{"id":6472,"date":"2013-08-21T08:11:12","date_gmt":"2013-08-21T15:11:12","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=6472"},"modified":"2014-08-13T10:52:10","modified_gmt":"2014-08-13T17:52:10","slug":"firepit-bbq-ribs-and-spiral-cut-pineapple-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/firepit-bbq-ribs-and-spiral-cut-pineapple-video\/","title":{"rendered":"Firepit BBQ Ribs and Spiral Cut Pineapple Video"},"content":{"rendered":"<h2>Firepit BBQ Ribs and Spiral Cut Pineapple Video<\/h2>\n<p>It's back to the fire pit to cook up some delicious Rotisserie BBQ Ribs and Spiral cut Pineapple over a live fire using the Grizzly Spit portable rotisserie.<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"http:\/\/www.youtube.com\/embed\/KVsCpvQh_Ok?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h6>(Closed Captioning available on this video)<\/h6>\n<p>You can find more information about the Grizzly Spit Rotisserie in my review: <a title=\"Grizzly Spit Portable Campfire Rotisserie Kit\" href=\"http:\/\/www.cooking-outdoors.com\/grizzly-spit-portable-campfire-rotisserie-kit.html\" target=\"_blank\" rel=\"nofollow\">Grizzly Spit Portable Campfire Rotisserie Kit<\/a><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><strong><em>Video Transcript: <\/em><\/strong><br \/>\nPresenter:<br \/>\nHey, everyone, today rotisserie ribs, pineapple all on the Cooking Everything Outdoors show.<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nSo I want to talk to you a little bit about my fire pit set up.<br \/>\nAs you can see here I have just retaining block stone or retaining stone block that I\u2019ve knocked the lip off of.<br \/>\nI\u2019ve used 36 stones to give me the perimeter of my fire pit.<br \/>\nAs far as wood goes I\u2019m using almond or if you live here it\u2019s amond.<br \/>\nAnd these are really 3-4-year dried almond logs that I\u2019m using in it.<br \/>\nAnd I think it produces a nice sweet, hardy smoke and a really good charcoal that\u2019s very similar to oak, in my opinion, it retains its heat and substance for a long time.<br \/>\nUsing about 6 logs here to get my charcoal base and I\u2019ll be adding a log as we go throughout the cooking process.<br \/>\nNow to cook our ribs we\u2019re going to be using a rotisserie.<br \/>\nAnd I\u2019ll be using the Grizzly Spit which is a battery-operated rotisserie.<br \/>\nGreat for camping, great for the backyard, if you don\u2019t want to run an extension cord or your fire pit is too far away from the almond, if you know what I mean.<br \/>\nAnd it\u2019s very, very simple device.<br \/>\nIt comes with 2 support rods.<br \/>\nNice heavy-duty spit.<br \/>\nThe power pack which is battery-operated with couple of the batteries.<br \/>\nAnd I think it\u2019s 2D cell batteries.<br \/>\nAnd also comes with a couple of the spit forks that\u2019s going to hold the ribs on.<br \/>\nAnd as I get the rib rack on, then I\u2019m going to be adding the pineapple, a whole pineapple, as we cook a little bit further into it.<br \/>\nSo that\u2019s the set up.<br \/>\nAnd that\u2019s what we\u2019re going to do on top of our almond coals.<br \/>\nSo far baby back ribs you\u2019ve seen me prepare this before, I\u2019ve taken the membrane off the back, washed and patted them dry.<br \/>\nAnd now I\u2019m going to apply a honey mustard binder.<br \/>\nI\u2019m going to make sure that we get a light coating of our binder on all surfaces.<br \/>\nLet\u2019s get our rub on there.<br \/>\nWe want to rub on all surfaces.<br \/>\nThis has had a nice brown sugar base to it.<br \/>\nSalt and dried onion.<br \/>\nA little bit more on there.<br \/>\nOkay, I\u2019m going to let this set for a little while 15 or 20 minutes.<br \/>\nMy coal base is getting set.<br \/>\nAnd then we\u2019re going to spit it and start cooking it.<br \/>\nSo now we need to skewer it with our spit.<br \/>\nAnd we\u2019re basically going to weave it on the barbecue spit through the bones.<br \/>\nAnd it\u2019s important that we use to 2 of these.<br \/>\nI\u2019m going to go on each end of the spareribs and that\u2019s going to keep it from spinning on the rod because as it cooks, you know, the meat will loosen up around the spit, pretty soon you\u2019ll have the spit just spinning by itself.<br \/>\nYeah, maybe 4.<br \/>\nAnd I want my ribs towards the motor side, rotate properly.<br \/>\nThat\u2019s it.<br \/>\nLook at those beauties.<br \/>\nSo we have a good coal base working here.<br \/>\nAnd then I have my logs building up more coals.<br \/>\nSo I have my spit rods in place.<br \/>\nAnd what I\u2019ve done is the\u2026this one here is just a little bit higher than this one.<br \/>\nAnd the reason for that is, is this is where the motor goes.<br \/>\nAnd this attaches very, very simply.<br \/>\nAnd what I want to prevent is the spit walking out of the motor.<br \/>\nAnd putting on a pair of gloves because it\u2019s very hot.<br \/>\nI wish I had a\u2026oops\u2026I had a fireman suit on right now.<br \/>\nLet\u2019s get our ribs in place.<br \/>\nMake sure everything\u2019s stable and sturdy and we\u2019ve got a little bit of a slope.<br \/>\nLet\u2019s get them cooking.<br \/>\nWell, our ribs had been cooking for about an hour and you can see we\u2019re starting to get some shrinkage.<br \/>\nBut still a lot of moisture in there.<br \/>\nAnd I\u2019m not sure this will probably take\u2026I don\u2019t know\u2026we\u2019re getting some pullback on the bones, maybe another hour or so to go here.<br \/>\nWe\u2019re just going to have to watch it.<br \/>\nIf it looks like its going to dry out, then we\u2019ll baste it.<br \/>\nIf not, I\u2019m going to put a sauce on it towards the end there so that we\u2019ll get that flavor that we\u2019re looking for, but you can see just how unique this is.<br \/>\nWe\u2019re getting a lot of the juices that are dripping out right now.<br \/>\nWe may lose some moisture.<br \/>\nSo I\u2019m going to keep an eye on it and determined whether I want to use a base and all I\u2019m going to use a\u2026baste\u2026all I\u2019m going to use for that is some barbecue sauce that I\u2019m going to thin down with some beer and it\u2019s just going to help keep it moist and seal it in as it glazes over.<br \/>\nSo be real, real nice.<br \/>\nAlright, so on our ribs I\u2019m getting some really good pullback on these and that\u2019s\u2026you know, as you know that\u2019s one of the ways of telling how ribs are done when you get 1\/4 inch to 3\/8 of an inch pullback on your ribs\u2026rib bones, the meat pulling back from the bones, that\u2019s when you know.<br \/>\nBut the other way you can do is you could tempt your ribs, if you just go in between the bones, the center of the meat, and take a temp you\u2019re looking for about 185-195 and that varies depending on your personal taste.<br \/>\nI mean, you can go 220 if you want it to literally fall off the bone here.<br \/>\nSo, we are at varying temperatures.<br \/>\nI\u2019m at 160 over here and this is 185 and so, you know, I\u2019ve adjusted the heat over just a little bit but I think it\u2019s time to start saucing up.<br \/>\nThese are going to come up to temp pretty quick, this side here with the heat directly over that and less here.<br \/>\nAnd I want to keep this moving so I don\u2019t lose too much juices.<br \/>\nIt just keeps self-basting itself.<br \/>\nI haven\u2019t done any basting whatsoever on this.<br \/>\nAnd we just want to hit this as it rotates.<br \/>\nAnd this is going to add that extra dimension on there that it\u2019s just going to be phenomenal.<br \/>\nAnd this sauce is going to glaze over.<br \/>\nAnd we\u2019ll try to get a couple of coatings on there as this cooks.<br \/>\nBefore everything else is finished we need to get our pineapple ready, it\u2019s the last thing I\u2019m going to cook.<br \/>\nTake off the bottom.<br \/>\nI will take off the top.<br \/>\nAnd then I want to just skin this cap as best I can.<br \/>\nAnd I don\u2019t want to lose a lot of my pineapple.<br \/>\nWe\u2019re going to spiral cut these eyes out.<br \/>\nNow if you haven\u2019t seen this or tried this, it\u2019s really pretty cool.<br \/>\nWhen you look at pineapple and you really pay attention to the eyes you realize that they are pretty much all in a line and it\u2019s pretty amazing.<br \/>\nSo, basically what you would do is you\u2019re just going to cut a V as best you can.<br \/>\nI like to use a little paring knife and we\u2019re pretty much just going to cut these eyes out like that.<br \/>\nWe\u2019re just going to work these eyes out as best we can.<br \/>\nSo here you can see our spiral cut pineapple, if you will, and most of the eyes have come out of that and looks pretty neat.<br \/>\nAnd what I want to do now before I thread it onto the spit, and I\u2019ve decided that I\u2019m going to cook this separately from the ribs, is that I\u2019m going to put on 3 things.<br \/>\nVery light coat of Pico de Gallo which is hot.<br \/>\nAnd I really mean to like coat, don\u2019t get too carried away with this.<br \/>\nThis stuff is phenomenal on fruit.<br \/>\nAnd then I want to give it a really good coating of cinnamon and sugar.<br \/>\nAnd this is just going to release so much additional flavor.<br \/>\nIt\u2019s going to be ridiculous.<br \/>\nI\u2019m going to set this aside.<br \/>\nAnd then I\u2019m going to pull everything else and we\u2019re going to start cooking our pineapple and let everything set while that\u2019s cooking.<br \/>\nSo I\u2019m going to officially declared that the ribs are done.<br \/>\nAnd we\u2019re going to pull them and take a look.<br \/>\nThey\u2019ve pulled back from the bone very nicely.<br \/>\nAnd they look as tender as can be.<br \/>\nThey\u2019ve got a nice beautiful barbecue sauce glaze with that layer underneath of the rub.<br \/>\nAnd that is going to be some mighty fine eating.<br \/>\nNow that our main meal is finished I want to get our pineapple going.<br \/>\nIt\u2019s as simple as taking the rod and forcing it through the center.<br \/>\nAnd at some point you\u2019re going to have to force it all the way through without putting a hole in your hand.<br \/>\nAnd align that up somewhere around the middle.<br \/>\nI want to get my forks on there.<br \/>\nTighten them up.<br \/>\nGet them on the spit\u2026no, they\u2019re on a spit\u2026get them in the fire pit.<br \/>\nAnd I get over here and grab my pineapple because this is a thing of beauty.<br \/>\nDinner served.<br \/>\nHey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.<br \/>\nBut without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.<br \/>\nTwo great companies with really fantastic products.<br \/>\nGo visit them.<br \/>\nGo say hi and go buy something.<br \/>\nIf you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Cooking-Outdoors.com where I\u2019m always coming up with something crazy and new.<br \/>\nThis is Gary House.<br \/>\nAnd I will see you when I see you.<\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/firepit-bbq-ribs-and-spiral-cut-pineapple-video\/foil-wrapped-firepit-vegetables-2\/\" rel=\"attachment wp-att-11207\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11207\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/08\/Foil-Wrapped-FirePit-Vegetables-300x168.jpg\" alt=\"Firepit BBQ Ribs and Spiral Cut Pineapple\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/08\/Foil-Wrapped-FirePit-Vegetables-300x168.jpg 300w, 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(Closed Captioning available on this video) You can find more information about the Grizzly Spit Rotisserie in my review: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[499],"tags":[2881,2888,2893,2895,2890,7,3317,2417,1795,2887,2882,2883,3316,2885,1796,2886,2891,1573,1574,2889,2894,2884,2892],"class_list":["post-6472","post","type-post","status-publish","format-video","hentry","category-how-to-videos","tag-backyard-grilling","tag-campfire-rotisserie","tag-campfire-spit-rotisserie","tag-camping-rotisserie-spits","tag-charcoal-rotisserie","tag-cooking-outdoors","tag-cooking-with-the-grizzly-spit-rotisserie","tag-grill-rotisseries","tag-grilling-accessories","tag-grizzly-rotisserie","tag-grizzly-spit","tag-grizzly-spit-rotisserie","tag-grizzly-spit-rotisserie-video","tag-open-fire-cooking-recipes","tag-outdoor-cooking","tag-outdoor-rotisserie","tag-portable-rotisserie-spit","tag-rotisserie","tag-rotisserie-chicken","tag-rotisserie-kit","tag-rotisserie-kits","tag-rotisserie-motor","tag-rotisserie-spit","post_format-post-format-video"],"yoast_head":"<!-- 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House","date":"April 3, 2013","format":false,"excerpt":"Grizzly Spit Portable Campfire Rotisserie Kit Can you smell it? Rotisserie campfire chicken or perhaps a big hunk of Prime Rib Roast slowly cooking over the fire like the old days, except you don't need to sit there and spin the rod as the meat cooks. It is a pretty\u2026","rel":"","context":"In &quot;Reviews&quot;","block_context":{"text":"Reviews","link":"https:\/\/cooking-outdoors.com\/category\/product-web-site-reviews-tips-and-techniques\/"},"img":{"alt_text":"Grizzly Spit Portable Campfire Rotisserie Kit","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Grizzly-Spit-Portable-Rotisserie_5978-1.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Grizzly-Spit-Portable-Rotisserie_5978-1.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Grizzly-Spit-Portable-Rotisserie_5978-1.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/04\/Grizzly-Spit-Portable-Rotisserie_5978-1.jpg?resize=700%2C400 2x"},"classes":[]},{"id":4525,"url":"https:\/\/cooking-outdoors.com\/rib-o-lator-rotisserie-product-review-box-opening-and-setup\/","url_meta":{"origin":6472,"position":1},"title":"Rib-O-Lator Rotisserie Product Review &#8211; Box opening and setup","author":"Gary House","date":"September 28, 2012","format":false,"excerpt":"Rib-O-Lator Rotisserie Product Review - Box opening and setup While the boneless baby back ribs and chicken are defrosting, I thought I would share with you my first impressions of the Rib-O-Lator rotisserie accessory. I met\u00a0Bob of Rib-O-Lator.com this past May at the National Hardware show. He was meeting with\u2026","rel":"","context":"In &quot;Reviews&quot;","block_context":{"text":"Reviews","link":"https:\/\/cooking-outdoors.com\/category\/product-web-site-reviews-tips-and-techniques\/"},"img":{"alt_text":"Rib-O-Lator Rotisserie Product Review - Box opening and setup","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3545-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3545-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3545-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":4557,"url":"https:\/\/cooking-outdoors.com\/rib-o-lator-rotisserie-product-review-grilling-ribs-and-chicken\/","url_meta":{"origin":6472,"position":2},"title":"Rib-O-Lator Rotisserie Product Review &#8211; Grilling Ribs and Chicken","author":"Gary House","date":"October 2, 2012","format":false,"excerpt":"Rib-O-Lator Rotisserie Product Review - Grilling Ribs and Chicken With 5 boneless chicken breast and 4 lbs of boneless baby back ribs officially grilled and consumed, I would say that the first Rib-O-Lator\u00a0test can be\u00a0concluded. But before I give you my\u00a0thoughts about grilling with the Rib-O-Lator, I must define \"Boneless\u2026","rel":"","context":"In &quot;Reviews&quot;","block_context":{"text":"Reviews","link":"https:\/\/cooking-outdoors.com\/category\/product-web-site-reviews-tips-and-techniques\/"},"img":{"alt_text":"Rib-O-Lator ribs and chicken!","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/IMG_3763-640x480.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/IMG_3763-640x480.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2012\/10\/IMG_3763-640x480.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":3330,"url":"https:\/\/cooking-outdoors.com\/garlic-and-herb-brined-rotisserie-chicken-on-the-grill\/","url_meta":{"origin":6472,"position":3},"title":"Garlic and Herb Brined Rotisserie Chicken on the Grill","author":"Gary House","date":"February 18, 2012","format":false,"excerpt":"Garlic and Herb Brined Rotisserie Chicken on the Grill Another great grilling article from my friend Roger Williamson. Roger is becoming a\u00a0popular contributor to Cooking-Outdoors with his brilliant perspectives on Grilling and BBQ. This time he is taking chicken on the grill to another dimension\u00a0- old school rotisserie style chicken!\u2026","rel":"","context":"In &quot;Grilling&quot;","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Garlic and Herb Brined Rotisserie Chicken on the Grill","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/IMG00137-20110717-1747-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/IMG00137-20110717-1747-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/IMG00137-20110717-1747-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":22045,"url":"https:\/\/cooking-outdoors.com\/8-amazing-bbq-rib-recipes-for-4th-of-july\/","url_meta":{"origin":6472,"position":4},"title":"8 Amazing BBQ Rib Recipes for 4th of July","author":"Gary House","date":"June 29, 2015","format":false,"excerpt":"These are my best BBQ rib recipes from the past few years on Cooking-Outdoors.com! Many have graced my table multiple times and each one comes out just amazing. You will love the simplicity of these also, as they prep really fast and cook quickly, with one BBQ Rib recipe cooking\u2026","rel":"","context":"In &quot;BBQ&quot;","block_context":{"text":"BBQ","link":"https:\/\/cooking-outdoors.com\/category\/bbq-smoking-recipes-tips-and-techniques\/"},"img":{"alt_text":"4th of July BBQ Rib Recipes you will love | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/06\/4th-of-July-BBQ-Rib-Recipes-you-will-love.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/06\/4th-of-July-BBQ-Rib-Recipes-you-will-love.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/06\/4th-of-July-BBQ-Rib-Recipes-you-will-love.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/06\/4th-of-July-BBQ-Rib-Recipes-you-will-love.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":10230,"url":"https:\/\/cooking-outdoors.com\/easy-skewered-skirt-and-flank-steak\/","url_meta":{"origin":6472,"position":5},"title":"Easy Skewered Skirt and Flank Steak","author":"Gary House","date":"June 21, 2014","format":false,"excerpt":"Skirt steak and flank steak are somewhat an undervalued, unappreciated and low-priced alternative to the cherished beef steaks we throw on the grill every weekend. Considered somewhat a tougher cut of meat, treated properly and grilled quickly as in this technique, you will be quite surprised by the results. Often\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Easy Skewered Skirt and Flank Steak Recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Easy-Skewered-Skirt-and-Flank-Steak-Recipe7.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Easy-Skewered-Skirt-and-Flank-Steak-Recipe7.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Easy-Skewered-Skirt-and-Flank-Steak-Recipe7.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Easy-Skewered-Skirt-and-Flank-Steak-Recipe7.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/6472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=6472"}],"version-history":[{"count":2,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/6472\/revisions"}],"predecessor-version":[{"id":11208,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/6472\/revisions\/11208"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=6472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=6472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=6472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}