MacKenzie Posted March 4, 2017 Report Share Posted March 4, 2017 This loin was already cut for sous vide and frozen but I thought I'd give the OctoForks another spin. Just seasoned with granulated garlic, black pepper and paprika, that was it. Put them on the OctoForks. Ready for the KK. Heated the KK to 425F and let it heat sink fir 30 mins. before adding the pork. Shut down the vents and ran the grill at 350 F for 35 mins and the loins were done. Next time I might go for 375F for 20 - 25 mins. Brought them into the kitchen. Sliced and it was amazing how much juiciness there was. Plated and the light is just right to show how juicy the pork was. I could not have been happier with the results. 8 Quote Link to comment Share on other sites More sharing options...
_Ed_ Posted March 4, 2017 Report Share Posted March 4, 2017 Looks lovely, MacKenzie! Those potatoes look great too. 1 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 4, 2017 Report Share Posted March 4, 2017 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. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 4, 2017 Author Report Share Posted March 4, 2017 Thanks, guys. Yes, Keith I was not leaving any room for things to fall off the tines. Not that anything budged. 1 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 5, 2017 Report Share Posted March 5, 2017 What temp did you go to? Yes they look delectably juicy! Quote Link to comment Share on other sites More sharing options...
Shuley Posted March 5, 2017 Report Share Posted March 5, 2017 Dear goodness that looks good. I wonder if a pork tenderloin would fit in my basket???Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 5, 2017 Author Report Share Posted March 5, 2017 Thanks, Shuley. It sure would be worth a try.Keith, when I checked the internal temp. it was in the 140s so I took it off the grll , sorry I don't remember exactly where. 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted March 5, 2017 Report Share Posted March 5, 2017 wow that looks so full of moisture nice cook Mac looks like you are having lots of fun with your forks Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 5, 2017 Report Share Posted March 5, 2017 Looks tasty and very juicy. Quote Link to comment Share on other sites More sharing options...
Paul Posted March 5, 2017 Report Share Posted March 5, 2017 Looks really good to me! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 6, 2017 Report Share Posted March 6, 2017 They look bloody awesome nicely done MacOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 6, 2017 Report Share Posted March 6, 2017 Seriously juicy looking pork, MacKenzie! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 6, 2017 Author Report Share Posted March 6, 2017 Thanks, guys, I have never seen the likes of that moisture. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 9, 2017 Report Share Posted March 9, 2017 If its good for MacKenzie, its good enough for me. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 9, 2017 Author Report Share Posted March 9, 2017 That's the spirit, tinyfish. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 10, 2017 Report Share Posted March 10, 2017 My OctoForks arrived last week but I've been at the factory this week. Will give them spin tomorrow with some boneless chick thighs. Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 10, 2017 Report Share Posted March 10, 2017 1 hour ago, DennisLinkletter said: My OctoForks arrived last week but I've been at the factory this week. Will give them spin tomorrow with some boneless chick thighs. 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? Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 14, 2017 Report Share Posted March 14, 2017 (edited) 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 Edited March 14, 2017 by Keith OctoForks Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 14, 2017 Author Report Share Posted March 14, 2017 Keith OctoForks, that looks like a lovely cook. It is amazingly moist. Nice that you used ketchup on the potatoes.🙂 You have class. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 15, 2017 Report Share Posted March 15, 2017 1 Quote Link to comment Share on other sites More sharing options...
