Food prep EDC blades.

What a beautiful night for grilling! Everything is nice and damp. There's been a constant drizzle all day, and it's not quite cold enough to freeze. Oh well, I've grilled in a heck of alot worse.
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These will be the knives of choice
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Here is the pork loin just out of the brine which smelled wonderful by the way. They were in the brine for a good 16 hours, so they should be quite juicy.
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It's gonna be porkapalooza at my house tonight! Here it is marinating with a pack of bacon.
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Now we sit back, crank up the doo wop and wait...
 
Turned out pretty good. A little sweeter than i expected though.
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Citrus grilled pork loin, reduced the marinade to make a sauce, and garnished with cilantro and bacon. My stomach is gonna hate me tonight.
 
Time to get this rolling again.
Chicken fajitas (I know, I know, chicken was on sale though):
Pico:


Fire:

Fire meets meat:

Slice meat and fill tortillas:

Tonight's dinner prepared by Greco Companion. A2 tool steel, and just check out that "pateener"!
 
Had the Southfork out last night to skin some pork shoulder. This knife so freaking rocks! Makes me a little sad that's only seen kitchen duty so far. Well at least this was field-like duty...just in the kitchen. Onto the smoker last night...

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Pulled them off this morning. Pulled pork awaits...

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Burgers again, but not that anyone complained... Cutting up veggies:

Burrrrrgerrrrs, mmmmmm:

Pose for a photo:

Just one more:

Mean, MEAN burgers, as usual!
 
I need to get my stuff together and get back in the kitchen!
Great looking fajitas and burgers AntDog!
 
Lance23 said:
I need to get my stuff together and get back in the kitchen!
Great looking fajitas and burgers AntDog!
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Thanky sir! Just doing my part to show you really CAN use these blades in the kitchen. In some cases they not only get the job done, they excel!
My wife really is a great cook, but on the weekend, it's Daddy's kitchen around my house. :D
What can I say? I really do love to cook.
 
It's time to bring this BTTT... Anybody cooked anything lately with their EDCs?

Poppers:



I cut all the peppers and bakon with this:

 
Hey AntDog! I was just thinking of this thread! Ok--I'll get back to contributing! What's up Lance!
 
AntDog said:
Poppers:
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Looking great! How did you make them? Not familiar with that receip! Looks like a strip of bacon arround a green pepper (Jalapeño?) stuffed with... cheese? All baked together in the oven.

Mikel
 
Mikel_24 said:
Looking great! How did you make them? Not familiar with that receip! Looks like a strip of bacon arround a green pepper (Jalapeño?) stuffed with... cheese? All baked together in the oven.

Mikel
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First off, Kris! Sup mate?

Cut something up and cook it with one of those Svord knives and post it up brother!


Mikel, that recipe is simple and delicious. Get you a huge bunch of jalapeño peppers, a couple bricks of cream cheese, and a package or two of bacon. (This all depends on how many you want to make)

Cut the tops of the peppers off. Cut em in half lengthwise. Get something to scrape out the membrane and get it outta there. (I use a grapefruit spoon. It's a spoon with serrated edges. It makes it very easy to scoop out the middle of the peppers)

Next, stuff the pepper halves with cream cheese. Your EDC, a butter knife, or anything similar works good for this. As long as it will stuff the cheese in the pepper and level it off.

Next step is to wrap the cheese stuffed jalapeños with bacon. I cut the bacon strips in half since it doesn't take a full strip to wrap one pepper. Just wrap the pepper and keep the cheese facing up and the seam of the bacon down.

The next step is easy. Into the oven at 350 degrees for exactly 37 minutes. I'm telling you, I have this down to an exact science.

Just to put the cost savings of this recipe in perspective... Jalapeños are cheaper than dirt. Maybe a couple bucks. Cream cheese is a couple bucks a brick. Bacon is a coupe bucks a package. So for a HUGE batch of these you're looking at about ten bucks.

Kroger sells a package of five of these (and I mean literally FIVE of the pepper halves, stuffed with cheese, wrapped in bacon) for around $8. This recipe will yield a LOT more than 5. It's more like 55.

They're so damn good. Try it out. You'll like it. Guaranteed, or your money back (on this free recipe, which would equal zero dollars). ;)
 
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AntDog said:
Mikel, that recipe is simple and delicious.
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Thank you so much! Now out to source some jalapeños... don't recall them being so popular here in my neck of the woods (north of Spain)

AntDog said:
The next step is easy. Into the oven at 350 degrees for exactly 37 minutes. I'm telling you, I have this down to an exact science.
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I will have to break out the F/ºC conversion chart... otherwise I suspect they are going to come out of the oven somewhat charred.... XD XD
 
Yes, please convert the measurements if you need to!

What peppers do you have there in Spain that are common? You may be able to use something other than jalapeños. Those things are a dime a dozen here, literally.
 
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