MacKenzie Posted March 1, 2017 Report Posted March 1, 2017 (edited) Here is a pair of new OctoForks that I bought and put together. It only took a few mins. to get them put together, Going to rotisserie for the very first time on my 16 inch KK. Just spiced up the ribs with some garlic, pepper and paprika and put them on the rotisserie. 210F - 225F for 3.25 hours. Juicy and perfect bite, actually these were the best tasting ribs I have ever done. Did some stuffed mushrooms while the ribs were cooking. Stuffed with cooked chicken sausage meat, onions, red peppers, cheddar cheese and topped with Parmesan cheese. Baked for 20 mins. at 400F. Dinner is plated. The ribs were easy to take off the OctoForks and a little soak n hot soapy water and good as new. This is how they looked after taking the meat off the forks. They were easy to clean and if there was a lot of stuff stuck I'd put them in the dishwasher. I am really very pleased with this setup and I will get even more use out of the 16 inch KK. I have a couple of videos, can anyone please give me detailed tips on how to attach them? Edited March 1, 2017 by MacKenzie 7
tony b Posted March 1, 2017 Report Posted March 1, 2017 Nice looking ribs, MacKenzie. Sorry, but no help here on how to post vids??
MacKenzie Posted March 1, 2017 Author Report Posted March 1, 2017 (edited) Here is a video shot just after the ribs went on the KK. P1030003.MP4 Another video just at the end of the cook. P1030008.MP4 Edited March 1, 2017 by MacKenzie 2
Pequod Posted March 1, 2017 Report Posted March 1, 2017 Wow! Is the Octoforks coupon still valid? Maybe I'll give them a spin (rimshot!).
pesto3 Posted March 1, 2017 Report Posted March 1, 2017 I use the app Tapatalk. It's really easy to add pics and videos. Sent from my iPhone using Tapatalk
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 Thanks, pesto. I will take a look but I didn't do the video with my phone it that makes a difference I used my camera.
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 HlalfSmoke I'm not sure if it expired the end of Feb or not but it's worth a try.: ) I know my ribs were much more moist done this way. The plated shots might not look that way but that's because they were sitting around for a little, while I was taking pixs. I didn't baste the ribs or anything just put some spices on before I started. I am keen to do chicken now.
Pequod Posted March 2, 2017 Report Posted March 2, 2017 Looks like it did expire. Oh well. Will wait until @Keith OctoForks runs another one. 1
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 Why not just contact him. I found him to be willing to help any way he could.
Paul Posted March 2, 2017 Report Posted March 2, 2017 Great looking meal MacKenzie! That's the way I like my ribs, no sauce just a mild rub and let the smoked meat goodness shine through. I wish my 16" had the spit option. My next KK will!!
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 Thanks, Paul. I am excited about trying it on my 22 inch KK.There will be a lot more room. These ribs were as moist as chicken on the KK. 1
Keith OctoForks Posted March 2, 2017 Report Posted March 2, 2017 7 minutes ago, MacKenzie said: Thanks, Paul. I am excited about trying it on my 22 inch KK.There will be a lot more room. These ribs were as moist as chicken on the KK. Those ribs look FANTASTIC! BTW, it's my experience as well that vertical rotisserie ribs are so moist. You can cook them as hot or slow as you want and they turn out great each way. I'm sure you noticed the glaze that develops because the basting juices really do cover the ribs! Beautiful tasty meal for sure. Great job Keith
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 You are so right I did notice how the ribs were basted by the rib juices. As I said I did not baste in fact I never opened the grill until I thought the ribs would be done. I am really impressed and already have some ideas on what to try next. 2
Pequod Posted March 2, 2017 Report Posted March 2, 2017 How are you testing for doneness with the roti'd ribs? I'd normally do a bend test, but suppose a toothpick would work fine for the roti.
Paul Posted March 2, 2017 Report Posted March 2, 2017 12 minutes ago, MacKenzie said: I am really impressed and already have some ideas on what to try next. I can't wait to see what you've came up with. I'm sure it will be fantastic!
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 I just did some figuring. It went like this- my ribs are usually on for more than 3 hours so I figured after three hours I'd use my thermometer but when I took one look at them they looked done to me. No matter what you rotisserie you always have the same problem when is it done because you can't do the cook with the thermometer in. It may not be as critical because these ribs were continually being basted.
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 Thanks, Paul. I could be in for a big fall. ROFL
Keith OctoForks Posted March 2, 2017 Report Posted March 2, 2017 8 minutes ago, HalfSmoke said: How are you testing for doneness with the roti'd ribs? I'd normally do a bend test, but suppose a toothpick would work fine for the roti. Yes you nailed it (no pun intended) lol I use toothpick (instantread therm) and it never lies! 1
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 I had my Thermapen in my hand with every intention of using it but the colour was great and the ribs were shrunk so that was enough for me.:) Beginners luck, I'll take it.:)
MacKenzie Posted March 2, 2017 Author Report Posted March 2, 2017 (edited) Still looking for tips that will allow a video to be visible in the post and not have to be downloaded to be viewed, help please. Edited March 2, 2017 by MacKenzie
