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Showing results for tags 'jotisserie'.
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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.
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.
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?