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| The Outpost This forum is dedicated to all who share a love for, and a desire to make good knives, and have fun doing it. We represent a diverse group of smiths and knifemakers who bring numerous methods to their craft. |
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#46
08-24-2002, 09:57 AM
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__________________ Friends may come and go but enemies accumulate. :cool: NT screaming gamecock Gann Last edited by GANNMADE; 08-24-2002 at 10:04 AM. 
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#51
08-30-2002, 10:19 AM
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Good one Dana
"forgebequeue", can you call it "hand forged?" Of course, if you trim the fat off first, is that considered stock removal?
Like those lines Dana Fryday, the real meat day, traditionally we have steak on fryday around here. for years we bar-be-cued on a hibachi then had to get fancy with a gas grill, been through several gas grills over the years, the last time the burner went sour, got a replacement stainless steel one that didn't quite work right, the heck with this, bought a replacement grate that fit perfect in the grill about 4" under the meat grill, perfect, now use charcoal on the grate, no moving parts. We package wood chips in aluminum foil, punch a few holes in it, set them on the charcoal and smokes the meat nicely with the hood down. Like to use Mesquite real charcoal when it's available. MMMM, feel like barbecuing some beef ribs tonight, corn on the cob, have leftover blacksmith beans in the fridge, steam some greens and maybe cornbread washed down with some local pale ale. Hot Dang ya'all now you got me going, I'm hungary as all get out. what the heck kind of chicken is that??? __________________ Happy Hammering, wear safety glasses. Gene Chapman Oak and Iron Publishing www.oakandiron.com/
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#53
08-30-2002, 10:32 AM
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Something else good to go with ribs, steak or chicken, is to slice up some taters like silver dollars, cut up some carrots, onions, some green pepper slices, and take an ear of corn, wrap them up in a double layer of tin foil with a chunk of butter and a piece or two of bacon, some salt and pepper, and roast them on the grill until the corn is beginning to brown just a bit.
Pale ale? Gene, my man! Fellow hophead. Sierra Nevada IPA is sort of the standby IPA out here, along with Samuel Adams IPA, and Anchor Steam Liberty Ale, but occasionally we get good ones from travellers from the Pacific NW. Which ones do you like? There used to be one called Grant's IPA from out that way, which I really liked. I think they went out of business. What kind of hops goes good with which kinds of steel?
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#54
08-30-2002, 10:46 AM
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Grants India Pale Ale
Grants is brewed in a micro brewery in Yakima WA, I think it's still around, those vegies sound good that way Dana, will have to try some.
Off subject but it's fryday, got a Northern Hydraulics catalog on the desk, front cover there is a "New Compact Corn-burning Stove heater", burns 24 hours on one bushel of corn! I think Tai has used corn in a forge, what other uses is corn good for? Corn on the cob Corn bread alright I'm waiting!!!!:cool: __________________ Happy Hammering, wear safety glasses. Gene Chapman Oak and Iron Publishing www.oakandiron.com/
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#55
08-30-2002, 12:18 PM
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"Moonshine," (corn liquor or "licker" if you're from here) of course. From the Appalachian American representative of the tribe at large. It'll make you see 0] honest.
Last edited by Dana Acker; 08-30-2002 at 12:22 PM.
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#56
08-30-2002, 12:23 PM
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Gasahol, if you're a teetotaler but just can't give up your still, or don't want the "revenuers" on your trail.
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| blade, forge, forging, knife, knives |
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