Borrowed a friend’s JoeTisserie and made a chicken. So f’ing good. Dry brined for 18 hours then covered in Texas sugar rub from meatchurch. Took about 65 minutes but was the best chicken I’ve made on the kamado (better than spatchcocked imo). Needed to do a better job of tying the bird or securing the bird to the tines for a more even cook and should have waited a bit longer for the dome to heat up but supper happy. Was worried that the skin looked burned but turned out very tasty and caramelized from the rub.
Next up is JoeTisserie wings tonight.
by DrHUM_Dinger
5 Comments
F yeah!
We do chicken on rotisserie all the time, it’s crowd’s favourite.
No need to brine even, just season the cavity, truss, slather some mustard, sprinkle what-have-you, stick in the probe and in an hour it’s ready.
I did converge to spreading coals to the sides, parallel to the rod. This way juice doesn’t drip on the coals and doesn’t cause flare-ups and excessive smoke. But some here like the exact opposite.
PS. Try picanha too! That fat cap melting and covering the meat as it rotates results in an absolutely crazy finish.
Very nice!! I love the Joetisserie!
Ya dude! Joetisserie chicken is primo! I don’t do it any other way!
What’s the best thing to truss the bird with? Just got my Joe and feeling inspired…
Congrats…there’s a lot of fun to be had. Once you’ve given the spits a run, grab a basket for wings, veggies or whatever else will work, and there’s a flatter version for fish. The KJ basket is overpriced but I have a knockoff that works great. Wings in the basket is a favorite! Also 2 chickens can fit on the spit with a classic…happy grilling!