Yum Joetisserie Chicken

eggnewtoy

It was goooooood

shtgunal3

Good looking bird. Looks like you used minimal charcoal.

Jstroke

It looks phenomenal. How was it.

Hans61

Looks delicious!

eggnewtoy

@shtgunal3.  Yes--Didn't fill all the way and it was end of bag of Fogo.

eggnewtoy

@Jstroke. It was really good.  

KiterTodd

How do you think it compared to a spatchcock bird?

eggnewtoy

@KiterTodd.  I prefer it.  Juicier from the self basting which is the major advantage.  Plus, even cooking.  I also like spachcocked but prefer to use a rotisserie.  Hope this helps. 

Dredger

Looks fantastic. Nothing like Joetisserie chicken. Perfect skin and perfect moisture. Almost like cheating.

Carolina Q

Bird looks great!! Do you leave the Joetisserie on all the time or do you remove it when cooking non-rotisserie things?

KKorkmaz

Best looking Joetisserie I've seen yet!!!

eggnewtoy

@KKorkmaz.  Flattered and a fellow Chicagoan!  

eggnewtoy

@Carolina Q  I took it off for the first time over memorial day when I cooked a brisket.  Otherwise, I am using it all of the time.  Would take off when not using it although don't have to.  Thx

eggnewtoy

@Dredger--so love it.  It's almost set and forget which does feel like cheating. Hope u r great.  

Ivanhoe

Looks great!

Plutonium

Looks killer, I could go for a half bird for lunch today!

Dredger

@eggnewtoy, I'm great, thanks for mentioning. It's been like monsoon season off and on here this spring, but I'm going to decide on something to spin this week come heck or high water (no pun intended).

SciAggie

That bird looks outstanding. 

jaydub58

That is a serious drooler!

Mithrandir

Do you use wood mixed within the lump or lump alone ?? What rub do you use ?

eggnewtoy

@Dredger--have your rotisseried ribs yet?  quite perfect.

eggnewtoy

@Mithrandir.  No smoke, just use salt, pepper, and duck fat.  I like Elder Ward's rub for everything.  I cut down on the ground thyme.  http://eggheadforum.com/discussion/66396/elder-ward-brisket-oh-my-goodness

eggnewtoy

@Plutonium--why thanks!  My favorite Bbq places in Albuquerque are Powdrell's and Quarters.

cheeaa

Nice looking bird. Don't think I've seen an egg rotisserie. Where'd u get it

KiterTodd

cheeaa said:

Nice looking bird. Don't think I've seen an egg rotisserie. Where'd u get it

Do a search here for "Joetisserie"
Lots of info.  It's made by a competing ceramic grill company, but it fits BGEs just fine, apparently.  I'm tempted...

eggnewtoy

@KiterTodd @cheeaa. Great addition to the BGE and I use it on most cooks due to the self basting aspect of it. 

Dredger

@eggnewtoy, no ribs yet. I ordered the stainless steel basket you use and it should be here in a few days. Thanks for the recommendation on that. I will be doing another standing rib roast this week since the weather will co-operate or so it seems, lol. It's going from freezer to fridge today and will take a few days to defrost.

eggnewtoy

@Dredger.  For the ribs, thread them on the rod.  Little cuts every 3 rib and weave them onto the rod.  I do mine for 3 hours at 350.  Pix below.  So easy.  Love standing rib roasts!  And even better on the Joe.  

Eggdicted_Dawgfan

@eggnewtoy @Dredger Could you spin a couple butts on this?

eggnewtoy

@Eggdicted_Dawgfan.  Yes, sure you could.  Haven't yet but (haha) will soon.  My friend @Dredger does prime rib.  

MyEggBrother

@eggnewtoy I ordered a joetisserie should be here soon. I'd love to see the final pic of the ribs. I always cook my ribs at around 250.