OctoForks New Twist on a Roti Shaft

[Keith OctoForks]

The ribs are rolling thanks to some input from Aussie. Thanks Aussie!

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[Keith OctoForks]

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!

 

 

[Keith OctoForks]

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

 

 

[MacKenzie]

Wow, those look wonderful and very tasty.  

[Aussie Ora]

Great job on the ribs mate

Outback Kamado Bar and Grill

[Keith OctoForks]

3 hours ago, Aussie Ora said:

Great job on the ribs mate

Outback Kamado Bar and Grill
 

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.

Edited March 26, 2017 by Keith OctoForks

[Aussie Ora]

Eat lamb at least twice a week love my lamb chops

Outback Kamado Bar and Grill

[CeramicChef]

Lamb isn't a staple of the American diet.  I'll occasionally bone out a leg of lamb or throw a rack on the grill, and every time I eat good lamb I always wonder why I don't do lamb more often.  Finding good lamb in most meat markets is nigh on impossible.  I think one of the problems is that not much lamb is raised in The States.

[Keith OctoForks]

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. 

[Pequod]

I can get lamb at Costco here. Of course, it's labeled "Product of Australia"

[tony b]

My local butcher also raises sheep, so he just about always has lamb in the freezer, especially this time of year. When he's out, my Plans B & C are CostCo and Trader Joe's - the latter are usually pre-marinated racks or boneless legs - I like them a lot. 

[Paul]

I like the Costco racks of Lamb. I eat lots of lamb and did so growing up. Now that I'm living on a 2500 acre sheep/cattle ranch there's always lamb in the freezer.

[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)

 

Edited April 7, 2017 by Keith OctoForks

[MacKenzie]

I just bet that pork was excellent.  

[Keith OctoForks]

1 hour ago, MacKenzie said:

I just bet that pork was excellent.  

Thank you Yes ...and Succulent!   

 

[tony b]

@Keith OctoForks - Yo, Keith, what's the word on when the kabob skewers will be ready for purchase??

[Keith OctoForks]

1 hour ago, tony b said:

@Keith OctoForks - Yo, Keith, what's the word on when the kabob skewers will be ready for purchase??

Tony I'm aiming for July-August time frame if all goes according to plan. 

[tony b]

Thanks for the update, Keith. I was sitting on the fence about buying, as I wanted forks, basket & kabobs all at once to minimize shipping costs. But, if we're talking mid-to-late summer for the kabobs, I might go on and pull the trigger on the forks and basket now, so I have them right away.

[MacKenzie]

Might just as well order them, Tony, I think you will get lots of use from them over the summer.   Keith told me to say that.

[Keith OctoForks]

20 hours ago, tony b said:

Thanks for the update, Keith. I was sitting on the fence about buying, as I wanted forks, basket & kabobs all at once to minimize shipping costs. But, if we're talking mid-to-late summer for the kabobs, I might go on and pull the trigger on the forks and basket now, so I have them right away.

What kind of basket were you thinking of?   I'm going to add some other basket options on the website today or tomorrow.