I feel cheated when you don’t show us the slicing process and we just see a little piece on a plate. The slicing and revealing is an important thing on these cooking channels. IMO.
I will try to add more. in winter months it’s well below 0 and dark so practically moving camera and lights around makes something so simple a little more complicated. thanks for the feedback
David here (from our FB chats). I bought a whole berkshire pork belly (14 lbs) and added some pork loin to it before i rolled it and tied it. i used 2 ounces of pure, REAL fennel pollen from italy (along with salt, pepper, garlic powder, chili flakes, and rosemary). will be spinning it on Sunday. i'll send a pic! thank you for your great videos. big fan, here.
it finished at 145 as i went a touch higher than i wanted while focusing on the outside char.... I hear you on the slicing, my bad. With the cold weather i have been rushing things inside to keep temp and must have been lazy on moving the camera gear and lights in and out for this. feedback heard moving forward
The joetisserie tips for searing are very helpful. I'll try it on my Easter rotisserie rib roast if it still needs more sear towards the end of the cook!
Hi James, drooling as always. Have you destroyed many Meaters? I got one for Christmas and noted DO NOT USE IN DIRECT HEAT. You appear to have, but didn''t melt the end of the Meater. I know you banked the coals to the back and obviously that was enough to cause no damage, but is that experience or do you have any tips on that please?
ive not managed to even get more than one high heat warning (its rated up to 500f) as the coals at the back helps mitigate any issues... i do remove it once the food is cooked and i want to sear but so far so good
I wish we had a Costco closer than 2 hours away. Best we have is a Sam's Club, and since COVID started we haven't gone there either (it's about 45-50 minutes away) as I haven't been the one doing the shopping.
@@SmokingDadBBQ Oh for sure. I was more just thinking about being able to buy briskets and stuff that most grocery stores don't carry (along with Costco having a reputation for good value).
its fun first, but there is something about direct charcoal that tastes different. try cooking a spatchcock chicken indirect and another one direct... you will be able to taste the difference, the rotisserie adds that same taste difference
My local Costco does not carry porchettas, I am sad now. I found it odd that you remove the skin when making your own porchetta. I have never heard of this method before.
if i said that i miss spoke, i do NOT remove the skin when doing it myself... its the costco pre made one that didn't give me the choice as it came removed
I feel cheated when you don’t show us the slicing process and we just see a little piece on a plate. The slicing and revealing is an important thing on these cooking channels. IMO.
I will try to add more. in winter months it’s well below 0 and dark so practically moving camera and lights around makes something so simple a little more complicated. thanks for the feedback
@@SmokingDadBBQ 👍🏼
David here (from our FB chats). I bought a whole berkshire pork belly (14 lbs) and added some pork loin to it before i rolled it and tied it. i used 2 ounces of pure, REAL fennel pollen from italy (along with salt, pepper, garlic powder, chili flakes, and rosemary). will be spinning it on Sunday. i'll send a pic! thank you for your great videos. big fan, here.
funny you had time for an haircut. we kinda miss the slicing of the meat. Do you know at which temperature this ended?
it finished at 145 as i went a touch higher than i wanted while focusing on the outside char.... I hear you on the slicing, my bad. With the cold weather i have been rushing things inside to keep temp and must have been lazy on moving the camera gear and lights in and out for this. feedback heard moving forward
Looks great. The amount of juice that came out when you pulled the meter probe out was crazy.
I love watching your videos. Keep up the great work.
Thanks 👍
I love watching that rotisserie spin!
haha thanks Sylvia
I do keto too, the preseasoned meats tend to have lots of junk in them. I usually pick my own seasonings. Looks awesome! Thanks for the video!
Thanks so much, and I totally agree!
The joetisserie tips for searing are very helpful. I'll try it on my Easter rotisserie rib roast if it still needs more sear towards the end of the cook!
enjoy
Just got a Big Joe 3 and your videos are a great inspiration! Gonna head for the joetisserie now 😅🔥 greetings from Bavaria 🍻
Awesome! Thank you and congratulations on your big Joe
Sometimes I think of different stuff to cook on my KBJ and when I search it you already did it ha ha
lol
Could you just Chuck it in a salt brine to elevate it? You might have to add a bit of seasoning.
For sure
BTW, I went with your FOGO charcoal recommendation (the wife is smoke averse) and spun my Turkey on it. Turned out great.
Awesome
Man that looks so good on that rotisserie excellent cook sir nicely done
Thank you kindly
New subscriber here...just wanted to say, my fav videos are hearing you say soapstone in your Canadian accent. #truth
hahaha cheers
Hi James, drooling as always. Have you destroyed many Meaters? I got one for Christmas and noted DO NOT USE IN DIRECT HEAT. You appear to have, but didn''t melt the end of the Meater. I know you banked the coals to the back and obviously that was enough to cause no damage, but is that experience or do you have any tips on that please?
ive not managed to even get more than one high heat warning (its rated up to 500f) as the coals at the back helps mitigate any issues... i do remove it once the food is cooked and i want to sear but so far so good
Great video as always!
Can I ask why on your joetisserie videos you don’t put the ash basket divider in to bank the coals on one half?
Good question! this is so you have more flexibility raking the coals into different positions so you can control even doneness
I wish we had a Costco closer than 2 hours away. Best we have is a Sam's Club, and since COVID started we haven't gone there either (it's about 45-50 minutes away) as I haven't been the one doing the shopping.
for that distance i would just make one in the time it takes to get there lol ... especially since the home made one tastes better
@@SmokingDadBBQ Oh for sure. I was more just thinking about being able to buy briskets and stuff that most grocery stores don't carry (along with Costco having a reputation for good value).
Great as usual! How long were you on inferno mode for?
just keeping an eye on it until the outside looked good
Would you say the rotisserie makes a big difference in flavor/texture? Or does using it add more of a "fun" factor?
its fun first, but there is something about direct charcoal that tastes different. try cooking a spatchcock chicken indirect and another one direct... you will be able to taste the difference, the rotisserie adds that same taste difference
@@SmokingDadBBQ I will give that a try next time I cook some whole chickens. Thanks!
Another great one Sir
Thanks again!
Bella is growing fast.
she sure is ... didn’t stay small long
My local Costco does not carry porchettas, I am sad now. I found it odd that you remove the skin when making your own porchetta. I have never heard of this method before.
if i said that i miss spoke, i do NOT remove the skin when doing it myself... its the costco pre made one that didn't give me the choice as it came removed
@@SmokingDadBBQ Keep up the great work.
Yeaaaaaa!!!!! Bella!!!
she is getting big fast
Why not use the torch?
to crisp up the outside you mean?
Yes, sorry.
Early
first place