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Eggsperimenting with my new toys (Joetisserie and Meater)

baychillabaychilla Posts: 305
The jolly old guy from the North dropped off a Joetisserie for Christmas and I helped myself to a Meater probe.  I like the spatchcocked chicken I do on the Egg, but there was always to me a certain je ne sais quoi missing.  I purchased one of those chill chickens (air chilled) that at least around here seem to be the most flavorful without going into the $9/lb full free range never caged types.  I had the butcher remove the wishbone (I could've done it - but I figured he butcher it less than I).

The day before the cook I took the chicken out of the wrapper and put it on a rack over a roasting pan.  I seasoned it (poorly) with Plowboys Yardbird rub.  This would be my first time using the rub.   

The day of the cook I put the wee beastie into bondage and spanked it with more more of the rub.  Then it was onto the spit.  I started my Egg and got the Guru running at about ~ 355.   I was a bit concerned when I stuck the Meater into the bird and it was telling me the ambient temp was 82.  I like warm but thats about 12 degrees off.

Bird waiting to get probed.  I was kinder than the aliens.

Onto the grill the spit went.  I'm not sure what the "normal" time is but it took the Meater about 10 minutes to go from the ??? Time

To a fairly accurate time estimate

For those that likes graphs, it does provide one.

Things seemed to be going swimmingly.

The Meater told me when to pull the bird off the Egg and rest it.  This is where it went kind of south.  It seems to have underestimated the carry over.  I wound up @ 169 before I prematurely pulled the probe and cut into the bird.

Crispy flavorful smoke kissed skin, the meat was the definition of succulent.  I should've bought a second bird and tried to fit it on.  I paired the chicken with a slightly tangy broccoli slaw (the local whole paycheck finds cabbage slaw mixes too pedestrian it appears). based loosely off a Chef Steps recipe.

Near San Francisco in California


  • That skin looks off-the-chain crispy. Nicely done.
  • CPARKTXCPARKTX Posts: 1,859
    Cool stuff. I’ve been wanting to get a Joetisseie
    LBGE & SBGE.  Central Texas.  
  • baychillabaychilla Posts: 305
    That skin looks off-the-chain crispy. Nicely done.
    Thanks, that's the crispiest skin I've had - almost like it was fried.
    Near San Francisco in California
  • eggnewtoyeggnewtoy Posts: 412
    Love my joe.  Use it all of the time and it’s wonderful.  enjoy it
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  

  • baychillabaychilla Posts: 305
    eggnewtoy said:
    Love my joe.  Use it all of the time and it’s wonderful.  enjoy it
    I intend to, its just kind of hard to get the lambs to donate legs to me.
    Near San Francisco in California
  • OhioEggerOhioEgger Posts: 461
    Definitely sold on the rotisserie chickens; I won't do whole chickens any other way any more.

    In fact, this was the only reason I got a Meater, just for the BGEtisserie.

    But today I had a nice thick steak I wanted to throw on for supper, and I thought I'd simplify things a bit. So instead of using my Smoke or Maverick as I usually do, I just stuck the Meater in the steak and went that way. Came out great, so I guess I'll be using it for more than just spinning cluckers.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • baychillabaychilla Posts: 305
    re: meater - So far I've found it to be more accurate than my BBQ Guru and as I can't adjust the Guru I don't trust it (its about ~30 degrees off my Thermapen).
    Near San Francisco in California
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