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How about a rotisserie channel?

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  • Attjack
    Club Member
    • Aug 2017
    • 3991
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    How about a rotisserie channel?

    Or at least give me some ideas on what I should cook on it when I receive mine. Obviously chicken comes to mind. Pineapple, prime rib, pork ribs I guess. What about fish is it worth doing on a rotisserie? What do you like to use yours for?
    Last edited by Attjack; December 28, 2018, 01:31 AM.
  • Arrow
    Club Member
    • Dec 2018
    • 63
    • WOTP (What's On The Patio)
      Traeger Renegade
      Grilla Grills SilverBac
      Kamado Joe Classic
      Napoleon Prestige 500 Pro
      Blackstone 36" Griddle
      Blackstone Pizza Oven

    #2
    Tacos Al Pastore could be great on it.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 12725
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      You can cook a great turkey on one. Butts should also work very well.

      Comment

      • RichieB
        Club Member
        • Apr 2018
        • 1405
        • Western Mass

        #4
        I've done Butts, roasts and loins. Turkey c/b next. New Year's Day. I'm all for spinning up a rotisserie channel. Maybe the leadership will agree.

        Comment

        • Willy
          Charter Member
          • Apr 2015
          • 1828
          • High Desert of the Great Southwest

          #5
          Rotisserie is the bomb! I second the motion for a separate channel.

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 7686
            • Bottom of Winnebago

            #6
            A separate channel? I don’t know. I mean all we’ll be talkin about is that something goes around, comes around.

            Comment

            • ecowper
              Founding Member
              • Jul 2014
              • 3271
              • Maple Valley, WA
              • Grill = Hasty-Bake Gourmet Dual Finish
                Smoke = Weber Smokey Mountain 22.5"

                Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                Thermometer = Maverick ET732
                Thermometer = ThermoWorks Chef Alarm
                Thermapen Mk IV = Light blue
                Thermapen Classic = Grey
                PID Controller = Fireboard Drive + Auber 20 CFM Fan

                Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                Favorite beer = Sam Adams Boston Lager or Shiner Bock
                Favorite whisky = Lagavulin 16 year old single malt

                Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                Eric Cowperthwaite aka ecowper

              #7
              Chicken, turkey, prime rib, pork butt, round roasts are all great on the rotisserie. If I had a basket set up, I’d do fish too

              Love watching it go round and round ....

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Certainly, a peaceful (!!!!!), an mezmerizin way to enjoy one's ceegar, an bevvie of choice!
            • JeffJ
              Charter Member
              • Feb 2015
              • 2409
              • Michigan
              • Jeff

              #8
              I've only done turkey with mine (I've had it for more than 10 years). It's produced great results though.

              Comment

              • h12mike
                Former Member
                • Aug 2014
                • 26
                • Highland Village, TX

                #9
                I tried to rotiss a 20lb whole ham on my XL BGE on Christmas but it was too large for the JoeTiserrie.

                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 7197

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE


                  #10
                  This post just makes me want to break into song ......

                  Comment

                  • Troutman
                    Club Member
                    • Aug 2017
                    • 7197

                    • OUTDOOR COOKERS

                      BBQ ACCESSORIES

                      WOOD & PELLET PREFERENCES

                      SOUS VIDE

                      INDOOR COOKWARE


                    #11
                    I'm going to play the antagonist here. When you cook something on the rotisserie, let's say a chicken, it goes into the chicken cooking/recipe channel. Same with anything else you cook on one. It's about the item you're cooking not the method of cooking it. Next someone will want a stick burner channel and then a kettle channel or a grilling on a Santa Maria channel.

                    I say leave it alone, concentrate on the product not the packaging.

                    Comment


                    • CaptainMike
                      CaptainMike commented
                      Editing a comment
                      Plus 1 on the Santa Maria channel! Me and tbob4 are all over it.
                  • Huskee
                    Pit Boss
                    • May 2014
                    • 15058
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

                      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                      Smokers / Grills
                      • Yoder loaded Wichita offset smoker
                      • PBC
                      • Grilla Silverbac pellet grill
                      • Slow 'N Sear Deluxe Kamado (SnSK)
                      • Dyna-Glo XL Premium dual chamber charcoal grill
                      • Weber 22" Original Kettle Premium (copper)
                      • Weber 26" Original Kettle Premium (black)
                      • Weber Jumbo Joe Gold (18.5")
                      • Weber Smokey Joe Silver (14.5")
                      • Brinkmann cabinet charcoal smoker (repurposed)

                      Thermometers
                      • (3) Maverick XR-50: 4-probe Wireless Thermometers
                      • (7) Maverick ET-732s
                      • (1) Maverick ET-735 Bluetooth (in box)
                      • (1) Smoke by ThermoWorks
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                      • Thermapen MkII, orange
                      • ThermoPop, yellow
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                      • ThermoWorks fridge & freezer therms as well

                      Accessories
                      • Instant Pot 6qt
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                      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                      • Pittsburgh Digital Moisture Meter

                      Beverages
                      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                      • Most favorite beer: The one in your fridge
                      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                      About me
                      Real name: Aaron
                      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                      Occupation:
                      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                    #12
                    Problem with a rotisserie channel is the potential for confusing overlap between poultry, beef, lamb, etc sub-channels. I think it's best to keep it in the main meat's sub-channel.

                    Comment


                    • Attjack
                      Attjack commented
                      Editing a comment
                      I we could cross post between channels that would be nice. That way people could find the content they're after regardless of how they categorize the subject.
                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3271
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #13
                    That argument says that we should get rid of the cookers and fuels category and the accessories category because people might get confused whether you are talking about beef steak or sous vide.

                    Comment


                    • Huskee
                      Huskee commented
                      Editing a comment
                      I don't follow the logic here. And, here's a classic case of can't please everyone. But alas I am not a dictator, my way is not always right. I am discussing this with the other mods, so stay tuned to the final verdict.

                    • ecowper
                      ecowper commented
                      Editing a comment
                      Huskee your argument is that people would get confused by overlap between poultry, for example, and rotisserie. But how is that any different than beef and sous vide channels? Which already exists and could already be confusing. Using this argument, there should only be the actual food channels, and no grills or accessories channels.

                    • Huskee
                      Huskee commented
                      Editing a comment
                      Gotcha, you're right. Very valid point!
                  • Chuck in Charlotte
                    Club Member
                    • Oct 2017
                    • 151

                    #14
                    A rotisserie channel would only prompt more great pictures of succulent meats, which would only make me want to buy a rotisserie. Next thing you know my wife would say, "Honey, what's a Jotisserie and why is there one on our credit card?"

                    Comment


                    • klflowers
                      klflowers commented
                      Editing a comment
                      Exactly, Chuck in Charlotte

                    • Troutman
                      Troutman commented
                      Editing a comment
                      So what’s to stop you from posting them anyway in their proper meat sub channel category??

                    • Attjack
                      Attjack commented
                      Editing a comment
                      Nothing, Troutman it just depends on how you think about.
                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3271
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #15
                    Huskee (and the other moderators) ..... I have seen a fair number of questions being posted about rotisserie Q .... and I know there's a significant number of us that do rotisserie Q as well .... I know it's not as new and exciting as Sous-Vide, though.

                    However, rotisserie bbq is actually one of the oldest methods of cooking meat that there is. It seems that after 30,000 years of doing it, we can safely say that rotisserie is not a fad ;-)

                    Perhaps those are good arguments in favor of a rotisserie sub-channel :-)

                    Comment


                    • Huskee
                      Huskee commented
                      Editing a comment
                      I agree, I see the light!!

                    • Troutman
                      Troutman commented
                      Editing a comment
                      Sous vide isn’t live fire cooking which is why it deserves its own sub channel. Rotisserie cooking is a subset of grilling. Present it as such.

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