Rotisserie Tandoori Style Chicken on Kamado Joe Joetisserie
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A cracking simple recipe for Tandoori style chicken cooked whole on the Kamado Joe Joestisserie, a great rotisserie for ceramic BBQ. I also make use of the wireless Meater thermometer to keep tabs on the temperature and to make sure the chicken is perfectly cooked. A great setup for cooking rotisserie chicken which is always a treat.
Пікірлер: 22
Great video! Would love a joetisserie to add to my KJ. Any suggestions on good UK stockists for KJ accessories?
Looks outstanding. Nice cook
@CountryWoodSmoke
6 жыл бұрын
Tommy Roberts thank you...was tasty
Looks tasty as! 😋
The bird looked excellent
@CountryWoodSmoke
5 жыл бұрын
Thank you
Awesome, Marcus, great vid Long term follower, first time commenting Quick Q, any recommendations on where to get the best value for a large kJ and the extras (joetisserie etc)?
@CountryWoodSmoke
5 жыл бұрын
Paul Hunter thanks 😁 send me an email m_bawdon@yahoo.co.uk and I can help find a deal
Looks fantastic! I am going to try this on my new rotisserie. Traditionally tandoori chicken is cooked with the skin off--I guess you left this on to prevent excessive drying, right? Also, the crispy skin adds to the flavor. Rotisserie is healthier because the fat melts and drips off!
What thermometer do you use? Awesome looking chicken
@CountryWoodSmoke
6 жыл бұрын
RossidesM it's a meater wireless...great bit of kit
Hi markas great video...I just set up a new weder performer can you recommend a good quality gasket to seal the lid so no smoke escapes thank you for your help....Steve...👍
@CountryWoodSmoke
5 жыл бұрын
steve smith hey...pro smoke bbq gasket was a good seal...
@stevesmith6022
5 жыл бұрын
CountryWoodSmoke thanks mate...😁
Scrummy!
@CountryWoodSmoke
6 жыл бұрын
skyterrapin thank you
Great Video! Do you bank the coals to the side or do let the fats just aerosolize onto the coals. I would never use a Joetisserie even if someone gave it to me. It is much too hard to bank the coals in a Kamado cooker. It is far easier to control the fat drip off using a Weber 22 inch kettle rotisserie system. Thanks for your video.
@CountryWoodSmoke
5 жыл бұрын
Yes I bank the coals... Not too hard at all
@charcoalbbqkitchen
5 жыл бұрын
@@CountryWoodSmoke Good For you. I find it interesting that you've had success with that. For me, I find it much much harder to set up a indirect/direct zone on a kamado, but more than that, the main issue is that the fats inevitably drip heavily onto the hot ceramics - in a kettle, the fats drip harmlessly into the cool ash collector. Anyway thanks for your reply and videos!
Can you pls refer me to a list of ingredients for this? thanks
@CountryWoodSmoke
4 жыл бұрын
It's pretty clear in the video?
Munch!