Fixed blades

Alone Alone , AntDog AntDog and Crag the Brewer Crag the Brewer , thanks for making me hungry with the grillin', smokin' and cookin' discussion. Even after eating a large bowl of southwest hash with two eggs, I am craving a ribeye cooked over seasoned mesquite.
To stay on track, I will be glad when July 15 rolls around and fixed blades are again legal in Michigan. Can only carry a fixed blad during an open hunting season and coyote opens again on July 15. This one will get carried then
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SwissHeritageCo said:
I really enjoy your affinity for taller handles with subtle shaping. They are peek comfort and I can't understand why more makers don't follow suit.
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Thanks.

I like minor sculpting and shaping. The human hand is highly versatile and adaptable so I find more subtle shaping has been a better option for most of my collectors.

The really dramatic, highly sculpted handles might look cool but they lock your hand into one grip. And if your hand isn't the size the handle was made for, it's going to be very uncomfortable.
 
Crag the Brewer said:
Yes Grilling.....

In Wisconsin, up until maybe 20 years ago, Everything people did was grilling.

I got extensively into smoking/BBQ, but that was in a different life..... But, I did it A lot.

We don't get mesquite (of any quantity) here.
From what I've read (yes, I'm ignorant) mesquite needs to be used for grilling Only, with a hot fire.
I've read, if used for smoking/BBQ it overwhelms everything, makes the meat taste bitter, and somehow even "gets into the steel" ruining future cookouts......I know, Folklore.

I personally love using Oak for cooking pork.

*I thought about starting a cooking channel on my sub forum Here on BF......hahaha. 🤣
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You are correct. Mesquite is excellent for grilling as it burns hot and imparts lots of flavor. But smoking with it can be absolutely overwhelming. Obviously, if it's all you've got then use it as best you can. But the best BBQ places down here use post oak, live oak, or pecan; plenty of flavor, but much more mild than mesquite.
 
Tritium said:
Good idea, you should. I've lived in Wisconsin all my life and grew up grilling with my dad. I recently had 5 grills (4 different styles) at one time. I'm down to 3 different grills now. We buy beef by the quarter or half and just got half a pig. I like grilled meat, and so does my wife, thankfully. It sure doesn't seem like the younger generations are into it like the gen x'ers and boomers. Probably because they've been told meat is bad. Oh well, more for me.

Fixed blades and grilling go well together.

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I don't really have to go to the market to get pork.. all I have to do is just go about 1/4 mile from my house and get the feral pigs that are roasting size ( fresh meat still on the hoof)
 
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