Surls Skiva Kitchen Knife

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C'mon Now there's gotta be more than two Skivas out there!!


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adequacy said:
I think there are only 3 or so out there?
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Then it's up to Allen to change that. Personally after using my Skiva daily I'd love to see a Moray or two show up, or a big brother to the Skiva with a 3/32 blade for my bigger kitchen chopping needs.


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varga49 said:
Then it's up to Allen to change that. Personally after using my Skiva daily I'd love to see a Moray or two show up, or a big brother to the Skiva with a 3/32 blade for my bigger kitchen chopping needs.


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Your wish may come true. [emoji6] - Robert


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Big rain today. That means food prep time!!
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Properly treated with the help of my Skiva!
Love this knife
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Sealed the deal.. and next Sunday it's Fire up the Pit time!!
(to be continued)-


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I received my Skiva on Saturday and it is gorgeous. Unfortunately it will be another 2 weeks before I get to use it as I'm headed back to work on Monday. I'll put it to good use when I get back.
 
TLA said:
I received my Skiva on Saturday and it is gorgeous. Unfortunately it will be another 2 weeks before I get to use it as I'm headed back to work on Monday. I'll put it to good use when I get back.
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[emoji106]


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Skiva, [shes beginning to develop a fine patina] Pork belly and pork shoulder roasts


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varga
What is the difference between a pork roast and a pork shoulder, if anything?

Im not familiar w/ that term here in Ga.
 
VANCE said:
varga
What is the difference between a pork roast and a pork shoulder, if anything?

Im not familiar w/ that term here in Ga.
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Down here they take the pork butt aka shoulder and run it through the meat saw at 2 inch widths. This is perfect for me when I BBQ as I can get a good result with the right smokiness over a larger surface area. Depending on the the amount of time I leave them in the pit And the rub, either fancy or salt and cracked pepper [german style] the end result can either be thinly sliced or shredded southern style. I realize this might be TMI but I love cooking and love bbquing [all styles]..


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Last edited:
varga49 said:
Down here they take the pork butt aka shoulder and run it through the meat saw at 2 inch widths. This is perfect for me when I BBQ as I can get a good result with the right smokiness over a larger surface area. Depending on the the amount of time I leave them in the pit And the rub, either fancy or salt and cracked pepper [german style] the end result can either be thinly sliced or shredded southern style. I realize this might be TMI but I love cooking and love bbquing [all styles]..


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i gotcha!


Thanks
 
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She's a pretty fair chopper for BBQ'd pork


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you are the BBQ king varga....bit surprised by the pork though

you are in beef country
 
I love all these pics guys, keep them coming. For some reason, i always get hungry after looking at this thread!
 
VANCE said:
you are the BBQ king varga....bit surprised by the pork though

you are in beef country
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True enough thanks to the Spaniards Texas is and has always been cattle country. About 15 years ago I declared I'd had my fill of brisket. Don't get me wrong I'll still do two or three briskets a year. And I'll grill a steak every now and then. But really who can deny how succulent properly bbq'd pork is...?


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allen456 said:
I love all these pics guys, keep them coming. For some reason, i always get hungry after looking at this thread!
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LOL We need more Skivas out there. Between me and Phillip we're holding down this thread [emoji6]


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varga49 said:
True enough thanks to the Spaniards Texas is and has always been cattle country. About 15 years ago I declared I'd had my fill of brisket. Don't get me wrong I'll still do two or three briskets a year. And I'll grill a steak every now and then. But really who can deny how succulent properly bbq'd pork is...?


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ive smoked a bunch of pork butts w/ awesome results if I do say so myself. the brisket scares me. first the price and the fact i might screw it up
 
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