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Two pork tenderloins with some homemade rub spun for about 40 minutes. Used the basket splitter and put the corn on the searing grate over the hot side. Corn was on for about 30 minutes.

 

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Everything was fantastic. The pork was so moist, it made a squishing sound when I sliced it.

 

Sorry sports pork fans, no plated pictures.

 

ETA: Apple must have changed something. I used to be able to take pictures with my iPhone held a certain way and they'd post correctly. Now they are all sideways.

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  • 3 weeks later...

Saturday night, chicken breast quarters with Bobby Flay's Sixteen-spice rub (well, 14 out of 16, to be exact), with potatoes au gratin and steamed veggies. Chicken looks charred in this photo, but it's really the rub having gotten really dark brown. 

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Sunday I did an eye-of-round roast according to the Sandwich Style Beef video (Setzler's) from 2014, except I spun mine on the Joetisserie. Awesome results.

beef_5-21-17.jpg

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Maple smoked Mac and Cheese.  Started with butter and roasted garlic, then built a roux.  Added a little milk and a bunch of cheese, salt, pepper, and a pinch of dried habanero powder.  Spread over al dente cooked medium shells and topped with some shredded sharp cheddar.  I used the smoking box with some maple chips for a nice clean smoke.  Baked at 350F for about 35 minutes on the primo jr until it was done.  Took it my mother's house where we had it with steamed broccoli and spiral ham from the slow cooker.  It was a nice fall comfort food meal. Thanks for looking.

 

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