THANKS.....Giving Holiday Knife (2024) Done

woodysone said:
I’d like to take a stab at this, my favorite for thanksgiving actually comes after the big day. I like a toasted sandwich with dark meat a little stuffing smothered in gravy. If it gets a little large, just have it opened faced🥰
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You are In, Woody!

I like a little cranberry sauce on my turkey sandwiches...
 
Insipid Moniker said:
Definitely in! My favorite is prime rib, though I'm awfully fond of smoked salmon, too!
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I'm a bit of a foodie, but I'm also a little Trashy too.....
Let me start out by saying I love smoked fish.

my Favorite way, close to Only way to do salmon....
Grill, preferably in charcoal... Next grill like a steak skin side down.
Flip with maybe a couple mins left? Careful not to loose the fish in the grate/fire.

Right before done cover with Sweet Baby Rae's BBQ sauce, baste on with brush.
Let stay on grill a min or two.

Take off, eat however you want......hot, cold, on tacos, leftover left out on your kitchen counter overnight.... Doesn't matter..... I'll eat this off the ground.
It's that good!

I understand it sounds like a crime putting BBQ sauce on salmon.
And the instructions were vague, it is impossible to screw up, salmon is so oily that it's hard to overcook. One of my favorite things to eat.

Just do it.
 
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Crag the Brewer said:
I'm a bit of a foodie, but I'm also a little Trashy too.....
Let me start out by saying I love smoked fish.

my Favorite way, close to Only way to do salmon....
Grill, preferably in charcoal... Next grill like a steak skin side down.
Flip with maybe a couple mins left? Careful not to loose the fish in the grate/fire.

Right before done cover with Sweet Baby Rae's BBQ sauce, baste on with brush.
Let stay on grill a min or two.

Take off, eat however you want......hot, cold, on tacos, leftover left out on your kitchen counter overnight.... Doesn't matter..... I'll eat this off the ground.
It's that good!

I understand it sounds like a crime putting BBQ sauce on salmon.
And the instructions were vague, it is impossible to screw up, salmon is so oily that it's hard to overcook. One of my favorite things to eat.

Just do it.
Click to expand...
I'll give it a try! I usually hot smoke it myself, which is a whole lot closer to grilled salmon than the cold smoked stuff!
 
Crag the Brewer said:
Finish will be......As is.
My only grievance with 8670 is it's near impossible to keep looking pristine during the make.... Me, personally I Like patina from use, but when I make knives for others I want them to look New.
Not this knife. It will look like it looks.
I'm doing this for Fun. I want it to be fun for everyone, Myself included....haha.

I just gave it it's first Hot water wash, which should start darkening it somewhat.
I Love It.
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Awww Maaan, fine, I'm in 😍
 
I absolutely want to be in for this one.

If I win, I think this knife could be the magical middle knife that both my wife and I like using in the kitchen. She doesn't much care for knives, and I spend a lot more energy trying to figure out knives that she will like using than I probably really should. I just hate when she is using some crappo knife when I have such nice knives. I've started figuring out what she likes, and I think this one might be perfect. So I really hope I win this one.

My favorite holiday main course is goose. Nothing better for a thanksgiving/holiday feast than a goose. So very good. So meaty. If I win this knife, I promise to post pictures and a recipe for cooking a goose.

In the meantime, here is a picture of what I absolutely do not recommend doing. The first time I got a wild turkey it was just in time for Thanksgiving. I plucked it (what a pain in the...), I brined it, then I smoked it low and cool for about an hour, and then I baked it. It looked good out of the oven, but it was a terrible way to try to deal with a mature tom turkey.

The skin was like leather. The smoke/carbon monoxide color hardly penetrated the skin. The meat was tough. It tasted great, but the texture was awful. Also, I made the rookie mistake of shooting the bird center mass with a 12ga, so the whole bird was full of birdshot wrapped in feather.

I ended up chopping it up and making it into a very yummy split-pea lentil soup, and the smoked and brined turkey was like a really fantastic unique ham flavor for the soup. But it was so much labor for a good looking waste of time. I learned a lot of lessons on that first bird.

u1NGzsm.jpeg
 
abbydaddy said:
I absolutely want to be in for this one.

If I win, I think this knife could be the magical middle knife that both my wife and I like using in the kitchen. She doesn't much care for knives, and I spend a lot more energy trying to figure out knives that she will like using than I probably really should. I just hate when she is using some crappo knife when I have such nice knives. I've started figuring out what she likes, and I think this one might be perfect. So I really hope I win this one.

My favorite holiday main course is goose. Nothing better for a thanksgiving/holiday feast than a goose. So very good. So meaty. If I win this knife, I promise to post pictures and a recipe for cooking a goose.

In the meantime, here is a picture of what I absolutely do not recommend doing. The first time I got a wild turkey it was just in time for Thanksgiving. I plucked it (what a pain in the...), I brined it, then I smoked it low and cool for about an hour, and then I baked it. It looked good out of the oven, but it was a terrible way to try to deal with a mature tom turkey.

The skin was like leather. The smoke/carbon monoxide color hardly penetrated the skin. The meat was tough. It tasted great, but the texture was awful. Also, I made the rookie mistake of shooting the bird center mass with a 12ga, so the whole bird was full of birdshot wrapped in feather.

I ended up chopping it up and making it into a very yummy split-pea lentil soup, and the smoked and brined turkey was like a really fantastic unique ham flavor for the soup. But it was so much labor for a good looking waste of time. I learned a lot of lessons on that first bird.

u1NGzsm.jpeg
Click to expand...

Love that story....idk if I ever had wild turkey, but I've heard most just save the breast and tail feathers.... I think they are tough from all that walking around...farm ones are literally cooped up.

We have Tons of turkey here. I yell at them from my car. They won't move....haha.

I think your wife will Love this knife. It has my slimmest and smallest handle to date.
It's definitely not a chefs knife.
My mindset is that This one is slim and packable.
A durable but capable one knife for everything, when riding around in the back of a trailer....
Or a picnic, or campsite, or backyard kitchen. :)
 
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