Redneck sushi is happening now

[ab canuck]

Cranky, That looks awesome....... I am definitely marking this one down..... Thx. For sharing.

 

[bellaru]

Looks awesome. That's a great knife you got there! Classic and a nice Petina

 

[crankybuzzard]

Looks awesome. That's a great knife you got there! Classic and a nice Petina

Thanks!

I have the entire set of the OH knives and the meat fork. None have rusted and all of them have a very nice patina on them. I don't know about the new ones, but these old ones hold an edge and are wonderful to cut with.

 

[bellaru]

That's great you have the whole set. I've found a few at thrift stores. I always look for high carbon knives, one of my favorites.

 

[c14james35]

How long did it take you to hit your IT?

 

[crankybuzzard]

That's great you have the whole set. I've found a few at thrift stores. I always look for high carbon knives, one of my favorites.

Yep! I'll take HC over stainless all day long!

 

[crankybuzzard]

How long did it take you to hit your IT?

These were small diameter. I hit 160 IT in just over 2 hours.

 

[c14james35]

Thanks, might have to borrow your recipe for an appetizer some time. Looks great!

 

[ab canuck]

Thanks, might have to borrow your recipe for an appetizer some time. Looks great!

I'm thinking the same thing.... Would be a great appy. Maybe even sliders??? I know I want to eat them though....

 

[c14james35]

Might be the wrong place to ask but what is the whole "point" thing?

 

[tripleq]

Tardis, I present to you, a picture of my "machete"! It's a 30+ year old knife called what Lemans said, an Old Hickory.

IMG_8391.JPG

• crankybuzzard
• Feb 11, 2017

Oh man, Im at the point where I have to put up coming smokes on a calendar and now Im going to have to figure out what to bump to make room for these.

I recognize that knife, someone at the gathering had one that we edged up.  If I remember correctly, it was hard, definitely keepers.

 

[crazymoon]

Cb, Those babies look tasty, I'm sure they go good with a cold libation !

 

[hoity toit]

Looks great, That would make a great cooks choice entry at the bbq cookoffs. BTW I have a couple of the old hickory knives, most native Texans have a few in a drawer somewhere.One of mine has gotten really narrow from sharpening it over the years. Keep up the good work.

HT

 

[chilerelleno]

Looks damned good CB... Point!

 

[thesmokist]

That's a nice knife. I beleive it is what the bbq pit boys use and sell on there website

 

[dirtsailor2003]

Thanks folks! Several of us were hanging out at the dock one night talking about fatties, while eating sushi that one of the guys brought out. The next morning I made the first draft, it was lame. So this time I wanted to make it look like a roll.

Case, these are a PITA the first try or 2, and the cheese will make you say bad words, but it's bite sized goodness!

IMG_8391.JPG

• crankybuzzard
• Feb 11, 2017

Have you tried whipped cream cheese? I use it exclusively for things like this and for ABT's Mixes and spreads better than even softened cream cheese.

 

[lemans]

Ontario knife company has a 12 inch for $36. The pit boys want $98 for theirs!!

 

[lemans]

IMG_2187.PNG

• lemans
• Feb 14, 2017

Sorry I was wrong about the price!!

 

[lemans]

It is the same knife. If you go to the pit boys website they even say it was manufactured by Ontario!!!

 

[crankybuzzard]

 
Have you tried whipped cream cheese? I use it exclusively for things like this and for ABT's Mixes and spreads better than even softened cream cheese.

Whipped cream cheese?!?!  Never heard of it, I'll have to find it.  Philadelphia is what we have around here, what's the brand you speak of?