Egg Meets Joetisserie - A New Dimension In Egging

Dredger

@stompbox, I completely understand, but you won't get the same flavor as one cooked over an open fire. I know the Joetisserie isn't for everyone, but we sure love ours.

chrisc133

Just roasted a leg of lamb and shaved it for gyros last night. Turned out great. 

Big_Green_Craig

Dredger said:

@Big_Green_Craig, yep, I've seen a chicken like that before, lol. It does a fantastic job. What are you cooking on it next? I have a standing rib roast waiting in the fridge for this week.

I thought about smoking a whole pork shoulder. 

stompbox

Big_Green_Craig said:

Dredger said:

@Big_Green_Craig, yep, I've seen a chicken like that before, lol. It does a fantastic job. What are you cooking on it next? I have a standing rib roast waiting in the fridge for this week.

I thought about smoking a whole pork shoulder. 

Interesting, 360 degrees of bark?  You'd need a lot of room to do this though correct?  You need a lot of charcoal, need a PS and a drip pan.

Big_Green_Craig

stompbox said:

Big_Green_Craig said:

Dredger said:

@Big_Green_Craig, yep, I've seen a chicken like that before, lol. It does a fantastic job. What are you cooking on it next? I have a standing rib roast waiting in the fridge for this week.

I thought about smoking a whole pork shoulder. 

Interesting, 360 degrees of bark?  You'd need a lot of room to do this though correct?  You need a lot of charcoal, need a PS and a drip pan.

I never use a drip pan anyways. I'll just refuel when it needs it. 

Dredger

@chrisc133, great looking lamb and gyro sandwich. Love Greek food. What sauce did you use? Awhile back, someone here posted a great Tzatziki Sauce recipe that's really good. I've got to remember to start adding names and a link to the thread to the recipes when I put them in the file. I always think I'll remember who posted it, but seldom do. @Big_Green_Craig, pork shoulder sounds great.

Edit: Found the Tzatziki sauce recipe. It was @Richard Fl in this thread. http://eggheadforum.com/discussion/comment/1659458/#Comment_1659458

chrisc133

Dredger said:

@chrisc133, great looking lamb and gyro sandwich. Love Greek food. What sauce did you use? Awhile back, someone here posted a great Tzatziki Sauce recipe that's really good. I've got to remember to start adding names and a link to the thread to the recipes when I put them in the file. I always think I'll remember who posted it, but seldom do. @Big_Green_Craig, pork shoulder sounds great.

Edit: Found the Tzatziki sauce recipe. It was @Richard Fl in this thread. http://eggheadforum.com/discussion/comment/1659458/#Comment_1659458

I used a tzatziki sauce from costco...it's a greek yogurt based sauce that's really good.

SoCalTim

@Big_Green_Craig , I can see you have a Rutland on your egg, which obviously mean you don't have a gasket on the dome, any air leakage with the Joetisserie?

SkinnyV

stompbox said:

I am really intrigued by this... Really want to give it a go.   But, (lol) everytime I think about this I remember that I can get a rotisserie chicken for like $4.99. Even cheaper than a whole uncooked chicken a lot of times.

Yeah that smokey Joe was sayin the same thing to me but yet I sit here with $1k plus in eggs and equipment. choices....

SkinnyV

Awesome pics keep em coming.

Big_Green_Craig

SoCalTim said:

@Big_Green_Craig , I can see you have a Rutland on your egg, which obviously mean you don't have a gasket on the dome, any air leakage with the Joetisserie?

Good eye. Yes, I only have the Rutland on the base. I have only used the Joetisserie on my KJ Classic so far. As it was coming up to temp, I threw in a hand full of apple chips just to get some smoke so I could see if there were any leaks. There were a couple, but it seemed to maintain temp even with the small leaks. No issues in my opinion. 

stompbox

This just showed up on my facebook advertisement feed: http://www.carsonrodizio.com/store/grills/carson-kit-by-tomasi

jeffwit

^^^ Pretty sure @Big_Green_Craig has one of those, too.

Big_Green_Craig

stompbox said:

This just showed up on my facebook advertisement feed: http://www.carsonrodizio.com/store/grills/carson-kit-by-tomasi

Blake Carson, creator of the Carson Rodizio, drove in from Memphis, TN for our Team's cook at EGGtoberfest. This is one of the funnest accessories that I've used to date. While you lose the efficiency of the ceramics, you gain the addition of self basting. Instead of flare ups, the drippings baste as the swords spin. 

Ragtop99

I miss the rotisserie from when I used a gasser.  I want it for the egg, but at  $250, I'm glad it only fits the large and not my XL.  Eliminates the issue of whether to blow that much coin on it. 

Dredger

@Ragtop99, I understand, lol.

RRP

Ragtop99 said:

I miss the rotisserie from when I used a gasser.  I want it for the egg, but at  $250, I'm glad it only fits the large and not my XL.  Eliminates the issue of whether to blow that much coin on it. 

might as well start saving your butter and egg money so you can buy a Large so that part of the problem is solved!

HeavyG

Ragtop99 said:

I miss the rotisserie from when I used a gasser.  I want it for the egg, but at  $250, I'm glad it only fits the large and not my XL.  Eliminates the issue of whether to blow that much coin on it. 

The Joetisserie for the Big Joe which is the same size as an XL should be out shortly so you'll be faced with this question again soon enough.

clifkincaid

I wish I had a large so I could buy the JTisserie. My pricing on the left. I have a MBGE & MM.

Eggzellent

HeavyG said:

Ragtop99 said:

I miss the rotisserie from when I used a gasser.  I want it for the egg, but at  $250, I'm glad it only fits the large and not my XL.  Eliminates the issue of whether to blow that much coin on it. 

The Joetisserie for the Big Joe which is the same size as an XL should be out shortly so you'll be faced with this question again soon enough.

...I sure hope that they're easy on us as they'll sell a bunch if they work as advertised. Might even hold off on my MM purchase if you're more than guessing as I picked up one of those lump saver firebox rings for the XL already.
Many thanks to the OP for sharing her thoughts (whether it rocks or not..it just seems like more fun).

Dredger

@ Eggzellant, you're most welcome.

bigbadben

clifkincaid said:

I wish I had a large so I could buy the JTisserie. My pricing on the left. I have a MBGE & MM.

How did you get that discount?  Darn.  At those prices I would buy a large size KJ to fit the joetissary. 

Jeremiah

@clifkincaid would you be able to buy some of the joetissories and resale them to us? I'd gladly pay you cost plus some markup, plus shipping. Maybe $200?

tgs2401

stompbox said:

I am really intrigued by this... Really want to give it a go.   But, (lol) everytime I think about this I remember that I can get a rotisserie chicken for like $4.99. Even cheaper than a whole uncooked chicken a lot of times.

Very True, Hard to beat a $5.00 rotisserie chicken already cooked and ready to go. 

SkinnyV

Weather is horrible but had to set it up and give it a try. For those with a Rutland the gap on top is not bad and should not matter. I was in a hurry and just threw the chicken on, I need to learn how to tie it as a wing is hanging loose. 

SkinnyV

Kind of a fail had to finish in the oven (20 min) due to time. My fire setup was not correct I was getting drippings onto the fire and flare ups. My bird was 5.5 lbs, so over an hour and still not done not to mention my constant open and close. 
Last is my hooks got loose a few times, hand tight may not be enough. Overall it will be fine but it's my first rodeo.

Dredger

@SkinnyV, that bird still looks pretty good. How was the flavor? We've been using a rotisserie for awhile. You're right, it's important to truss it correctly so it cooks evenly. Here is a manual for the Ronco that shows you how to use their elastic ties to truss poultry. http://https//www.ronco.com/manuals/4000-standard-black-rotisserie-oven.pdf  Check the section on How To Tie Chicken. You can get the ties from Amazon. http://http//www.amazon.com/gp/product/B007K8ITDA?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00 If you look at the pictures of our chicken, you can see the ties.

You do need to use pliers to tighten the forks securely or they will loosen up on you.

The only time our fire flared up was if we left the lid open too long to take pics. What temp did you cook at?

eggnewtoy

Just bought mine last Friday.  Looks great!  

Dredger

Congratulations @eggnewtoy. I sure hope you enjoy it.The flavor of food from the Joetisserie on the egg is amazing.

Jeepster47

@SkinnyV ... Might have missed it, but haven't seen anyone talk about adding a seal to the Joetisserie. You could easily add an OEM type seal (it won't see the high temp pizza cooks) to the top edge of the unit and be good to go. Are you planning on doing that?