Tomorrow I have 12 mouths to feed for a late lunch.
Tonight I cleaned up the Baby Backs, cut/pulled off the straps, and they are sitting in a custom brine right now. (the muk was easy to trim with, and carve with... right now its doing a cycle in the dishwasher).







Tomorrow morning, a nice dry rub and 6 hours of mesquite smoke will get them perfect. That, plus some sausage and a few trays of store bought ribeye steaks on the BBQ, and its a party.


I will post pics of the results when done, and news of haw the Muk did in the dishwasher.

I/B - congrats on drawing first blood! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> Now, what time is that lunch?!? <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Mmmm. I love baby backs. Especially mesquite smoked baby backs. Enjoy both the ribs and the Muk!

Nice! But don't put it in the dishwasher!

Mmmmm, ribs are so good!

I know its not stainless, and it sure attracts a magnet... but for my intended use (from blood to carving finished food) I really prefer the option of the dishwasher, especially with the little groves where the ResC meets the blade.

Dishwasher is not hot enough to break the heat treat, and I doubt it could hurt the ResC. Sure, a little rust is possible, but that cleans off. I figure this blade will take a blue treatment well to protect from rust.

fwiw, I just pulled her from the DW, very warm but not too hot to touch. ResC looks flawless.... a few little reddish spots that whipped off with paper towel/water. Tomorrow, I will do it again.

Once I am through the weekend, I will scotchbrite it as needed, and hit with something to encourage patina, or maybe cold blue if I can find it in the garage.

So far, I love it. Great grip too..

Great pics. I am hungry now! I just opened my box and I have nice new MUK to try out!

good pics bro!!

Actually it is stainless. <img src="/ubbthreads/images/graemlins/confused.gif" alt="" /> <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />

did someone say RIBS?! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> ill bring the SOD!

Benchmade "154CM: An American made premium grade stainless steel originally developed for tough industrial applications. Known for its best all-around qualities, it offers great corrosion resistance with good toughness and edge quality."

I keep forgetting the flexible standards for the term stainless, technically meaning 'resists rest to a certain degree.' Anyhow, that should be less of a problem for me now. I do not have the patience to wait for Monday... so the blade sits in acid as we speak... lets get those black oxides up and running so I wont need to scrub off more red oxides later...

The dishwasher will pit and ruin your edge. Don't do it.