DavidM Posted August 30, 2009 Share Posted August 30, 2009 My father and I were recently had this discussion about high-end steak restraunts and how they cook their meat in 1400* ovens or some such like that. So, that seed sat....and sat. Finally tonight I couldn't take it anymore. I found a sacrificial pan, restacked the firebrick to accept the pan, and brought it up to welding temp. Preheated the pan to a red heat and flopped the steak in, then shoved it in the forge for about 30sec. BEST DAMNED STEAK EVER!! Reason #52 I love my new forge. Link to comment Share on other sites More sharing options...
Dee Posted August 30, 2009 Share Posted August 30, 2009 im not much of a meat eater .. but i know that my forge is the fastest way to boil a kettle for a cup of tea is there anything they arent good for? Link to comment Share on other sites More sharing options...
DavidM Posted August 30, 2009 Author Share Posted August 30, 2009 I'm thinking next time there needs to be flash grilled vegetables as well. Link to comment Share on other sites More sharing options...
Beau Erwin Posted August 30, 2009 Share Posted August 30, 2009 Haha, they can be nice for some quick food, I remember going out and cooking a couple of hamburgers on my charcoal forge before doing some forging, Beau Erwin www.ErwinKnives.com Custom knives Bcarta Composites Stabilized Woods Link to comment Share on other sites More sharing options...
Joe Fonzi Posted August 31, 2009 Share Posted August 31, 2009 we roasted some dried up Easter peeps in the forge about 3 years ago now in response to a similar forge cooking discussion we had with some relatives in another state, and we posted the video for their kids. my forge is large enough, I'll have to try kabobs sometime. happy cooking Joe Link to comment Share on other sites More sharing options...
Sam Salvati Posted August 31, 2009 Share Posted August 31, 2009 Joe, I have loved that movie since the day I saw it, thanks for posting that up it was hilarious! Nice peeps-mascus! Let not the swords of good and free men be reforged into plowshares, but may they rest in a place of honor; ready, well oiled and God willing unused. For if the price of peace becomes licking the boots of tyrants, then "To Arms!" I say, and may the fortunes of war smile upon patriots Link to comment Share on other sites More sharing options...
KPeacock Posted August 31, 2009 Share Posted August 31, 2009 Joe, You damn near killed me. I was eating some sunflower seeds and watched this clip and managed to laugh/choke at the same time after seeing a Peep crushed in th power hammer. Thanks for sharing, Kris Have you ever thought about the life of steel? It's interesting to think that you can control the fate of a piece of metal. Link to comment Share on other sites More sharing options...
Alan Longmire Posted August 31, 2009 Share Posted August 31, 2009 y'know, I have a box of peeps that are about 3 years old, and that gave me some evil ideas... I'm the guy who posted about the longevity of peeps over on the old Keenjunk board long ago, specifically how they stand up to being used as shuttlecocks in badminton. They last a VERY long time in that use, by the way. They soften up and get a cool waffle texture while expanding to the size of a tennis ball, but they don't fall apart. I may have to try how they hold up to being beaten with a ten-pound sledge on the anvil, or how a guillotine fuller affects their aerodynamic qualities or something. I do know nothing in the natural world will eat 'em... Link to comment Share on other sites More sharing options...
Isaiah Lake Posted September 15, 2009 Share Posted September 15, 2009 I think I`ll try some fried chicken The extraordinary has never been achieved without the sacrifice of security. Take your chances thin, and take them often. Link to comment Share on other sites More sharing options...
Guy Thomas Posted October 1, 2009 Share Posted October 1, 2009 This reminds me when Jessie was running smelts at his house we would grill on top of the smelter. Talk about cooking quick! No oxygen there to speak of and temps around 1200 degrees F. You had to keep an eagle eye on it. Now that's charcoal grillng! Guy Thomas Link to comment Share on other sites More sharing options...
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