What "Traditional Knife" are ya totin' today?

[JOELSM]

Went with a 77 in AB today.

 

[mitch13]

Went with wood.

 

[bigfish64]

Had the EJ with me yesterday and today. Out on today's walk.

Your EJ is looking great Gordon.

 

[OldHercDude]

Your EJ is looking great Gordon.

Thanks, feels great as well. I'm glad the Great Porch Enablers "made" me buy one.

 

[GusSharp68]

View attachment 2400356Spending a little time with a vintage classic and a West Coast IPA down at the basement bar.

 

[confucius37]

 

[PenisMightier]

Thanks. Just added the potatoes to finish it off. Another hour or so and it will be ready. Paper bowls and plastic spoons are on standby.
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Tomorrow will be a stereotypical Thanksgiving. About 30 people, and luckily they all bring something. I only need to take care of the turkey, mashed potatoes, green bean casserole and breakfast for the people who show up early.

Oh man, that looks phenomenal! I feel like that would warm you body and soul up. Do you have a recipe you wouldn't mind sharing?

 

[Ellis Wyatt]

Oh man, that looks phenomenal! I feel like that would warm you body and soul up. Do you have a recipe you wouldn't mind sharing?

I aim for 10# or so of meat. This year ended up at 2# bacon, 2# ground venison, 3# ground beef, and about 4# of smoked brisket.

Sautee the bacon first, then add 3-4 onions diced up. Once the onions are cooked some, add ground meats. Season with some salt, pepper, onion salt, Worcestershire sauce and once the meat is browned, add a can of whatever beer you are drinking. Today was a Modelo.

After the meat is browned, add 3-4 boxes of beef broth. Then add 3 cans of diced tomatoes, some mixed vegetables(bags of frozen are easy) and I normally add some extra corn because we have lots put away in the freezer.

What makes the flavor of this stew is the mix of ketchup and bbq sauce I add at this point. I don’t know the quantities, but add ketchup, some dark bbq and some mustard based bbq sauce. Then let it sit for a few hours.

Once the brisket is done on the smoker, cut it into pieces and add to the pot. Also add potatoes now. I prefer small potatoes that I can put in whole so they hold up to hours of cooking, but this year I didn’t have any, so diced red potatoes went in.

Stack of paper plates and a cup of plastic spoons.

 

[5K Qs]

Stag/Horn Knife of the Week is a Colt stag muskrat:



Work Knife of the Week is a Rough Rider electrician:


- GT

 

[ZHoovie]

I aim for 10# or so of meat. This year ended up at 2# bacon, 2# ground venison, 3# ground beef, and about 4# of smoked brisket.

Sautee the bacon first, then add 3-4 onions diced up. Once the onions are cooked some, add ground meats. Season with some salt, pepper, onion salt, Worcestershire sauce and once the meat is browned, add a can of whatever beer you are drinking. Today was a Modelo.

After the meat is browned, add 3-4 boxes of beef broth. Then add 3 cans of diced tomatoes, some mixed vegetables(bags of frozen are easy) and I normally add some extra corn because we have lots put away in the freezer.

What makes the flavor of this stew is the mix of ketchup and bbq sauce I add at this point. I don’t know the quantities, but add ketchup, some dark bbq and some mustard based bbq sauce. Then let it sit for a few hours.

Once the brisket is done on the smoker, cut it into pieces and add to the pot. Also add potatoes now. I prefer small potatoes that I can put in while so they hold up to hours of cooking, but this year I didn’t have any, so diced red potatoes went in.

Stack of paper plates and a cup of plastic spoons.

I know PenisMightier asked you the question but I just wanted to say thanks for sharing this awesome recipe! It looks absolutely amazing, my mouth is watering just from your pics....

 

[RLB0414]

I aim for 10# or so of meat. This year ended up at 2# bacon, 2# ground venison, 3# ground beef, and about 4# of smoked brisket.

Sautee the bacon first, then add 3-4 onions diced up. Once the onions are cooked some, add ground meats. Season with some salt, pepper, onion salt, Worcestershire sauce and once the meat is browned, add a can of whatever beer you are drinking. Today was a Modelo.

After the meat is browned, add 3-4 boxes of beef broth. Then add 3 cans of diced tomatoes, some mixed vegetables(bags of frozen are easy) and I normally add some extra corn because we have lots put away in the freezer.

What makes the flavor of this stew is the mix of ketchup and bbq sauce I add at this point. I don’t know the quantities, but add ketchup, some dark bbq and some mustard based bbq sauce. Then let it sit for a few hours.

Once the brisket is done on the smoker, cut it into pieces and add to the pot. Also add potatoes now. I prefer small potatoes that I can put in whole so they hold up to hours of cooking, but this year I didn’t have any, so diced red potatoes went in.

Stack of paper plates and a cup of plastic spoons.

I agree. Thank you for sharing the recipe

 

[AZGabe]

My 73s have been getting a lot of pocket time lately.

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[majorpain1]

Wood Wednesday all the way from Germany...

 

[pat9198]

Wood Wednesday all the way from Germany...

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Love that Boker!

 

[315]

 

[Pirate63]

 

[Centermass]

 

[SoansoMcMasters]

Good morning. Sitting out back with this barehead jack. 3 7/8’s. Oosik covers.
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I love that shield!

 

[Sacto]

WHERE DID THEY GO!!!
Nice Jack Bart...have a relaxing holiday.

Thanks Bob. They’re being bashful . You have a good Thanksgiving too.

Beautiful photo, the Eureka is aging like a fine wine.

Thanks Todd. Just starting to get worked in.

Love the look of the grass.
Every fall on my morning walks, I have been swiping seeds from the different tall grass prarie species in restored prairie areas in the preserves.
So far, I’ve established Canadian Wild Rye, Tall Indian Grass, Big and Little Bluestem, Switch Grass, and a couple I have not identified yet.

Very cool, Jeff. I’ve grown some purple needle grass at my house from seed. It’s a perennial grass native to California.

That little micarta fixie is sweet

Thank you. It’s a handy size to keep in my pocket.

Nice Gary. I always love seeing your Kreins.

A late start to the day here in the City by the Bay! There’s nothing like getting a phone call at 6:30 in the morning from your doc saying that you need to go to the ER immediately after seeing my blood test from yesterday. After getting an EKG and another blood test I’m good to go! Apparently the first test was a false positive for high potassium which is not good for your heart and kidneys. Needless to say I’m now quite happy! I grabbed the Harvey Special and little SAK for the adventure. Tomorrow will be an extra special thanksgiving and I hope everyone everywhere has one as well!
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Glad to hear everything is okay Dan.

Family started arriving for Thanksgiving. Started a brisket early this morning so I could add it for the finishing touch on a big pot of Brunswick stew to keep everyone happy. 2# of bacon, 3# ground beef, 2# ground venison and 4# of brisket. Now it’s time to start opening bottles of wine and enjoying a house full of friends and family. Happy Thanksgiving everyone.

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Sounds like a good time! I love seeing that Northwoods.

 

[Sacto]

Forum knife today.

The cows aren’t technically due to start calving for another two weeks but about 40 or so calved this week.

Happy Thanksgiving everyone.