Santa Maria Style BBQ, requires slicing. The cleaner and crisper the slice, the better.
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Most people in TX, TN,, NC, OK, MO etc would call Santa Maria style grilling not BBQ. New Englanders call grilled chicken BBQ but that doesn't make it so in the rest of the country, same with Californians.

Just because it's your opinion doesn't make it real :).
 
brownshoe said:
Most people in TX, TN,, NC, OK, MO etc would call Santa Maria style grilling not BBQ. New Englanders call grilled chicken BBQ but that doesn't make it so in the rest of the country, same with Californians.

Just because it's your opinion doesn't make it real :).
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It is grilling. You’re right. Charring tri-tip ain’t bbq at all. It’s an interesting sub-form of grilling meat, but in no way defines BBQ.

This is more of the OPs mode of discussion by dismissal. He’ll never respond to this post because the only correct opinion, is the OP’s opinion.

Any comments OP, or will you continue to hold court in your imagination?
S Stahlmann
 
eveled said:
Once again this thread has proven that if I have to explain it, you won’t understand anyway.

15 pages of posts and everyone still believes the same thing they did on page one.
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Of course I do. I'm old and set in my ways because they're the right way.

If I was ever at a steakhouse or BBQ and had to use my own knife and I was seriously worried about dulling the edge due to contact with the plate, I'd insist on a paper plate.🎯
 
brownshoe said:
Most people in TX, TN,, NC, OK, MO etc would call Santa Maria style grilling not BBQ. New Englanders call grilled chicken BBQ but that doesn't make it so in the rest of the country, same with Californians.

Just because it's your opinion doesn't make it real :).
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I was going to say something similar to this but didn't end up posting it. In my opinion, BBQ is low and slow - pulled pork, whole hog, brisket, ribs, burnt ends, etc. Grilling is higher temp cooking pretty much anything. So when I posted before that BBQ shouldn't need a knife, I meant that low & slow cooked meat should be tender enough to not need a knife. I've never had anyone need a knife for my brisket, pulled pork, ribs, or chicken. Grilled steak can certainly still need a knife but in my view that's not "BBQ."

Regardless, I wouldn't use my own knife at any restaurant. If their food can't be eaten with the silverware they provide, I'll find somewhere else to eat. Seriously, it's really not hard to cook a steak to medium rare.
 
Fanglekai said:
I was going to say something similar to this but didn't end up posting it. In my opinion, BBQ is low and slow - pulled pork, whole hog, brisket, ribs, burnt ends, etc. Grilling is higher temp cooking pretty much anything. So when I posted before that BBQ shouldn't need a knife, I meant that low & slow cooked meat should be tender enough to not need a knife. I've never had anyone need a knife for my brisket, pulled pork, ribs, or chicken. Grilled steak can certainly still need a knife but in my view that's not "BBQ."

Regardless, I wouldn't use my own knife at any restaurant. If their food can't be eaten with the silverware they provide, I'll find somewhere else to eat. Seriously, it's really not hard to cook a steak to medium rare.
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Exactly. BBQ is low and slow with plenty of smoke and doesn’t need a knife or sauce IMO. Also agree on the steaks. If their knives aren’t sharp enough to cut it, that’s a damn tough steak and I’m walkin’.
 
Fanglekai said:
I was going to say something similar to this but didn't end up posting it. In my opinion, BBQ is low and slow - pulled pork, whole hog, brisket, ribs, burnt ends, etc. Grilling is higher temp cooking pretty much anything. So when I posted before that BBQ shouldn't need a knife, I meant that low & slow cooked meat should be tender enough to not need a knife. I've never had anyone need a knife for my brisket, pulled pork, ribs, or chicken. Grilled steak can certainly still need a knife but in my view that's not "BBQ."

Regardless, I wouldn't use my own knife at any restaurant. If their food can't be eaten with the silverware they provide, I'll find somewhere else to eat. Seriously, it's really not hard to cook a steak to medium rare.
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BBQ is best done Santa Maria Style over a bed of red oak coals. For beef, tri-tip is the way to go. Far different than smoked brisket.
 
353 said:
In this corner of the world, steaks are served on a hard plate, not wood.

So there is a pretty good chance of dulling a sharp straight edge, using that knife cutting up the whole meal. Yes you can sharpen it right back no problem.

I understand the urge for using, and showing, your favourite EDC. And I've done it myself in a pinch, but for me it's just the wrong tool for the job, unless the food is served on plastic or wood. Or for some bizzare reason the cutlery provided by the restaurant is duller than a butter knife.
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Hence my original question.
 
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AntDog said:
That’s grilling. BBQ is smoked.
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Nah. It's BBQ. Our BBQ tradition out here in the West is older than the smoking traditions of the South.

Maybe that's the main reason I asked the question I did? It's just wrong to take a dull knife to a perfect piece of SM BBQed Tri-Tip. Tearing the flesh is just a no go for me.
 
Stahlmann said:
Nah. It's BBQ. Our BBQ tradition out here in the West is older than the smoking traditions of the South.

Maybe that's the main reason I asked the question I did? It's just wrong to take a dull knife to a perfect piece of SM BBQed Tri-Tip. Tearing the flesh is just a no go for me.
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This is hilariously wrong. Smoked BBQ dates back to Native Americans smoking meat before European settlers ever got to the US. Santa Maria style BBQ originated in the mid 19th century.
 
I started trying and using my Buck fixed blades to cut my steaks at home several years ago. Started with my beloved Kalinga and wow how it made it so nice and effortless as the weight of the knife sliced the meat with such precision.
I’ve tried the 119,117 and now the 105 Pathfinder is the Buck i have settled on for now. I have used my Buck 110 folder out when it was necessary and pretty much is the one i will use when needed.
DN
 
I don't think the cooking methodology is important to the point of the question.
My paraphrased version: "If you aren't at home, and someone hands you a hunk of hot meat: would you use your own blade to cut it?"
 
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