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Keith OctoForks

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Everything posted by Keith OctoForks

  1. Keith OctoForks
    Let's not forget about cajun cornbread and beans!
  2. Keith OctoForks
    Tried out a orange marmalade glazed ham. Actually the glaze had some soy sauce, orange marmalade and parmagranate plum juice. This was a fairly fast cook ...maybe 2 hours? If you try this I'd put a pan to catch all the glaze for when you baste it. After the first hour I started the glaze every 15 minutes. The Octoforks held it together great but there was one floppy area I used a stainless steel skewer. Thanks for looking! Oh the rest of the ham from the back end of the spiral and bone went in some simmering pinto beans!
  3. Keith OctoForks
    Whatever you do I'm pretty sure it'll be good! lol
  4. Keith OctoForks
    I know...Can't wait for fresh sweet corn! I couldn't resist when I saw some in the produce section yesterday. lol
  5. Keith OctoForks
    Yes that is sweet corn. lol it's my go2 way to cook corn now. If I'm grate cooking or using the rotisserie I figure it's just wasted space around the perimeter. IIRC I've hung somewhere around 25 ears once.
  6. Keith OctoForks
    I don't use the term pork candy lightly. I wish each and everyone of you could taste these. These Country Style Pork Ribs were melt in your mouth delicious juicy pork candy! Seasoned with Bad Byrons and basted them with a homemade BBQ glaze with Apricot preserves, and lots of other goodies with a apple cider vinegar base. I've grate cooked these many times but rotisserie with the OctoForks took them to the next level.
  7. Keith OctoForks
    I need to have lunch at your place sometime! lol That looks soooo good!!!
  8. Keith OctoForks
    Thanks Ken. Simple fun cook for sure! The casings that split are my favorite for this kid of cooking.
  9. Keith OctoForks
    By the time that video was took I bet the fire was going 500*-600* lol... It was definitely rocking.
  10. Keith OctoForks
    This was such a good idea! I love it when they split open too!
  11. Keith OctoForks
    My grill uses wood splits and I light the partial burnt from the prior cook. The normal way to light it is with a weed burner torch but I can see this thing being real handy to keep out by the cooker ready to go.
  12. Keith OctoForks
    I've never had tri tip marbled like that...Wow that had to be amazing! Dennis a very nice cook indeed! I'm glad you're getting some good use out of the OctoForks even though it still says "in transit" on my end. lol
  13. Keith OctoForks
    I was thinking of trying pork tenderloins as one schwarma. Since it's fairly round it could work. It might give a consistent shape after they're sliced and flattened.
  14. Keith OctoForks
    Chicken thighs sure flops around when they're first on but as it starts to cook and tighten up it looks great. I might try this sometime, I like how they use the skewers to help hold it together. When I do it I'll try my stainless steel skewers and see how that works. If you do yours similar to this I'd reverse the claws so they face inward. That should give you some good grab and skewers you could slide through the slots in the spreader bar. Thoughts? I love that charcoal they use too!
  15. Keith OctoForks
    We had some chicken thighs in fridge and the rotisserie looked lonely so..... Here we go! Seasoned with Islandspice all purpose and mixed up some homemade sauce to cook on. (secret ingredient apricot preserves)
  16. Keith OctoForks
    I've heard good and bad but If it was only good at fries sign me up! Deep frying fries have always come out a tad greasy for my taste.
  17. Keith OctoForks
    Thank you Yes ...and Succulent!
  18. Keith OctoForks
    Nothing fancy but these pork sirloin roasts are tasty! 1/2 went in tacos and half for slicing. (Reversed the claws/tines inward)
  19. Keith OctoForks
    It blows me away from before to after. I've heard your story from someone on the brethren... it's nice to see the journey of the re build! I think half smoke waxed his up to make it shiny so that's the next thing you could do to "bling" it up.
  20. Keith OctoForks

    I lived right near Port Orchard in my Navy Days at Bangor. It's a beautiful area and I sure miss it sometimes!

    1. FotonDrv

      FotonDrv

      It is indeed beautiful and wide open for outdoor recreational activities, if you have a Goretex layer available :-)

      Where are you now?

       

    2. Keith OctoForks

      Keith OctoForks

      My family lives in Indiana so I ended up back here. The positive thing is we have great sweet corn! lol

  21. Keith OctoForks
    LOL, nope but I might have hit enter twice while it was uploading?
  22. Keith OctoForks
    Yes you called it. were in the large category. I'd like to try some colossal. Side note... I wonder how I made 2 threads?
  23. Keith OctoForks
    Looks perfect!
  24. Keith OctoForks
    Aussie don't make fun of my accent...I can do better! Thought I'd try my hand at some rotisserie shrimp. These were in a Valentina hot sauce marinade. Next batch i'd like to get a blazing hot fire and brush on bbq sauce. If this is done in the Komodo Kamado I'd recommend lid open and crank up the heat. Looks like you can do 32 shrimp per pair. I found it easiest to just squeeze them end to end and slide them right on the tines. Thanks for looking!
  25. Keith OctoForks
    Aussie don't make fun of my accent...I can do better! Thought I'd try my hand at some rotisserie shrimp. These were in a Valentina hot sauce marinade. Next batch i'd like to get a blazing hot fire and brush on bbq sauce. If this is done in the Komodo Kamado I'd recommend lid open and crank up the heat. Looks like you can do 32 shrimp per pair. I found it easiest to just squeeze them end to end and slide them right on the tines. Thanks for looking!
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