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Fiddlebacks and Food

Discussion in 'Fiddleback Forge Knives' started by Dcaggie06, Feb 12, 2014.

  1. NOLA

    NOLA Gold Member Gold Member

    324
    Jul 9, 2016
    IMG_0108.JPG

    IMG_0107.JPG
     
    newmoon010, Aias, Bmurray and 8 others like this.
  2. VANCE

    VANCE Allen, I have an axe to grind with you. Moderator Knifemaker / Craftsman / Service Provider

    Mar 13, 2006
    thats some good eats NOLA
     
    VTguy17 likes this.
  3. VANCE

    VANCE Allen, I have an axe to grind with you. Moderator Knifemaker / Craftsman / Service Provider

    Mar 13, 2006
    poke chops last night
    [​IMG]
     
    newmoon010, Aias, Bmurray and 3 others like this.
  4. Wurrwulf

    Wurrwulf Gold Member Gold Member

    Dec 3, 2015
    Lady1911 likes this.
  5. NOLA

    NOLA Gold Member Gold Member

    324
    Jul 9, 2016
    :) me too. Someone gave me those last week since I'm a fine alumni. I'd never heard of them.
     
  6. VANCE

    VANCE Allen, I have an axe to grind with you. Moderator Knifemaker / Craftsman / Service Provider

    Mar 13, 2006
    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
    [​IMG]
    [​IMG]
     
  7. Lady1911

    Lady1911 Gold Member Basic Member Gold Member

    382
    Jan 31, 2018
    Don’t worry, @VANCE....if the temps here are any indication, winter is coming back for you.
     
    Wurrwulf and VANCE like this.
  8. VANCE

    VANCE Allen, I have an axe to grind with you. Moderator Knifemaker / Craftsman / Service Provider

    Mar 13, 2006
    Just heard on the news.....lows in the 40s tonight:thumbsup::)
     
    Bmurray and Lady1911 like this.
  9. LostViking

    LostViking Gold Member Gold Member

    Jan 1, 2009
  10. NOLA

    NOLA Gold Member Gold Member

    324
    Jul 9, 2016
    Leftovers ...
    14C1B3C6-FCD5-4110-BB1A-0D03B9D9E731.jpeg
     
  11. Bmurray

    Bmurray Gold Member Gold Member

    Feb 9, 2012
    The high here today was at 12:01 am. Today is was in its 30’s with a mean windchill
     
  12. Bmurray

    Bmurray Gold Member Gold Member

    Feb 9, 2012
    Damn LV, that looks awesome
     
  13. Aias

    Aias

    Aug 1, 2012
    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.
     
    LostViking likes this.
  14. KingMC

    KingMC The Pun-isher Platinum Member

    Jul 25, 2014
    3DF26DB5-6C93-4A22-BEF0-0C0AB08EFF04.jpeg 341A9037-FD82-4B86-AEF1-52D307FFFEC4.jpeg
     
    newmoon010, Aias, Lady1911 and 5 others like this.
  15. Nbrackett

    Nbrackett Gold Member Gold Member

    Jun 19, 2015
    Phillip at work on the KJ

    4DCA6B9B-01A1-460C-B640-541BB2AD81F4.jpeg
     
  16. VANCE

    VANCE Allen, I have an axe to grind with you. Moderator Knifemaker / Craftsman / Service Provider

    Mar 13, 2006
    i have "grill grates" on my KJ...if you turn them over it becomes a flat top...it makes nice crunchy cheese edges
    [​IMG]
     
  17. Aias

    Aias

    Aug 1, 2012
    Nothing as cool as the grilled meats and burgers, but food nevertheless...

    [​IMG]

    [​IMG]
     
  18. newmoon010

    newmoon010 Basic Member Basic Member

    77
    Jul 18, 2017
    Oh man, the perfect picture.......
     
    VANCE likes this.
  19. LostViking

    LostViking Gold Member Gold Member

    Jan 1, 2009
    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.
    [​IMG]


    That way you can control the thickness,
    [​IMG]


    Once you get it dialed in,
    [​IMG]


    It's pretty hard to screw up,
    [​IMG]

    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.
     
    Last edited: Apr 21, 2018
    mistwalker, Aias and VANCE like this.
  20. LostViking

    LostViking Gold Member Gold Member

    Jan 1, 2009
    I have to be honest here. Those look amazing!

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

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