Fixed blades

AntDog said:
Mesquite is an overlooked wood for handles IMO. It’s hard as a rock and has nice chatoyance when polished.

I dig that butterscotch I see in the background too.
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I agree with everything you just said .....
I really didn't want to like mesquite. It's almost boring..... Perfect, for Me.
It's undervalued.
You are right, under the right angle, there is swirls that dance in the wood. Very subtle, chatoyance.
It's kinda neat.


The background is vintage "Creamy Oatmeal linen Micarta". That knife is brand new. I'm calling it done except logo. Even the sheath is done, but I'm keeping it hidden. That scale material is weird.... Looks aged/used. It has little dirty black speckles in it.....Haha, I keep trying to rub them off. That knife Will age well with blotches and age spots. Nice.
 
Crag the Brewer said:
Mesquite, blue Micarta liners
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AntDog said:
Mesquite is an overlooked wood for handles IMO. It’s hard as a rock and has nice chatoyance when polished.

I dig that butterscotch I see in the background too.
Click to expand...


I've got close to 40 acres of that sh!t if y'all ever run out. Just bring something to knock it down with.


...like a Cat D9 with a root plow.
 
Alone said:
I've got close to 40 acres of that sh!t if y'all ever run out. Just bring something to knock it down with.


...like a Cat D9 with a root plow.
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Let me tell you bout this cooking style called BBQ….

It’s where you put meat in one end of a metal enclosure with charcoal and wood (like mesquite) at the other end and let it smolder at a really low temperature for a long time.

It’s pretty good! 🤣
 
Alone said:
I've got close to 40 acres of that sh!t if y'all ever run out. Just bring something to knock it down with.


...like a Cat D9 with a root plow.
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I'm always looking....haha.
I've got a few big branches of sumac that I need to send to K&G for stabilizing.....what's nice about mesquite is you don't need that
 
AntDog said:
Let me tell you bout this cooking style called BBQ….

It’s where you put meat in one end of a metal enclosure with charcoal and wood (like mesquite) at the other end and let it smolder at a really low temperature for a long time.

It’s pretty good! 🤣
Click to expand...


Brother, with the exception of a couple of "vacations" overseas, I've been in South Texas All. My. Life.

From filets/ribeyes, to sausage, to chicken wings, to fajitas, and even pizza, I can't think of a single thing that I haven't cooked over Mesquite.



...and then spent the next week trying to get the smell of "smoke" out of my hair and clothes. :confused:
 
Alone said:
Brother, with the exception of a couple of "vacations" overseas, I've been in South Texas All. My. Life.

From filets/ribeyes, to sausage, to chicken wings, to fajitas, and even pizza, I can't think of a single thing that I haven't cooked over Mesquite.



...and then spent the next week trying to get the smell of "smoke" out of my hair and clothes. :confused:
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Where I'm from, mesquite is for Grilling.

Apple, oak, hickory is for Smoking.....
 
Alone said:
Brother, with the exception of a couple of "vacations" overseas, I've been in South Texas All. My. Life.

From filets/ribeyes, to sausage, to chicken wings, to fajitas, and even pizza, I can't think of a single thing that I haven't cooked over Mesquite.



...and then spent the next week trying to get the smell of "smoke" out of my hair and clothes. :confused:
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Oh I know, brother. Just pokin’ at ya! I’m sure you can’t use ALL that mesquite up for BBQ.

I’d damn shore try, but I know I couldn’t use it all either. 😁
 
Alone said:
When I mentioned "smoke", I meant "grilling" over an open flame.

Grilling over green Mesquite is like cooking over a structure fire. You don't know "smoke" until you've lit some green Mesquite on fire.
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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. 🤣
 
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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Crag,
Grilling and bbq are national olympic sports here when we are recovering from a typhoon.. we have enough wood and debris to supply half the state of wisconsin for smoking materiel for a month or so.. We have one wood here called Tangan Tangan which is a hard wood similar to hickory, but when it is used on the burn pit while bbqing, it smokes the meat real nice.. We also have a hardwood similar to iron wood called Ifil and it is indigenous to the Marianas islands. Some of the local bladesmiths use it for their handle materiel as well as for furniture and plaques
 
Crag the Brewer said:
*I thought about starting a cooking channel on my sub forum Here on BF......hahaha. 🤣
Click to expand...

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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