tony b

Saw the thread title and thought - "Man, those folks over on the Guru site have gotten hip and started a "Cooking with Cannabis" challenge." I was all set to join in - LOL!

Was it a skin-on belly? Those I've found hard to get. There one small independent grocery store here where I can get them occasionally. Now that I've gotten the OctoForks, might be time to try another one on the roti.

So, looks like you're getting used to the spiciness of the Dougies, Aussie. Been my longtime favorite wing marinade/sauce.

Standard One Grill model 4pm05. Next time I do a single ear again, I'll definitely try the 90 angle approach. It won't be perfectly balanced, but will not be quite as lopsided. I used standard Blue Loctite on the threaded connections on the KK roti basket and it's OK at these temps.

My pair of OctoForks arrived today, on schedule. I had been contemplating what I'd cook on them first. Decided to go with the bacon-wrapped pork country style ribs (CSRs) and an ear of corn. Of course I had to take pics of the inaugural cook. The forks assembled and waiting to be loaded up. CSRs dusted with the house rub and wrapped in bacon. The toothpicks are good insurance, as I was using Meat Glue (Transglutaminase) to attach the bacon on the CSRs. Wrapped and finished with Dizzy Pig Dizzy Dust on the bacon. Onto the Forks along with an ear of corn. Onto the KK @ 350F, direct, with maple and apple wood. Learned a valuable lesson. The single ear of corn really threw off the balance, even though I kept it close to the rod (center of rotation). The motor really struggled with this geometry. Wondering if it would have helped to put the corn at right angles to the CSRs (turned that fork to be perpendicular to the other one)? Just about ready to come off. Now for problem # 2. The off balance caused the point on the rotisserie rod to unscrew enough to not allow me to remove the rod from the grill. Ended up just taking the food off the forks and leaving the assembly behind to cool off until tomorrow. Good thing nothing was skewered onto the rod! Sounds like some LocTite is in order to solve this problem. Plated. Homemade potato salad, the bacon ribs, and Purple Crack corn (and I don't care! - LOL!)

@Syzygies - it not for tenderizing, but to help dry out the skin so it crisps up easier. Did enjoy reading about "velveting" though.

Good call, Doc. Been buying Pendery's chili spice blends and dried peppers for at least 20 years. My standard chili recipe is a 4 dump - the first is crumbled dried chiles, the other 3 are different Pendery blends. I've never bought from World Spices, despite your and Dennis' accolades. On my list, as they have some interesting stuff. Never saw those folks before, Robert. Thanks for the hook-up. I'm a HUGE (make that YUGE) Penzey's fan for most of my spice needs, other than BBQ rubs.

Check out your local ACE Hardware store for the Black Diamond. It comes in a box. A tad pricey, but great distribution of mostly medium sized pieces, with not a lot of smalls or fines. Lights easily with the torch, burns well, with not a lot of ash or heavy smoke.

Hey Doc!! You AND Wilbur posting in the same weekend. Like old times!!

Atta boy!!!

That's the life of a farmer. Always at Mother Nature's mercy.

Very similar. It's basically cinnamon sugar, but with a kick to it (has some chile pepper in it) and some extra boost from the nutmeg and allspice.

We haven't had frost in weeks, but the lows were still in the 40s at night until recently. Plus, we've had a lot of rain lately, so the soil was really soggy and like they say "tomatoes don't like wet feet." So I was waiting for things to dry out a little before planting.

It was pretty tasty chook, too! Took some leftover breast meat, toss into a pan with a dollop of butter, more Purple Crack and some Franks Hot Sauce - buffalo chicken, served on a nice tossed salad with Purple Crack blue cheese dressing! Nice lunch.

Just the Pineapple Head. Unless you want total decadence - then put the grilled slices into a pan with a lot of butter and big shot of rum, then flambe and serve over vanilla ice cream.

Killer brisket! And that tasty bit looks to die for! Gotta go off and make lunch now, as this has gotten me seriously hungry!

Nicely done, Keith! Waiting with bated breath for my forks to arrive tomorrow! Can't decide what's going to be the first cook - those bacon wrapped pork ribs or maybe some tandoori chicken thighs? Decisions, decisions!! If you want to take that pineapple to the next level, get you some Dizzy Pig Pineapple Head rub.

Great to see you cooking again, Wilbur!! Nicely done, btw. Interesting brisket cook. I'm in the Franklin camp - wrap in pink butcher paper after the stall and cook to 203F IT. But, I can't argue with your results, looks moist and tender.

@Keith OctoForks - Did the Purple Crack chicken. The overnight rub of baking soda, kosher salt and Taz pepper berries did turn the skin purple. But, the Purple Crack mixed into the Butcher's BBQ injection didn't really turn the meat purple, as I'd hoped. Here's a snap of the purple skin. My dinner guest commented that it looked like it was bruised (beaten up) - LOL! Obviously didn't stay that way after cooking.

Totally down with Tandoori chicken. Looking forward to doing some when my OctoForks arrive this week. It will be Christmas in June!

Nice duck! Haven't done one in a while. I follow Wilbur's method for doing them Peking style, except I don't hang mine outside on the clothes line to dry!

Totally down with Za'atar. Mix up my own. Might need to look around to source the sumac. Look for middle eastern markets or a Penzey's spice market, if you're lucky enough to have one close by. And, there's always on line.

Thanks, Garvin! High praise getting the Grandma seal of approval!

@erik6bd - see if you have a local homebrewers supply shop nearby. You might get a slightly better price, especially if you don't have Prime and have to pay shipping. Also, 4 lbs is a lot of PBW, as you typically use 1 TB per gallon of hot water. The 1 lb jar on Amazon is a tad pricey, should be closer to $8.