Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time.
So this finally happened today (just a few days short of 6 weeks).
Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method.
Wayward Gourmet Applewood Smoked BBQ Awesomeness
Salt & Pepper
I did a dry brine on the chicken the night prior.
Finally fired up the grill and set it for 375. I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400. Pulled both at about 80-85 minutes.
Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill.
True to John’s video, the chicken skin was crispy and the chicken super moist. My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.
2 Chicken half breasts cut into ½-inch strips
1½ Tablespoon of Italian Fusion Seasoning
1 Cup of garlic infused extra virgin olive oil
¼ Cup of balsamic vinegar
1. Marinate the chicken strips for at least an hour (longer is fine)
2. Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke.
3. Grill on Frog Mats until the internal temperature is 160°
4. Flip after 8 minutes
5. I grilled for 16 minutes and the IT was slightly over 160°
The 1050 registered 400° but my Fireboard, with the temperature probe within an inch of the Masterbuilt’s probe, but close to and pointed at the cold food, registered closer to 360-365°.