• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
    Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.

  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

The CPK 2024 October Outlaw cut!

resinguy said:
can we get a good pic of that FR16?
Click to expand...


Richard338 said:
Crisis averted! USPS put me through the wringer!
I shipped my outlaw chopper to @azwelke for a sheath which he was kind enough to offer to do on short notice. I sent it on Oct 7, tracking for Oct 9. He didn't get it until the 15th. No worries, Al made a sheath and dangler and got it back to USPS on the 16th (less than 24 hours). Next the tracking didn't update and stayed in Pre-shipment status throughout the week and into the weekend. I called on Saturday and the system wouldn't put me through to an agent since "they don't have the item yet". The recording said they would hang up to help other customers. I politely said "sounds good, that makes sense", or words to that effect...

Yesterday it magically changed to out for delivery and they dropped it off at 8 pm. I just finished putting on edge on it so it's set to go. Glad I have the sheath. This thing is dangerous.

View attachment 2692405
Click to expand...

View attachment 2692405
 
Thank you Jo the Machinist Jo the Machinist and Nathan the Machinist Nathan the Machinist for hosting this event and also everybody that contributed. Great people, great blades and a lots of fun!
I took the opportunity to run through the outlaw cut' and even at my crawling pace I had a lot of fun. Congrats to the winners !!
Great talking to y'all there.
I hope everybody is gonna make it home safely, with some great blades to add to their collection/stash and some good stories to share :)
 
toker said:
How to make a meat rub.

How to calculate how many pizzas per CPK fan.
Click to expand...

A meat rub needs three things

Salt
Sugar
Spice

Salt is critical so I will put some of it in the rub but some of the salt is applied directly to the meat.

Put it on early. There are those who say it will pull the moisture out of the meat. Where my steaks dry? Put it on early. It needs to soak in.

I use brown sugar but any source of sugar will work including maple syrup honey or even just plain white table sugar

For spice I use habanero pepper flakes. I buy the flakes instead of the powder so that I can pull the seeds out of it because the seeds are just heat, no flavor. Then I mince it into a powder. This powder is highly concentrated heat so to make it evenly distributed I then had my other dry ingredients to it to help spread the love. I use smoked paprika powdered garlic and mix it in real well. Then I will add dried onion flakes and the salt and mix that real well. I used to use fancy sea salt but now I just use regular coarse salt.

Then I spread out my brown sugar and pull the spices onto it and mix it up real well again.

Then I take bacon bits and chop them finer and mix the whole mess together.

The steak gets a little bit of salt added first and then this rub is rubbed into it. You've really got to rub it in pretty good to get it even and make sure it is stuck.

This is Nate's "not quite dry rub"

I use a charcoal grill and I get it good and hot using more charcoal than most people would use.

I put the meat on for 4 minutes, flip it, another 5 minutes, pull it out still rare in the middle and stick it in a bowl and they will continue to cook off until serve.

I seal the grill off when I'm cooking so there's no oxygen in there. The fire goes out, the meat is steaming itself.


So, when I'm about to throw the meat on, I spread the coals out and sprinkle some apple wood on it. I put the pre-cleaned grates over the fire and scrub them one last time. And then put the meat on.

I can only put about 10 steaks on one grill so we actually ran six grills at once and there were three of us managing the meat for this dinner.

The steak is sublime. As is Jo's collard greens.

I'm wanting to say somebody ordered enough pizza so everybody could have half a pie, but I don't think folks knew we were going to have pizza so a lot of folks had already eaten.
 
A lot of folks don't understand how good Yoko's beer is.

The cans look wild and like something that I would not want to drink.

But the man has exquisite taste in excellent beer and every one of those beers that I tried were better than anything I'd had since last year.
 
Nathan the Machinist said:
A meat rub needs three things

Salt
Sugar
Spice

Salt is critical so I will put some of it in the rub but some of the salt is applied directly to the meat.

Put it on early. There are those who say it will pull the moisture out of the meat. Where my steaks dry? Put it on early. It needs to soak in.

I use brown sugar but any source of sugar will work including maple syrup honey or even just plain white table sugar

For spice I use habanero pepper flakes. I buy the flakes instead of the powder so that I can pull the seeds out of it because the seeds are just heat, no flavor. Then I mince it into a powder. This powder is highly concentrated heat so to make it evenly distributed I then had my other dry ingredients to it to help spread the love. I use smoked paprika powdered garlic and mix it in real well. Then I will add dried onion flakes and the salt and mix that real well. I used to use fancy sea salt but now I just use regular coarse salt.

Then I spread out my brown sugar and pull the spices onto it and mix it up real well again.

Then I take bacon bits and chop them finer and mix the whole mess together.

The steak gets a little bit of salt added first and then this rub is rubbed into it. You've really got to rub it in pretty good to get it even and make sure it is stuck.

This is Nate's "not quite dry rub"

I use a charcoal grill and I get it good and hot using more charcoal than most people would use.

I put the meat on for 4 minutes, flip it, another 5 minutes, pull it out still rare in the middle and stick it in a bowl and they will continue to cook off until serve.

I seal the grill off when I'm cooking so there's no oxygen in there. The fire goes out, the meat is steaming itself.


So, when I'm about to throw the meat on, I spread the coals out and sprinkle some apple wood on it. I put the pre-cleaned grates over the fire and scrub them one last time. And then put the meat on.

I can only put about 10 steaks on one grill so we actually ran six grills at once and there were three of us managing the meat for this dinner.

The steak is sublime. As is Jo's collard greens.

I'm wanting to say somebody ordered enough pizza so everybody could have half a pie, but I don't think folks knew we were going to have pizza so a lot of folks had already eaten.
Click to expand...
Can you pre package this and put it on your website, pretty please?
 
I managed to take a few decent shots. It was tricky, as the Bleacher Report guys were busy filming, and they were constantly walking in front of me. They have to take precedent, though, so s’okay,

Anyway, here are a couple highlights, and then I’ll provide a link to an album where the rest are.

Some of my favorites...



SueBoo, making it look sooooo easy (I assure you, it’s not!)

CPKShindig2024--4-XL.jpg




I got WAAAAYY too many shots of Yoko, but this is one of my favs.

CPKShindig2024--8-XL.jpg




Alex (afr):

CPKShindig2024--15-XL.jpg




Michael (Emcee)

CPKShindig2024--18-XL.jpg




Steven (non.nisi.te):

CPKShindig2024--21-XL.jpg




Mike (mike157):

CPKShindig2024--25-XL.jpg




Eric (is he fonedork again?)

CPKShindig2024--31-XL.jpg




Donavon:

CPKShindig2024--32-XL.jpg





Dan (SwarthyGnome):

CPKShindig2024--40-XL.jpg





Toker:

CPKShindig2024--45-XL.jpg




Toker’s brother:


CPKShindig2024--23-XL.jpg





Paul (Rolland76)...

CPKShindig2024--29-XL.jpg






…and one last one, of James Clifton, just because it’s a cool shot


CPKShindig2024--52-XL.jpg
 
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