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Jerk pork spin
bweekes
Posts: 725
Went for another spin on the XL joetisserie today. Jerk pork smoked with pimento wood. Turned out great.
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
Comments
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That looks so good!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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That looks awesome. Did you push the lump to one side for a specific cooking reason or was it just to save lump?
Beautiful and lovely Villa Rica, Georgia -
Looks really good. Cool device.
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Man, I like that. The XL size fits the XL BGE OK without modifications?
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When using the Joetisserie you stack the lump to the back so it's only applying heat to one side as it spins. Keeps from cooking it too fast and also allows it to marinade in it's own juices. Same principal as a rotisserie.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?
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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). What holds the joetisserie in place?
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Yeah there's a rim.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). What holds the joetisserie in place?Slumming it in Aiken, SC. -
Looks great!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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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.
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That's right. Small lip in the back and progressively larger rim to the front.Jeremiah said:
Yeah there's a rim.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). What holds the joetisserie in place?Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
Yep that's it. heaping the lump towards the back is the recommended setup for rotisserie cooks. If you have lump spread evenly, I suspect it might cook too quickly on the outside before the inside is at the desired temp.Smolder said:
When using the Joetisserie you stack the lump to the back so it's only applying heat to one side as it spins. Keeps from cooking it too fast and also allows it to marinade in it's own juices. Same principal as a rotisserie.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?Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
@dstearn walkerswood is hands down my favourite jerk seasoning. i've tried to make my own several times, and it's no where close to walkerswood. The pimento wood is key to authentic flavour.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.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
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 down, the joetisserie clears perfect. There is definitely a difference in shelf design between the egg and KJs.ronw9471 said:Man, I like that. The XL size fits the XL BGE OK without modifications?
Also, when the shelf on the egg is in the up position, it doesn't quite allow the joetisserie to be positioned so it's pointing at 3 o'clock. it's more like 4 o'clock, if that makes sense. It's a small enough variance that the dome doesn't have to twist that much to seal properly.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
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?
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i will measure on and get back to you. how many inches from your felt line on the base to the top of the table?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?Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
Cool, thanks. Approximately 5.5" from bottom felt to table top.bweekes said:
i will measure on and get back to you. how many inches from your felt line on the base to the top of the table?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?
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