Shawarma marinade is great with a teaspoon each of freshly ground cardamom, coriander, and cumin as a nod to the dish's Middle Eastern origin. The floral notes of the cardamom and cumin really come through and the coriander adds complexity to the citrus from lemon juice. None of these flavours are lost in the char either, they compliment the smokiness beautifully.
Thanks so much for this video, the technique of banking coals, guide temperature, temperature management and then firing it more up at the end was all so helpful and made my first chicken shawarma turn out pretty acceptable! I think next time I will try the marinade you suggest, but with the cumin/cardamom/coriander that others have suggested to get a slightly stronger taste.
Thanks for another wonderful video. I'm about 2 months into my KJ cooking journey. Going to try our the shawarma on the JoeTisserie tomorrow night for supper. Thanks again!
Wonderful Cook!! I did this last night and everyone loved it. Love the flexibility of this dish. We put the chicken on toasted buns and served it like pulled chicken with just a dash of bbq sauce. The meat was so tender and the lemon really does come through. I even put a little salt/pepper dusting as I was building the stack. This cook does give off some smoke from the oil/lemon mixture hitting the fire, so be sure to bank the best you can. Of course, this adds to the flavor! Terrific video!!
Hi from Nolensville Tn!!! Thanks so much James for all the great videos. Your content was a huge push for me to buy the BJ3 this year. You are my (Go Too) for honest information. Keep up the good work.
BBQ chicken thighs shawarma: Used my Joetisserie for the 1st time yesterday. I followed your instructions and it came out perfectly!! Thanks for the guidance!
An improvement for the Joetisserie would be a simple hook that extends the factory lower closure latch to reach the lid’s receptacle, so latching it will sandwich it all together so it seals. Probably an ‘S’ hook for $1.50 would do the job nicely too.
nice tip Hank. this could also mean you've got a touch too much spring in your band that can be loosened a little. Also, sliding the joetisserie more to the front helps with not having the dome pop open... but this idea sounds like it would work great
Hi James, I’ve been watching your channel since I got BJ3 back in October. This is my first Kamado and quite the evolution from the Weber kettle I’ve been learning on for the the past 2 years. There’s a significant learning curve with Kamado grills and your videos have been an essential in the learning process. All that to say, I tried this chicken shawarma recipe and the results were beyond excellent! Today I’m trying an adaptation of this recipe with pork loin from Costco. Also, with the chicken I let the outside char, cut off and repeat. Wow! Keep the great videos coming!
Made this last night on a Weber kettle with rotisserie, and it was excellent as others have said. I did add a bit of cumin, coriander and cardamom as someone else suggested and it really tasted like the chicken from the best shawarma joint you know. My one caution is that in the kettle at least this was a s-l-o-w cook: it took a full two hours at 350 ambient. Worth it, but make sure you allow yourself enough time.
Cooked this today exactly as you prescribed... turned out beautifully and lots of positive comments from the wife too! First outing for the Meator+ which is an excellent bit of kit for monitoring your cook from the warmth of the kitchen 😀
Thank you James. I just got my BJ3 a few weeks ago and hoping to see a Joetisserie underneath the tree this year. 😃. Will need to try this sometime. Nice job.
looked amazingly taste! So what doing a Prine Rib next on th Joe tis. It would be good to see how that comes out for the holidays to quickly approaching us , your Boxing Day and Christmas . Once again another great video ! Stay warm out there! I love smoking and hanging by the smoker in the winter with a nice wine ! Be well my Friend Brad !
Cheers Brad. I found a deal on NY strip roast for a fraction the price of prime rib... so next weeks video we spin an entire 25lbs striploin roast with a quick holiday flavoured cheater creme fresh sauce using sour cream
Your videos convinced me to purchase a classic joe 3. Can’t wait for delivery this Thursday. Now I want to get this jotisserie, maybe the wife can get it as a xmas gift 😀. Thank you for your videos and looking forward to more.
James, I just tried this. It was delicious, we used some naan bread from Costco, diced tomato and chopped lettuce. Delicious! Thanks for sharing, keep up the good work!
Great video! I am going to try this technique on my Weber summit kamado! I am a little curious.. can I use the defuser instead of pushing the charcoals to the back?
A great video about the use of the Joetisserie. Since I am a fan of roasted chicken and your video’s gave me even more ideas to use it, a spit is the next big purchase. Although I am in doubt about buying a third party spit for the classic 3 or the (more expensive by +$100) Joetisserie.
Hi James great video again!!! Can I just ask how long did this cook take you? I have friends coming round in the garden this weekend and this will be a perfect lunch bite.
This is awesome James - I ordered my Komado Joe Classic 3 because of your videos but because we are in Australia there is a massive delay on the shipments coming in - I'm hoping it comes by Christmas. This will be on the list of cooks alongside the turkey and a ham!
Oh man….I watched the Joetisserie and bought one for my Kamado. I also bought a split level cooking system as per your message. Now I need a meater, a gun and a separate thermometer probe. I have no money left and I’ve not cooked anything yet 👍🤣
haha well at least some companies offered me 10% off codes now so you can save some $$. Save 10% grill gun - grillblazer.com/products/grillgun-basic?ref=SDBBQ Use code "SDBBQ" at checkout Save 10% meater - bit.ly/SSDBBQMEATER Use code "SmokingDadBBQ10" at checkout
The Joetisserie is a game changer for cooking a kick arse meals. I haven’t had one flop yet using it. I am now upset that I have not used mine in a while.
I was hoping you would show us in what manner you were to take the shawarma off the spit and the best way to shave the meat off. Do you just have it laying on a cutting board and you slice an edge piece and keep working around it that way?
i can't recall if i mentioned, they cook slower on a spit like this than they do directly grilled. if we are in a time pinch for a mid week dinner i cook this recipe direct over hot coals and they are done in about 15min. The spit is always over an hour. i would budget 1- 1.5hrs
Ooh looks awesome. Thanks for showing the vent setting using the joetisserie. 350° F seems to be the go-to temp for most joetisserie cooks that I've seen. Is that what you have found?
Another great video.. Can you advise or remember how many pounds or kilos of boneless chicken thighs you used for this Shwarma ? And how many servings you got out of it?
Tried my own version of this today with tandoori chicken. Smoker hovered around 450deg and it took almost two hours for my chicken thighs to reach 150deg (sustained for 20+ mins... Which I understand to be safe) Chicken turned out VERY DRY. Ive never had chicken thighs dry out on me before! Any suggestions for what I could do differently? Let chicken come up to room temp first? It took too long to get the center to a safe temp and everything dried out.
it should not take 2 hrs at 450f... have you tried calibrating your temp gauge? also make sure you're not actually in an air pocket vs. inside the meat... sounds crazy but it can happen and give you temps way below what is actually going on
1 finger with the dome closed and the top vent on the 4th line maxes out around 450f... but if you open the dome even one finger is enough air for the coals to go inferno mode
James...I have a suggestion for the next time you make this dish. From the Lebanese side of my family we would add dried mint to the marinade...you won’t regret it.
Hello, I have ordered my classic joe and the joetisserie but no experience yet and I look video to be familiar, but 1 question, can you do double batch on this recipe on joetisserie so more quantity?
Im the comment you are searching for : where are the spices bud ? :p ... other than this troll, you just made me buy a joetisserie for my newly acquired KJ ! thanks for all the knowledge.
I can’t decide between the joetisserie (I own a vision but I’m told it fits great) or a weber kettle rotisserie. Both essentially are the same. But the weber is just larger, and easier to get 1 or 2 zone cooking. Suggestions?
I’m not familiar enough with the Weber to be able to recommend one over the other, especially when it comes to what fits the absolute best in the vision. I would say check the torque specs for each. the JoeTisserie can spin a balanced 50lbs
Smokin’-I’m curious about your dismount strategy. It doesn’t look directly sliceable on the spit. Did you loosen, remove, and just let the chicken come apart? Thanks as always!
Hi James, Joetiserrie is due for delivery today & planning my first cook which will probably be this Shawarma or your Al Pastor, can't decide!. Can you let me know what happens to the dripping juices/fats when the coals are banked to one side and should I be worried about them dripping into the ash pan/ceramics? Another excellent video!
no need to worry. there is normally enough heat they also burn. I get some in my ash pan but the next high heat cook it’s gone so self cleaning that way
Great video and will certainly give it a go. When you move to the last part under inferno mode, what setting do you have your bottom vent on? All the way open?
Hey James, with the thighs being on top of each other like that, are they all still getting cooked thoroughly. I did this once with just some skewers with a rotisserie and when I separated the thighs, the insides were not done.
that’s why you want to start with low slow temps where radiant heat is doing much of the cooking otherwise you get beautiful looking outside with raw inside
Hope you see this. I would really like advice on how to get the perfect fire and maintain 300F. Getting to and staying at 300F is easy, but I still have very smokey charcoal, and you have said in another video that this is not good. I am indeed using the Joetisserie for chicken shawarma. Much love.
i like a smaller fire (less fuel) burning cleanly.... try a few charcoal brands to find one you like. on poultry, our family likes Fogo best for being less smokey that others
@@SmokingDadBBQ also, make yourself a 2x4 with a hole in it and you don't have to deal with the clamps. It even works after, when the spitt is hot 😉 We've all been there and had to come up with solutions 😅
Thanks for the video and instructions. I really think your channel is great and would be better if the recipes were also written in the description. I like to go back to them to recall the steps. Question regarding this recipe. When I cook these I use a divider to push all lump charcoal to the back. Then I maintain 350 degrees. However I find my chicken getting to 165 after 2 hours, the inside doesn’t cook fast enough. Any advice on cooking the inside in less time?
this one is much better, using it instead now Chicken marinade 2lb/ 1 kg boneless skinless chicken thigh fillets 3 large garlic cloves minced (3 tsp) 1 tbsp white wine vinegar(or red wine or apple cider vinegar) 3 tbsp lemon juice 1 tbsp extra virgin olive oil 3 tbsp Greek yoghurt 1 1/2 tbsp dried oregano 1 tsp salt Black pepper Marinade for minimum of 3 hours but best overnight
they are in my top 2. big block was just on sale so I have more of it in my garage than any other brand at the moment. for the money it’s unbeatable IMO. if they all cost the same (they don’t) I’d go JD. thinking of doing a taste test between the two to see if we can gain any more insights
Awesome cook, congrats. I've seen other people putting a thick pineapple slice at the bottom and top of the spit to facilitate holding the chicken and some extra flavour; ever tried that?
@@SmokingDadBBQ the cook in the basket was an uber fail. The meat was pulverized by the chunks of pineapple that i put in with it. So as the meat cooked, it got pressed out of the basket into the fire. Which it lost temp and started smoking. I was in the house prepping rice when tuis was going on. Everything was fine until then. The remaining meat tasted like campfire
Why You calling Souvlaki You making Shawarma! Shawarma is from the Middle East, and is seasoned with cumin, coriander, and turmeric! One of Greece's most popular street foods, Souvlaki, comes from the Greek word SOUVLA, which means "Skewer". The dish is comprised of meat (typically lamb, pork, or chicken) grilled over charcoals and usually served with warm pita, a tomato salad, and tzatziki (a tangy yogurt sauce made with grated cucumbers, fresh dill, olive oil, garlic, and lemon juice). When it comes to Souvlaki's marinade, simplicity is the name of the game. It usually consists of an acidic base - like lemon juice or red wine vinegar - Greek oregano, salt, and pepper.
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Shawarma marinade is great with a teaspoon each of freshly ground cardamom, coriander, and cumin as a nod to the dish's Middle Eastern origin. The floral notes of the cardamom and cumin really come through and the coriander adds complexity to the citrus from lemon juice. None of these flavours are lost in the char either, they compliment the smokiness beautifully.
excellent suggestions. will do
Thanks. I made it according to the video. Juicy and tender but lacked flavor.
Great video James….Nothing like catching up on previous videos of SDBBQ late at night, just before turning in….
Thanks so much for this video, the technique of banking coals, guide temperature, temperature management and then firing it more up at the end was all so helpful and made my first chicken shawarma turn out pretty acceptable! I think next time I will try the marinade you suggest, but with the cumin/cardamom/coriander that others have suggested to get a slightly stronger taste.
Thanks for another wonderful video. I'm about 2 months into my KJ cooking journey. Going to try our the shawarma on the JoeTisserie tomorrow night for supper. Thanks again!
Hope you enjoy! Family loves that meal
Wonderful Cook!! I did this last night and everyone loved it. Love the flexibility of this dish. We put the chicken on toasted buns and served it like pulled chicken with just a dash of bbq sauce. The meat was so tender and the lemon really does come through. I even put a little salt/pepper dusting as I was building the stack. This cook does give off some smoke from the oil/lemon mixture hitting the fire, so be sure to bank the best you can. Of course, this adds to the flavor! Terrific video!!
Glad you liked it!! we love this one
Hi from Nolensville Tn!!!
Thanks so much James for all the great videos. Your content was a huge push for me to buy the BJ3 this year. You are my (Go Too) for honest information. Keep up the good work.
thanks so much. means a lot to me
That clamp idea is awesome!
thanks
This was delicious. We just had for our Christmas Eve lunch. Every one said best chicken ever and so easy.
So good!
BBQ chicken thighs shawarma: Used my Joetisserie for the 1st time yesterday. I followed your instructions and it came out perfectly!! Thanks for the guidance!
Great job!
Just made Shawarma with my brand new Jotisserie! Came out beautifully! Thank you very much for the help and guidance. Peace
fantastic, cheers
An improvement for the Joetisserie would be a simple hook that extends the factory lower closure latch to reach the lid’s receptacle, so latching it will sandwich it all together so it seals.
Probably an ‘S’ hook for $1.50 would do the job nicely too.
Tried this tonight to christen the joetisserie, really great
Great to hear!
Excellent video , well done
thank-you, cheers
Every video on this channel needs a LOVE button💌
Thank you so much 😀
James, when using my Joetisserie, I have a long bungee cord I flip over the latch to keep the lid tight. It really helps reducing air leaks.
nice tip Hank. this could also mean you've got a touch too much spring in your band that can be loosened a little. Also, sliding the joetisserie more to the front helps with not having the dome pop open... but this idea sounds like it would work great
@@SmokingDadBBQ my lid is perfect, I just like it tight when using the Joetisserie!
Waiting for our joetisserie to come and will be making this!
Would love to see a duck for Chinese fake away crispy duck pancakes 🤞🏽
Great work look ace will try awesome advice will give it a go !! (Although big green egg and joe Tisserie .....!!)
Hope you enjoy. I had 4 eggs at one point, still a Kamado and will taste awesome
Tried the chicken shawarma this past weekend. It was awesome. Thanks so much for the video. Keep up the great work.
glad you enjoyed it. Thank you! Will do!
Made shawarma last Saturday it was amazingly good. Wish this video existed then. Will definatly do it again! Always learning!!
Happy to hear that! Cheers
Another great video James! I love my joetisserie. How about a rib roast video?? With the holidays upon us, that’s next on my to-do cook list!!
I have a 25lbs NY Strip spinning on the Joetisserie next week (Tues)
Sweet, thanks!!
You bet!
Another great video/cook. Editing is noticeably better as well. 🙂
Thanks so much! 😊 Trying to improve how i cut them together
Hi James, I’ve been watching your channel since I got BJ3 back in October. This is my first Kamado and quite the evolution from the Weber kettle I’ve been learning on for the the past 2 years. There’s a significant learning curve with Kamado grills and your videos have been an essential in the learning process. All that to say, I tried this chicken shawarma recipe and the results were beyond excellent! Today I’m trying an adaptation of this recipe with pork loin from Costco. Also, with the chicken I let the outside char, cut off and repeat. Wow! Keep the great videos coming!
thanks and so glad to have been some help
Made this last night on a Weber kettle with rotisserie, and it was excellent as others have said. I did add a bit of cumin, coriander and cardamom as someone else suggested and it really tasted like the chicken from the best shawarma joint you know. My one caution is that in the kettle at least this was a s-l-o-w cook: it took a full two hours at 350 ambient. Worth it, but make sure you allow yourself enough time.
Sounds great!
looks delish!
thank-you
Looks fantastic, and a must try! Thank you
Hope you enjoy! Cheers Gerald
Cooked this today exactly as you prescribed... turned out beautifully and lots of positive comments from the wife too! First outing for the Meator+ which is an excellent bit of kit for monitoring your cook from the warmth of the kitchen 😀
Great job! Glad you liked it as much as we do
If I had a Kamado this is the FIRST thing I would make!
haha thanks Sylvia
That chicken shawarma looks delicious! 💯 🔥
thanks so much Scott. Family is in love with this one
Thank you James. I just got my BJ3 a few weeks ago and hoping to see a Joetisserie underneath the tree this year. 😃. Will need to try this sometime. Nice job.
thanks so much and Good luck with Santa.
looked amazingly taste! So what doing a Prine Rib next on th Joe tis. It would be good to see how that comes out for the holidays to quickly approaching us , your Boxing Day and Christmas .
Once again another great video !
Stay warm out there! I love smoking and hanging by the smoker in the winter with a nice wine !
Be well my Friend
Brad !
Cheers Brad. I found a deal on NY strip roast for a fraction the price of prime rib... so next weeks video we spin an entire 25lbs striploin roast with a quick holiday flavoured cheater creme fresh sauce using sour cream
Your videos convinced me to purchase a classic joe 3. Can’t wait for delivery this Thursday. Now I want to get this jotisserie, maybe the wife can get it as a xmas gift 😀. Thank you for your videos and looking forward to more.
Hope you enjoy it! congrats on the new Joe
James, I just tried this. It was delicious, we used some naan bread from Costco, diced tomato and chopped lettuce. Delicious! Thanks for sharing, keep up the good work!
Sounds great! Cheers
Great video! I am going to try this technique on my Weber summit kamado! I am a little curious.. can I use the defuser instead of pushing the charcoals to the back?
For sure. I’d remove it at the end if you want some more texture
Thank you for the quick response! Highly Appreciated!!!
Good job
thanks
@@SmokingDadBBQ you have such a nice channel I do love to watch your good work
I was about to get me a Jotisserie, after this video I think I'll be saving my money!
how come?
quickly becoming one of my top 3 favourites
Why Charly?
Just got mine in a couple days ago. Amazing
Awesome cool as always my man definitely need to try that soon for sure
You should! Thanks Matt
Nice Job Brother
Thank you! Cheers!
A great video about the use of the Joetisserie. Since I am a fan of roasted chicken and your video’s gave me even more ideas to use it, a spit is the next big purchase. Although I am in doubt about buying a third party spit for the classic 3 or the (more expensive by +$100) Joetisserie.
Glad it was helpful! I like the JoeTisserie, but haven't tried any third party spits to compare too
Hi James great video again!!! Can I just ask how long did this cook take you?
I have friends coming round in the garden this weekend and this will be a perfect lunch bite.
its fantastic... plan an hour for 350 and 15min with the vents open to char the outside
@@SmokingDadBBQ Thank you, you’re a legend!
This is awesome James - I ordered my Komado Joe Classic 3 because of your videos but because we are in Australia there is a massive delay on the shipments coming in - I'm hoping it comes by Christmas. This will be on the list of cooks alongside the turkey and a ham!
congratulations. Hope you enjoy it!
Just ordered my jotisserie through your link via wife's account (cause she is linked). Can't wait to get it.
congrats and thanks
Oh man….I watched the Joetisserie and bought one for my Kamado. I also bought a split level cooking system as per your message. Now I need a meater, a gun and a separate thermometer probe. I have no money left and I’ve not cooked anything yet 👍🤣
haha well at least some companies offered me 10% off codes now so you can save some $$.
Save 10% grill gun - grillblazer.com/products/grillgun-basic?ref=SDBBQ
Use code "SDBBQ" at checkout
Save 10% meater - bit.ly/SSDBBQMEATER
Use code "SmokingDadBBQ10" at checkout
The Joetisserie is a game changer for cooking a kick arse meals. I haven’t had one flop yet using it. I am now upset that I have not used mine in a while.
time to get after it 🔥
Love the vids!! What kind of gloves r those? Thanks
Glad you like them! High heat gloves - amzn.to/33Ijdhk
I was hoping you would show us in what manner you were to take the shawarma off the spit and the best way to shave the meat off.
Do you just have it laying on a cutting board and you slice an edge piece and keep working around it that way?
Looks fantastic how pieces of chicken thigh did you use
I didn’t count. just a Costco club pack
Looks great. Missed opportunity to make some toum garlic sauce. 😁
Yaaaaassss
Did you mention how long it took? If you did I missed it and I want to make it soon.
i can't recall if i mentioned, they cook slower on a spit like this than they do directly grilled. if we are in a time pinch for a mid week dinner i cook this recipe direct over hot coals and they are done in about 15min. The spit is always over an hour. i would budget 1- 1.5hrs
@@SmokingDadBBQ thank you. That time is doable for me during the week. Anything that is 2 hours or less.
Ooh looks awesome. Thanks for showing the vent setting using the joetisserie. 350° F seems to be the go-to temp for most joetisserie cooks that I've seen. Is that what you have found?
Yes unless i want inferno mode to finish off things thats a pretty common temp I like for the JoeTisserie
Another great video.. Can you advise or remember how many pounds or kilos of boneless chicken thighs you used for this Shwarma ? And how many servings you got out of it?
i will have to pay attention next time as i dont recall from memory
Tried my own version of this today with tandoori chicken. Smoker hovered around 450deg and it took almost two hours for my chicken thighs to reach 150deg (sustained for 20+ mins... Which I understand to be safe)
Chicken turned out VERY DRY. Ive never had chicken thighs dry out on me before!
Any suggestions for what I could do differently? Let chicken come up to room temp first? It took too long to get the center to a safe temp and everything dried out.
it should not take 2 hrs at 450f... have you tried calibrating your temp gauge? also make sure you're not actually in an air pocket vs. inside the meat... sounds crazy but it can happen and give you temps way below what is actually going on
So you didn't use any spices at all? Other than the lemon / oil / garlic marinade?
i did sprinkle a little lemon pepper on once it was spinning
Could I please ask if you altered the lower vent when you browned the chicken in inferno mode or just left it at the pinkie width setting? Thanks
1 finger with the dome closed and the top vent on the 4th line maxes out around 450f... but if you open the dome even one finger is enough air for the coals to go inferno mode
Another great video! Am keen to try the joetisserie. I just bought the classic iii... How much chicken will fit?... 2-3kg?
it can spin up to 50lbs so it depends on the shape of what you’re doing. I haven’t found a chicken or duck that’s too big yet
Must have watched 20 of your videos today , convinced the wife to get a Big Joe
lol enjoy the Big Joe!
Got it on Father’s Day’s , 2 racks of ribs at a 300F , you are the godfather of Kamado’s
Awesome as always James. Have you tried this with the Trompo King instead of the JoeTisserie? Maybe another video ;)
James...I have a suggestion for the next time you make this dish. From the Lebanese side of my family we would add dried mint to the marinade...you won’t regret it.
love it. Thanks for the tip!
Hello, I have ordered my classic joe and the joetisserie but no experience yet and I look video to be familiar, but 1 question, can you do double batch on this recipe on joetisserie so more quantity?
yes i think it would fit double
I was just wondering what kind of torch you used??
grill blazer grill gun
Im the comment you are searching for : where are the spices bud ? :p ... other than this troll, you just made me buy a joetisserie for my newly acquired KJ ! thanks for all the knowledge.
Hope you enjoy
Did I miss it or you didn't add any seasoning to the marinade?
no but i added some lemon pepper seasoning once it was on the spit
What type of flame thrower do you use to light your charcoal?
its the grill blazer grill gun
I can’t decide between the joetisserie (I own a vision but I’m told it fits great) or a weber kettle rotisserie.
Both essentially are the same. But the weber is just larger, and easier to get 1 or 2 zone cooking.
Suggestions?
I’m not familiar enough with the Weber to be able to recommend one over the other, especially when it comes to what fits the absolute best in the vision. I would say check the torque specs for each. the JoeTisserie can spin a balanced 50lbs
Smokin’-I’m curious about your dismount strategy. It doesn’t look directly sliceable on the spit. Did you loosen, remove, and just let the chicken come apart? Thanks as always!
I remove one fork and slide down the spit on a cutting board. Holding the spit vertical i slice straight down all sides
Looks like something I'll definitely want to try soon. Please buy fresh lemons to squeeze for juice, though!
I know. our store was out!
Is there a reason you used the Big Joe instead of the Classic, it looked like it would fit on the classic?
no reason. must have felt like playing with my new big JoeTisserie lol
Hi James, Joetiserrie is due for delivery today & planning my first cook which will probably be this Shawarma or your Al Pastor, can't decide!. Can you let me know what happens to the dripping juices/fats when the coals are banked to one side and should I be worried about them dripping into the ash pan/ceramics? Another excellent video!
no need to worry. there is normally enough heat they also burn. I get some in my ash pan but the next high heat cook it’s gone so self cleaning that way
@@SmokingDadBBQ Thanks James - Looking forward to tomorrows video
Great video and will certainly give it a go. When you move to the last part under inferno mode, what setting do you have your bottom vent on? All the way open?
yes max air
James! Don't know how to drop you a note, so using this video to ask: prime rib...Joetisserie or heat deflectors?
JoeTisserie... Tuesday is a 25 lbs roast and it was fantastic
Hey James, with the thighs being on top of each other like that, are they all still getting cooked thoroughly. I did this once with just some skewers with a rotisserie and when I separated the thighs, the insides were not done.
that’s why you want to start with low slow temps where radiant heat is doing much of the cooking otherwise you get beautiful looking outside with raw inside
Next challenge, bake some Christmas gingersnap cookies on the big joe.
oh yum
Have you done a rotisserie rib roast yet?
not yet. but I am doing a NY strip on Tuesday. 25lbs
Hope you're recording it!
Hope you see this. I would really like advice on how to get the perfect fire and maintain 300F. Getting to and staying at 300F is easy, but I still have very smokey charcoal, and you have said in another video that this is not good. I am indeed using the Joetisserie for chicken shawarma. Much love.
i like a smaller fire (less fuel) burning cleanly.... try a few charcoal brands to find one you like. on poultry, our family likes Fogo best for being less smokey that others
@@SmokingDadBBQ thank you. I think I'm probably closing the dome too early
real question: is the expense worth it, vs. doing boneless thighs on the grill?
to buy it just for this, no... but if you have it is it better? yes
Maybe I missed it in the video, but can anyone tell me how long this ended up taking?
count on an hour .... goes better low and slow to start to cook evenly and then crank the heat as it approaches being done. count on 15min of that
Quick tip. Make your mark in the middle. That way you always know where to put the meat no matter how much you're putting on 👍
100% money advice
@@SmokingDadBBQ also, make yourself a 2x4 with a hole in it and you don't have to deal with the clamps. It even works after, when the spitt is hot 😉 We've all been there and had to come up with solutions 😅
@@pinupbyjm love it. Cheers
I like how you think.. a proper bite = 1/4 of a small plate haha!
hahaha thats why I fast forward lol ... would have added 5min lol
Thanks for the video and instructions. I really think your channel is great and would be better if the recipes were also written in the description. I like to go back to them to recall the steps.
Question regarding this recipe. When I cook these I use a divider to push all lump charcoal to the back. Then I maintain 350 degrees. However I find my chicken getting to 165 after 2 hours, the inside doesn’t cook fast enough. Any advice on cooking the inside in less time?
is your ceramic fully heat soaked? the radiant heat helps shorten the time, i am normally about an hour
@@SmokingDadBBQ thanks for the reply. I’m not sure I follow. I have the kamado joe classic 3 + joetisserie
James, did you tenderize the thighs. Was that about 3lbs (1.4kg) of protein? Great videos too.
noting beyond what the marinade will do (the acid helps tenderize). Yes I think it would be about 3-5lbs of thighs
Hi James what about cooking time
this is about an hour with the dome closed, and 20-30min with the dome open until chicken was reading 165
@@SmokingDadBBQ 350 degrés ?
How minute for that cook
about an hour with the dome closed then 15 min dome open to crisp the outside
No seasoning? Salt?
nope, but you absolutely can add some to the marinade. The acid does the work of the salt
Its aboooout time
hehe cheers
@@SmokingDadBBQ Love your videos, keep it up
Hey James, love the video! Quick question - I noticed there was no use of salt. Did you season it ever or just ate it as is?
this one is much better, using it instead now
Chicken marinade
2lb/ 1 kg boneless skinless chicken thigh fillets
3 large garlic cloves minced (3 tsp)
1 tbsp white wine vinegar(or red wine or apple cider vinegar)
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yoghurt
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper
Marinade for minimum of 3 hours but best overnight
@@SmokingDadBBQ thanks for the quick response, I will try it this weekend!
I wonder how many people that would feed.
4 adults and few kids... i add another pack when doing bigger groups
How do you like jealous devil compared to kamado joe?
they are in my top 2. big block was just on sale so I have more of it in my garage than any other brand at the moment. for the money it’s unbeatable IMO. if they all cost the same (they don’t) I’d go JD. thinking of doing a taste test between the two to see if we can gain any more insights
Or just load the meat and adjust on the KJ when starting the cook!
This was painful to watch....I'm not even hungry after a big dinner tonight, but I'm salivating!
haha sorry ... not sorry 😂
Awesome cook, congrats. I've seen other people putting a thick pineapple slice at the bottom and top of the spit to facilitate holding the chicken and some extra flavour; ever tried that?
I did that on my al pastor but didn't think about it on this... will give it a try
❤️
cheers
your hair is super funny hahahhahahaha
lol
I know the title says souvlaki but this is not that. It is chicken shawarma or gyros. Souvlaki is on a stick. Not sure if anyone else mentioned it
Your videos are sool cool, thinking about dropping the hammer on a Big Joe :-)
its my favourite joe
Lol love how you used halal chicken 🤣
hahaha at Costco I find it’s slightly better. have you noticed the same?
@@SmokingDadBBQ I’m Muslim so I only eat halal. Weird thing is i Iike watching people cook 🐖 🤣🤣
Why cant you just do this in the jotiss basket
You can but it didn’t exist 2 years ago when I did this
@@SmokingDadBBQ i will do it tomorrow
@@SmokingDadBBQ the cook in the basket was an uber fail. The meat was pulverized by the chunks of pineapple that i put in with it. So as the meat cooked, it got pressed out of the basket into the fire. Which it lost temp and started smoking. I was in the house prepping rice when tuis was going on. Everything was fine until then. The remaining meat tasted like campfire
Why You calling Souvlaki You making Shawarma! Shawarma is from the Middle East, and is seasoned with cumin, coriander, and turmeric!
One of Greece's most popular street foods, Souvlaki, comes from the Greek word SOUVLA, which means "Skewer". The dish is comprised of meat (typically lamb, pork, or chicken) grilled over charcoals and usually served with warm pita, a tomato salad, and tzatziki (a tangy yogurt sauce made with grated cucumbers, fresh dill, olive oil, garlic, and lemon juice).
When it comes to Souvlaki's marinade, simplicity is the name of the game. It usually consists of an acidic base - like lemon juice or red wine vinegar - Greek oregano, salt, and pepper.
Didn't show the final product? Poor form haha
ha newer videos have that now
Jar Garlic and bottled lemon juice?! Nooooooooo!!!!!!!!!!
i do hear you but i don't find marinades make the same difference as fresh ingredients do you?
@@SmokingDadBBQ fresh ingredients always make a difference IMO. Love the content. Keep truckin!