Aussie Ora Posted May 11, 2018 Report Share Posted May 11, 2018 On 5/8/2018 at 5:16 AM, Pequod said: Just another chook spin. This is why I like my 23 better for rotisserie. Can balance a pan of veg below the chook to catch the drippings. Great stuff! Looks teriffic. Is the foil tray sitting straight on the handles or do you have a deflector then tray 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 11, 2018 Report Share Posted May 11, 2018 20 minutes ago, Aussie Ora said: Looks teriffic. Is the foil tray sitting straight on the handles or do you have a deflector then tray Right on the basket and splitter handles 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 11, 2018 Report Share Posted May 11, 2018 6 minutes ago, Pequod said: Right on the basket and splitter handles What temp you running ,curious I've done vegetables under road kill up top .this looks the go I just thought it would get to hot Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 11, 2018 Report Share Posted May 11, 2018 Just now, Aussie Ora said: What temp you running ,curious I've done vegetables under road kill up top .this looks the go I just thought it would get to hot I spin chooks at 400F. Takes almost exactly 1 hour 40 minutes to reach perfection. I add the veg after about 30 minutes, and then stir the veg with tongs periodically thereafter. Gotta take the roti rod out to put the veg in, but works great. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 11, 2018 Report Share Posted May 11, 2018 2 minutes ago, Pequod said: I spin chooks at 400F. Takes almost exactly 1 hour 40 minutes to reach perfection. I add the veg after about 30 minutes, and then stir the veg with tongs periodically thereafter. Gotta take the roti rod out to put the veg in, but works great. Makes sense awesome .I can see this in my future lol 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 11, 2018 Report Share Posted May 11, 2018 They look well marbled what are they called? Quote Link to comment Share on other sites More sharing options...
Jon B. Posted May 11, 2018 Report Share Posted May 11, 2018 12 minutes ago, Bruce Pearson said: They look well marbled what are they called? CostCo labels them as "Beef Ribeye Cap Steaks". 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted May 11, 2018 Report Share Posted May 11, 2018 Last night - St. Louis Ribs, Garlicky Potatoes cooked next to the ribs, and not shown were Crowder Peas put up last year. 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 11, 2018 Report Share Posted May 11, 2018 Lovely looking ribs @amusedtodeath. And great photography. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 11, 2018 Report Share Posted May 11, 2018 Amusedtodeath, mouthwatering dinner. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 12, 2018 Report Share Posted May 12, 2018 (edited) I was busy doing a ton of yard work this morning which led into early afternoon starvation. I needed something NOW! That is the reason one needs to have some pulled pork in the freezer and some Lebanese Mountain Bread. Once the sandwich was built I just had to melt that cheese but not cook the lettuce so out came the MAPP torch. Here we go- Now add the purple crack, sauerkraut relish and it's ready to eat. Last Sunday when I was out in the ODK I noticed these 3 eating and playing in the field. It was some cute to see the cubs rolling and tumbling over each other while Mamma ate. Edited May 12, 2018 by MacKenzie 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 12, 2018 Report Share Posted May 12, 2018 I had to relearn an old lesson, I was at the market yesterday and the vendor assured me this corn imported from the US would score an 8 Or an 8.5 out of 10 when compared to fresh corn during the corn season. While it looked good, he must be using a different scale than I. I'd give it a 6 max. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 13, 2018 Report Share Posted May 13, 2018 Hear yah on the corn - been buying the stuff from FL, not the same as local by a long shot, but better than nothing! Cute pics of the baby bears! Just don't piss off Mom! 1 1 Quote Link to comment Share on other sites More sharing options...
Kevin H Posted May 13, 2018 Report Share Posted May 13, 2018 Finally got around to my first "spin". Local butcher has a unique cut on country style pork ribs and it just seemed like a good fit. If you haven't smoked a pineapple before, I'd highly recommend it . 1/2 a basket of lump and applewood chips for a little smoke. 4 hrs later at 295F, basted every hour with a pineapple / habanero glaze, internal at 167F, so I dumped the chips on the coals, pulled the pan and cranked the vents for a final sear on the pork. Ready for a rest. My poor attempt at a MacKenzie pic..... The only thing I'd do different would probably be a 24 hour brine. Chop part was a little dry.... a combo bite with a chunk of pineapple fixed that. Everything on the KK worked flawlessly, as usual. 6 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 13, 2018 Report Share Posted May 13, 2018 @Kevin H - love the techique you used with the splitter and pan to create a direct sear on one side at the end. Need to try that. Did you do anything special with the pineapple? Inject it? Rub it? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 13, 2018 Report Share Posted May 13, 2018 Wow, that looks lovely, and look at that smoke ring, beautiful colour on everything. 2 Quote Link to comment Share on other sites More sharing options...
Kevin H Posted May 13, 2018 Report Share Posted May 13, 2018 1 hour ago, Pequod said: @Kevin H - love the techique you used with the splitter and pan to create a direct sear on one side at the end. Need to try that. Did you do anything special with the pineapple? Inject it? Rub it? No, Just made sure it was ripe and then I basted it with the habanero glaze that I was using on the pork. The smoke is the perfect "rub". I'm going to cube the leftovers for kind of a take on Al Pastor. Will put some spice on that for sure. Yeah, the split in the basket matched the split on the rotisserie perfectly. I'm sure Dennis planned that when he designed the 32". 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 13, 2018 Report Share Posted May 13, 2018 That pineapple looks very good. I've never tried to do a whole one before. Love the al pastor leftover idea, too! 2 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 13, 2018 Report Share Posted May 13, 2018 (edited) Five slabs of baby back ribs (and the required few hot links) from a few weeks ago. I was trying out the rib rack. First time attempting to post a photo (thanks to Pequod's tip in another post) so we will see what happens... Edited May 13, 2018 by jonj typo 6 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 13, 2018 Report Share Posted May 13, 2018 And a few plated for serving 4 Quote Link to comment Share on other sites More sharing options...
