Shortyque Posted May 18, 2018 Share Posted May 18, 2018 First, a brief confession. I have had a joetisserie for about a year, and only used it maybe 3 times. Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up. Until today... Had a small pork loin in the freezer from my BIL's pig. Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again. Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub. After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes. My wife thought I was going to break into tears with my first bite. Words fail me to describe it. The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork! You can't buy food this good at a restaurant (at least not a restaurant I can afford). Thanks again John for your excellent video. St1brew, MarkM2, daninpd and 7 others 10 Quote Link to comment Share on other sites More sharing options...
St1brew Posted May 18, 2018 Share Posted May 18, 2018 Looks awesome, you did an amazing job. Looks like you should take out that Joetisserie more often! I only wish I could've tried it. Shortyque and buckleybj 2 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted May 18, 2018 Share Posted May 18, 2018 Looks amazing and love the way you described how it tasted! Fantastic cook for sure - glad you gave it a whirl. Shortyque 1 Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted May 19, 2018 Share Posted May 19, 2018 The pictures are worth a thousand words, but your words were pretty good too. Not often you hear a pork loin described as tender and juicy. Quote Link to comment Share on other sites More sharing options...
Shortyque Posted May 19, 2018 Author Share Posted May 19, 2018 10 hours ago, Smoke and Awe said: The pictures are worth a thousand words, but your words were pretty good too. Not often you hear a pork loin described as tender and juicy. I agree, I always thought of pork loin as a rather tough cut. I think the applesauce injection was the ticket. I didn't include a plated shot because it didn't turn out real well, but as we sliced the loin, the juice was pooling on the plate. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted May 20, 2018 Share Posted May 20, 2018 Looks and sounds like it was really tasty. Shortyque 1 Quote Link to comment Share on other sites More sharing options...
Tioga Posted May 21, 2018 Share Posted May 21, 2018 On 5/17/2018 at 5:58 PM, Shortyque said: First, a brief confession. I have had a joetisserie for about a year, and only used it maybe 3 times. Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up. Until today... Had a small pork loin in the freezer from my BIL's pig. Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again. Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub. After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes. My wife thought I was going to break into tears with my first bite. Words fail me to describe it. The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork! You can't buy food this good at a restaurant (at least not a restaurant I can afford). Thanks again John for your excellent video. You're right about restaurant food. Ya just gotta do it yourself if ya want great bbq. Looks delicious. Shortyque 1 Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted May 21, 2018 Share Posted May 21, 2018 That looks amazing Shortyque 1 Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted May 21, 2018 Share Posted May 21, 2018 Congrats on the cook! So, regarding cleanup, you can't just ramp the temp and burn it off? I have one in my far distant future. Quote Link to comment Share on other sites More sharing options...
Shortyque Posted May 22, 2018 Author Share Posted May 22, 2018 22 hours ago, CentralTexBBQ said: Congrats on the cook! So, regarding cleanup, you can't just ramp the temp and burn it off? I have one in my far distant future. I actually hadn't thought about that. DUH. Will have to try that next time. Hoping to maybe do another spin of something over this coming weekend. I think I may actually start using this more. buckleybj 1 Quote Link to comment Share on other sites More sharing options...
buckleybj Posted March 31, 2020 Share Posted March 31, 2020 I have been using my Joetissirie more often lately and hadn't been previously for the reasons you've mentioned. Like other things it takes some practice and patience. I just spun a leg of lamb, wings, and a chicken over the past month. The wings were done with the Napoleon rotisserie basket that was recommended to me a while back. Now that I have the process down pat for setting the right amount of coals, air flow and methods of catching the drippings I have been looking new ways to use it. Looks like pork loin will be my next adventure, your post looks absolutely amazing and as others have commented your description sold me even further! Quote Link to comment Share on other sites More sharing options...
Team PCBeach Posted March 31, 2020 Share Posted March 31, 2020 Looks great! Do you have a link to the recipe or video? Did a quick search and couldn't find it. Quote Link to comment Share on other sites More sharing options...
Shortyque Posted May 13, 2020 Author Share Posted May 13, 2020 On 3/31/2020 at 11:59 AM, Team PCBeach said: Looks great! Do you have a link to the recipe or video? Did a quick search and couldn't find it. Sorry, just saw your post, only 2 months later. I'm sorry, I cant remember where i saw johns video, i watch so many. I'm trying to do better at bookmarking. I actually followed an injection recipe from another source. Quote Link to comment Share on other sites More sharing options...
lnarngr Posted May 14, 2020 Share Posted May 14, 2020 Pork loins can come out of the kamado unbelievable. I am planning to bacon wrap my next, if we still have bacon. Quote Link to comment Share on other sites More sharing options...
len440 Posted May 14, 2020 Share Posted May 14, 2020 Shorty Looks great when i used charcoal grills i used a rotisserie all the time. So now i have to add a joetisserie to my wish list. Quote Link to comment Share on other sites More sharing options...
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