MacKenzie

Thanks, Shuley. It sure would be worth a try. Keith, when I checked the internal temp. it was in the 140s so I took it off the grll , sorry I don't remember exactly where.

That would work.[emoji41]

Fantastic cook, looks awesome but what about the donair sauce. It is another Canadian connection.[emoji41]

Delicious dinner and that salad has lots of goodies in it. :)

Thanks, guys. Yes, Keith I was not leaving any room for things to fall off the tines. Not that anything budged.

I use a Ruhlman's cure and hot smoke around 200 F until the internal temp is 145F. I am getting low on bacon and one of these days(soon) I will buy a 5 pound slab of pork belly.

This loin was already cut for sous vide and frozen but I thought I'd give the OctoForks another spin. Just seasoned with granulated garlic, black pepper and paprika, that was it. Put them on the OctoForks. Ready for the KK. Heated the KK to 425F and let it heat sink fir 30 mins. before adding the pork. Shut down the vents and ran the grill at 350 F for 35 mins and the loins were done. Next time I might go for 375F for 20 - 25 mins. Brought them into the kitchen. Sliced and it was amazing how much juiciness there was. Plated and the light is just right to show how juicy the pork was. I could not have been happier with the results.

Certainly looks very tasty.

Only 4 more hours until the final product appears before our eyes. It sounds delicious. [emoji4]

The suspense is building, Dee's secret salad and Aussie's are about to be unveiled, stay tuned because things are already looking tasty.

It may appeal to gas burners who don't know what they are missing when cooking with lump.:)

So that is what a Chicago Deep Dish Pizza looks like, tasty tasty tasty. Thanks for the details, all the details.

You tell him, Shuley. :) The devil made me do this.

HalfSmoke can't wait to hear all about your spin.[emoji38]

Thanks, Steve, will do.[emoji16]

I didn't spend a lot of time cleaning them. If they get real messy I'll put them in the dish washer.

I think it was slick, I'd skip the hinges and just put a bolt through the top with a nut below and above the aluminium for a handle.

Shuley, what a great cooking week you had and what great meals the family had. Wonderful.

I didn't have mine put together quite right and I took another pix showing how they are to do it properly. I didn't have the any bolts in the square holes on the ends. This will lock the forks in solid and also make adjusting a little easier. Some people only read instructions only when all else fails. To adjust them all you need to so is loosen both the bolts a little and slide the fork and tighten again. It is much easier to make adjustments with this setup. I had them like this-

I really don't mind cutting the slabs in half. I find them easier to handle.

Aussie, I did the cook in the 16 inch and it is pretty close to the lump, maybe 2 inches or so but I did have the basket full. @ mk1, the thing I noticed most is that the meat seems to be continually basted by the meat juices or perhaps you mean why run a rotisserie this way, I'm pretty certain you could get a lot more meat on using this method especially if you were using a larger grill. I was using the 16 inch.

Yes, cschaaf, that is exactly what I mean. Thanks.[emoji3]

Thanks, Ed, I am still smiling about this cook.

Next question, what should I have done differently so that all those other you tube links are not there?