Steve M

It was Bern's steak house. It was my second visit there and wonderful both times.

That is what I call loaded up lol

Just finished eating from the octoforks cook. All in all, it was fairly successful. I think the great thing about them is you could really load up the grill. I think I could have easily done 4 chickens on my 23". The thing I had difficulty with was keeping the food on the forks. The chicken was tied on so it was secure and the sausages held on pretty well. The vegetables were a different story. I loaded up half a pair with mushrooms, onions, and tomatoes and I lost nearly all of them to the fire. Here are some pics. I had some bacon on the far left for a salad. It actually held up pretty well; that was the food I was most worried about. On the far right, the forks were loaded up with vegetables when I started. It didn't take long to lose most of them. Sausages and what was left of the mushrooms done and plated. The chicken was really tasty. I really like the roadhouse chicken recipe. I am thinking I will prefer these to the traditional setup for the rotisserie . The main advantages as I see them are at least doubling the capacity of food and it is also easier getting the food on and off of the rotisserie. I did have a few casualties losing food into the fire so it is probably a matter of choosing wisely. I am sure Keith can chip in with some tips.

me too

Still waiting on my bands but I thought I might use some kitchen twine in the meantime. I have some baste I want to use and it would make things a lot simpler. I noticed on some earlier pictures that you often used half a pair with nothing holding the meat on. Does this generally work out favorably? I have some other things like sausage I want to throw on them.

Put everything together this morning. Here is the box with packing removed. I purchased two pair (leap of faith). No leftover parts unlike most of my projects. I have two chicken halves marinating for some roadside chicken. I'm not sure whether to use half a pair (one on each end) or put them between a pair. I'm leaning towards the former and tying them on just to make sure they don't fall off. I can see how you could really load up the grill with these. I have a few things in the fridge that I may do just that.

I think they probably are. I got mine off amazon as well. I opened the box to take a look at the octoforks; Those are sharp!

Will do. Picked up a variety of different meat to try.

Awesome, I ordered a pack to try them out. I may use string in the meantime. I received the package Friday so I hope to give them a spin tomorrow.

I like it. I thought about doing something similar with the amazing ribs temp chart.

Do they hold up over open flame (400 degree range)?

Aussie, those ribs look like competition grade. Bet they tasted great.

Those pizzas look fantastic.

Anyone used citrus wood? I was at an amazing steak house in Tampa last week that uses it to grill their steaks. They guy giving us a tour didn't know which type of citrus.

I completely agree. A great example is Dennis's coffee char that has an extremely unique and satisfying flavor imo. I love it with tritip.

wow, almost looks computer generated

Are you able to leave the house with that kind of snow or are you pretty much snowed in?

Beautiful!

Love the crust and color of that lamb cook. Looks fantastic

Great looking roast!

Great, I've been there before but it has been a while. I'll check it out.

That looks fantastic. Where did you source the pork belly?

No issues now, thanks!

I tried to order two pairs of octoforks and was denied using the komodo16 coupon because it said my order was less than $120 (it was 119.98). If you don't mind a little feedback, I found the website a little confusing and difficult to use. I couldn't tell for sure what all was included when trying to order them or if I was ordering the right thing. I saw a promotion about ordering extra claws with any kit but couldn't find where to order them. Maybe just me.

Those pictures are amazing. We have chaos here with anything >3".