Recent content by clarksvol00

Glad things turned out ok for you.

I'm a big fan of that website.

Somehow I'm not surprised about that.

Cool to know. I've spent way too much time trying to figure out what that is.

May try the JD. My sauce game is weak, because I usually just make a vinegar sauce for pork and chicken.

Sauce recommendations if I do cut in half and try burnt ends? @kiddiedoc I'd welcome your thoughts as well.

I might cut it in half when I take it off to wrap.

Kind of what I figured. The flat was an impulse buy for Masters Sunday and I got to thinking, "burnt ends sound good, but I'll probably just screw up a hunk of meat." Looks like I'll need to find an occasion for a whole brisket.

I think the bayonet with the hooked quillion is either a Japanese Arisaka or an Enfield. I think Enfield used the arisaka as a template for some of theirs. Not sure what the top one is or the shorter one in the first pic.

I dont do a lot of brisket, but I've got a flat and I'm thinking about burnt ends. Most of what I've seen says use a point for burnt ends. If I try to make burnt ends with a flat am I just gonna wind up with dried up meat cubes? Let me know experts.

I'm looking but I can't find anything credible that says this guy invented bar codes. He did patent something called a "cuecat" which is a bar code scanner that plugs into a computer.

Possibly. We've always just generically referred to it as a Kabar knife. That is all stuff we found in my grandfathers house after he passed.

@Orangeslice13

"Like" as in "describe him" or "like" as in "what does he prefer?"... wait both of those apply to me.

So you're either a liar or not smart enough to be partial?