Jump to content

Recommended Posts

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Similar Content

    • By pittmab
      1kg back ribs from my local butcher, cooked using a modified 3-2-1 method over charcoal and cherry wood. And finished with a Bulleit bourbon glaze.
       
      Really pleased with how these came out, not fall of the bone but tender and juicy just how I like them!
       
       





    • By HokieOC
      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. 
    • By PTK
      Looking for some assistance in purchasing a Shish Kebab Wheel attachment for my KJ Classic 1 18".  It will be used with the Joetisserie rod.  I have the Napoleon 64000 basket that I current use as well.  I want to ensure that the shish kebab wheels will have clearance and that the kebab sticks are not too long.  I do not want to be cutting down skewers, basic plug and play.
       
      Pictures, product links will be greatly appreciated.
       
      Thank you all and Happy Grilling & Smoking
    • By KJKiley
      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.
       
      Ingredients:
      Whole chicken
      Pineapple
      Red pepper
      Vidalia onion
      Honey
      Wayward Gourmet Applewood Smoked BBQ Awesomeness
      Salt & Pepper
      Olive Oil
       

       
      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.
       

       
       
       
       
       
×
×
  • Create New...