All About Pocket Knives

Paladin wrote: ↑Wed Sep 30, 2020 2:40 pm The food does look delicious but I am more interested in the Green Egg and its pluses and minuses. I know it is hard to be negative about something that costs that much but please lay it out for me.

Ray

Thanks Ray, we have owned ours for about 6 years, and use it on average of three times a week even in winter. The only negative I can think would be the price, and if a guy isn't inclined as much to use it often, there are lots of cheaper ceramic style smokers on the market. I have a big hog reverse smoker too, but it requires alot of wood. Two aftermarket items that I think are a must with the egg is the SmokeWare.com chimney cap, much more versatile than the cast iron cap it comes with. Second would be a Kick-Ash-Basket, it allows you to pull the used charcoal out and give it a shake and it is ready to go again. The ceramic internals need to be careful with when pulling out to clean, as they are also expensive to replace. All in all, I love my egg, we treat it like our outdoor oven. I can smoke a brisket at 225 for 20 hours on one load of charcoal, or sear a steak at 600F. Hope that helps!

Montanaman wrote: ↑Wed Sep 30, 2020 3:45 pm

Paladin wrote: ↑Wed Sep 30, 2020 2:40 pm The food does look delicious but I am more interested in the Green Egg and its pluses and minuses. I know it is hard to be negative about something that costs that much but please lay it out for me.

Ray

Thanks Ray, we have owned ours for about 6 years, and use it on average of three times a week even in winter. The only negative I can think would be the price, and if a guy isn't inclined as much to use it often, there are lots of cheaper ceramic style smokers on the market. I have a big hog reverse smoker too, but it requires alot of wood. Two aftermarket items that I think are a must with the egg is the SmokeWare.com chimney cap, much more versatile than the cast iron cap it comes with. Second would be a Kick-Ash-Basket, it allows you to pull the used charcoal out and give it a shake and it is ready to go again. The ceramic internals need to be careful with when pulling out to clean, as they are also expensive to replace. All in all, I love my egg, we treat it like our outdoor oven. Hope that helps!

Thank you for the help on this. I do not cook out as often as you do so I'll likely just stay with what I have. I have been curious about the egg for some time so I am very glad to get your input.

Ray

Baked king crab legs tonight with lemon butter...

375f for 30-40 minutes from frozen..mmmmmmmmm..

Oh-- and a few small slabs of ribs...

6# strip roast marinating in black nugget marinade since Thursday night.. gonna smoke it with hickory here in a bit.. I'll post more pictures when it's done...mmmmmm...I stuffed it with a whole head of garlic, too...

I forgot to take a picture before I carved it


Anyway, it came out awesome!! When I was slicing it it was like cutting a sponge with all the juices running out of it.. I pulled it at 118° and let it rest in the cooler for 20 minutes

Stanwade wrote: ↑Sun Oct 25, 2020 7:37 pm I forget to take a picture before I carved it


Anyway, it came out awesome!! When I was slicing it it was like cutting a sponge with all the juices running out of it.. I pulled it at 118° and let it rest in the cooler for 20 minutes

Damn dude! Looks delicious!

Thanks Dave!! It truly was...

Stanwade wrote: ↑Sun Oct 25, 2020 7:37 pm I forget to take a picture before I carved it


Anyway, it came out awesome!! When I was slicing it it was like cutting a sponge with all the juices running out of it.. I pulled it at 118° and let it rest in the cooler for 20 minutes

Thanks, Mate!

https://www.bettycrocker.com/recipes/ri ... 9b587e5f69


"Ham and ricotta cheese twice baked potatoes.."

Making these twice baked potatoes tonight--I went with this recipe (link above) and I tweaked it a little bit-- I added some diced ham, Hellmann's, some garlic powder etc.....

I'll post more pictures when they're done..

Ready to go in the air fryer oven..oh, and I mixed everything with a bushcraft spoon made by TripleF (Scott)..

Done..they came out awesome!

Ryan,
If we ever make it up to PA, we’ll be stoppin’ by your camp at supper time. You have posted some mouth waterin’ pictures of some fine looking dishes!
Treefarmer

Philip-- first of all-- thanks! Secondly--you and Miss Joy are welcome at my place anytime my friend!

Stanwade wrote: ↑Wed Oct 28, 2020 12:24 am Done..they came out awesome!

I'm on my way, do you want me to pick anything up?

A box of beer-- your choice! Foster's?

I purchased this knife to put in my "portable spice/cooking kit".. I don't know how many times I've cut myself (reaching into my box of goodies) my fixed blade chef/food prep knives when I take them with me.. I think this will be a good one to keep in my kit so I don't cut myself anymore!..4.3" blade, 9.5" open (roughly).. should be a decent one...I gotta give Rough Ryder one prop-- most of their knives are hair popping sharp on arrival and sharpen easily (not to imply that they are as well built as better U.S.A. knives)... we'll see how it works out...

Stanwade wrote: ↑Thu Oct 29, 2020 9:48 pm I purchased this knife to put in my "portable spice/cooking kit".. I don't know how many times I've cut myself (reaching into my box of goodies) my fixed blade chef/food prep knives when I take them with me.. I think this will be a good one to keep in my kit so I don't cut myself anymore!..4.3" blade, 9.5" open (roughly).. should be a decent one...I gotta give Rough Ryder one prop-- most of their knives are hair popping sharp on arrival and sharpen easily... we'll see how it works out...

"Drunken mushrooms with braised steak medallions over parmesan Italian toast"..

I went with this recipe and tweaked it to make it my own..
browned the steak medallions in butter, braising them in beer/brandy until tender..

I'll post more pictures when they're done...mmmmmmmmm..

The garlic, scallions and onions are ready.... (Keen Kutter knife)..

In the skillet (Griswold) they go!

In the mushrooms go!

Ready to go over the toast...

Done-- fine china and all..

Stanwade wrote: ↑Fri Oct 30, 2020 11:55 pm Done-- fine china and all..

cudgee wrote: ↑Sat Oct 31, 2020 12:28 am

Stanwade wrote: ↑Fri Oct 30, 2020 11:55 pm Done-- fine china and all..

That's good stuff Ryan, good stuff .