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Found 8 results

  1. For any of you who are cooking on rotisseries or the Joetisserie system, you might want to have a look at these. I was fortunate enough to get a prototype set of these in the mail to do some testing and to share with you. I think I'm going to cook a boston butt with these on the Kamado Joe Classic Joetisserie one day next week...
  2. Here's some pics of my Native voyage with the OctoForks and the fresh out of the box Big Joetisserie. I chose to do a simple roast cook with some pecan and white oak for smoke. I split the box box using the Ceramic Grill store Angle-L brackets. The Weber baskets didn't really position the as lump well as I wanted. The temp was set to 350 F for the spin. Here's some pics and videos from my first Joetisserie cook? IMG_0203.MOV
  3. Hatch Chile Sausage Pocket Sammies for dinner. Knockin out the fat...George Foreman ain't got nothin Used OctoForks "OctoSkewers" (coming soon) to spin and served with pocket sammies with sauteed bells, onions and siracha mustard. Yum! I was only cooking using 5 but you could do "quad" and multiple plus extended setups etc...and spin a boatload of skewers.
  4. This makes for the juiciest chicken breast! It's hard to beat CB on the spit over some fire! Sloppy Joes...Never let good smoke go to waste! Only used 1/2 pair of the #OctoForks for chicken.
  5. These ribs were about as simple as you can get and some of the best I've ever had or done. Started with full spares and trimmed down to St Louis. These were as easy as 1-2-3 Towards the end brushed on a nice glaze made from what was in the cupboards. Catusp, brown sugar, AC vinegar, orange marmalade and some of the rub I used on the ribs. (Sucklebusters Wild Thang)1) Coated with olive oil and rub2) Put them on the OctoForks3) spun them to probe tender over medium flame. (300* or so)Ribs don't have to be complicated that's for sure! These peppers were a first. Cut off the top and stuffed with cream cheese, replaced the top and wrapped in bacon.
  6. You see I joined the Octoforks club recently. I didn't need to spend the money, I didn't want to spend the money, but after seeing John's video....I knew this was something I needed to check out. When the box arrived I tried to explain it to my wife...I didn't want to do order these, but John made me. She said I'm calling his mother...fortunately, about the time she was looking for her phone, the tri tip from our first cook was ready to come off the grill. Needless to say, it was a resounding success and she forgot about calling John's mom, so I think I am safe this time. I plan on doing a whole blog post on the tri tip cook, even my daughter raved about the meal.
  7. I finally took the opportunity to cook a Boston Butt on the Kamado Joe using the Joetisserie and the Octoforks to hold it in place. This cook served two purposes for me today. First of all, it gave me a chance to see how well the Octoforks would work for this project. Secondly, it gave me the opportunity to do a rotisserie cook of a Boston Butt. I was curious about a few things related to this cook. Would the meat cook faster than normal? Would the meat stay on the spit/forks? How would the bark come out? I made a simple salt based rub for this roast with salt, paprika, onion powder, granulated garlic, and chili powder. You can use any kind of rub you want if you try this, but I wanted to use one with no sugar. I planned to cook this roast at 300°F to an internal temperature of 180°F. My end goal here was sliced pork instead of pulled pork. When I put this roast on the grill, my grill temp was about 220°F. I adjusted the vents and let the temp come up to 300°F over the next 45 minutes or so. The total cook time to get to my internal target was 4 hours and 15 minutes. Not too shabby for an 8 pounder. The bark texture was OK for me but if I had targeted pulled pork instead of sliced, I would have probably added a little sugar to the rub. 20161109_JoeTisserieButt-Teaser.mp4
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