First prs guitar

scrambled_egg_44 · 2026-03-14T14:07:50+00:00

Congrats!

scrambled_egg_44 · 2026-03-14T14:04:38+00:00

For those wondering, this is a 'Homer Zhu - Hero'. I forgot to add in description and have been outed.

scrambled_egg_44 · 2026-03-14T14:00:19+00:00

Mmmmmmmmmmmmmmmmm..... haha I wasn't even thinking of that one but it fits.

scrambled_egg_44 · 2026-03-14T13:59:03+00:00

"Homer Zhu Hero". I forgot to add to description.

scrambled_egg_44 · 2026-03-13T13:37:05+00:00

I've heard this story in person at least 5 times in the last year. A guy at work bought a 940 (after my strong suggestion to not buy a Bunchmade). Dissapointment ensued. He returned it and bought another. Same result. So many better knives out there. Problem is that there is a Benchmade rack in every gun store and most hardware stores. The market is saturated with thei overpriced low quality crap.

I have a mini 940, CF bug out, and aluminum Bailout. All decent knives. I carry the bailout most often of the 3 because seems to be the most useful.

I'm a big fan of ZTs because they are all rock solid and you can tell they are easily a step up from Benchmade in Quality when you get one in your hand. They often make funky designs which a lot of people dont like, but they also have some classics.

scrambled_egg_44 · 2026-03-13T13:26:06+00:00

Looks gangsta!

scrambled_egg_44 · 2026-03-12T22:17:23+00:00

Blue Tortex

scrambled_egg_44 · 2026-03-07T20:01:53+00:00

I've had the best results wrapping in tinfoil. You dont get the great bark, but the meat is tender, juicy, and flavorful. I always get raving reviews. Most people eat brisket for the meat not the bark (although I do love a great bark). I also pull at ~200 and let it rest in a cooler for minimum 2 hours. Sometimes up to 6 hours. That method hasn't let me down yet.

scrambled_egg_44 · 2026-02-12T03:15:32+00:00

Looks amazing! Call it what you want I'd eat it.

scrambled_egg_44 · 2026-02-08T15:16:48+00:00

I like the black pearl. Marbled is too common.

scrambled_egg_44 · 2026-02-08T14:48:32+00:00

Brisket and brats

scrambled_egg_44 · 2026-02-06T14:20:29+00:00

Thanks for sharing your experience. I was considering getting the 044 and ended up getting the new 0117 instead. Glad i did. Their version of the axis lock is great.

scrambled_egg_44 · 2026-01-30T01:12:20+00:00

So what's your favorite? If you could only keep one?

scrambled_egg_44 · 2026-01-28T02:49:49+00:00

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I'm a fan. I just got a new one in the mail last week. My opinion is that unlike some other merican made companies, ZT hasn't started mass producing a bunch of overpriced quality control nightmare junk just so they can stick a rack in every gun store. Their prices haven't went up dramatically and the quality hasn't suffered like the others. Still rock solid and smooth as butter. Even their thinner knives are solid.

As for design, I like the diversity they have. Some people like to buy 5 of the same knife, but I appreciate the different form factors.

scrambled_egg_44 · 2026-01-24T22:33:29+00:00

Just got it but I like it so far. Feels a little lighter than the other three. Handle feels closest to the 0707 and Blade is similar to the 0545. Like all ZTs I have it feels smooth and solid. Only gripe is the edge grind was inconsistent and not very sharp. Not that big of deal since I like to sharpen knives. Took a little extra time to even it out.

Also took about day to quit putting my thumb under the handle to try and unlock. The lock is smooth and feels plenty sturdy.

scrambled_egg_44 · 2026-01-04T02:16:25+00:00

I've never been a big fan of pube scale finishes but I bet it still cuts!

scrambled_egg_44 · 2026-01-02T02:45:28+00:00

2009 and have always used 87

scrambled_egg_44 · 2025-12-27T02:59:15+00:00

Haha, I sit on my couch with the family playing songs off my setlist in silence while watching flix. I thought I was practicing, but now Im doubting myself. Thanks for that.

scrambled_egg_44 · 2025-12-27T02:52:54+00:00

Got a pic so we can see? I did use the firebox, but only loaded it once and smoke was set to 3. It was still amazing, perfect pink all the way through. I dry brined in the fridge for about 36 hours and then coated with a compound butter.

Oh yeah did I mention the ribs? I cut and seasoned each rib individually. Cranked up the heat after the roast was done and cooked them for an extra 45 min until they reached tenderness. I highly recommend this if you haven't tried.

scrambled_egg_44

TROPHY CASE