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For Christmas, I got several BBQ accessories including this thing:
https://www.kamadojoe.com/products/joetisserieI've used it 4 times now. For Easter, I made a porchetta by wrapping a pork belly around a boneless Boston butt. The second rotisserie cook was a chicken, smoked low and slow over hardwood coals. The third time was a small boneless lamb leg roast with jerk marinade and seasonings. Finally, a fast-smoked bone-in Boston butt. I used a gas grill heat deflector to make a semi-indirect heat setup on the last cook. Otherwise, I've been cooking directly over small fires.
The results have been great. I don't know if it's the self-basting, the changing forces on the meat as it goes around, smoke from fats dripping directly on the coals, or maybe just the faster cooking time. Whatever it is, I wish I discovered it earlier. My parents and grandparents used to use a rotisserie when I was a kid, but it seems like it went out of fashion for a while.
Edits: 06/22/22Follow Ups:
Porchetta sounds like a winner. I had a rotisserie, but the boy that turned it went off to college, so . . . .
Cooks great but like others have said we don't like cleaning it.
We've had it for three or four years. We use it especially for ribs and pork sirloin roasts (we thread two small ones on the skewer). We've done chicken but have yet to do a big bird. We have too much fondness for rare beef so we don't do beef on it very much.
Around here, I can get small tenderloins and larger loin roasts. The tenderloins are 1-1.5 lbs, thin and long. The loin roasts are 4-5 lbs, thick and long.
Which did you cook? I thought it might be tenderloin since you mentioned threading two of them on the spit.
I'm interested in trying a full loin roast. I smoked one before and it came out OK. The softer of the two muscles was delicious while the denser of the two was a little short on flavor and chewy. I'm thinking it might come out moister if cooked faster over direct heat with the rotisserie.
The results were exceptionally good, but all that cleaning eventually moved it into the basement... I presume it is still there.
Best chicken and best leg of lamb we ever had.
And it DOES make the BEST chicken AND Prime rib EVER.... I always find the clean-up to be simple.... It is the storage that is an issue. It is also great for cooking bacon on the grill portion.
I have a Philips indoor smokeless grill that I only use a couple times a year, when one of us is dying to eat something grilled in the middle of winter.
Your post made me look to see if anyone has tried hacking a rotisserie onto it. I found more than that, an actual product:
https://www.amazon.com/Philips-HD6971-00-Smoke-Less-Rotisserie/dp/B07GZ78Q4D
Ditto. Best chicken ever...worst, no, impossible cleaning job. Then the coatings began to flake off and it went to the curb.
Should have been called set it and forget cleaning.
Second best -
Prepare bird as always, pat dry and season.
Cut 2 or 3 Baking potatoes in half lengthwise and set them meat side down in the bottom of a HEAVY black steel roasting pan generously coated but not slathered with butter. Set the bird on the taters and put the pan in a 450 degree oven. After a few minutes turn the heat down to 350 and bake for that normal 18 or20 minutes/lb.
Throw away the chicken (just kidding) and eat the incredible potatoes.
We enjoy some of the rotisserie chickens from the local grocers. Butter/garlic are our favorite. O cal buy one fully cooked cheaper than I can buy a whole chicken in the meat dept.
We did have a rotisserie on our grill growing up, but I don't remember it being used very often. It sounds like you are enjoying yours and I'm sure it is delicious. You had me at pork belly wrapped around a Boston Butt.
I sometimes grab a roaster on the way home for an easy weeknight meal. My son will eat it with a little BBQ sauce, my daughter will have hers shredded and spiced up for tacos, and my wife will have hers cut up to top a salad. I'll make stock from the carcass. Sometimes I'll buy a roaster just to make soup.
The idea for pork belly wrapped around Boston butt came from the video below. I had seen multiple recipes call for wrapping a belly around a loin, but that didn't seem like the right combination to me because the loin is lean and cooks fast. I thought I'd either end up with a dry tasteless lump in the middle of a nicely cooked belly, or an undercooked and chewy belly around a nice loin roast. I could minimize the risk by cooking over high direct heat, but I wanted to go slower so I could get some smoke flavor into my porchetta.
When I saw this video, it immediately made sense to use a tougher, fattier cut in the middle of the porchetta. I didn't have a whole lot of wasted meat from trimming the butt to fit. What was left was just enough to make a jar of ragu. I didn't follow these guys exactly; I used a rotisserie over semi-direct heat. The result was really good. I can't wait to have another big group over and try it again.
View YouTube Video
Dave, thanks for this. I have no doubt it was delicious. I will look around and see if I can find a good fresh pork belly and give it a try.
We also use roasters for a bunch of different meals. My wife is an extremely picky with food, and I do 98% of the cooking. I make the mess, she cleans it up. Chicken and noodles, chicken enchiladas or casserole, Alfredo or Mexican Chicken Soup seems to get made most often.
Like you said, I could buy a fully cooked chicken for less than the frozen ones. I never understood that. For a while they were $5. There were three flavors. I usually got the Cajun or garlic. They sell them in the stores here, but they are cooked elsewhere.
They are cheaper because they use a smaller chicken, what we call WOG's, with out gizzards 2.5-3 pounds, compared to the monsters sold in the case. The only place I know of, to get a bird that small retail is Dorignac's on Vets. I could eat half a bird that size myself so I usually get two and season them different, I don't like the big birds they sell these days, 5-6 pounds, they are tough and don't taste very good to me.
"Trying is the first step towards failure."
Homer Simpson
I cut those rotisserie chickens I half and spit with the wife. We usually had some leftovers for a second meal.
I used to shop at Dorgnacs on Vets on occasion. They had rabbit which is hard to find. I also shopped at Zupardos. They almost always have pork shoulder picnics. My main store was Rouses. They tend to only have Boston butts. We have Rouses in Covington here on the north shore. We have an Acuistapaces which carry prime cuts of meats in a small section. It's crazy to have to go to multiple stores to get what you want.
Our stores still cook them in house. They come seasoned and appears to be a brine of some sort, skewered into the rotisserie and round she goes until temp is reached. They have gone up from $4.99 to $5.49, but they also are a little smaller chickens. I figure they are just younger chickens.
The ones that don't sell in the required allotted time, they are refrigerated/ marked down to $3.50. I often buy those when I am going to make chicken and noodles or chicken enchilada casserole, etc. Great bargain.
...rather than mark them down when they pull them, they cool them down and then break them down in-house to make chicken pot pies and chicken salad for the deli case--which actually on a per pound basis, is probably more profitable than selling the whole chickens. I think they may even use some in their chicken soups too.
"So I talk to the night, I head for the light, try and hold it on the road. Thank God for the man who put
the white lines on the highway"--a very dear friend for decades Michael Stanley (Gee)--RIP
agree but the wife is a germophobe. I didn't know it for 10 years until we married, go figure
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