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Fiddlebacks and Food

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

  1. Wurrwulf

    Wurrwulf Gold Member Gold Member

    Dec 3, 2015
    @VANCE Am I doing this right?

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  2. Wurrwulf

    Wurrwulf Gold Member Gold Member

    Dec 3, 2015
    I answered my own question...

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    This was right up there with the best pot of crawfish I've ever boiled or any turkey I've fried. Nine hours is a long time to wait, but holy Jesus is it worth it.
     
  3. NOLA

    NOLA Gold Member Gold Member

    164
    Jul 9, 2016
    Looks good Wuurwulf. Now tomorrow morning make a bowl of grits and put a warm lump of that right in the middle.
     
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  4. NoRest

    NoRest Gold Member Gold Member

    130
    Nov 27, 2015
    You're making me hungry Wurrwulf! Now I'm gonna have to fire up my smoker tomorrow. :D
     
    Bmurray likes this.
  5. VANCE

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

    Mar 13, 2006
    Bmurray, Scotcha and Nbrackett like this.
  6. Bmurray

    Bmurray Gold Member Gold Member

    Feb 9, 2012
    Red beans & rice

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  7. Tekton

    Tekton Platinum Member Platinum Member

    Mar 8, 2015
    Steak and potatoes.

    IMG_0869.jpg
     
  8. Bmurray

    Bmurray Gold Member Gold Member

    Feb 9, 2012
    Damn those potatoes look good.
     
  9. Scotcha

    Scotcha Gold Member Gold Member

    Oct 25, 2013
    And just when I start a diet :(
     
  10. VANCE

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

    Mar 13, 2006
    thanks!
    I par boiled them for about 4mins.
    Cut in 1/2
    seasoned w/ kosher salt, cracked black pepper & smoked paprika
    olive oil in the cast iron
    throw on grill until done.


    I saw Bobby Flay do it on a show the day before.
     
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  11. VANCE

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

    Mar 13, 2006
    [​IMG]
     
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  12. RobbieB

    RobbieB Gold Member Gold Member

    27
    Jul 13, 2017
    I have to say, if the food you guy post pictures of tastes as good as it looks, there are some incredible chefs on this forum. I was recently at a restaurant, and when the waitress brought out our entrees, I was immediately disappointed by how plain the presentation was. It was nothing compared to the pictures you guys have so generously shared.
     
  13. VANCE

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

    Mar 13, 2006
    little bit of Osprey & Fiddleback tonight
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  14. Kalsu

    Kalsu Gold Member Gold Member

    Oct 26, 2010
    No food in the picture, but food prep gear. Love the Gaucho and Surls Moray. The Moray has been my go to for a while. Just got the Gaucho, but it has quickly became a favorite as well.

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    These are my most used food prep knives. Notice there is a slot opened. It is reserved for a Forge or Surls 8" chef knife, just sayin'.

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  15. Bmurray

    Bmurray Gold Member Gold Member

    Feb 9, 2012
    We need more Morays
     
    Tekton likes this.
  16. Nbrackett

    Nbrackett Gold Member Gold Member

    Jun 19, 2015
    IMG_8042.jpg
     
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  17. VANCE

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

    Mar 13, 2006
    looks like a nice breakfast sammich
     
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  18. Nbrackett

    Nbrackett Gold Member Gold Member

    Jun 19, 2015
    IMG_8080.jpg
     
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  19. Wurrwulf

    Wurrwulf Gold Member Gold Member

    Dec 3, 2015
    That looks great, @Nbrackett!

    Gave the pulled pork another shot, this time bone-in. I think I opened my grill too much during the 6 hour cook because it wasn't nearly as juicy or tender as the boneless Boston Butt I did last time. Flavor was there; just a bit tougher and drier.

    [​IMG]

    Maybe the snail cursed me...

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  20. VANCE

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

    Mar 13, 2006
    @Wurrwulf
    It's important to probe the meat & make sure the probe slides in like a hot knife in butter than the actual time and temp
     
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