Richard Furrer Posted March 10, 2013 Share Posted March 10, 2013 Kerry, Interested in a 60 bag pallet of 50 pound bags 300F Missou plus castable refractory to distribute at the event? So..how many power hammers will you have there in total? What is the latest on the 4B Nazel? Ric Richard Furrer Door County Forgeworks Sturgeon Bay, WI Link to comment Share on other sites More sharing options...
Kerrystagmer Posted March 13, 2013 Author Share Posted March 13, 2013 Rick, I'ce asked around a little, there just doenst seem to be much interest. Thanks for the offer. The 4B is waiting on the ring(inner) being made. No real idea when they will be done. The machine shop keeps dropping the ball. Everything else is done. There are 4 running but I suspect we wont really use the drop hammer, it suffers from neglect and needs a home. Kerry Stagmer www.baltimoreknife.com www.fireandbrimstone.com Link to comment Share on other sites More sharing options...
Sam Salvati Posted March 16, 2013 Share Posted March 16, 2013 Just ordered a new fez!~ Gonna be an awesome time!!!!!!!!! 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...
Bill Hoffman Posted March 16, 2013 Share Posted March 16, 2013 Gee, Sam, if you're trying to channel the Shriners, why don't you just join? Link to comment Share on other sites More sharing options...
Alan Longmire Posted March 16, 2013 Share Posted March 16, 2013 Aw, man, I'm gonna miss Sam in a fez? Bummer! Link to comment Share on other sites More sharing options...
Doug Seward Posted March 16, 2013 Share Posted March 16, 2013 (edited) Sorry you are not going to make it, Alan. For those who are, a little bbq preview from this morning's preparations. 52 pounds of brisket minus 18 pounds of fat: Don't get excited. Only two of those briskets are for you guys. One is destined for a St. Patrick's day party, which I will be missing to be with you guys. My wife will be serving that brisket at the party. For those of you who like cool power tools, and I know you all do. Here is my 19.2 volt Variable Speed Pepper Grinder: Fresh ground pepper is a must for beef. I hope Kerry doesn't mind a few new pics. The briskets are marinating now; they go into the smoker around 9PM tonight. Now I have to cut up some cherry and pecan blocks. The snow is coming down harder. No matter, I can cook in the snow. -Doug Edited March 16, 2013 by Doug Seward --Doug Seward Link to comment Share on other sites More sharing options...
matt venier Posted March 16, 2013 Share Posted March 16, 2013 (edited) So far I've not heard one mention of rasins soaking in any kind of distilled beverage. Did I miss something??? :rolleyes: Matt Alan, sorry to hear you can't make it this year Edited March 16, 2013 by matt venier There's no kissaki like an O-kissaki!http://www.venierdesign.com/Venier_Design_Inc./Welcome.html Link to comment Share on other sites More sharing options...
Doug Seward Posted March 16, 2013 Share Posted March 16, 2013 Sorry Matt for the suspense. The raisins have been submerged in Buffalo Trace Bourbon since before Christmas and are ready to go. --Doug Seward Link to comment Share on other sites More sharing options...
Doug Seward Posted March 17, 2013 Share Posted March 17, 2013 Meat is in the grill. Now I need to stabilize the temp, top off the charcoal at 12:30 or so, and then let the PID controller do its thing till morning. --Doug Seward Link to comment Share on other sites More sharing options...
Christopher Price Posted March 17, 2013 Share Posted March 17, 2013 When, might I ask, are they being served? I'm only gonna be there a couple hours, might as well time it right... The Tidewater Forge Christopher Price, Bladesmith Link to comment Share on other sites More sharing options...
Doug Seward Posted March 17, 2013 Share Posted March 17, 2013 Chris, the plan is for Friday evening, say between 5PM and 6PM. --Doug Seward Link to comment Share on other sites More sharing options...
Jesus Hernandez Posted March 17, 2013 Share Posted March 17, 2013 Salivating... Enjoy life! Link to comment Share on other sites More sharing options...
John Page Posted March 17, 2013 Share Posted March 17, 2013 oooh that looks good. I'm sad I'll only be able to be there Sunday afternoon Not all those who wander are lost. -J.R.R. Tolkien-Shards of the Dark Age- my blog-Nine Worlds Workshop--Last Apocalypse Forge- Link to comment Share on other sites More sharing options...
Doug Seward Posted March 17, 2013 Share Posted March 17, 2013 This as after 14 hours and 4 charcoal reloads (I am running out of big chunks of charcoal). The front most pork butt is coming off now at 183F. Notice how much the brisket next to it has shrunk. It probably still has another 4 hours to go. The larger ones which have shrunk from view on the bottom grate, probably have another 6 hours to go. -Doug --Doug Seward Link to comment Share on other sites More sharing options...
Christopher Price Posted March 17, 2013 Share Posted March 17, 2013 Maybe there'll be some leftovers Saturday. Riiiight. Oh well, you guys have fun. The Tidewater Forge Christopher Price, Bladesmith Link to comment Share on other sites More sharing options...
J.Arthur Loose Posted March 17, 2013 Share Posted March 17, 2013 Wish I could make it, but I'm savin' up for some new teefs... jloose.com Link to comment Share on other sites More sharing options...
Doug Seward Posted March 17, 2013 Share Posted March 17, 2013 The briskets are finally done after 20 hours in the cooker. We call this a smoke ring (cherry and pecan wood). Time to clean up, put away, and get some sleep, See everyone on Friday. -Doug --Doug Seward Link to comment Share on other sites More sharing options...
Christopher Price Posted March 18, 2013 Share Posted March 18, 2013 That's as beautiful as any hamon I've ever seen. Now, if Sam finishes the hammer on time, I'll be a happy man. Besides seeing everyone, that is. The Tidewater Forge Christopher Price, Bladesmith Link to comment Share on other sites More sharing options...
Jesus Hernandez Posted March 18, 2013 Share Posted March 18, 2013 And just as beautiful as any jamón I have ever tasted. Enjoy life! Link to comment Share on other sites More sharing options...
strix Posted March 18, 2013 Share Posted March 18, 2013 That is one hell of a smoke ring "beautiful" i bet the taste was just as good! Link to comment Share on other sites More sharing options...
Matt Stagmer Posted March 19, 2013 Share Posted March 19, 2013 HEY folks! Sorry I have been so busy that I havn't had time to do much on the computer. I will try to get the site updated in the next 24 hours.I am excited for this year and to once again share our humble shop with our brethren. There is still countless hours of set up to be done and we have a dozens of swords to finish before the weekend, so wish us well ! That brisket is hurting my head! "ART SHOULD HURT" www.BaltimoreKnife.com BKS' Facebook Link to comment Share on other sites More sharing options...
Doug Seward Posted March 19, 2013 Share Posted March 19, 2013 Thanks everyone. I think the overnight chill early in the cook slowed the ramp up to temp and gave me a deeper smoke ring than usual. Tomorrow, I fry up the 8 pounds of bacon for beans. I so look forward to this event every year. Matt, best of luck with the challenges ahead. -Doug --Doug Seward Link to comment Share on other sites More sharing options...
matt venier Posted March 19, 2013 Share Posted March 19, 2013 The briskets are finally done after 20 hours in the cooker. We call this a smoke ring (cherry and pecan wood). Time to clean up, put away, and get some sleep, See everyone on Friday. -Doug Somebody hold me I'm begining to tear up. :wacko: There's no kissaki like an O-kissaki!http://www.venierdesign.com/Venier_Design_Inc./Welcome.html Link to comment Share on other sites More sharing options...
Matt Stagmer Posted March 19, 2013 Share Posted March 19, 2013 I'm starting to think that we need to rename this event to "Fire and Brisket". "ART SHOULD HURT" www.BaltimoreKnife.com BKS' Facebook Link to comment Share on other sites More sharing options...
Nowicki Posted March 19, 2013 Share Posted March 19, 2013 Dam we eat good Link to comment Share on other sites More sharing options...
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