What do you use to turn your steaks?

[Anonymous]

Just a couple more days and I’ll be lighting the hickory wood coals- sprinkling my first batch of dry aged steaks with a little fresh ground white and black pepper, freshly ground course sea salt and a pinch of garlic to keep the nosy neighbors away!

I will be using one of my own creations to turn the steaks at the proper time. Since Thea was so kind to me and essentially gave me the second chance at achieving success I’m going to hammer her one out after the Thanksgiving holiday.

I call these Pig-Tail-Steak-Turners. I believe you can google them and come up with a few folks around the USA that hammer them out.

I hope you enjoy the photo.

Hooah! Go Army!

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[Anonymous]

Sorry, I failed to mention that I forge these out of legally salvaged railroad spikes obtained from a repaired section of railway here in Northern Alabama- might I add under the watchful gaze of a Railroad employee.

I’ve added another photo or two to give you an idea of the detail. I will be more than happy to send you instructions on how to design one if you have a local blacksmith or knife maker with a forge in your area. If you email me offline I’ll send you more information. I don’t know if this is the right forum for this or not and would want to exercise an air of propriety with respect to the owner and moderators of the forum.

Enjoy!

Hawk

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[Anonymous]

Damn Hawk, you are good with metals! If I am looking at that correctly, the hooked end simply hooks the meat and over you go. My father in law would have loved the idea – worked the B and O railroad for 50 years. Nice work.

[Anonymous]

Thank you EOGrady! They are scary sharp…ergo the corks on the yelling end!

I have a friend in Laramie, Wyoming that uses his for everything that sizzles. It grabs on to whatever you get it near like a porcupine egg (cockle-burr) and releases with just a slight the flick of a wrist. It actually turns hotdogs and sausages- still seems like spitting in the wind trying to scoop cheese grits onto my plate but hey…we all have our limitations.

Take care and I hope the Thanksgiving holidays are pleasant and memorable.

Hawk

[Ron Pratt]

Hawk,

Those are sweet!!!! Count me in the pigtail using crowd as well, though mine are the store-bot variety! These are 12″ and 18″. I use my 12″ in the kitchen a lot more than tongs even. It’s great for doing a quick flip of bacon.

Ron

[Anonymous]

I use two buck aluminum tongs from the restaurant supply store … OH, and a pair of Steve Raichlen silicone gloves, since my dome hits over 700F.

[Author]

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