Blades & Beef

[Phil Indablanc]

Sous vide bone in ribeye seared in a carbon steel pan and edges done with a blowtorch. Prosciutto wrapped asparagus and mushroom risotto. Bradford chef and steak knives are awesome!

 

[WValtakis]

Little late, but the boy cooked me Father's Day dinner Awesome little EDC Bowie by @millere

 

[Fullflat]

Little late, but the boy cooked me Father's Day dinner Awesome little EDC Bowie by @millere

You’ve raised a good son Chip! ..and picked up a nice new little Bowie too. Father’s Day was a definite win over there

 

[Ditch-Tiger]

Ran out of gas!!!
Seared and then baked for 4mins per side @ 500.
Not gonna lie......turned our pretty good.

 

[Ditch-Tiger]

Smokes rolling @ 8:30am!
I'll update in about 10 hours as long as I'm not in a meat coma.

 

[Horsewright]

Made Brother Bill, our ranch cook, a set of steak knives as a thank you:

Elk handles with cocobolo spacers and each with a slip sheath. AEB-L steel at 63RC:

Steak cutting machines:

 

[Fullflat]

Made Brother Bill, our ranch cook, a set of steak knives as a thank you:

Elk handles with cocobolo spacers and each with a slip sheath. AEB-L steel at 63RC:

Steak cutting machines:

Beautiful! I’ll bet those slice like nobody’s business with that AEB-L you took to 63RC combined with those sweet flat grinds

 

[Horsewright]

Beautiful! I’ll bet those slice like nobody’s business with that AEB-L you took to 63RC combined with those sweet flat grinds

Thanks. Yeah they will I've made us a set in the past too. Helps to start with relatively thin stock too. These are ground from .070.

 

[Fullflat]

Thanks. Yeah they will I've made us a set in the past too. Helps to start with relatively thin stock too. These are ground from .070.

Very nice! That is a nice thin stock. I’m sure they serve y’all really well, and look great doing it

 

[Ditch-Tiger]

After action report; doesn't suck!

 

[DrHenley]

Coffee rubbed ribeye, quinoa tabbouleh, Southern Pecan beer, and a Buck 107 (originally released as a kitchen knife)

Goodness Gracious That's Good, Y'all!

 

[Rostovsky]

I'm not sure I translated the word beef correctly. but still. cow's stomach. food for my dog.

 

[Ditch-Tiger]

^^^
While not the intended spirt of the thread, I cannot deny that the above pic does fit the criteria of "beef & blades".
Lol.

 

[DrHenley]

Cooked the rest of that inch and a half thick ribeye, this time cooked it with a commercial dry rub instead of the homemade coffee rub (my homemade coffee rub was MUCH better), cut it with a homemade clip point in D2 and washed it down with our favorite Cab (Handcraft) which is the only California wine my wife and I will drink. (much less sulfites that other California wines)

Who says you can't polish D2?

 

[3fifty7]

Didn’t know what else to do with a rump roast so I tossed it on the smoker for 7 hours.



Meat and potatoes finished with some awesome Jacobsen’s whiskey sea salt flakes.

 

[Fullflat]

 

[colin.p]

Didn’t know what else to do with a rump roast so I tossed it on the smoker for 7 hours.
View attachment 1154754

View attachment 1154756
Meat and potatoes finished with some awesome Jacobsen’s whiskey sea salt flakes.
View attachment 1154755

Went to a friends house for dinner a few weeks back and he had made a rump roast. I was fearing the worst (I don't have many molars left) but you could cut that thing with a fork, and the flavour was phenomenal. Turns out he used a "sous vide" then finished cooking it in the oven. I really must pick one of those things up.

 

[Horsewright]

Couple ribeyes of our own grassfed beef:

Neighbors came over with a couple of New Yorks (also our grassfed beef)

Wife made ceviche to munch on while the grilling was going:

Looking for my torch to start the grill. Found it in the shop hanging with some work to be done:

Few custom porkers on there too once the coals are good:

Check doneness:

Cut stuff up:

Call er good and don't let your EDC get thirsty:

 

[SW-EDC]

 

[lzeplin]

This is a awesome thread not sure how I've missed it??