Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!

Search the Community

Showing results for tags 'jotisserie'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Dry Aging
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Vision Kamado
    • Kamado Joe
    • Big Green Egg
    • Primo Grills
    • Komodo Kamado
    • Grill Dome
    • Blaze Kamado
    • Pit Boss Kamados
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Calendars

  • Community Calendar

Found 4 results

  1. Porchetta on Joetisserie

    Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.
  2. I spun my first ham on the Joetisserie this week. It was a small carver ham. I was only feeding 3 people and one super hungry dog that followed me around the house and the yard to let me know he wanted piece of the action. It came out perfect. I waited until the ham was 15 degrees from it's finished temp before adding a small bit of Maple sugar & Maple Syrup glaze. I didn't want to add the sugar too quickly into the cook. 2 pieces of Pecan and one Cherry wood cunck were used for smoke. It came out perfect with a moist self glazed surface. The surface wasn't dry like a roasted ham. Spinning the ham provided a unique and pleasant flavour profile. A little glaze goes a long way. It would have been a good ham with no glaze at all. You can see from the pics how shiny the surface of the ham is. That's the magic of self basting on the rotisserie.
  3. Well Santa brought me a jotisserie so I just had to use it. Going to break it in with a simple chicken cook. I hope it lives up to the talk, more to follow......e
  4. Jostiserie in the bitter cold

    My Fingers are still crossed the Big Joe Joetisserie will be released soon. I wanted to find out what temps the Joetisserie can operate. This may be shocking to some, occasionally it gets cold in Canada. The motor must have some limits. What do you think is the coldest outdoor temps the Joetoseries can operate?
×