I've been watching your channel religiously since I got my Joe Jr. Just ordered a Classic I today because I love the Jr so much....this makes me want to order the Joetisserie as I absolutely love al pastor.
1:50 & 4:00 are the best tips in this video. I’ve had my joetisserie for a couple years and I still get in a panic moving the food when it’s already on and the grill is hot lol great video
I’m 100% trying this - thanks James! Nice tip on the clamps to hold it vertical while you build the meat up. 👍 Instead of a black marker/sharpie, I’ve scribed lines on each side at the point where the spit rod meets the edges of the black ring, as well as the center. This way it won’t wash off. Also nice tip on inserting the rod to the motor before it’s secured on the ring!
That’s Awesome I need to try on my joetesserie. Coming from East Los Angeles where there’s taco stands on every corner, every taco is different there’s no such thing as a proper way everyone has their own style. Great Job.
"don't be afraid to fire it up", nice new catch phrase! I wonder if you did a video on all the major mistakes you made in your BBQing / smoking history? Not to focus on the negative, more to say how you learned from those issues.
@@SmokingDadBBQ yes it turned absolutely amazing. I did make a stand out of 2 pieces of 2x4 secured together in the shape of an X. Then drilled a hole in it to stand the spit upright. Thanks again for your videos
Great video! I’ve just purchased a Joe Jr all the way over in Northern Ireland...I would love to see what else you have in store for the little fella! 😄
I had an “ah ha” moment during this one... well, more like a “no duh”. Putting the spit into the drive motor and THEN putting the assembly on the Joe is so obvious and clever - I face palmed IRL. Life Hacks! Good work - food looked awesome as always.
Excellent video Dad. You're right about the marinade, it's not quite al pastor but I bet it tasted great. I really appreciate the hack on setting up the Joe tis.
After watching some of your videos, I bought the JoeTIsserie and have tried a number of your suggestions. For the Tacos Al Pastor, I used a slightly different marinade but used all of your techniques. I find that I'm 2 for 3 for having my skewer fall over as I'm loading it up. I think I'll try 2 clamps next time. My question thought regards cook temp. You mentioned this was done at 190 F. My Meater (which I bought on your recommendation) said 160 and when I pushed it to 165, I found it on the verge of overdone, so I'm curious on how you get to 190 without it tasting over cooked. Anyway, I really appreciate your channel and look forward to watching more.
Pork gets more tender towards pulled pork range at 203-211f. we are going as close as we can to that... 160 will be firm well done roast and seem dry/tough by comparison
Just a little tip: put the spit in the ring, mark the spit at the edge of the ring and then carve a little notch at the mark using a saw. That way you can always determine where to put your meat on the spit without any problems.
try and make sure you skewer the thick part of the meat so that there is not risk of losing it, also really squeeze things together with the forks..... you could maybe even try tightening them mid cook to make sure things don't flop around
Great video. I got a joetisserie based on some of your past videos (and other recommendations) and was looking specifically for an al pastor recipe. I’m definitely trying this out. As a brief tip back, I actually put a line in black sharpie where the rod meets each edge of the joetisserie so i can always center my meat between those two lines. Thanks!
I’m not sure if it’s just to add more content but just put the raw meet on and position the screw to be on the same side but leave em a tad loose. Position the meat on the tisserie and tighten. It’s easy..
James... Love your videos they were the deciding factor on buying a KJ Classic III for my family. I know you cover general charcoal and smoking wood info in specific videos, but it would be a GREAT asset to the new initiates if you could mention your fire, fuel and smoking setup at right before the cook. The temp, time and target meat temp along with recipe are great.... But knowing a bit more about the ‘pre-game’ would be awesome as well. Keep up the great content.
That looks so delicious. So many caramelized edges to enjoy. How was the spice level? I made chorizo sausage with a can of adobo and had to triple the recipe so that I didn't burn a hole through my tongue.
It turned out pretty great overall! My wife said it’s her favorite meal I’ve cooked on it. I think I could’ve carved the pork shoulder better to make the consistency of tenderness and piece size better but I’ll have to find a how to video on it. Thanks again. For the inspiration!
Oh so much homework that you give us Dr. Prof. Smoking! Did you use all four slices of pineapple spaced regularly apart? I think I'll use the nice sized cast iron pan in the Joe Jr. to keep the fruits warm.
James as always a great vid. Where did you find the recipe for the marinade? One other thing, when you put the rest of the meat in the wok did you add alittle oil to crisp up the ends ? Thanks !
great question. my wife had it in her recipe book and we’ve enjoyed it for years. not sure where it originates from. didn’t need to add oil as we were able to crisp up the remaining sections over the last hour
I've tried this and had Maverick results - crashed and burned the first time. Brilliant use of the clamps hack to get the spit vertical. I struggled with the "scraggly bits" and had them falling off and into the fire. My forks were definitely not squeezing the pineapple/meat together tightly enough, so I had pork flopping everywhere. I eventually bailed and put it all in the Napoleon basket. Total fail! Thanks for the tips.
thanks so much. I actually use this on flank steak and love it so much we used it in pork. I think the steak absorbs even more if the flavour. going to do the same with a chuck roast and try again
@@SmokingDadBBQ OK, will have to give it a try with beef and pork too. Thanks for all the work you do with your videos for the Kamado Joe. I just bought the JoeTisserie for my series one Classic Kamado Joe.
I tried this over this past weekend as I was super excited to cook this for a family gathering. The concept sounds awesome and the marinade was tasty. But a few thing went wrong - and maybe I just didn't have my Joetisserie hooks tight enough but the meat came apart and fell into the coals. I thought I did but I noticed a lot of smoke and the temp went down so I lifted the lid and it was all coming apart. I was curious about this since it's slices of the pork and not one hunk of meat. So my backup plan I put all the meat and pineapple in my basket. Second IMHO the cook time of 2 hours is way too long. Since we are slicing the meat into pieces my pork was kinda dry and overcooked. My suggestion would be to cook for an hour and do a check or lower the cook temp. And then I wasn't sure what you did with your pineapple afterwards but it was way too cooked to eat. My plan is to try this again with my basket and a shorter cook time because this does sound like the taste would be amazing.
Looking tasty as per usual! Love a long marinade to let the flavor get into the meat. It always kills me when I see a store bought marinade and it says 15 minutes. I'm like, really what's that going to do? Put a bunch of flavor on the outside that is mostly going to cook off :)
This is on tonight's menu for dinner. Did you have any issue with flare ups from the fat rendering down in to the coals? What about it getting so loose from tenderizing and just falling off the spit?
Not the biggest taco fan (I eat them, but I prefer using meat in other ways), but That looks kind of fun. I just haven't bought the rotisserie kit for my kamado because it's $300, and kind of seems more like a novelty. You seemed to confirm this early on with the spatchcock chicken vs rotisserie chicken; I thought about buying it for turkey after your spatchcock turkey vs rotisserie turkey, but I don't like turkey much anyway so it seems like a waste lol.
at first I wasn’t pleased with the purchase (ie chicken video). but overtime have found some things that it does make better (turkey, shawarma, this etc) and it’s grown back into my good books
@@SmokingDadBBQ I pretty much bought my Joetisserie just for al pastor/adobada. And shawarma. And picanha. But also al pastor. Keep the Joetisserie videos coming! 👍🏻🤙🏻
you can cook yours to your families liking. we like a variety of textures that mix together when this is chopped from some crispy outside bits to tender inside stuff that makes up 95% or more of the volume
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I've been watching your channel religiously since I got my Joe Jr. Just ordered a Classic I today because I love the Jr so much....this makes me want to order the Joetisserie as I absolutely love al pastor.
thank-you, cheers
1:50 & 4:00 are the best tips in this video. I’ve had my joetisserie for a couple years and I still get in a panic moving the food when it’s already on and the grill is hot lol great video
thanks 🙏. Glad it was helpful!
I’m making this in about 1 hour!! So excited!
fantastic. hope you loved it
Tacos al pastor on the JoeTisserie is a great idea!
Thanks so much Dan... we loved it
I was so excited when I saw this video! My JoeTisserie arrived yesterday, so I'll be putting this recipe to work in a few days. Great stuff as always!
that’s fantastic. this one is a winner for sure
This Mexican approves! Nice job amigo.
Thanks. Cheers
Awesome! I've been dying to do these but have been wanting a good video of using the rotisserie. Thanks!
Hope you've had a chance to make them!
Your final reaction as tasting the taco tells the whole story. Awesome job, man.
Glad you enjoyed
Love tacos al pastor and great joetesserie cook! Looks delicious!
So good! thanks Scott
Yup, I'm making it this weekend... Love these tacos and always looking for new stuff for the Joetisserie
Hope you enjoy
I’m 100% trying this - thanks James! Nice tip on the clamps to hold it vertical while you build the meat up. 👍
Instead of a black marker/sharpie, I’ve scribed lines on each side at the point where the spit rod meets the edges of the black ring, as well as the center. This way it won’t wash off. Also nice tip on inserting the rod to the motor before it’s secured on the ring!
good idea on the notches. thanks 🙏
I love the idea of the center point as on the pit. seems like the center would be easy to always surround as you put the meat on.
That’s Awesome I need to try on my joetesserie. Coming from East Los Angeles where there’s taco stands on every corner, every taco is different there’s no such thing as a proper way everyone has their own style. Great Job.
love it. cheers
"don't be afraid to fire it up", nice new catch phrase! I wonder if you did a video on all the major mistakes you made in your BBQing / smoking history? Not to focus on the negative, more to say how you learned from those issues.
hehehe that might be a long video lol .... trying the catchphrase on for size to see how it fits lol
Was wondering, if you're using the charcoal basket, why not use the basket divider for banking the charcoal rather than banking it manually?
Finally got my joetisserie. Trying this recipe this weekend
Hope you enjoy
@@SmokingDadBBQ yes it turned absolutely amazing. I did make a stand out of 2 pieces of 2x4 secured together in the shape of an X. Then drilled a hole in it to stand the spit upright. Thanks again for your videos
Great video! I’ve just purchased a Joe Jr all the way over in Northern Ireland...I would love to see what else you have in store for the little fella! 😄
amazing. thanks Richard
I had an “ah ha” moment during this one... well, more like a “no duh”. Putting the spit into the drive motor and THEN putting the assembly on the Joe is so obvious and clever - I face palmed IRL. Life Hacks! Good work - food looked awesome as always.
thanks so much. it’s those small things right?
You can also align the forks with the grill not lit.
Just got my big joetisserie. I think this will be the first cook with it this weekend!
fantastic
This JoeTisserie comes only with fixing hooks ? is there any possibility to find additional ones ? Since this device looks amazing ? Thanks
yes the big joe comes with 4, the classic comes with 2 but you can add more
Excellent video Dad. You're right about the marinade, it's not quite al pastor but I bet it tasted great. I really appreciate the hack on setting up the Joe tis.
Thanks for watching, and glad the setup tip was helpful. Cheers
After watching some of your videos, I bought the JoeTIsserie and have tried a number of your suggestions. For the Tacos Al Pastor, I used a slightly different marinade but used all of your techniques. I find that I'm 2 for 3 for having my skewer fall over as I'm loading it up. I think I'll try 2 clamps next time. My question thought regards cook temp. You mentioned this was done at 190 F. My Meater (which I bought on your recommendation) said 160 and when I pushed it to 165, I found it on the verge of overdone, so I'm curious on how you get to 190 without it tasting over cooked. Anyway, I really appreciate your channel and look forward to watching more.
Pork gets more tender towards pulled pork range at 203-211f. we are going as close as we can to that... 160 will be firm well done roast and seem dry/tough by comparison
Thank you for the video can you send me the link where you got the clamps to hold a stand please
i got these at home depot - amzn.to/3bbpMxk
Nice one, James. Making me hungry. Again!
You and me both! Thanks John, take care
Great video again. I can't wait to try this!
Hope you enjoy, this one was tasty
Awesome video James! Definitely going to give it a go! My favorite part was when you said you were speechless but kept describing the flavor! Lol
hahaha good point... i guess not so speechless after all lol 😂
Great idea...this is on my list to try next!
You should! this one was well liked by all
Just a little tip: put the spit in the ring, mark the spit at the edge of the ring and then carve a little notch at the mark using a saw. That way you can always determine where to put your meat on the spit without any problems.
100% good tip ... i mentioned you can use a marker but the saw would hold up better
This looks so good! I might have to make these in my life really soon because of this video!
You should! these were delicious
Hi James....did your tacos over the weekend. Lots of the meat fell off the spit. Any ideas why? What was left was AWESOME!
try and make sure you skewer the thick part of the meat so that there is not risk of losing it, also really squeeze things together with the forks..... you could maybe even try tightening them mid cook to make sure things don't flop around
Looks amazing, James! Is the "local fresh market" Marilus? I've struggled to find good quality corn tortillas anywhere else in Burlington.
we go there and there is a salsa guy in oakville that comes to the farmers markets that has good ones too
Great video. I got a joetisserie based on some of your past videos (and other recommendations) and was looking specifically for an al pastor recipe. I’m definitely trying this out. As a brief tip back, I actually put a line in black sharpie where the rod meets each edge of the joetisserie so i can always center my meat between those two lines. Thanks!
thanks Ken. I do need to make the line so I don’t have to keep centring it
As always, very comprehensive... and easy to watch.
For a future video, can you do something vegeterian? (Or maybe a whole bunch of veggie ideas?)
Great suggestion! will do
Oh yeah Taco el pastor is one of my favorites but never did on the Rotisserie so thanks thanks for the idea 🤙🔥
It's so good!
Awesome job 👏🏼👏🏼 (too bad you can’t send some tacos down here to Tijuana 🇲🇽 lol) love this channel. Greetings from Tijuana, MX
Maybe one day! Thanks so much for watching and commenting
I’m not sure if it’s just to add more content but just put the raw meet on and position the screw to be on the same side but leave em a tad loose. Position the meat on the tisserie and tighten. It’s easy..
James... Love your videos they were the deciding factor on buying a KJ Classic III for my family. I know you cover general charcoal and smoking wood info in specific videos, but it would be a GREAT asset to the new initiates if you could mention your fire, fuel and smoking setup at right before the cook. The temp, time and target meat temp along with recipe are great.... But knowing a bit more about the ‘pre-game’ would be awesome as well. Keep up the great content.
good suggestions, will try and fit in more on this
Looking good mate! Funnily enough I’m doing this soon on my Braai, ingredients arrived this week!
Have fun! I am already to do it again lol
Looked awesome, great video as always!
Thank you, this one was pretty great. Cheers
just wondering, was that one or two pork butts that were used?
That looks so delicious. So many caramelized edges to enjoy.
How was the spice level? I made chorizo sausage with a can of adobo and had to triple the recipe so that I didn't burn a hole through my tongue.
I was surprised, this normally on flank steak has some good kick. The pork didn't absorb the heat as well, so it was kid friendly
Totally wanna try this
Its so good
Can you make a yard tour video please? Keep up the great work!
Coming soon!
Trying to figure out how you layered it all so thick. Fun challenge today!
hope you had fun
It turned out pretty great overall! My wife said it’s her favorite meal I’ve cooked on it. I think I could’ve carved the pork shoulder better to make the consistency of tenderness and piece size better but I’ll have to find a how to video on it. Thanks again. For the inspiration!
Looks great!
thanks Lucas
Oh so much homework that you give us Dr. Prof. Smoking! Did you use all four slices of pineapple spaced regularly apart? I think I'll use the nice sized cast iron pan in the Joe Jr. to keep the fruits warm.
haha thanks. I used three slices, one on each end and one in the middle
Followed this recipe except I used a pork loin instead of a shoulder. It turned out awesome
Sounds great!
Looks very good James.
thanks so much Robert
Ok, so now I want a joetisserie for christmas
It took me a while to fall in love with it, but now i am a big fan
James as always a great vid. Where did you find the recipe for the marinade? One other thing, when you put the rest of the meat in the wok did you add alittle oil to crisp up the ends ? Thanks !
My bad, i was watching you go thru the vid that i missed the insert with the ingredients...lol. Boneless pork butts looks like.
great question. my wife had it in her recipe book and we’ve enjoyed it for years. not sure where it originates from. didn’t need to add oil as we were able to crisp up the remaining sections over the last hour
I've tried this and had Maverick results - crashed and burned the first time. Brilliant use of the clamps hack to get the spit vertical. I struggled with the "scraggly bits" and had them falling off and into the fire. My forks were definitely not squeezing the pineapple/meat together tightly enough, so I had pork flopping everywhere. I eventually bailed and put it all in the Napoleon basket. Total fail! Thanks for the tips.
Be mindful of the meat shrinking. Sometimes a tight fit at first can get loose and requires a quick burn to the hands as you readjust the forks.
yes exactly. things will shrink up
Any tips on preventing chunks from falling off. I’ve tried this once and chunks kept falling off into the coals and created constant flare ups.
you can bundle it together with string or mesh like what a boneless leg of lamb comes in from the butcher
Looks awesome! Do you have a similar recipe for beef?
thanks so much. I actually use this on flank steak and love it so much we used it in pork. I think the steak absorbs even more if the flavour. going to do the same with a chuck roast and try again
@@SmokingDadBBQ OK, will have to give it a try with beef and pork too. Thanks for all the work you do with your videos for the Kamado Joe. I just bought the JoeTisserie for my series one Classic Kamado Joe.
I tried this over this past weekend as I was super excited to cook this for a family gathering. The concept sounds awesome and the marinade was tasty. But a few thing went wrong - and maybe I just didn't have my Joetisserie hooks tight enough but the meat came apart and fell into the coals. I thought I did but I noticed a lot of smoke and the temp went down so I lifted the lid and it was all coming apart. I was curious about this since it's slices of the pork and not one hunk of meat. So my backup plan I put all the meat and pineapple in my basket. Second IMHO the cook time of 2 hours is way too long. Since we are slicing the meat into pieces my pork was kinda dry and overcooked. My suggestion would be to cook for an hour and do a check or lower the cook temp. And then I wasn't sure what you did with your pineapple afterwards but it was way too cooked to eat. My plan is to try this again with my basket and a shorter cook time because this does sound like the taste would be amazing.
Are you using the pineapple for just the cook or cutting up into the finish product?
I chopped some in mine. the family skipped it
you're a madman for not trimming that
the chicken thighs?
what would be the beef substitute ?? chuck?
yes, i would salt brine the chuck to help tenderize, then do the same thing
Another great video!! Quick question, do you think the Ikamand is too powerful for the Joe Jr?
I am not sure KJ makes an adaptor plate for the jr. just the classic and big Joe I believe
@@SmokingDadBBQ you’re right haha 🤦🏼♂️
Looks awesome, have you done a bone in prime rib on the joetisserie yet?
not yet. that’s exactly the plan this holiday
@@SmokingDadBBQ I'll be looking forward to it!
Looking tasty as per usual! Love a long marinade to let the flavor get into the meat. It always kills me when I see a store bought marinade and it says 15 minutes. I'm like, really what's that going to do? Put a bunch of flavor on the outside that is mostly going to cook off :)
thanks so much, and completely agree
Brilliant!
thanks so much Damian
You should use Achote next time instead of chipotle 😉
NOM NOM NOM!!! Please tell me you chopped up the pineapple and added it to the tacos! Thats how we do it here in California.
you bet 🍻
This is on tonight's menu for dinner. Did you have any issue with flare ups from the fat rendering down in to the coals? What about it getting so loose from tenderizing and just falling off the spit?
I didn't have any flare up issues but i did lose some pieces. Will cut a little thicker next time and or consider some butcher twine
Looking good. That was pure joy at the taste test.
Yes it was lol haha, thanks
Looks amazing !!! No longer keto?
i am on and off, currently on a keto kick but when this was recorded last year no
I need to find a good flavor profile that doesn’t have cilantro. Was blessed with the gene that makes it taste like soap
oh no. remove it for sure then
@@SmokingDadBBQ For a while it was tough because almost everyone/restaurant was putting cilantro in everything.
Not the biggest taco fan (I eat them, but I prefer using meat in other ways), but That looks kind of fun. I just haven't bought the rotisserie kit for my kamado because it's $300, and kind of seems more like a novelty. You seemed to confirm this early on with the spatchcock chicken vs rotisserie chicken; I thought about buying it for turkey after your spatchcock turkey vs rotisserie turkey, but I don't like turkey much anyway so it seems like a waste lol.
at first I wasn’t pleased with the purchase (ie chicken video). but overtime have found some things that it does make better (turkey, shawarma, this etc) and it’s grown back into my good books
you had me at tacos
haha cheers
@@SmokingDadBBQ I pretty much bought my Joetisserie just for al pastor/adobada. And shawarma. And picanha. But also al pastor.
Keep the Joetisserie videos coming! 👍🏻🤙🏻
Looks really good! What size pork butts? 10 lbs? Probably doesn't really matter...just curious.
thanks Scott. Good question, they seemed smaller than that... i would say 5-8lbs
@@SmokingDadBBQ thanks! This is going on my Joe this weekend!!!!
JoeTisserie eh? I feel a new toy incoming.....
haha. I didn’t like it at first .... but lately I have been loving it and it’s moving up the list of favourite toys
Im sure that’s good, but without achiote or adobo, it’s not al pastor. Also at the end it must have the pineapple. Looks good though
The recipe states he used adobo
Where is the recipe?
0:41 is the recipe
Your use of all those plastic bags makes me feel like I'm watching an episode of dexter....
lol
It’s burned! Again.
you can cook yours to your families liking. we like a variety of textures that mix together when this is chopped from some crispy outside bits to tender inside stuff that makes up 95% or more of the volume
I prefer Taco Bell.
hahaha