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Discussion in 'General Knife Discussion' started by Fullflat, Dec 31, 2018.
From a Spanish craftsman named Carmelo Mata.
Beers and brisket yesterday. Ok, prolly today too.
That’s a brisket slaying 240mm Watanabe Gyuto for scale. (The metric system...it’s not just for bullets! )
I'm a failure, it turned out Medium instead of Med rare..... I haven't done a skillet steak in a while. too hot to grill, 112 outside.
Buck 301 stockman with round steak.
Bit of a late start but we’re getting the grill going. Burgers, brats, shrimp and corn
Ribeyes and strips tonite
^double tap is appropriate here. Gave me a chance to like it twice Looks great
Been to long and I apologize for that!
Yesterday's Chilli made with beef "stew meat" and ground venison with a side of "kill it & grill it" venison round steak.
Not my best pics or presentation but it eats real good!
Grassfed Ribeye, just salt & pepper and a glass of wine....