Joetisserie Chicken

smokin1979

First cook on the Egg with the Joetisserie, couldn't be happier.  350 for a little over an hour, minor smoke.

SGH

@smokin1979
Great looking bird. How do you like the Joetisserie?

smokin1979

2nd use and love it.  Before i was a spatchcock fan, and still am for larger birds but this was a ni e treat

Gym

I was gunna pick up a joetisserie but love spatch so much I couldn't pull the trigger on one. 
Nice cook!

SGH

smokin1979 said:

2nd use and love it.  Before i was a spatchcock fan, and still am for larger birds but this was a ni e treat

Years ago, I use to love to cook baby back ribs on a rotisserie raised direct. Just to lazy to do it now. But I loved them cooked that way. 

smokin1979

I actually think the rotisserie came out better than spatch.  At this point there are no regrets on the purchase of the Joetisserie

SonVolt

There's something magical about rotisserie cooking... use a drop pan below the bird full of small gold potatoes and you will have the best potatoes roasted in chicken fat you've never tasted.  Looks like your fire was too hot though... you burned off all that delicious skin 

Gym

vthokie98

Gym said:

Nawm Sayin!!!

Focker

smokin1979 said:

I actually think the rotisserie came out better than spatch.  At this point there are no regrets on the purchase of the Joetisserie

Your assessment is spot on.  My Cajun Bandit for the kettle and WSM is the best grilling accessory purchased to date.

This truss method is brilliant.  Give it a try some time.
https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

cssmd27

Focker said:

smokin1979 said:

I actually think the rotisserie came out better than spatch.  At this point there are no regrets on the purchase of the Joetisserie

Your assessment is spot on.  My Cajun Bandit for the kettle and WSM is the best grilling accessory purchased to date.

This truss method is brilliant.  Give it a try some time.
https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

Reviving this old thread to see if anyone has used the Chef Steps truss technique on a rotisserie?

I have my chicken all trussed up that way and plan on spinning it today or tomorrow.  But, I thought I might check and see if the combo of that technique with spinning it is a known problem before trying it out.

loco_engr

1st time seeing this thread but bookmarked for future use

Canugghead

Just watched the video, love it.  Have to remember this next time I do whole rotis bird. Thanks for reviving it. Wondering where are @gym and @Focker , haven't seen them around for a while.

Gym

Fellow canuck @Canugghead! I'm still on this side of the sod! I still view these pages as often as possible...haven't done anything noteworthy in a while.

KiterTodd

cssmd27 said:

Reviving this old thread to see if anyone has used the Chef Steps truss technique on a rotisserie?

I have my chicken all trussed up that way and plan on spinning it today or tomorrow.  But, I thought I might check and see if the combo of that technique with spinning it is a known problem before trying it out.

How did it come out?

Should be fine, but it does seem more setup for a standalone roast than a rotisserie.  You will still have the wing tips flapping around as it spins around.

I find I don't have to do anything fancy.  With the the spikes on each end for the spit, I just have to tie the drumstick ends together and do something similar with the wing tips (wrap a line around the bird).  It's all good though, and thanks for freshening this thread. Reminds me that I haven't made chicken in a while!

Greta_Egg_Fleet

@KiterTodd I think that photo is going to make me finally pull the trigger on the Joetisserie.  That bird looks amazing.

Smolder

KiterTodd said:

cssmd27 said:

Reviving this old thread to see if anyone has used the Chef Steps truss technique on a rotisserie?

I have my chicken all trussed up that way and plan on spinning it today or tomorrow.  But, I thought I might check and see if the combo of that technique with spinning it is a known problem before trying it out.

How did it come out?

Should be fine, but it does seem more setup for a standalone roast than a rotisserie.  You will still have the wing tips flapping around as it spins around.

I find I don't have to do anything fancy.  With the the spikes on each end for the spit, I just have to tie the drumstick ends together and do something similar with the wing tips (wrap a line around the bird).  It's all good though, and thanks for freshening this thread. Reminds me that I haven't made chicken in a while!

I just did this same cook Saturday nite. Trussed up the bird just like that. Marinated the chicken in a bourbon/brown sugar marinade. Sprinkled Swamp Venom for a little heat and a few mesquite chips. Turned out amazing. Looked almost identical to your picture.

 I need to start taking more picks of these cooks. A combination of cocktails and hunger make those thoughts fly right out the window.

KiterTodd

Greta_Egg_Fleet said:

@KiterTodd I think that photo is going to make me finally pull the trigger on the Joetisserie.  That bird looks amazing.

You won't regret it.  I used to always spatchcock (which isn't bad), but this is better.  Plus you'll find the JoeT good for so many other cooks... beef loins, pork loins and chicken wings in a basket are my go-tos.

Greta_Egg_Fleet

KiterTodd said:

Greta_Egg_Fleet said:

@KiterTodd I think that photo is going to make me finally pull the trigger on the Joetisserie.  That bird looks amazing.

You won't regret it.  I used to always spatchcock (which isn't bad), but this is better.  Plus you'll find the JoeT good for so many other cooks... beef loins, pork loins and chicken wings in a basket are my go-tos.

Just ordered it from CGS and got a basket from Amazon.  This place has cost me so much money!  

cssmd27

KiterTodd said:

cssmd27 said:

Reviving this old thread to see if anyone has used the Chef Steps truss technique on a rotisserie?

I have my chicken all trussed up that way and plan on spinning it today or tomorrow.  But, I thought I might check and see if the combo of that technique with spinning it is a known problem before trying it out.

How did it come out?

Should be fine, but it does seem more setup for a standalone roast than a rotisserie.  You will still have the wing tips flapping around as it spins around.

I find I don't have to do anything fancy.  With the the spikes on each end for the spit, I just have to tie the drumstick ends together and do something similar with the wing tips (wrap a line around the bird).  It's all good though, and thanks for freshening this thread. Reminds me that I haven't made chicken in a while!

Came out exceptional!  Best BGE chicken I've ever made.

I'm a believer in that truss technique.  It doesn't leave the wings out there, they are pulled up next to the body.  The legs are left out and intentionally separated from the body.  I've spun a chicken before with the regular trussing technique and it was great as well, but this chicken turned out even better.

FWIW:  Offset charcoal with HD aluminum foil for a drip under the chicken.  Ran about 360-375 for about 1.25 hours to a temp of about 165 internally.

DFW

@cssmd27 - Would love to see some photos of your cook if you have any.  I think I have one whole bird left in the freezer and this looks like a fun cook, so will probably try this truss method and give it a go soon.  Thanks.

cssmd27

DFW said:

@cssmd27 - Would love to see some photos of your cook if you have any.  I think I have one whole bird left in the freezer and this looks like a fun cook, so will probably try this truss method and give it a go soon.  Thanks.

I'm horrible at remembering the take pics these days.  But, my wife just happened by and wanted to show it off to her friends and snapped this single pic.  It's about 60% done based on my recollection.  You can see the wings are pulled in, but the legs are separated out by the trussing.

KiterTodd

cssmd27 said:

.

Thanks for the pics.  So, how did the legs finish up?  The legs didn't overcook?

I suppose on the contrary, maybe the entire chicken cooked more evenly (and quicker) because you did not have to wait for the dark meat to reach temp after the rest of the bird.

cssmd27

The whole chicken turned out perfect in every spot. 

I had to rewind the trussing video about 20 times to get it right, but if I did it routinely, it's not hard, just different.  If you cut your string prior to trussing, it needs to be very long as it uses a lot.  About hand to hand outstretched for a normal sized guy.

phil28

Have used it 4 or 5 times now and it works great with a Large BGE. Highly recommend.

Canugghead

cssmd27 said:

The whole chicken turned out perfect in every spot. 

I had to rewind the trussing video about 20 times to get it right, but if I did it routinely, it's not hard, just different.  If you cut your string prior to trussing, it needs to be very long as it uses a lot.  About hand to hand outstretched for a normal sized guy.

Tried the trussing method and love it, thanks!
https://eggheadforum.com/discussion/comment/2516440#Comment_2516440