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Big_Green_Craig

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  1. Like
    Big_Green_Craig got a reaction from Aussie Joe in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  2. Like
    Big_Green_Craig got a reaction from DerHusker in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  3. Like
    Big_Green_Craig got a reaction from John Setzler in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  4. Like
    Big_Green_Craig got a reaction from Jesse in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  5. Like
    Big_Green_Craig reacted to freddyjbbq in Maiden Voyage with the Joetisserie!   
    awesome cook and photos craig!
  6. Like
    Big_Green_Craig got a reaction from divot1973 in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  7. Like
    Big_Green_Craig got a reaction from freddyjbbq in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  8. Like
    Big_Green_Craig got a reaction from TKOBBQ in Be My Valentine   
    Yesterday, my wife and I celebrated our 13th Valentine's Day together. I can't believe how time has flown by. 
    We celebrated with a romantic trip to Sam's Club, the grocery store and a stop by the dry cleaners. Lame, I know. Then we came home and made a fantastic meal. 

    Pan seared Chilean Sea Bass over a bed of sauteed greens with a fire roasted pepper sauce.

    The sauce was started by fire roasting a red and a yellow bell pepper. These were charred around 500f on the mini max. The skins were sweated off in a ziploc bag, then julienne and tossed into a hot pan with some evoo, shallots, salt & pepper for a quick saute. Once the shallots were tender, I added some fish stock and simmered. When reduced, the pan contents were blended until smooth. 

    The fish was deboned, it was seasoned with kosher salt, fresh cracked pepper and and fresh crushed thyme. 

    With the Mini Max still hot, I threw on my Finex skillet and seared the fish in a little bit of evoo, plated and spritzed with a little bit of fresh lemon juice. 

    Finished the night off with some Roses...

    My Valentine was very happy. Hope you had a great day as well. 

     
     
  9. Like
    Big_Green_Craig got a reaction from rwalters in Maiden Voyage with the Joetisserie!   
    I was thinking about doing a pork shoulder. I think they have a basket attachment too. 
  10. Like
    Big_Green_Craig got a reaction from rwalters in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  11. Like
    Big_Green_Craig got a reaction from Ben S in Maiden Voyage with the Joetisserie!   
    I was thinking about doing a pork shoulder. I think they have a basket attachment too. 
  12. Like
    Big_Green_Craig reacted to TKOBBQ in Maiden Voyage with the Joetisserie!   
    Nice looking bird
  13. Like
    Big_Green_Craig reacted to jkill73 in Maiden Voyage with the Joetisserie!   
    Has anyone tried it on a vision Classic B? I assume it would fit based on the BGE photo as most BGE KJ Classic accessories seem to work for the most part. I really like the idea of being able to have a rotisserie. 
  14. Like
    Big_Green_Craig reacted to Oly Smokes in Maiden Voyage with the Joetisserie!   
    Looks great. Nice color on that skin.
  15. Like
    Big_Green_Craig reacted to Ben S in Maiden Voyage with the Joetisserie!   
    Nice job.
    What else can you guys put on a joetissary besides chickens?
  16. Like
    Big_Green_Craig reacted to Rak73 in Maiden Voyage with the Joetisserie!   
    Looks good!
  17. Like
    Big_Green_Craig reacted to bosco in Maiden Voyage with the Joetisserie!   
    looking good Craig!!!  
  18. Like
    Big_Green_Craig got a reaction from Edsland in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  19. Like
    Big_Green_Craig got a reaction from TKOBBQ in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  20. Like
    Big_Green_Craig got a reaction from K-ville in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  21. Like
    Big_Green_Craig got a reaction from Ben S in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  22. Like
    Big_Green_Craig got a reaction from Rak73 in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  23. Like
    Big_Green_Craig got a reaction from Oly Smokes in Maiden Voyage with the Joetisserie!   
    The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber. 
     
    Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub. 
     
    With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
     
    RESULTS: The chicken was tender and juicy just as expected. My family already wants more!
     

  24. Like
    Big_Green_Craig got a reaction from magician in Be My Valentine   
    Yesterday, my wife and I celebrated our 13th Valentine's Day together. I can't believe how time has flown by. 
    We celebrated with a romantic trip to Sam's Club, the grocery store and a stop by the dry cleaners. Lame, I know. Then we came home and made a fantastic meal. 

    Pan seared Chilean Sea Bass over a bed of sauteed greens with a fire roasted pepper sauce.

    The sauce was started by fire roasting a red and a yellow bell pepper. These were charred around 500f on the mini max. The skins were sweated off in a ziploc bag, then julienne and tossed into a hot pan with some evoo, shallots, salt & pepper for a quick saute. Once the shallots were tender, I added some fish stock and simmered. When reduced, the pan contents were blended until smooth. 

    The fish was deboned, it was seasoned with kosher salt, fresh cracked pepper and and fresh crushed thyme. 

    With the Mini Max still hot, I threw on my Finex skillet and seared the fish in a little bit of evoo, plated and spritzed with a little bit of fresh lemon juice. 

    Finished the night off with some Roses...

    My Valentine was very happy. Hope you had a great day as well. 

     
     
  25. Like
    Big_Green_Craig got a reaction from Aussie Joe in Be My Valentine   
    Yesterday, my wife and I celebrated our 13th Valentine's Day together. I can't believe how time has flown by. 
    We celebrated with a romantic trip to Sam's Club, the grocery store and a stop by the dry cleaners. Lame, I know. Then we came home and made a fantastic meal. 

    Pan seared Chilean Sea Bass over a bed of sauteed greens with a fire roasted pepper sauce.

    The sauce was started by fire roasting a red and a yellow bell pepper. These were charred around 500f on the mini max. The skins were sweated off in a ziploc bag, then julienne and tossed into a hot pan with some evoo, shallots, salt & pepper for a quick saute. Once the shallots were tender, I added some fish stock and simmered. When reduced, the pan contents were blended until smooth. 

    The fish was deboned, it was seasoned with kosher salt, fresh cracked pepper and and fresh crushed thyme. 

    With the Mini Max still hot, I threw on my Finex skillet and seared the fish in a little bit of evoo, plated and spritzed with a little bit of fresh lemon juice. 

    Finished the night off with some Roses...

    My Valentine was very happy. Hope you had a great day as well. 

     
     
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