Keith OctoForks

I don't order from Schwans but all the raw meat I've had from there has been good quality. IMO they get a bad rap for no good reason.

7-8 months! That's a long time. Schwans is good stuff. I assume you meant Schwans. Nothing wrong with those links...looks great!

I got a source for lamb now in the neighborhood so might have to spin up a leg roast. Twice a week is a lot! Like Chef said there's just not of lamb raised here in the States.

Delicious!

Thanks Aussie much appreciated! I know lamb is much more common there than it is here. I'd imagine you all average eating lamb maybe once per week or so? I can't even ever remember eating lamb growing up.

Thanks to Mackenzie I now know a different way to spin brats! These are cheddar brats

Here's the lamb cook from last week. Thanks to Ausie for some prep tips! I'm pretty lamb illiterate! Very fun cook and real tasty!

I built a regular wood burning rotisserie drum and found that in order to keep a lid for reflective heat the lid need to be at least 4" inches above the cylinder (or the fire wouldn't burn clean or go out). Then that led into making a floating dome. Now I can open top rotisserie or swivel the lid over for reflective heat. I had one version built that i still have but this 2nd one is much more heavy duty and can hold a lot of weight. It's a very cool concept because the air exits below the dome and the smoke/heat flood the dome. It's a blast to cook with and nice to rotisserie and still dome cook at the same time.

I don't have a KK "yet" but this is a cooker I invented and had built. Runs on all wood splits. Has a grate below the top for high heat wood fired grilling. Floating dome area can slow direct/indirect or high heat direct/indirect and of course the rotisserie is built in. It's called a "007" From these pictures the only thing I've changed was that the hanging grate from the swivel is gone. I used it for things like pans of mac n cheese but can still put it back on if needed. Cooking temps you can run anywhere from 225* to 700* plus depending on how you build and maintain the fire. Because of the distance to the dome food just doesn't burn and it's so low airflow up there the food is amazingly moist. Definitely not a set and forget cooker but I really love feeding in splits. I have other set it and forget it cookers but they don't get used often.

Oh that looks good. What did you use to caramelize the cheese? Yummy! Sent from my LGLS450 using Tapatalk

I saw another paella post just yesterday. Looks like I need to learn how to make it now! Sent from my LGLS450 using Tapatalk

The ribs are rolling thanks to some input from Aussie. Thanks Aussie! Sent from my LGLS450 using Tapatalk

Ha! Just gotta get creative. Lol. Amazing meal. My spaghetti was good but doesn't look that good! Sent from my LGLS450 using Tapatalk

All looks splendid....and you get an A+ for creativity! Scallops...oh my!!! Sent from my LGLS450 using Tapatalk

First ever lamb ribs coming tomorrow. Here's the lucky lamb

Using the finishing sauce as a base you can really tweak it any way you like for a glaze sauce. When I do a sauce I usually baste the bones about 30 minutes to finish.

It's very simple and delicious. Here's the finishing sauce Keith's Famous Pulled Pork Finishing and Dipping Sauce 1 cup apple cider vinegar 1 cup catsup ( I use all natural- no corn syrup) TB red pepper flakes TS worstershire sauce 1/4 cup brown sugar TS salt TS cayenne pepper Simmer after you make it and again before serving. For a rib/chicken glaze type of sauce I just cut the apple cider vinegar in half, cut back a little on the ketchup, triple the brown sugar and add in 2 tablespoons of whatever rub I use.

MacKenzie I thought I'd add this on to your post since you "Made me cook it"! lol I put this one on 1/2 pair and used the bands as insurance. If I was cooking a bunch of pork tenderloins I might even strap two of them on 1/2 pair because the spit didn't go through. I over cooked it to about 160* IT but it was completely dripping wet! Oh I even used ketchup on my potatoes

MMM yes! I'm going to do some BB bacon fairly soon but not decided whether I'm gonna hot smoke or cold smoke yet.

It's great to see others experience the types of things I have using OctoForks for meats like this. Those ribs looked amazing btw. The glaze that develops still blows me away...and wait till you try basting with a bbq glaze while they're spinning. Oh my that can be good! I have a homemade apple cider vinegar based glaze I use that's a spin off from my pulled pork finishing sauce if you want to try it.

Tried something new for me which was bacon wrapped and pepper + cheese stuffed chicken breast. I used these silicone cooking bands to strap them on.

IDK, I've dipped potatoes like that in catsup...same as I would French fries.

Think I'm getting hungry for ribs now. lol I tend to get "ribbed out" now and then and reserve pork ribs for maybe once every 45 days or so. ....and YES you could fit a boat load of ribs in that thing!

Ah I wondered what that was, Nice I love the creativity

Dang that would be a lot of bones spinning! lol The most I've done is 4 full racks. OBTW they'll cook faster than you're used too, I probe them with my instant read for tenderness.