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.
Howdy. My better half approved the purchase so I hit the roadshow here in Indianapolis today.
1,499.99 for the Big Joe
219.99 for the Big Joetisserie
21.99 for 30lbs of lump
They had 5 Big Joetisserie. By the time I left at 5pm, there was 1 left. Rep said they only got in 5. Looks like they only had 2 or so of the classic Joetisserie as well.
I had to work at 9 so didn't get to take part in the great race for "The Deal", but at least two were waiting to try to get the deal at 9 when the club opened.
Rep helped me load it up. And by help, I mean he did most of the work. Rep was great and everything survived well.
That's a scion XB that it loaded in. Those black boxes have a ton of space, and there was extra room. I should have gotten more lump and probably will go back for more since it is 10 more pounds for 5 bucks less than what Lowes carries.
Used a garden cart and two neighbors to get it to the back deck and into the cart. That was way easier than we expected.
And now I owe my neighbors BBQ for helping. Oh darn.
So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously)
I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about
1/2 c salt
1/3 c paprika
1/3 c chili powder
1/3 c granulated garlic
1/3 c onion powder
And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour.
I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy.
Sorry about the 'other' thread, I fat fingered it and posted by mistake and now can't find how to delete it :/
I Picked up a pork loin for $15 last week and my joetissetie arrived this week too so decided it was time to break it in yesterday. Went pretty well despite encountering a few teething problems!
#1 The Joetisserie doesn't fit on the BSK5000 unless you remove one of the handles, otherwise the motor doesn't fit on the bracket properly!
#2 My pork loin was about 6" longer than the spit! Had to cut it in two and do two separate cooks
#3 I overshot my target temp again on the BSK by 100 degrees, had to wait an hour for it to cool back down to something close to what I wanted. Really having some issues getting the Keg lit and fired up without it screaming over the target temp if i'm looking for something low.
Other than that, both the loins turned out pretty good, nice and juicy with a good crunchy bark in some spots. The extended cook time also resulted in a few neighbours coming past to ask about the Keg due to the tasty smells wafting around the complex all afternoon
Now I just have to worry about what to do with all these leftovers!!