Jump to content

Keith OctoForks

Members
 View Profile  See their activity

  • Posts

    227

  • Joined

  • Last visited

 Content Type 

Everything posted by Keith OctoForks

  1. Keith OctoForks
    What kind of basket were you thinking of? I'm going to add some other basket options on the website today or tomorrow.
  2. Keith OctoForks
  3. Keith OctoForks
    Tony I'm aiming for July-August time frame if all goes according to plan.
  4. Keith OctoForks
    If there was such a thing as a pork based BBQ sauce then I could have had more pork!
  5. Keith OctoForks
    It came out soooooo good! First time doing bacon with no flareups or losing any bacon! lol I'll put a video up in a bit
  6. Keith OctoForks
    This could work really well or could fail miserably. I guess I'll take one for the team and find out! Different size CSR's so some have 3 tines and others only 2 to hold them. Hopefully the bacon is secure and I'm using a diffuser for the bacon grease flare ups.
  7. Keith OctoForks
    You are the queen of food photography. Great looking meal!
  8. Keith OctoForks
    I bet that meat was great on kabobs! Anymore I've been doing veggies separate from the meat. It seems one thing or another is always done a little before the other.
  9. Keith OctoForks
    Oh I'm just a fire and smoke junky so the more time my meal can hang over a flame and smoke the better. I'm surprised I got into to trying pressure cooker cooking....Makes good soups though! .. but I digress. lol
  10. Keith OctoForks
    IDK maybe you're right on the SV. I'm still not on the SV bandwagon yet although I like the idea using something like it for reheats. With regards to the washing off in a pc ...it won't if it's on a rack. I've never liked or cared for hard crust/bark so any softening for me is a good thing.
  11. Keith OctoForks
    Yea I guess that air fryer is a pretty handy deal! The tater does look absolutely awesome. I'm going to have to do some of those soon.
  12. Keith OctoForks
    I love how you did the potato (need details) lol Also were the onion rings deep fried or air fried?
  13. Keith OctoForks
    Tony I had it on a rack in the PC. I think it could only help the grill/smoke flavor because it can only get pushed further into the meat . PC's create equal pressure all the way around. I've read where people will take their smoked brisket flats for corned beef and take them to 150* and do a pc finish. So a corned brisket this way is the next thing I want to try. I do want to try SV one of these days. If I did the SV I'd probably take it to 150* ish on the grill so it gets the most smoke possible then finish in the bath.
  14. Keith OctoForks
    Just a little experiment. Some people take london broil to medium or so and slice really thin. This was such a tough piece of meat I thought I'd experiment with a finishing method I've heard of and wanted to try. Take the meat to 150* and finish in a pressure cooker. Marinaded, jaccarded and let it spin on the rotisserie getting exposed to the smoke for a while and finished with 30 min in a pressure cooker. Made onion gravy with the drippings. Onion gravy is sooooo good!!!
  15. Keith OctoForks
    Amazing breakfast Mackenzie! ... but where's my bacon?
  16. Keith OctoForks
    Awesome meal Mackenzie! ...and that bear.. Yikes!
  17. Keith OctoForks
    Oh yea SPG is definitely one of my Go2 rubs. I must admit I was skeptical of how a rub made for wild game would be on everything else. Turns out it's really really good on everything else! It's just a good savory tasty rub
  18. Keith OctoForks
    My order just went in
  19. Keith OctoForks
    Some days blondes or redheads catch my attention but others the black hair. Sure nothing wrong with black beauty right there!
  20. Keith OctoForks
    Just pointed the OctoForks tines toward each other. This is the way I'm cooking chicken legs from now on.
  21. Keith OctoForks
    I have to start paying attention to how long something is on. lol I find my mind starts wondering when something is spinning! The fire was rocking pretty hot and steady so I'm guessing maybe 20- 30 minutes? Mackenzie these were so dang tender! It was like biting into chicken candy. Rubbed these with oil and then rub from Sucklebusters called "Wild Thang" It's made for wild game but all I know is it's tasty and savory.
  22. Keith OctoForks
    Don't be jealous but my legs are REALLY sexy! These hot and fast drums were AMAZING!!! Popped some chicken drums on the OctoForks and spun around 450* over some mulberry splits. End result was crisp skin with melt in your mouth
  23. Keith OctoForks
    Looks perfect!
  24. Keith OctoForks
    Aussie one of these days ...one of these days! Lots of things are on my wish list and that's one of them. I'll get there! For now anyway I have lots of cookers but most are in storage. I'll break out one of the portable ones like yesterday for when I have to travel. Otherwise it's the 007 for home....I wouldn't trade that cooker for the world....man is it fun to use and turns out some amazing food.
  25. Keith OctoForks
    I agree. My go2 is corded. The battery is a good back up if you have a traveling cooker...like it came in handy yesterday for me. I could have plugged in but with kids and people running all over the place I could see someone tripping over the cord. Since the KK's pretty much stay put the electric is the way to go....unless of course you lose power and have no generator. lol
×
×
  • Create New...