18" AK-1; Mesquite Log-0

btice

btice

Joined
Dec 27, 2002
Messages
796
Well, I finally got up the nerve to scratch up the AK. The only substantial wood around the house was a six inch wide three and half foot long mesquite log that I was going to cut up for the barbeque. Mesquite is pretty tough and I haven't used an HI khuk on anything harder than the Chinese Elm out back. I'm probably preaching to the choir, but if you haven't used an 18" AK ARE YOU GOING TO BE IMPRESSED! The well-seasoned mesquite didn't stand a chance. The AK bit into it and opened splits ten inches long...and that was not a full swing. A better swing put the blade so far into the wood that it was difficult to remove. Horizontal chopping was very impressive also. The blade easily bit into the wood and sent chunks flying across the yard. My wife was watching from inside the sunroom and during a break in the festivities came outside and suggested that with all the wood chunks in the yard we should fire up the barbeque. Wives don't miss a trick, do they?
 
gotta love mesquite for the firepit...


mmmm......
 
Mesquite is the "old reliable" for Texans (the stuff grows like weeds 'round here), but I know plenty good cooks who also swear by either pecan or Spanish oak. At any rate, never, never, never, let yourself get volunteered to be a judge for a regional barbecue cook off. I got bloated up like a tick, and couldn't even look at barbecue for about three months.:(

Sarge
 
Originally posted by Sylvrfalcn
At any rate, never, never, never, let yourself get volunteered to be a judge for a regional barbecue cook off.
Click to expand...

MMmmmm ... BBQ
mouth_water.gif
 
Sarge, pecan and oak are both good in the pit. I can't imagine the amount of barbeque it would take to shy me off of it for months at a time.;) And if it did, I would just have to turn to good Mexican food.:D
 
The thing about Texas is, it's kind of flat and the weather really sucks a lot (changes fast), but the food is usually pretty good.

I like the coast and hill country. They can take Houston and flush it down the toilet though, as far as I'm concerned.
 
Yep, a lot of people like the Hill Country. You should see what real estate is going for now. :eek:
 
Down here in Kaintuck, hickory is the wood of choice for BBQ's.

Nothin' like cookin' pork or mutton on an open pit over hickory coals. MMMMMM!!!! ;)
 
Semper, I had brisket done over hickory over at a friend's house. It was absolutely outstanding. Never had osage orange, though. Wonder what it tastes like?
 
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