D*mn I love chicken on the JoeTisserie!

KiterTodd

Sometimes I do a lot of prep before a cook, but usually it's a last minute decision...  life, work, family.  Just happens that way a lot.  Tonight the wife had no dinner plans when I asked at 6:00 and by 8:00 we were eating a chicken I'd had in the back of the fridge.

Here's the kicker... sometimes the shortest prep cooks are the best.  Here's how it went down;

- Lit the egg

_ Washed and dried the chicken.  Put the gizzards on the stove for the dogs.

- Dusted with corn starch. I'm not sure if that even matters as I then...

- Rubbed with olive oil, fresh garlic, salt, pepper and a heavy shake of DP Mediterraneanish.

- Put the chicken on the egg. Fed the gizzards to the dogs, and got started on the rice and black beans.

- Chicken cooked for an hour and 20 until the thickest part of the thighs read 165.

- Let it sit for 5 minutes and sliced another juicy bird that practically fell off the bone as I cut it.  Another great JoeT cook. Great skin. Subtle charcoal flavor. An easy pre-mixed seasoning that never disappoints;

"Things the chicken was saying, for $100."

Has such incredible flavor spun right over the lump.  As good as a Greek or Peruvian restaurants rotisserie setup, if not better.

Ready to carve...

A quick chop to a not so patiently waiting hungry family.  (I'm the only one that likes eating at 8:PM).  With a squeeze of fresh lime and chopped cilantro...

Thanks for looking at my ordinary cooks! (that the BGE makes great)

buzd504

Nice bird.  Y'all are slowly pushing me to a Joetisserie, but I will add that I have spatched several birds with no notice and good results.  That looks stellar - love the lime cilantro finish.

KiterTodd

buzd504 said:

Nice bird.  Y'all are slowly pushing me to a Joetisserie, but I will add that I have spatched several birds with no notice and good results.  That looks stellar - love the lime cilantro finish.

Thanks! I used to always spatch.  Never had a complaint either. I forget what it was that made me get the JoeT to be honest.  It wasn't for chicken.  That said,

I think the chickens are juicier on the JoeT and quicker to prep. (the cook may be a little quicker spatched).  Prep is quicker because you're not cutting out the backbone.

Both always gave me the best chickens I'd ever made though.

buzd504

KiterTodd said:

buzd504 said:

Nice bird.  Y'all are slowly pushing me to a Joetisserie, but I will add that I have spatched several birds with no notice and good results.  That looks stellar - love the lime cilantro finish.

Thanks! I used to always spatch.  Never had a complaint either. I forget what it was that made me get the JoeT to be honest.  It wasn't for chicken.  That said,

I think the chickens are juicier on the JoeT and quicker to prep. (the cook may be a little quicker spatched).  Prep is quicker because you're not cutting out the backbone.

Both always gave me the best chickens I'd ever made though.

I would probably argue that equipment/fire setup for the spin negates any prep time saved by not spatching, but those details are irrelevant to me.  I'm more concerned with results, and everything I've seen with the rotisserie looks great. 

I heart juicy chicken.

thetrim

Really nice looking bird!

lousubcap

Great way to adapt and crank out impressive chix.  Nailed that skin as well. Congrats.  

billyray

Do you use the JoeT with the lid opened or closed?

KiterTodd

billyray said:

Do you use the JoeT with the lid opened or closed?

Always closed for me.   If it's open for too long the coals turn into fire...  that may be good for certain cooks but I am always roasting with it.  I suppose it would be a nice way to crisp the outside when your are done with a roast.  I'll try that next time I have a beef roast on there.  In the past I have pulled a beef tenderloin when it hits temp, then throw a grate on to reverse sear.  Now that you mention it, that's probably an unnecessary step if I can get a quick open flame under the meat instead!

Regarding setup time, it is no different than setting up your grate or platesetter for a cook. Pull the grates, throw on the ring.  The lump is easy peezy also.  I throw in my lump, push most of it up on each side, light it and go.  I use those little fire starter tabs mostly, break one in half, stick half in each side.  The egg is usually above temp much faster than I expect and I'm closing the vents to get the temp down before I cook.

KiterTodd

lousubcap said:

Great way to adapt and crank out impressive chix.  Nailed that skin as well. Congrats.  

Thank you. Those were accidentally the best wings I have ever made.  I was disappointment there were only 2!

If science can genetically engineer vegetables, they should be able to make a fryer with 8 wings.

SonVolt

Rotisserie really takes chicken to another level. 

DFW

Awesome cook and great photos.  We really enjoy the results from spinning our food too.  

mEGG_My_Day

Great looking bird.  Thanks for posting.  I’m a recent rotisserie chicken convert too. Someone above asked about the lid.  I keep it closed like the OP.  

eggnewtoy

Beautiful cook. Did a half a chicken in basket last night.  It was wonderful.