OT - The Carson Rodizio Kit is on Kickstarter

HoustonEgger

Saw this on his IG - https://www.kickstarter.com/projects/shakenblakecarson/the-carson-rodizio-kit?ref=nav_search

Looks like we'll be seeing a lot more of these soon!

Smokehouse33

I just ordered mine! I can't wait to try it out. 

Jeremiah

I must be missing something. Because that looks gimmicky as hell. 

jeroldharter

I ordered one. Willing to take the bait. Will be of limited use for me but seems fun and well built.

nolaegghead

Probably won't look as pretty after a few cooks over an open pit.

platypusrex

Real tempted but I'm gonna pass. Thanks for posting this!

HofstraJet

Never liked this style of cooking or serving - just give me a steak on a plate. I dislike waiting for the servers to come around in the restaurant with whatever they have handy getting cold as they walk by to give you a few small slices. And the cuts usually aren't top quality pieces.

Smokehouse33

That's why you cook this style at home. There's nothing like a beautiful Peruvian style rotisserie chicken in my opinion. I'm really looking forward to making Picanha with the Rodizio. It's basically a rump cap or top sirloin with a nice fat cap roasted for 25-30 mins over lump. delicioso!

Focker

For folks who are big on the wow factor(ambiance) while entertaining, I see it as a worthy investment.  For me personally, and my guests, and the region I live in, that wow factor ship never made it to port.  We are blue collar Simpletons, and I like it that way. Let the quality of food, and larger portions, speak for itself.  

Those trendy metro places have tried to prosper here in the QC.  But eventually, fail.

The rotisserie on a kettle is enough ambiance for me, but to each his own. 

Big_Green_Craig

Unfortunately, I am an accessory junkie. This problem has cost me TONS of money over the years...

I did pick up one of the Carson Rodizios during the initial Kictstarter campaign.

Obviously, you lose the efficiency that the Egg provides.  This would be perfect if paired with a Weber kettle.  

I would agree that this accessory is playing on a cool factor. It will definitely be fun during a dinner party. 

CPARKTX

How much have you used it @Big_Green_Craig ?  How dirty does it get (I have limited storage space, so all my accessories end up in the garage)?  

nolaegghead

@Focker despite the shiny stainless steel and aluminum of the apparatus, cooking food on sticks was developed shortly after the discovery of fire and in Brazil and many (less developed) countries is how street food is cooked.  It more aligns to blue collar origins than a NASA ceramic kamado.

nolaegghead

I guess you must have watched the promotional video.

Focker

nolaegghead said:

@Focker despite the shiny stainless steel and aluminum of the apparatus, cooking food on sticks was developed shortly after the discovery of fire and in Brazil and many (less developed) countries is how street food is cooked.  It more aligns to blue collar origins than a NASA ceramic kamado.

More like aligning to the chicken rotisserie section at Sam's Club.

Big_Green_Craig

CPARKTX said:

How much have you used it @Big_Green_Craig ?  How dirty does it get (I have limited storage space, so all my accessories end up in the garage)?  

I spun some wings and spicy Italians on it last night. This was my second time to use it. It definitely gets drippings all over it, but they seem to wipe away pretty clean. All od the arms and bars are connected with set screws so you could break it down it needed. There is definitely a learning curve, but I'm digging it so far! 

GregW

HofstraJet said:

Never liked this style of cooking or serving - just give me a steak on a plate. I dislike waiting for the servers to come around in the restaurant with whatever they have handy getting cold as they walk by to give you a few small slices. And the cuts usually aren't top quality pieces.

I agree, I recently dined at the local Texas De Brasil. They bring around maybe 6 skewers of different types of meat ranging from chicken, sausage, lamb and a couple of types of beef. The beef is sirloin. 

They make a pass around the table and move on to the next table. I was only given on small piece of meat from each skewer that I selected. I was there for the beef. That meant that I waited quiet a while between passes of the beef skewer.

Basically you can leave without feeling like you got enough of the meat you preferred.

I think as far as I'm concerned I prefer ordering a steak of my choosing served on a my plate. 

The Texas De Brasil food wasn't bad, the salad bar was actually very good. I'm sure they try to get the patrons to eat more salad rather than the beef.