Knives and Meat!

[FCFER]

Utter deliciousness from last summer!
Man I can still taste them brauts!

 

[oXide]

Utter deliciousness from last summer!
Man I can still taste them brauts!

Sounds like you got a bad batch....

 

[Captain Airyca]

Psh I'm on a diet, the meat and greens diet! I approve of this threads resurrection

 

[ivan51]

mmm, trout!

great pic! how did the 15 do on the trout? thinking about getting one for kitchen/camping/fishing

 

[Nsvens89]

This is as meaty as its gotten for me so far today.

Sandwich for last nights left over pork tenderloin marinated in honey garlic marinade. Its on a fresh roll from the bakery with a slice of sharp cheddar. Makes a might tasty sandwich. The 15 was AWESOME at slicing it but that was to be expected.

 

[tomsch]

This is as meaty as its gotten for me so far today.

Sandwich for last nights left over pork tenderloin marinated in honey garlic marinade. Its on a fresh roll from the bakery with a slice of sharp cheddar. Makes a might tasty sandwich. The 15 was AWESOME at slicing it but that was to be expected.

Wow!! Did you make the white grips? Those look great!!

 

[Wolf_1989]

surprised I haven't seen any 5s yet.

BEHOLD:

 

[Nsvens89]

Wow!! Did you make the white grips? Those look great!!

Thanks man. Yup, I made them out of some corian I had laying around. I like them so far. I still need to sand them down a little bit more. You can see some waves with the dremel if you look close but the material seems well suited for scales.

 

[JES600]

From a contest entry. Smoked pork for pulled pork.

 

[mrn8]

Nice butts, JES600!

That's exactly what I'm doing this weekend. I've got a 14 and 8lb to load up the WSM.

 

[Mistwalker]

Just wait Haze, I'll get even for this...some time after I get some food in my stomach

 

[cjr7]

Wanted to contribute to this great thread. Here are some of my previously posted Becker knives and meat pics:

And the old mechanically separated chicken, water, beef and pork combo. One of my favorites:

I hope to post some new pics soon.

 

[tomsch]

The 15 getting ready to do some slicing......

Did a great job on tri-tip for tonight.

Breaking in the micarta with some juice!!

 

[cjr7]

Breaking in the micarta with some juice!!

Nice!! Did the micarta clean up with soap and water? I've been concerned that it would stain when confronted with blood considering how much moisture it seems to absorb in my experience.

 

[JES600]

Nice butts, JES600!

That's exactly what I'm doing this weekend. I've got a 14 and 8lb to load up the WSM.

It was a 14lb hacked up into chunks. I get more rub on that way.

I had to look up what a WSM is. Cool toy. I'm jealous.

 

[tomsch]

No juice staining on the micarta. I did wash it with a little Dawn dish soap and let it dry. The BK15 does make a great kitchen knife by the way!!

 

[mrn8]

Pulled pork turned out awesome. 15 hours on the smoker.

 

[JES600]

Pulled pork turned out awesome. 15 hours on the smoker.

View attachment 279951

mmmm ... 15 hours? ... if I leave mine on my smoker/grill for two hours, people cough when they eat it it's so smokey (in a good way). But mine goes in the oven for a couple hours after I smoke it. And then I sell it.

And what's in that jug in your picture? I have a guess, but I don't wanna sound dumb.

 

[Bladite]

here's some classics by Ethan on food prep and prototypes

and me eating a steak at a "famous name restaurant"

and somewhere i have the turkey being carved with a BK5

 

[mrn8]

I start my smoker at around 200f over night. Put in about 6 chunks of apple wood for smoke. Then, bump it to around 235-250 in the morning. Once it hits 193, I stick it in the Nesco, shred it and add rub and Apple juice and let it hold as long as needed.

There's never too much smoke with this method, and the WSM makes it super simple.