Fiddlebacks and Food

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thats some good eats NOLA

 

poke chops last night

 

Never imagined I'd see UNO on BF...

 

me too. Someone gave me those last week since I'm a fine alumni. I'd never heard of them.

 

the KJ got a work out tonight..
it's 78 degrees in my house right now and Kylie doesnt want to turn the A/C on yet....so outdoor cooking is in full effect.......Winter...please come back

 

Don’t worry, @VANCE....if the temps here are any indication, winter is coming back for you.

 

Just heard on the news.....lows in the 40s tonight

 

Leftovers ...

 

The high here today was at 12:01 am. Today is was in its 30’s with a mean windchill

 

Damn LV, that looks awesome

 

Damn, that's so awesome! I saw you cook meat that way in your Kabar Dog's Head thread a while back--I've got to give that a try. Any tips? Also, is that a Fiddleback Leuku? Great looking knife--that dark green burlap micarta is on my radar. Thanks for sharing.

 

Phillip at work on the KJ

 

i have "grill grates" on my KJ...if you turn them over it becomes a flat top...it makes nice crunchy cheese edges

 

Nothing as cool as the grilled meats and burgers, but food nevertheless...

 

Oh man, the perfect picture.......

 

Leuku it is. I typically gravitate towards more subdued micarta, or wood. But this one spoke to me. It looks even better in person.

As for the steak. It's basically caveman stuff. Build fire, add meat, eat.

Hardwood coals, and a good pile of them. Rake them flat. Toss on meat. Wait until you see blood start to bubble out the top. Flip. And cook another 3-5 minutes depending on the thickness.
A steak with good marbling works the best. Especially in the beginning.

The most important step. Here or with any steak. Is to let it rest for fifteen minutes after it comes off the heat.

***My apologies for the non FBF content. I promise I'll work on that as soon as I see bare ground and my wood pile again. I just traded for a sweet Bushcrafter. It looks to be a great Camp Knife. So expect to see it sooner rather than later. These were just good shots for the discussion.

A lot of times, I just buy a roast and slice it up, It's good eating for a $1.89 per pound.



That way you can control the thickness,



Once you get it dialed in,



It's pretty hard to screw up,


A Log Cabin style fire will net you a lot of coals at the same time. And works well for this.
More coals are better than less coals. The meat sucks up an amazing amount of heat.

Cook 'till blood, flip, 3 to 5, rest for 15 eat.
Where most folks fail. Is they panic and flip too soon thinking it is going to burn.

 

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I have to be honest here. Those look amazing!

What may I ask, is a KJ?
Kamado Joe?