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Chicken question for Joetissierie owners

Moleman
Moleman Posts: 374
in EggHead Forum
Hello, because of all the recent posts recently in regard to the Joetissierie I've pulled the trigger and bought one. I'm just awaiting delivery. Now roaster chicken were buy one get one free so I got a couple. My two questions are; do I need to leave the chicken out to dry for a day or two as you do spatchcock? And secondly is 16 pounds of chicken too much to spin? I appreciate any responses. I'm looking forward to trying this. Thanks 
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Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    There are some owners here that will chime in sometime I assume. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I don't have a Joetisserie but I have used a rotisserie on other grills. To your first question about drying, I would say it probably isn't necessary.  It is a form of direct cooking so I think you will get crispy skin. However, I don't see any harm in drying either if you want extra crispy skin. 

    I also happened to run across something on Amazon Q&A that said the max weight was listed as 40 lbs so you should be fine to spin 16 lbs of yardbird.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • OhioEgger
    OhioEgger Posts: 994
    Not necessary to let the chicken dry but I generally do. I loosen the skin and let it sit in the frig for a few hours before putting it on the spit. Seems to work well.
    That's not too much weight, but try to get them as well centered and balanced as you can and be sure to secure them firmly. I usually take a pair of pliers and give the thumbscrews on the clams an extra tweak to make sure they're good and tight.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Smolder
    Smolder Posts: 104
    I usually brine and do a rub of some sort. Like previous posters said, make sure to secure and balance as best you can. Chicken can be kinda hard to keep from slipping on the rod. I second the pliers on the thumbscrews. I've had them come loose a couple of times.
     One other thing I did to the rod was mark with a sharpie where the two inside edges of the egg are, and used a dremel tool to cut light grooves so I can tell where the center of rod will be for what ever I'm putting on it. It will make sense to you after a couple of uses.
     Also important is how you build your fire. There are you tube videos explaining this.
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  • OhioEgger
    OhioEgger Posts: 994
    Smolder said:
     One other thing I did to the rod was mark with a sharpie where the two inside edges of the egg are, and used a dremel tool to cut light grooves so I can tell where the center of rod will be
    Nice idea! Thanks for that -- I'll be doing the same.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • eggnewtoy
    eggnewtoy Posts: 497
    Last week, I salted a whole chickenwith kosher salt about 3 hours before spinning and it was excellent. Not a huge difference but quite tasty.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Moleman
    Moleman Posts: 374
    I appreciate the responses. Thanks for the information. 
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  • Hub
    Hub Posts: 927
    I would cook less chicken on my first Joe cook.  Like every accessory, it takes a little time to learn it.  Most importantly, make sure the chicken is firmly attached to the spit rod.  It's a moving piece and bad things can happen.  My first chicken cook on the Joe didn't go well because I loosely attached the chicken and it fell off of the rod and into the coals .. kind of a caveman chicken cook! Get it tight ... real tight.  Then you are fine.
    Beautiful and lovely Villa Rica, Georgia
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  • Carolina Q
    Carolina Q Posts: 14,831
    Hub said:
    Most importantly, make sure the chicken is firmly attached to the spit rod.  It's a moving piece and bad things can happen.  My first chicken cook on the Joe didn't go well because I loosely attached the chicken and it fell off of the rod and into the coals .. kind of a caveman chicken cook! Get it tight ... real tight.  Then you are fine.
    That has never happened to me... until it did! Bird was floppin' around like the proverbial chicken with it's head cut off. I kept tightening and it kept coming loose! Never into the coals, but it was not pretty. Dunno why, but I haven't spun one since.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • smbishop
    smbishop Posts: 3,061
    When I bought my Joetisserie, I found this video on how to truss a chicken.  This guy has a couple of cookbooks on Amazon.  I bought his kindle versions.  A lot of good, basic recipes for the rotisserie.  https://www.youtube.com/watch?v=OW7yfODF3UA&feature=youtu.be

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Hub
    Hub Posts: 927
    Carolina Q said:
    Hub said:
    Most importantly, make sure the chicken is firmly attached to the spit rod.  It's a moving piece and bad things can happen.  My first chicken cook on the Joe didn't go well because I loosely attached the chicken and it fell off of the rod and into the coals .. kind of a caveman chicken cook! Get it tight ... real tight.  Then you are fine.
    That has never happened to me... until it did! Bird was floppin' around like the proverbial chicken with it's head cut off. I kept tightening and it kept coming loose! Never into the coals, but it was not pretty. Dunno why, but I haven't spun one since.
    No reason to not spin.  You just learn from your mistakes.  Personally, I don't like to spin a whole chicken but instead spin 3-4 bone in, skin on chicken breasts.  Never had a problem with them and they always, always come out awesome.
    Beautiful and lovely Villa Rica, Georgia
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  • HeavyG
    HeavyG Posts: 10,380
    smbishop said:
    When I bought my Joetisserie, I found this video on how to truss a chicken.  This guy has a couple of cookbooks on Amazon.  I bought his kindle versions.  A lot of good, basic recipes for the rotisserie.  https://www.youtube.com/watch?v=OW7yfODF3UA&feature=youtu.be

    I agree that when spinning poultry it can be useful to tie them up to keep the legs from just flopping around.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • eggnewtoy
    eggnewtoy Posts: 497
    Here's a trick on how to truss without string:  
    http://www.foodandwine.com/blogs/how-truss-chicken-without-any-string
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Dredger
    Dredger Posts: 1,468
    I use elastic ones similar to this. https://www.amazon.com/Rotisserie-Elastic-Cotton-Blend-e-Cookbook/dp/B01HR30HT6/

    I can truss a chicken in less than a minute.


    Do use pliers to secure the tines.
    Large BGE
    Greenville, SC
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  • Moleman
    Moleman Posts: 374
    I ended up doing one chicken at a time but did two of them. They were fantastic. Any suggestions for anything else to cook would be appreciated. And does anyone the spit diameter for ordering the correct size baskets. I'm sorry I waited this long to buy it. I appreciate all the responses to the original post. 
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  • OhioEgger
    OhioEgger Posts: 994
    Moleman said:
     spit diameter for ordering the correct size baskets. 
    I bought this one. It's adjustable to fit most rotisserie spits, including yours. Works great.
    https://www.amazon.com/OneGrill-Flat-Grill-Rotisserie-Basket/dp/B004Z2G0BW/ref=sr_1_1?ie=UTF8&qid=1485211909&sr=8-1&keywords=one+grill+flat+grill
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Focker
    Focker Posts: 8,364
    edited January 2017
    My brother sent me this roulade last night.

    One of my recent faves, tacos al pastor.

    Used Mike Vrobel's method religiously when trussing yardbirds for years.  Chef Steps has a better, brilliant method for trussing, exposes the legs.  This was burn barrel chicken on the 22 WSM.

    https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Moleman
    Moleman Posts: 374
    Focker, do you use any certain recipe for the, tacos al pastor? That certainly looks like something I want to try. 
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  • Focker
    Focker Posts: 8,364
    edited January 2017
    Moleman said:
    Focker, do you use any certain recipe for the, tacos al pastor? That certainly looks like something I want to try. 
    I used this recipe, and marinaded overnight.  Threw the pineapple on last hr or so.
    https://www.buzzfeed.com/alvinzhou/homemade-al-pastor?utm_term=.dyGjQk764#.loRRbK0rV
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Moleman
    Moleman Posts: 374
    Focker, one last question for you about tacos al pastor, did you secure the pineapple any way? I see you have the forks into each side of the meat. I'm worried the pineapple will spin freely? I have had the meat marinating for a few days and am soon to try it. I appreciate your time.  
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  • eggnewtoy
    eggnewtoy Posts: 497
    I do everything in either a basket or on skewer.  Chops, pork roasts, prime ribs, steaks, wings. Chicken pieces, fish, shrimp, lobster tails, any meat,  roasting green chiles and other veggies.  The baskets are great.  

    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Focker
    Focker Posts: 8,364
    Moleman said:
    Focker, one last question for you about tacos al pastor, did you secure the pineapple any way? I see you have the forks into each side of the meat. I'm worried the pineapple will spin freely? I have had the meat marinating for a few days and am soon to try it. I appreciate your time.  
    I just push the spit through the core, keep it center.  The pineapple will spin fine, no worries.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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