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Joetisserie Beef Tenderloin
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weeshon74
Posts: 14
Marinated the beef and threw it in the Joetisserie with the temp between 375 and 400 degrees. Our company was running late so I brought the egg down to around 325. After 30 minutes, I brushed it with butter every 10 minutes until it came up to medium rare temp. Took it off the spit right when the company arrived. Let it rest for 15 minutes and served. One of the best steaks I’ve had and got rave reviews from our company.
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Just awesome!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Nicely done Sir!Everyday is Saturday and tomorrow is always Sunday.
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What was the marinade?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
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Thinking of getting a joetisserie. Do you feel your results are better with it...or not? Thanks.
Fairview, Texas -
nemo said:Thinking of getting a joetisserie. Do you feel your results are better with it...or not? Thanks.Near San Francisco in California
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@Hans61...The marinade was just dale’s, Worcester sauce, salt and pepper...nothing fancy...@nemo...I would definitely recommend the Joetisserie. Everything I have made with it has turned out great and it’s very easy to use. I just bought a fill it and grill it basket and I am going to make some wings soon...
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weeshon74 said:Marinated the beef and threw it in the Joetisserie with the temp between 375 and 400 degrees. Our company was running late so I brought the egg down to around 325. After 30 minutes, I brushed it with butter every 10 minutes until it came up to medium rare temp. Took it off the spit right when the company arrived. Let it rest for 15 minutes and served. One of the best steaks I’ve had and got rave reviews from our company.Near San Francisco in California
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@baychilla That was dome temp.
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wow - looking goodMemphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Looks damn tasty. This may be a dumb question, but does the egg close and seal well? I guess the joetisserie isn't the same thickness in the front as in back? Anyone have any experience using it with the new hinge/band assembly?
GO BLUE!
Fairfax, Va
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Mine is fine with the old and inferior style hinge/band (still on the fence about paying for the new system as my old works).Near San Francisco in California
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Perfect......well done!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Nice job, but thanks a lot. Been holding out on buying one for a couple of years, just took the plunge.Highland, MI
L BGE, Primo, and a KJ Jr -
Forgot to mention earlier, yes the ring that sits on the egg is sloped. Thicker in the front than in the back. Kind of makes the egg looked like it swallowed something.Near San Francisco in California
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@mgoblue0484 It does seal pretty well and once you get the temp set, it holds really well. You can’t open the damper/daisy wheel as much as normal because there is not seal where the spit comes out. I’ll take a picture of them the next time I cook and post it with the temp to give you an idea.
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