Joetisserie Update and my first focaccia

eggnewtoy

This is a keeper and loved the aroma and flavor.  Cooked at 350 with duck fat, salt and pepper.  Next time will cook at higher temp.  I usually cook a spatchcock for about an hour at 450.  I didn't tighten it properly so it slid and got stuck but checked and fixed. The set up is easy.  I know some people don't think the accessory is necessary, but cooking a chicken direct without burning and flaming is a treat.  So, maiden voyage was a learning experience.  Made my first focaccia bread yesterday.  Anyone have any recipes?

Thx @Dredger for the inspiration

Dredger

You're most welcome. That's a good looking chicken @eggnewtoy! It really does kick the flavor up over different cooking methods. Don't understand exactly why, but it just does. Be sure and tighten the forks using pliers since hand tightening isn't enough. You're right, a lot of people don't see the value of a Joetisserie, but we sure do. The focaccia looks delicious too. I don't do much bread baking, but there are a lot of great bakers here that may be able to chime in with recipes.