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The "Official" Fiddleback OFF-TOPIC thread!!!!!!!!

Discussion in 'Fiddleback Forge Knives' started by VANCE, May 9, 2016.

  1. VANCE

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

    Mar 13, 2006
    thats a serious setup Abe
     
  2. Kymedic45

    Kymedic45

    Apr 28, 2013
    I know but I'd still cut my darn throat lol.. my grandpa always shaved with one I was always to afraid to try it lol

    Resident assistant thread jacker
     
  3. VANCE

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

    Mar 13, 2006
    thats the way i am with the Muehle R41

    I used it once and had to break out my stypic stick
     
  4. Tech-1

    Tech-1

    150
    Feb 4, 2015
    [​IMG]
    I left work on Friday and as I was turning right I noticed a jeep with a sticker that said "Aboriginal Living Skills School"
    Cody Lundin was right behind me. I know the picture doesn't show it but I promise it was!!
     
  5. VANCE

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

    Mar 13, 2006
    thats cool
     
  6. Tech-1

    Tech-1

    150
    Feb 4, 2015
    I was hoping he was going to Trader Joe's but he kept on going.
     
  7. Scotcha

    Scotcha Gold Member Gold Member

    Oct 25, 2013
    Hey Phillip. I was majorly into shave gear as well. Still use straights and a couple DE's.
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
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    [​IMG]
     
  8. _Westy_

    _Westy_

    307
    Dec 19, 2009

    Black Ops is indeed a fantastic rub. I am really a fan of Oakridge BBQ's rubs in general, they make a lot of good stuff and are great people.


    Here are some brisket pointers from someone who has cooked a whole lot more briskets than I have but after trying a number of different things, this is the process I always come back to. It consistently turns out damn good brisket.

    1 packer 12-15 lbs.
    Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

    Mix your Rub (or go with Black Ops from Oakridge):

    - 1 part kosher salt
    - 4 parts medium grind Black pepper (this is a true 50/50 BY weight) - apply a coat of rub you need to be able to see the meat through the rub clearly

    Pit/Cooking:

    - Pre heat the pit to 300 deg - place brisket on the pit Fat Cap Down and point to the firebox unless it is a reverse flow cooker then point to away from fire box
    - Maintain pit between 275-325
    - Cook Brisket 4 hrs
    - Remove from pit wrap in a single layer of Butcher paper - return to pit fat cap up.
    - After 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr. (i've only had one that went a little longer)
    - Once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
    - Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


    *PROBE TENDER - This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag.
     
  9. VANCE

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

    Mar 13, 2006
    damn Abe
    they are all great
    but.......
    the 3rd straight razor down is beautiful


    gotta use the silvertip badger brushes
     
  10. _Westy_

    _Westy_

    307
    Dec 19, 2009
    1/4" slice should hold up under it's own weight and be pull apart tender - this was my 4th of July brisket, nailed it for America's birthday.


    [​IMG]


    Happen to dabble in sausage makin' as well - these happen to be Jagerwurst which was destined for the smoker to pick up a little plum smoke before getting an ice bath.

    [​IMG]
     
  11. VANCE

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

    Mar 13, 2006
    thanks for the advice
    it's good to know the black op guys are good fellas too

    i have Kamado Joe so the firebox orientation does not apply to me
     
  12. Kymedic45

    Kymedic45

    Apr 28, 2013
    Westy good info. I'll have to try the black ops as well. My last rub went bad wrong. Too damn hot to eat.

    Resident assistant thread jacker
     
  13. Scotcha

    Scotcha Gold Member Gold Member

    Oct 25, 2013
    Thanks Phillip, unfortunately most are not mine anymore. Got converted to Fiddlebacks :)

     
  14. VANCE

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

    Mar 13, 2006
    i actually watched "BBQ w/ Franklin" yesterday

    AAron Franklin mentioned the same thing but mentioned it should break free as soon as you pull on it



    edit.......

    oh wait
    you said that
     
    Last edited: May 9, 2016
  15. VANCE

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

    Mar 13, 2006
    well as it turns out...that works for me
     
  16. Scotcha

    Scotcha Gold Member Gold Member

    Oct 25, 2013
    Me as well :D:D
     
  17. VANCE

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

    Mar 13, 2006
    what i consider to be my best food photo

    2 racks and a small butt
    [​IMG]
     
  18. _Westy_

    _Westy_

    307
    Dec 19, 2009
    Phil I've got a kamado as well and a Weber Smokey Mountain and a home built barrel smoker and...

    My best briskets have come off the kamado with an indirect setup. One of my buddies dads cut me a circular 1/4" steel plate that is about a 1/2" narrower than the diameter of my firebox. I set it on top of this plate stand that I found at Lowes for $7 bucks and I was off and cooking indirect.
     
  19. _Westy_

    _Westy_

    307
    Dec 19, 2009
    Dang that looks good!

    Any deer hunters around here? This is a hind quarters that I cooked up whole on the kamado this winter.


    Cooker was all in:

    [​IMG]


    [​IMG]
     
  20. Scotcha

    Scotcha Gold Member Gold Member

    Oct 25, 2013
    Westy that's making me so hungry. YUM!!!
     

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