Pequod Posted March 11, 2017 Report Share Posted March 11, 2017 That's a lot of Fogo. Going old school today. No smoke pot or cold smoker. Just wood chunks on the coals. Somebody impaled my ribs. I'll get a better vid later. These three racks barely take up any room. Could easily fit eight racks in there. Need more OctoForks! Those are full size racks. The OctoForks easily extended to accommodate and they cleared the walls fine on spinning. First turn they hit the coals, so had to dig a small trench. Rotating cleanly now. 3 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 11, 2017 Author Report Share Posted March 11, 2017 @Keith OctoForks - three racks. Child's play. Plenty of room for more. 4 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 11, 2017 Report Share Posted March 11, 2017 looking good! Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 11, 2017 Report Share Posted March 11, 2017 Think I'm getting hungry for ribs now. lol I tend to get "ribbed out" now and then and reserve pork ribs for maybe once every 45 days or so. ....and YES you could fit a boat load of ribs in that thing! Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 11, 2017 Author Report Share Posted March 11, 2017 A little over two hours in. Look at that glaze! 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 11, 2017 Report Share Posted March 11, 2017 Nice looking ribs. Quote Link to comment Share on other sites More sharing options...
Paul Posted March 11, 2017 Report Share Posted March 11, 2017 (edited) Oh the ribs on the spit forks go round and round...round and round...round and round. Edited March 11, 2017 by Paul 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 11, 2017 Author Report Share Posted March 11, 2017 (edited) Here they are done after three hours. Last vid! Comments on the BB32 post first cook: everything you'd expect from a KK, but more. If anything, it seemed a bit more agile on the temps than my 23. Maybe I'm imagining it, or maybe I just need to do more cooks to confirm, or maybe it's that the gas port door is locked tight. Comments on OctoForks: the self-basting effect is noticeable. The ribs had the perfect glaze just from spinning. No sauce added or needed. Cooked a bit faster as Keith said too. These took just over three hours. And you can see from the vids what sort of capacity I have by spinning vertical. Another thing I like is...no messy grates! And I have full access to the coals the entire cook, so I can easily add more smoke wood if I want. Only one OctoForks cook under my belt, but I'm thinking Keith has something here. I see myself using these a lot. Edited March 11, 2017 by HalfSmoke 6 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted March 12, 2017 Report Share Posted March 12, 2017 Those ribs look awesome the more and more i see these octoforks in action the more i need to get me some Great videos my friend 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 12, 2017 Author Report Share Posted March 12, 2017 36 minutes ago, Stile88 said: Those ribs look awesome the more and more i see these octoforks in action the more i need to get me some Great videos my friend I'm thinking KK + spit rod + OctoForks is a winning combination. You've got the moist environment of a kamado, the extended distance to the firebox of the KK (which you won't find in ordinary Kamado's) giving you greater clearance for spinning, AND the OctoForks maxing the capacity and extending the range of what you can spin. Hard to beat. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 12, 2017 Report Share Posted March 12, 2017 (edited) ROFL, a fast convert, HalfSmoke. That dinner looks super duper, awesome colour on those ribs. Edited March 12, 2017 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted March 12, 2017 Report Share Posted March 12, 2017 Glad the first cook went the way you liked and great looking ribs! Garvin Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 12, 2017 Report Share Posted March 12, 2017 Nice spin these forks are proving to be really good Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 12, 2017 Author Report Share Posted March 12, 2017 7 hours ago, Aussie Ora said: Nice spin these forks are proving to be really good Outback Kamado Bar and Grill Knowing how you like a good spin, I suspect you'd like these a lot. You could probably spin a spatched 'roo or a whole drop bear with these babies Unfortunately, I now hit the road today for a grueling month of travel. But home on weekends, and starting to look like I might even get a break for the week of the 19th. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 12, 2017 Report Share Posted March 12, 2017 Great looking meal. Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 13, 2017 Report Share Posted March 13, 2017 (edited) On 3/11/2017 at 8:01 PM, HalfSmoke said: I'm thinking KK + spit rod + OctoForks is a winning combination. You've got the moist environment of a kamado, the extended distance to the firebox of the KK (which you won't find in ordinary Kamado's) giving you greater clearance for spinning, AND the OctoForks maxing the capacity and extending the range of what you can spin. Hard to beat. It's great to see others experience the types of things I have using OctoForks for meats like this. Those ribs looked amazing btw. The glaze that develops still blows me away...and wait till you try basting with a bbq glaze while they're spinning. Oh my that can be good! I have a homemade apple cider vinegar based glaze I use that's a spin off from my pulled pork finishing sauce if you want to try it. Edited March 13, 2017 by Keith OctoForks Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 13, 2017 Author Report Share Posted March 13, 2017 6 hours ago, Keith OctoForks said: It's great to see others experience the types of things I have using OctoForks for meats like this. Those ribs looked amazing btw. The glaze that develops still blows me away...and wait till you try basting with a bbq glaze while they're spinning. Oh my that can be good! I have a homemade apple cider vinegar based glaze I use that's a spin off from my pulled pork finishing sauce if you want to try it. Heck yeah. Do tell. Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 14, 2017 Report Share Posted March 14, 2017 17 hours ago, HalfSmoke said: Heck yeah. Do tell. It's very simple and delicious. Here's the finishing sauce Keith's Famous Pulled Pork Finishing and Dipping Sauce 1 cup apple cider vinegar 1 cup catsup ( I use all natural- no corn syrup) TB red pepper flakes TS worstershire sauce 1/4 cup brown sugar TS salt TS cayenne pepper Simmer after you make it and again before serving. For a rib/chicken glaze type of sauce I just cut the apple cider vinegar in half, cut back a little on the ketchup, triple the brown sugar and add in 2 tablespoons of whatever rub I use. 1 Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted March 14, 2017 Report Share Posted March 14, 2017 (edited) 17 hours ago, HalfSmoke said: Heck yeah. Do tell. Using the finishing sauce as a base you can really tweak it any way you like for a glaze sauce. When I do a sauce I usually baste the bones about 30 minutes to finish. Edited March 14, 2017 by Keith OctoForks Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 15, 2017 Report Share Posted March 15, 2017 It sure looks like an excellent way to do ribs. 1 Quote Link to comment Share on other sites More sharing options...
