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  • jfine1 said: Folks - doing a little more crowdsourcing in advance of cooking a couple ducks on the egg tonight. I am planning on using my new Joetisserie for the first time and want to see if anyone else has had experience with this and duck ..…
  • can you take a pic?
  • Legit cook right there!
  • johnmitchell said: Lawd... That all looks fantastic.. Your pics are awesome !!! Thanks @johnmitchell. clearly my plating and presentation needs some work! LOL. On the upside, i managed to keep the forks out of the shots. 
  • lkapigian said: There is a lot if waster heat during the cook So I made a rack for mine so I could grill while the piggy is in ..the bottom,rack slides in and out  that is sick right there!
    in La Caja China Comment by bweekes July 1
  • I like a ribeye, but the alternative cuts are where it's at. Tough to beat a good bavette. 
  • Happy birthday to our great country. So proud to have been born and raised here. 
  • wepinsf said: Does everyone agree that direct over indirect is the way to go? Have my first belly sitting in the free if you go indirect, you should finish direct skin down to crisp. I go raised direct all the way. 
  • Tak said: Thanks guys for the info.....I appreciate it....not sure what I'm going to do but now have some insight when I do make that decision @Tak PM me with any specific questions. Been cooking on it for years and really happy with the…
    in La Caja China Comment by bweekes June 30
  • Canugghead said: Damn, almost took a chunk off my screen!  Bookmarked. At Niagara fest few years ago Chef Olsen did pork belly with amazing crispy skin, his secret was rubbing with salt and baking soda or powder (can't remember which and the ra…
  • bweekes said: Stormbringer said: Did much of the fat render out at that temp and time? @Stormbringer pork belly is mostly fat, so quite a bit renders, but there is LOTS left. it's not the type of cook where you strive to render…
  • Stormbringer said: Did much of the fat render out at that temp and time? @Stormbringer pork belly is mostly fat, so quite a bit renders, but there is LOTS left. it's not the type of cook where you strive to render all the fat. I take it…
  • The_Stache said: Nice cook!  Did you use the same herb marinade that jess pryles recommended? No I didn't. I used a mixture of chinese five spice, garlic powder, and the Gospel. It was more of an Asian flare (very different than Jess P…
  • Might be missing something here, but don't see the need for a gasket because most of the smoke escapes through the spit rod opening anyways. 
  • Looks fantastic. Great cook!
  • Thanks @DoubleEgger and @caliking. It was a good come back cook for me. I think the self basting nature of the joetisserie was working against a crispy skin last time. With pork, the dryer the skin the better  
  • tferk said: I would like to thank EVERYONE for their help. I don't want to sound like I have a thin skin but don't want to be a bother either.  Thanks again. P.S. I have a LGE This video might help, though it's a much older egg design.  …
    in Lid trouble Comment by bweekes June 22
  • tferk said: Hi All, I have been egging for about 2 1/2 years. Tonight I noticed that the lid was leaking smoke and it seemed to be not aligned properly. This is the first time that I have noticed this problem. I am hoping that the fine people o…
    in Lid trouble Comment by bweekes June 21
  • Might be a newbie, but that's a pro cook and outdoor kitchen right there!
  • I can't stop watching this. I'm in awe. One of the best videos I've seen in a long time. 
  • chuckytheegghead said: The cook looks delicious. In regards to the fit of the rotisserie , how much does the motor hang down. Do you think it would work with and egg in a table? i will measure on and get back to you. how many inches from…
    in Jerk pork spin Comment by bweekes May 24
  • there we go! Have to try bloor meat market. Totera is my go to butcher up here. 
    in Great sausage Comment by bweekes May 24
  • Wow - looks awesome! Love the mug too!
    in Yeah I did. Comment by bweekes May 24
  • ronw9471 said: Man, I like that. The XL size fits the XL BGE OK without modifications?  Sort of. The left side shelf cannot be put down because it hits the motor assembly of the egg. My understanding is that when the left shelf is put do…
    in Jerk pork spin Comment by bweekes May 24
  • dstearn said: Looks great! What did you use for the marinade? I was just in Jamaica and ate jerk chicken every day for lunch. They used a simple drum BBQ with charcoal on one end and Pimento wood on the other. @dstearn walkerswood is han…
    in Jerk pork spin Comment by bweekes May 24
  • Smolder said: Hub said: That looks awesome.  Did you push the lump to one side for a specific cooking reason or was it just to save lump? When using the Joetisserie you stack the lump to the back so it's only applying heat to o…
    in Jerk pork spin Comment by bweekes May 24
  • Jeremiah said: ronw9471 said: Another question. I've looked at their website and cannot discern by looking at the photos of "joetisserie" whether there is a rim or something to keep the devise from sliding off the BGE (in my case). Wha…
    in Jerk pork spin Comment by bweekes May 24
  • Tito's all the way for my mules. 2 oz Titos, 1/2 oz freshly squeezed lime juice, 4 oz fever tree ginger beer. Copper mug. Crazy refreshing. 
  • Really impressed w/ the XL joetisserie. Obviously not an every day accessory, but definitely useful for certain cooks (think picanha, jerk pork, shawarma). Just another non BGE tool in the arsenal, no different than sous vide. 
    in Joe Tisserie Comment by bweekes May 21
  • Mattman3969 said: So what makes spatch chicken better?   I thought everything looked great!! Thanks @Mattman3969 I find spatchcock chicken cooks more evenly throughout. Also easier to get a crispy skin because it's not self basting.  
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