Joetisserie Owners

QDude

For those of you with this accessory, has it upped your game?  I think that I would like to get one for doing whole chickens.  What else are you cooking with the Joetisserie?  Thanks in advance for your advice.

hoosier_egger

I wouldn’t say it’s upped my game. It’s a fun toy to have in your arsenal. I still spatchcock 90% of the chickens I do. People seem to enjoy seeing a roast, chicken, even ribs spinning on the rotisserie 

cookingdude555

I like it (I have the XL and Large versions), but I wouldn't say I need them.  In fact I rarely use them these days.  Cool toys tho.

EzraBrooks

Getting the basket significantly improved my wings.  They come out perfectly crispy every time with no cornstarch needed.

jdMyers

So.  I had the same thought.  I have rotisseried everything.  Shrimp, chicken, ribeye, turkey, cornish hens, pork, mussles, ribs, etc  The type of basket matters.  The wide spacing baskets shrimp falls out.  The tight net mesh ones wings flip as they rotate.  Spray with non stick spray for easier cleanup.  Wings removed and dipped in the fryer come out extra crispy.  Go for ir.

EzraBrooks

+1 on shrimp.  I also really love throwing in cut up smoked sausage, potatoes, green beans, and other veggies an spinning them all together.  Great healthy and easy dinner everyone loves.

vb4677

A flat basket full of boneless, skinless chicken breasts for the win!  Wife and others love 'em that way.  Best way I've found to do BLSL breasts!  Whole chickens & turkeys come out fantastic as well!

Stormbringer

@jdMyers what's the make/model of that basket please? I have a LetzQ rotisserie arriving just before Christmas, would like to get a basket for it.

jdMyers

https://atlantagrillcompany.com/products/napoleon-gas-grill-round-rotisserie-stainless-steel-grill-basket

jdMyers

Amazon has it too.  But price wise 59 is cheaper.  

sstripes96

I did a boneless pork butt. Ive done quite a few the traditional way but the one on the Joetisserie was hands down the best one Ive ever done.

rekameohs

EzraBrooks said:

Getting the basket significantly improved my wings.  They come out perfectly crispy every time with no cornstarch needed.

Same here, though I still dust them first with corn starch, then air dry in the fridge.

U_tarded

sstripes96 said:

I did a boneless pork butt. Ive done quite a few the traditional way but the one on the Joetisserie was hands down the best one Ive ever done.

How do you set this up?  I’m curious pork but would be awesome spun.  How did you manage the grease?

Eggscuses

Pork belly porchetta. Sorry no finished pictures. 

Photo Egg

Eggscuses said:

Pork belly porchetta. Sorry no finished pictures. 

No finished photos...That’s soooo wrong.

KiterTodd

QDude said:

For those of you with this accessory, has it upped your game?  I think that I would like to get one for doing whole chickens.  What else are you cooking with the Joetisserie?  Thanks in advance for your advice.

I really enjoy mine.  It's just a different tool to use, but you no longer have to worry about burning things that you roast.  So, it's easy, fun, and the meat comes out great.

If you didn't already order...  gidyup!

NDG

I like mine . . esp if you have nosey neighboors that sniff then come over to check out your cooks . . spinning meat over Flame is so damn cool. 

Still exploring mine, but IMO . . spinning Wings (I also use the napoleon basket) is a gamechanger & for Wing lover like me, this justifies the price alone.  Chicken Shawarma on spit was great also.  BUT Im positive I like spatchcock (raised direct or raised indirect) better than spinning full bird.  I have tried spin full bird twice, something off . . meat texture off & just felt a little greasy, or something.  I also have flat basket, so I want to try spinning flat spatch . . maybe that is the move?  Anyway, I hope this helps.  

NDG

doing full beef tenderloin again for XMAS, now wondering if I could spin this B 

gmanrva

NDG said:

doing full beef tenderloin again for XMAS, now wondering if I could spin this B 

Would be interested to see how that works out.

sstripes96

U_tarded said:

sstripes96 said:

I did a boneless pork butt. Ive done quite a few the traditional way but the one on the Joetisserie was hands down the best one Ive ever done.

How do you set this up?  I’m curious pork but would be awesome spun.  How did you manage the grease?

Sorry for the slow reply. I picked up a small boneless pork butt, mounted it on the Joetisserie, and let it spin. 225degrees, Direct, with no drip pan.

Mark_B_Good

sstripes96 said:

U_tarded said:

sstripes96 said:

I did a boneless pork butt. Ive done quite a few the traditional way but the one on the Joetisserie was hands down the best one Ive ever done.

How do you set this up?  I’m curious pork but would be awesome spun.  How did you manage the grease?

Sorry for the slow reply. I picked up a small boneless pork butt, mounted it on the Joetisserie, and let it spin. 225degrees, Direct, with no drip pan.

No grease fires?

Newport65

It is on sale right now at Atlantic Grill Company (above link) for $170

onedbguru

My son gave me a joetisserie for Fathers Day last year and I have cooked chickens, turkey and one of my new favorite sandwiches, pit beef.  I have an Eye-of-Round curing to go on the jt this afternoon.  As others have stated, just another toy/tool in my arsenal of weapons to be used against proteins.