What "Traditional Knife" are ya totin' today?

Sacto said:
Forum knife today.
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The cows aren’t technically due to start calving for another two weeks but about 40 or so calved this week.
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Happy Thanksgiving everyone.
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Awesome. Hopefully winter stays away for a while so the calves have time to grow a little.

Happy Thanksgiving to you as well
 
Ellis Wyatt said:
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.
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Thank you very much for sharing! This is going to the top of the to make list, especially with winter setting in.
 
pat9198 said:
I hope everyone enjoys their Thanksgiving week with family and friends! 🦃
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Really pretty wood🙂
ferider said:
It’s a rebuilt 1954 Chevy Handyman:

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Really cool. I like the dogs.
And a teaser of ‘65 Mustang, and an Airstream travel trailer. “Mr. Ferider we’ve been trying to reach you about your vahicle’s extended warranty.”

RLB0414 said:
My friend your cutlery selection is great. The food sounds mouthwatering. The lighter steals the show.
Happy Thanksgiving
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Very nice of you to say, Rick ~ thanks. Happy Thanksgiving back to you, my friend.
Ellis Wyatt said:
You inspired me to be a little bit productive today. Nothing special, but it does make this knife much better to hold. Some Brazilian rosewood scrap from a previous project. Only problem is my Chris Reeve pocket sheath no longer works. Guess I need to make a new sheath too.

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I am impressed! Way more than “nothing special”!
Brazilian Rosewood is quite hard to get now.
Ellis Wyatt said:
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.
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Excellent. My group is under 20 total, and like you, I’m doing the meats. And yeast rolls, mashed potatoes, stuffing, and gravy. And the women all pitch in with whatever their “specialty” is. 😉
Thd cooking is easy. Cleaning up the house for company, not so much🫢
Ellis Wyatt said:
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.
Click to expand...
Thanks!
 
unclekurty said:
Happy Turkey Day. Having many wild turkey friends has not put me off eating turkey. I don’t tell them they taste pretty good. Today I’ll have this single blade gunstock jack with me. It’s made by Booby Toole. 3 3/4 inches. The spearpoint with a long pull made me get it.
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Great mop Kurt. I appreciate the spearpoint.👍🏻
 
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