Of things to come.......

Moosez45

Moosez45

Custom Antlers, Factory Knives...
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Jul 14, 2010
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Yar. Beef. This is a half ribeye I picked up at the store. I wanted the whole thing, but Lady said no. I can live with a half.:D
Sticker says, "Sliced for Free!", yeah, right. Ta hell with that.

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Gotta say, its really not as grande as I had wanted. Must fix that, later on.

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BK5 has been pulling KP duty for a while now, and so far, no problems. Slicer, dicer, chopper and hopper, its lovin' it here on the indoors.
Pull slices would cut clean through the meat, but leave just a little of the fat at the bottom. Factory edge, by the way. I haven't sharpened nor stropped it.

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Pretty clean looking cuts in red meat. Position, pull, reset was my cutting routine. Clean cuts I think. What about ya'll?

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11 ribeye steaks, 3/4"-1" thick. BK5 + 10 minutes.

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Yar. Marinating in Lea & Perrins, Dale's, salt, pepper, and Montreal steak season (pinch per side)

Tater's, and carrots. Jack and Coke for dessert, courtesy of the Ol' Man (my FIL).

Moose
 
Toss in sone Stove Top and I'm there. Looks great on this end.
 
I'm in. Jumping in the truck.

edit: I was just told to edit this to "We are in".
 
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fedex can't ship same hour apparently. darn.
 
Dang, I want one of those. The BK-5 AND the steak.

-Daizee
 
Last weekend I attended a get together with some other people. One of them is a butcher by profession and I lent him my BK5 to see if he likes it or not. He brought a big chunk of beef and sliced off some thin slices for beef jerky and left the rest for a pit roast.
Well, he's gonna get his own Magnum Camp soon... ;)

Note the cutting board he made up from split wood.

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The roast is seasoned and ready for the pit.

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The pit roast turned out to be very nice, tender and delicious.
 
clich said:
43 bucks? whats the poundage on that sucker?
Click to expand...

7.3lbs.

I was gonna buy a whole one for $97.56. It weighed 16.2lbs. Lady said no, that we didn't have room in the freezer. She was right. Now, I gotta find a deep freeze. October is gonna rock.

Moose
 
And the finished product. I just now got over the meat sweats, enought to post up that is.

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Moose
 
I gotta admit, that made me hungray, and I just spent the last 6 hours eating approx 3# meat (my share), may everyone's day be at least that tasty. -xoxo -beef
 
Moose, I spent a lil over 3 years as a meat cutter at a small butcher shop, I woulda put those steaks in the display case any day. The BK5 is very much like the scimitar butcher knives we used to knock down large primal cuts, and cut clean steaks like that. I'm probably going to be picking one up soon just to use as a primary kitchen knife, as I still enjoy butchering my own meat whenever I can, and the GF's chef's knives don't have the right geometry for me. Plus I like the idea that you can take the same knife out and chop down a tree. Great post, made me hungry. Good thing I've got some baby back ribs in the oven right now :p
 
sportsnut said:
Just curious, how did you cook that meat ?
Click to expand...

My small propane grill. I got if for like, $25 at ChinaMart, but it cooks even and packs up like a suitcase. I been using it this summer, and so far, it works well.

Moose
 
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