A Tale of Two Chickens Spinning

Dredger · February 2016

Decided to try two chickens on the Joetisserie. One for soup and the other for whatever. Turned out fantastic, as usual. Loving this eggcessorie.

Image: https://us.v-cdn.net/5017260/uploads/editor/ro/lkl51lomsdqg.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ce/db5fsld8xcp4.jpg

Sides were brown rice with Kerrygold butter and green beans. Trying to stay low carb.

JohnnyTarheel · February 2016

You are knocking it out of the park lately. Those spinner birds look great!!

SoCalTim · February 2016

How many lbs does a chicken weigh?

GregW · February 2016

Dredger said:

Decided to try two chickens on the Joetisserie. One for soup and the other for whatever. Turned out fantastic, as usual. Loving this eggcessorie.

Sides were brown rice with Kerrygold butter and green beans. Trying to stay low carb.

Your gonna keep posting about this thing until I wind up with one..I'm weak

SGH · February 2016

For shear greatness sister:

Dredger · February 2016

Thanks @ JohnnyTarheel. Loving the spinner. @SoCalTim, they were a little over 4 pounds each. We get the Publix Greenwise chickens. Came out perfect at a little over an hour at 350 degrees. KJ lump and about 3 chunks of apple wood. Will post pics of chicken noodle soup later. It is flu season, you know.

Dredger · February 2016

@GregW, sorry man, but it truly is "Set It and Forget It", not to borrow someone else's marketing mantra, but it is that easy.

@SGH, thank you so much. You know how much that means to me. Before this eggcessorie, hubby wouldn't touch dark meat, but now he starts with the wings while everything else is cooking and goes from there. It almost looks like a skeleton by the time everything else is done. That's why, I guess from here on out, we'll cook two at a time so I have something to work with for pies or soup.

Slabotnick · February 2016

I've been enjoying seeing these rotisserie posts you've been putting up. They look incredible. I would say enjoy, but I don't think you need to be told to do that.

Dredger · February 2016

Thanks @Slabotnick, we are, indeed, enjoying everything done on this eggcessorie. Rotisseries aren't for everyone, but we really like it. Glad you're enjoying the posts.

Slabotnick · February 2016

On some of the posts some folks have gone negative about the need for it. My thoughts are that you love it, enjoy it, and I doubt it will be long before you see a lot of folks joining in. Looks like you are doing in about an hour what it would take me a day of brining and a couple hours of smoking. Looks like another good tool in the bge belt. People say the egg is expensive...it's really not until you get addicted and buy everything else that could be made for it lol. Enjoy!!!

NPHuskerFL · February 2016

Looks great! How is the skin in comparison to a regular whole chicken or Spatch in regards to crispness? Everybody loves a Lil Spinner

chuckytheegghead · February 2016

Looks awesome. Can't wait until they make one for the Xl. Might just have to run out and add a large!

lousubcap · February 2016

@Slabotnick - not to hi-jack the thread of a great cook but your perception is spot-on. The initiation fee pales in comparison with the expenses accrued with the journey.
@Dredger - despite your fantastic cooks I am exercising restraint for now. However, as above, you are definitely quite skilled in rotisserie cooking.

Dredger · February 2016

Looks like you are doing in about an hour what it would take me a day of brining and a couple hours of smoking.

You are right @Slabotnick. I have done chickens raised direct and on a smoker and these are superior in every way. Hard to explain the difference, but they are much better. Yeah, the cost of the egg is just a drop in the bucket when all of the other eggcessories come calling. It's all good, lol. The good news is that we bought our egg in 1998 before all of the toys came into being, so it's not so much of a budget bite for us.

Slabotnick · February 2016

Luckily my wife and I have a pretty good understanding. She shops all she wants and she doesn't complain about my egg purchases. She bought me my egg for Christmas and she is loving everything that comes off it. So she fully understands the need (plus I'm cooking all the time). I'll keep @Dredgerposted if a rotisserie shows up at my door.

Dredger · February 2016

@NPHuskerFL, the skin almost carmelizes. The longer you leave it on, the crispier it gets. Never got that on a whole chicken. Don't spatchcock much, so not sure about that. I just know that it's good, lol.

@chuckytheegghead, funny we were discussing last night getting an XL when the larger Jotisserie comes out.

@lousubcap, thanks. No hijacking going on here. It's all true. I know we've spent enough on eggcessories to buy another egg at today's prices, maybe more. I've used an indoor rotisserie for about 30 years, so I understand the principals associated with the spin. But the spin over lump and wood chunks is mesmerizing. The sound and the aroma of meat cooking over an open fire is primal, just like in the olden times. Magic I tell ya.

Dredger · February 2016

@Slabotnick, I think you will enjoy having one in your arsenal. You can cook a lot of different things on it and it's easier than it looks. Just secure stuff on the spit and plug the motor in.

pgprescott · February 2016

Beautiful plate of yardbird! Nice work.

SkinnyV · February 2016

Ok giving it my second try but now trying to throw some chicken I need to cook underneath. Coals pushed to the back, drip pan next to the coals.
ps...I have no clue how to truss and was in a hurry ...don't judge the knots haha

Dobie · February 2016

NPHuskerFL said:

Everybody loves a Lil Spinner

LMFAO

@Dredger your killing it, good stuff.

Botch · February 2016

Hope you played Mussourgsky's Pictures at an Exhibition, twice, during the cook!

I'm gonna end up purchasing this toy, I can feel it.

SkinnyV · February 2016

For the folks who have used drip pans, my chicken on the grate cooked up and I saw that this happend. The temp never went above 350 but this pan is toast, the burning coals touching it did this.
So use a pan or not?

pgprescott · February 2016

SkinnyV said:

For the folks who have used drip pans, my chicken on the grate cooked up and I saw that this happend. The temp never went above 350 but this pan is toast, the burning coals touching it did this.
So use a pan or not?

Not sure I would eat the chicken. Fumes no good.

JDoubleH · February 2016

Ack. The Joetissorie is so tempting. Man. Those birds looks awesome.

theyolksonyou · February 2016

@SkinnyV looks like my dog has been to your house.

Zmokin · February 2016

I love chicken wings and my 2nd favorite piece of the bird is the backs. All of that wonderful skin, and those two oysters are to die for.

SkinnyV · February 2016

Ate the chicken, didn't think about the fumes..but that's a good point and something I need to keep in mind.
next time I won't cook uderneath the rotisserie chicken like I did as it may have affected the skin.
chicken turned out super moist, spilling all over the counter it was out of control.

btw... How did 350 degrees do that to the pan? Only thing I can think of and that's been used as a drip pan before is moisture where it was stored causing it to break down like that.

Dredger · February 2016

@SkinnyV, no pan at all. Just go with it. Full bed of coals, full bed of coals, I repeat full bed of coals. It can't go wrong. Dome temp at 350 and it will be perfect. You don't need a drip pan.

Thanks @ pgprescoscott.

Thanks@Dobie

@Botch, I didn't play that, but it is interesting.. I think I was listening to the Four tops at the time. You won't regret buying it. But I do really enjoy listening to the classics most of the time. My mother instilled that in me.

Dredger · February 2016

Thanks @Zmokin, they were outstanding and the soup we made tonight was fantastic. Pics to follow, but smoke flavor was throughout. Never before have we achieved that.

Dredger · March 2016

Here ya go. Spinner chicken soup. Smoke flavor all the way through.

smokeyw · March 2016

Okay, 2 chickens on it. I'm sold! Has anyone done a 8-10 pound pork butt with it yet? Looks to me like it would work but you would have to go low and slow.

A Tale of Two Chickens Spinning

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