Keith OctoForks

You make the most beautiful plates! Very beautiful bird. The last time I did a half I used the second half pair to hold it on but I like your way. There's a half in the freezer I should pull out to try it that way using the silicone cooking bands. The next time I pick up a roaster it might get split for half lemon pepper and half baked on bbq ....ugh now I'm hungry. lol

That steak is killing me and it's only breakfast time! So what's cooking and spinning today?

The tracking # still says "in transit" lol. I was wondering if they were going to make it. I've never done thighs on them only quarters. You going to just put them on and face the tines toward each other touching?

That is truly bad to the bone!

Beautiful pies! All that pizza talk last week must have gotten to you! lol

Nice first cook! For a different way to add to your chicken repertoire is spatchcocked chicken...definitely a must try. Start with the skin up and then flip skin down 1/2 way through.

Thanks! Now to pick up some rye bread and sauerkraut! I try to make reubens a couple times per year.

Tried something new. This was a small corned beef flat, so small I reversed the tines inward. Hopefully it'll make a few reuben sammies, atleast that's the plan!

compound butter on that sucker...Beeeautiful!

What temp did you go to? Yes they look delectably juicy!

I wish I could find good lamb bones like this. Yum

You know your ZA places! BTW I just ordered an Oley's pizza just because of this post! The urge for a deep dish pie was just to much to resist. lol

I don't need to see stuff like this right before I'm leaving for the grocery store! lol I love it and like the way you put the tines together to secure it.

Ed you can cold smoke or hot smoke but I prefer to dry cure then cold smoke.

Ah ok. I still wish I could get skin on to have some crispiness to it. Your belly looks great!

Sounds delicious! I wish I could find skin on bellies here. All them are skinned.

IDK if I've ever had a Chicago style pie other than maybe Godfathers? We have this http://www.oleys.net/ (look for the deep dish) Words can't describe how good it is. If I ever have the patience "If" I'd love to try your recipe! It's a labor of love no doubt

lol, it'd be nice. I'd love to add a blue KK to the arsenal!

Yes I want to check out that PBW too. I love using this ultrasonic cleaner but it's only as good as the solution you use. Right now I'm dropping in a dishwasher tablet but adding some of that PBW might power through the baked on even better. I cook pretty hot sometimes and it's always over flames so things can get seriously baked on which is why I picked up this ultrasonic.

Yes they'll adjust much easier that way now. If you ever need to get around bones in a piece of meat you can adjust that side to miss it too. They cleaned up good it looks like! Sometimes mine are so baked on they really need some soaking.

They must of been good size because those 23" look like deep cookers! Yes stick with vertical on ribs for sure, you'll like they way they cook.

How long were the ribs and was it clearance to the lid or to the bottom? I'd imagine you could do some trimmed up spares or smaller BB whole. Halves do great though, I got 3 racks worth of 1/2 racks in a WSM 18.5". Halves cook just as good for sure. The self basting is much more pronounced on ribs spinning vertically, the glaze that develops is uncanny.

All are beautiful but that blue tile one always grabs me a little bit more.

Steve is that "Powdered Brewery Wash"?

I'd upload one to youtube and then just copy/paste the link. Youtube is free and super easy to upload a video. You can do it in minutes