Guyon's Contest #1

[Guyon]

The prize? A Big Brother with kraton handle.

Who's eligible? Anyone with a Ka-Bar made knife.

The contest? Cooking.

Pretty simple. Post up your recipe and pictures of the process. 10 pictures max. You must use a Ka-Bar knife for food prep.

Your final picture should be of the plated dish. Bonus points for an elegant presentation. Even more bonus points if it's camp cooking AND you manage elegant presentation.

Finally, as part of the contest, you must agree that, if you win, you will post up a future review of the Big Brother with pics.

This one will end May 26 at midnight, so get busy. Only one entry per person.

ETA: Please keep chatting out of this thread. There's the Beckerhead Chat thread if you want to discuss dishes, recipes, etc.

Remember: Becker knives are made by Ka-Bar.


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[NixKustoms]

I am so down for this!
It's Dinnerrrr Tiiiiimmmmeeee

What are we havin'?

Fajitas!

Alright!!

First we start out with a nice piece of steak.

Then we trim the fat off and cut into thin slices.

Next we start cutting up all the veggies that we want in the Fajitas.

Then we cook it all up add the seasonings and serve it up.

Don't forget about the cheese, sour cream, and salsa. (we like to stock up on the Taco Bell salsa in this casa )

There you have it home made Fajitas!

Hope you liked 'em.

Heck ya! Those were some tasty Fajitas!!

Thanks!!

 

[paperairplane]

Now we are talking. I may not have time to build a tree fort for the May contest, but I eat every day.

 

[Widerstand]

It's gross leftover sandwich time! You can tell that I am a professional!

This sandwich is made with the end of the loaf, peanut butter, garlic powder, green onions, soy based fake ham chunks, and left over trail mix.

Poorly spread the peanut butter with a BK2 and chop the green onions up poorly as well toss it on a plate and for an elegant presentation serve with a Becker soda!

Also I would like to add that if I win ill do a video review of the knife as I eat 3 of these sandwich's.

 

[jarodmichael]

The prey's lair:

The getaway:

The first cut:

The inferno:

The prep:

The Haul:

The Flip:

The Feast!

Temperature outside today while cooking, 105. The steaks, medium rare, succulently juicy, and deliciously tasty!

 

[maethor]

I'll send you a cake if you roast a boar that you shot with your M-4 from a low flying Blackhawk. (I think I should watch less movies )

 

[jarodmichael]

Hahaha, I must specify, I'm a soldier yes, but I am an Air Traffic Controller, which means I never step out of the wire, and I don't get to do anything cool. Lol. I still have the M-16... we get the rest of the army's leftovers! But how about a raw steak that I commandeered from the dining facility, stabbed with my BK11 ( since I'm still waiting for the horrible army mail to deliver my BK2) and made my get-a-way on a John Deer Gator?
That I can do!!

 

[slapper]

This is a new recipe (or so the box says)

[

This is quite possibly the first time in history a hotpocket has been re-plated.

 

[TwinStick]

Red beans & rice with onions & venison.

Onions being destroyed by the KaBar Marine Raider Bowie. Had to be real carefull because of the background pics. Did'nt want to get bit.

KaBar with blood on it, which it seemed to like ! Odd.

Seeing as how i sent my BK9 & BK7 away for sheathing, i got my wifes BK11 in on the action. It also seemed to cut better once it had blood on it. Venison---mmmmm.

Sliceing & diceing the venison.

The finished product. A pot full of goodness, prepared with some Made in America KaBar/Becker goodness.

 

[Mistwalker]

Damn it, I just won one contest so I'll stay out of this one,,,but i just looked up the Big Brother and man that thing looks awesome!!

 

[Flexxx]

CHICKEN TIME

This is one of my Favoite things to eat and DAMN ITS GOOD...

Chicken Breasts

BK7 in action butterfly style

Cook chicken for about 15mins on Medium High

Time to add some Moppin Sauce

Let cook in sauce for another 15mins on Medium High

Tomatos are a must with this chicken, Slice and add a bit of salt

YUMMY its almost done, you can see the chicken sweating sauce

Gotta add some cheese

Done and ready to eat, wait its missing something

Thats better..........ENJOY

 

[daizee]

This contest is no contest.

Even used the edge to depress the spray nozzle.

Why do you guys waste so much time carving spoons WITH a BK2? The BK2 IS a spoon! (or rather, there is no... anyway).


-Daizee

 

[1066vik]

bacon crusted venison meatloaf with a side of fried potatoes & onions.
Harvesting fresh sage, oregano, & thyme

chopping veggies

chopping bacon

secret ingredient (Naga Jolokia - ghost pepper sauce)

ready to bake

chopping potatoes

frying up the side

ready to eat! (with a dash of chipole BBQ sauce)

mmmmmmmmmmmm...........

 

[DerekH]

Breakfast this morning.

Camp breakfast of steak, potatoes with garlic and smoked sausage and some spam like product known as treet.

 

[mingo_clambake]

I often like to go out with a minimum of ingredients (in this case, salt, pepper, oil, and a steak) and forage for the rest to make a full meal. So that's what I did for this challenge! Of course, if I had more time, I could have set out earlier and tried to trap a rabbit or something and forgo the steak, but I actually wasn't even going out with the intention of making a meal for this challenge-- I just noticed so many wild edibles while I was walking around that I decided to document and submit it for this contest.

So, for the first course we have a salad of *entirely* wild greens, including: miner's lettuce, chickweed, wild sweet pea flowers, chopped burdock root, wild mustard, dandelion, yellow dock, sheep sorrel-- lightly dressed with olive oil, salt, and pepper (no need for vinegar or lemon juice, the sorrel has a tart flavor) served on a burdock leaf, i.e., nature's tinfoil.

Here's me foraging-- just finished digging up a stubborn burdock root.

the roots washed and peeled

The finished salad (it's hard to tell the scale in this picture, but burdock leaves are about a foot and a half long, so this is a fairly big salad)

While I was picking wild greens, I found some morels:

Now time to cook:

All I did to the steak (top sirloin, if anyone cares) is rub it with rosemary and minced garlic, & a little oil. But steak (hell, pretty much any meat) really doesn't need much at all to taste good when you're cooking it over a fire. I also chopped the morels and added salt and pepper and a bit of oil and water to keep it from burning.

The mushrooms (which I just ate out of the pot because I was really hungry and it would have gotten cold while I was waiting for the steak to finish):

The steak:

I like cooking more fancy or gourmet stuff when I have a place with a kitchen or while car camping (Widerstand can attest to that-- EVERY day is Thanksgiving when I have a kitchen at my disposal) but I like to keep it pretty simple when I'm hiking in to camp, even if it's only a couple of miles-- being able to find a lot of wild food wherever you are certainly cuts down on the weight of your backpack! And, more than anything, it's just somehow more satisfying than buying everything at a grocery store.

 

[beckerhead]

TwinStick, Where did u get a KABAR Marine Raider Bowie? I have an Ontario M.R.B. and L-O-V-E it, but never seen a KABAR.
I didn't even know they made one?? Help a brutha out!!

 

[hewhoisiam]

Right so, the stuff is:
Chicken breast
Bacon
Jalapeños

Seasoned with:
Black Pepper
Salt
Garlic

The cast:

This is a famous tradition that I made up a few years back. No one seemed to mind. I've been toying with it off and on since I discovered it. This was how some people in my family dressed up some of the wild game they got during the hunting season.


And setting up with the first slices:

Take the chicken, and cut that open...

Fill it with the stuffings, which is gonna be your cheese, and Jalapeños, in this case. You want to cut thin and cut often, to get as much stuffing in there as you can.

Wrap it in bacon, takes some experience for this part. You want about 2 pieces of bacon per filled slice, 2 slices per breast. Thin sliced bacon works best. For beginners. After that if you become good at the charing phase you should use thick bacon. Think of it as wrapping BK-14 in paracord and you'll do fine.

Out to work once the hard prep work is done:

You want hot hot hot coals for this. Remember that chicken is sliced thin, wrapped with a bacon that you need a lot of heat to cook well if you want any kind of crisp. IF you cook too slowly, IF you don't put out your fires, you're gonna be in a world of hurt.

You want to get some fire on them at the very end but be very careful, but put the quick final touches on with them to crisp that bacon. You want enough heat that it would easily catch fire, but you actually don't want the fire, just that intense heat. As it catches fire, and it will, move them to the VERY outside of the fire, but keep them as close as you can without it touching. That means the heat crisps the bacon, but you don't get a burnt taste from the flame.

And when we're all done:
See the stuffings of the peppers in there:

And again?

Good stuff!

I was surprised how graceful the huge BK-2 and BK-9 were in the kitchen. Both cut very well and I think because of that, they did an amazing job for this. The BK-14 and Piggy Back also did well. They're more designed for this work than their larger brothers, and that small size showed in the detail work, like butchering the chicken a little. But those big knives STILL cut like razors where it counted!