I was searching the Internet for cool accessories for the Weber Jumbo Joe and saw a “Coming Soon” banner on the Cajun Bandit website for a rotisserie and a stacker for 18.5 inch Weber charcoal grills. I shot an e-mail over to Chris Perres and asked him when these would be available. It turns out they are available right now and he just hasn’t had time to update his website!

Chris was kind enough to send some pictures and a price list. Both the stacker module and the rotisserie ring for the 18.5 inch One Touch kettles, the 18.5 inch Weber Jumbo Joe and the 18.5 inch Weber Smokey Mountain. If you want to go crazy you can get both and place the rotisserie ring on top of the stacker. Insane!!

Here is the Weber 18.5 inch One Touch Silver with the Stacker, rotisserie and stacker/rotisserie combination.

Very Cool!

Nice!

Glorious!!

Here is the same with the 18.5 inch Weber Smokey Mountain!

A fine looking stacker!!

Beautiful, don’t you think!

And last but not least…here it is with the Weber Jumbo Joe!

This will be much studier than the extension modification I wrote about last year.  It also comes with an extra grate, heat diffuser and charcoal ring.

And here is the Stacker/rotisserie combo with the Weber Jumbo Joe!

I believe there are two option available on the rotisserie ring.  The first option is a ring that will only fit on the 18.5 inch kettle.  The second option is a ring that will fit on the 18.5 inch kettle but can also be flipped over to fit on the 18.5 inch Weber Smokey Mountain.  Chris is selling these units for the following:

18″ rotisserie bundle(kettle only) 139.00 + ship
18″ rotisserie bundle(kettle/WSM) 149.00 + ship

These kits include everything you need except two D cell batteries.

18″ Stacker bundle 149.00 + ship
This kit includes ring, rack supports/hardware, 18″ cooking grate, coal ring and heat diffuser, and will convert a kettle or Jumbo Joe into a smoker.

18″ Stacker only 129.00 + ship
This kit includes the ring, rack supports/hardware, and cooking grate, this kit will add a third cooking grate to the WSM

If these strike your fancy drop by Chris’s website and fill out the contact form to make an order!

If you need some ideas on what to do with a rotisserie for your Weber then check out my Weber Rotisserie Guide!

I have been married to chicken wings for 25 years and our relationship is still extremely strong.  One thing that keeps the love affair alive is breaking up the monotony of “hot wings” and getting a little freaky from time to time.

Here are three ways of switching things up in your chicken wing routine.  At the end of this post is a “breakthrough” I had for grilling wings no matter what you like to put on them…I can’t freaking believe it took me this long to figure it out!!

Inject and Baste

This is a pretty cool trick I picked up from somewhere off the internet.  I made up a standard “Hot Wing Sauce” (equal parts margarine and hot sauce) but instead of dunking the wings in the sauce after grilling I injected the sauce into the wing. I used Parkay since it blends easily at room temperature.

The wing flat was easy to inject. The flat readily swelled up and took up a ton of sauce.  The drumette was a little harder to inject and pushed some of the sauce back out at me.

I seasoned the skin with a little salt and pepper then grilled on high heat for about 15 minutes.  The wings got basted with the sauce and turned about every five minutes.

When these guys were done they had crisp skin, a beautiful color and were a whole lot hotter than they appear.  This is a method I am really happy with and will be using again!

Sweet Citrus Punch

The “Punch” in the title comes from the heat of the jalapenos that punches you in the face after you have been lulled into a false sense of security by the sweet citrus, ginger flavor of the sauce.

• Juice of 4 large, plump limes
• 7 Jalapenos, stems removed, rough chopped
• 1 shallot, peeled, rough chopped
• 2 inch knob of ginger, peeled and rough chopped
• ¼ cup cilantro leaves/stems

Simmer the veggies in the lime juice for 5-10 minutes.  Throw everything into a blender cup and pulse with a hand blender until everything is a smooth sauce.  Reserve 1/3 of the sauce to pour over the wings after they have grilled.

Marinate your wings in the Sweet Citrus Punch for a few hours.  Overnight is better but who the heck can wait?

Grill the wings over medium high heat and turn often.  I was surprised by how sweet the sauce was and how easily it could scorch on the wings if I didn’t pay attention.

When the wings are done, dress with the reserved sauce and dig in.

You get a wonderfully bright lime/cilantro profile with the shallots and ginger providing some great flavor depth and then…DAMN THOSE JALAPENOS ARE HOTTTT!

Alabama White Sauce

I recently discovered Alabama White Sauce and, as advertised, it is THE BEST on chicken.  I know, it just doesn’t look right.  Trust me, it’s fantastic!

These wings were dusted with some Memphis Style Rib Rub and grilled over high heat.  Wings were coated with Alabama White Sauce that had been stored in the refrigerator for three days.

There is a HUGE difference between this sauce when made fresh and when it has had time to bloom.  The fresh sauce is delicious and tastes similar to Ranch dressing.  After it ages in the refrigerator for a few days the horseradish really develops and brings a whole new level of awesomeness.

Here is the recipe I use for Alabama White Sauce:

• 2 cups mayonnaise
• 1/3 cup fresh lemon juice
• 1/3 cup cider vinegar
• 2 Tbls white sugar
• 1 Tbls black pepper
• 1 Tbls granulated garlic
• 2 tsp prepared horseradish

And the “breakthrough” for grilling wings??  Cut them up after you grill them, not before.

Almost everybody prefers to eat wing sections instead of whole wings.  However, I hate slicing raw wings into sections.  It coats my hands, knife and cutting board in raw chicken slime and it’s not always a simple cut.  I sometimes get a lot of resistance at the joint and have to apply more force that I want while holding a slippery knife.

It is also much easier for me to grill whole wings instead of wing sections.  I have lost more than one wing flat when it slipped between the slots on the grate.

This sounds so damn simple but it never occurred to me that I could grill the wings whole and cut them into sections after grilling!  No dealing with raw chicken slime and the wings cut so much easier after they have been grilled.

I hope you enjoyed the post and can take away a few ideas to try the next time you grill chicken wings.

Roasting a pork loin on a rotisserie is incredibly easy and delicious. I am amazed that chicken gets all the rotisserie attention while the pork loin is left laying there neglected. 

Hopefully this post will convince you to give rotisserie pork loin the chance it deserves!

You can approach a rotisserie pork loin almost any way you want and it will turn out great.  The one pitfall is making sure the loin does not dry out.

There are three approaches to keeping the pork moist and they all work great; you can even use all three in combination and get pork that is literally squirting moisture when sliced.

Three Ways to Keep a Loin Moist

1. Do not cook the pork loin past 150F.  Sometimes I am not paying attention, it gets up around 160F and still turns out fine.  Do not even think about taking a pork loin to 170F.
2. Start with an “enhanced” pork loin.  Much of the pork in stores that looks like a plain old piece of pork has already been pumped with an extra 12 wt% of a saline/phosphate solution.  There are obvious cons to using such a processed piece of meat but one thing you can’t deny is that it keeps the loin juicy.
3. Inject the loin with a marinade.  Don’t bother soaking the pork loin in a marinade; they stuff just doesn’t penetrate.  If you take your time you can easily inject 10 ounces of marinade into a 5 pound loin.  Let the loin rest for a few hours after injection if possible to let the marinade distribute a little.

In this first cook I scored the fat cap on a 5 pound pork loin, rubbed it with a sweet rub (McCormick’s Maple Smokehouse) and cooked it on the Weber kettle rotisserie.  If you want to experiment with different seasonings then any of the classic rib rubs work great on pork loin.

I had both charcoal baskets lit (one on each side of the rotisserie) and was roasting the pork with High Heat.

The cook took 90 minutes and towards the end I glazed the loin with melted peach preserves.  It looked awesome and tasted delicious.  Pork handles a sweet flavor profile very well and peaches make a great addition.

In the second cook I went with a more savory flavor profile while trying out the Stubb’s product line.

I injected the loin with the Stubb’s Texas Butter (delicious!), left the fat cap intact, and rubbed the pork with some Stubb’s seasoning (paprika, salt, pepper).

I cooked the loin on my Weber Genesis rotisserie with the back two burners off and the front burner on High. Unlike the cook I did on the kettle I was cooking this loin with Low Heat.

After two hours I brushed the loin with Stubb’s Original barbeque sauce (tomato, vinegar, and molasses) and turned the back burner to High to help the sauce set.  After another 30 minutes the loin was perfect.

You don’t really need to truss a pork loin but it doesn’t hurt either.  You will want to use a drip pan and it’s a good idea to add some water to the pan to keep drippings from scorching.  Use of smoke wood is a nice addition as well.

These were incredibly easy to cook and were big hits with the family.  Sweet or savory, charcoal or gas; any way you turn it, pork loin is awesome on a rotisserie!

Here are two little videos I shot of each cook using the two different Weber rotisseries.  I love watching these things spin!

I did not notice an appreciable difference between the loin cooked with High and Low heat.  I think that as long as the loin is prepped properly and not cooked past 150F it will come out great regardless of cooking temperature.

Related Posts:

How Long to Smoke Pork Loin

How to Smoke a Pork Loin for Pulled Pork

My Weber kettle rotisserie has been getting most of the grilling action for the past two months and I wanted to let my Weber Genesis rotisserie get in on some of the fun.

When I found pork butts on sale for $0.88 a pound it was pretty obvious what was going to happen next!  I had never cooked a pork butt on a rotisserie before but it seemed like it ought to be pretty simple; turns out it was also delicious!

Started with a five pound pork butt (large enough to feed 5-6 people) and injected the fellow with a mix of 1 Tbls salt, 2 Tbls maple syrup and 1 cup water then let it rest in the refrigerator overnight.

The next morning I ran the rotisserie spit through the butt and inserted the forks as deeply as I could.  I thought I would have a rough time getting around the bone but it was actually pretty easy.

I rubbed the butt with Simply Marvelous Sweet and Spicy then trussed it up and took it to the Genesis.  Probably didn’t need to bother with the trussing but I think it looks cool.

I removed the grill grate and placed a foil drip pan on top of the Flavorizer bars under the butt.  The drip pan needs to have some water in it to keep any drippings from scorching.

I removed a Flavorizer bar on the left side of the grill and placed a chunk of pecan close to the front burner.

The cook itself was incredibly easy.  I set the front burner on high until the chunk of pecan started to smoke and then turned it down to low.  The middle and back burners were off.

I let this guy spin on the rotisserie for seven and a half hours.  Every now and then I opened the grill, replenished the water in the drip pan and took some pictures.  Here is what it looked like after five hours.

You might be wondering what temperature I was using and the answer is that I have no idea.

I had my Genesis running with a single burner on Low and I was happy with how the butt was cooking.  I figured if I started measuring temperatures I would start stressing out…who the heck needs that?

After a little more than six and a half hours I turned the front burner up to Medium High to help the bark get established.  At seven and a half hours the pork looked awesome and had reached an internal temp of 198F.

I took the rotisserie off the grill and let it rest for an hour before I removed the spit and took the butt apart.

The bark was delicious and the butt came apart nicely.  Most of the butt was shredded but I kept one of the muscles intact for some nice looking slices.

This cook was extremely easy and turned out some great barbecue.  Don’t be afraid to play around with a rotisserie on you Weber gas grills.  This other post can help give you more ideas on fun stuff to throw on your Weber rotisserie.

And for your viewing pleasure….here is a quick little video of that pork butt spinning on the Weber Genesis rotisserie.

Learn How to Use Your Rotisserie With The Weber Rotisserie Guide!

When you say rotisserie the first thing that comes to mind is chicken. There is no need to limit your rotisserie use to just poultry.

Pretty much anything that can be grilled with indirect heat can be grilled with a rotisserie. Hopefully this post will give you a few new ideas on how to put your Weber rotisserie to good use.

Rotisserie Pork Loin

Pork loins are a no-brainer when it comes to rotisserie cooking.

Loins are easy to thread onto the spit, are the perfect size and respond great to indirect cooking.

I would rather cook pork loins on my rotisserie than chickens; much easier and fewer bones.

I have done pork loins on the kettle and my Genesis  and either way is easy (this is how Genesis and Kettle rotisseries).

Pork loins are a blank slate and take well to a huge variety of flavor profiles.  The link I just gave has one loin that has a sweet maple rub followed by a peach glaze and a second loin that has a rich and spicy flavor from using Stubb’s brand texas butter injection,bbq rub and molasses bbq sauce.  Both were delicious.

Here are a few other links from other folks on roasting pork loins with a Weber rotisserie.

Cook Like Your Grandmother

Comfy Tummy

Rotisserie Picnic Shoulder

I was surprised at how easy it was to cook a nine pound picnic shoulder on my Weber kettle rotisserie.  This was a six hour cook and I had to add more charcoal every 90 minutes. 

I wish I had time to cook the shoulder for another two hours so I could have pulled instead of chopped. 

I injected the shoulder with an off the shelf garlic and herb marinade and rubbed the surface with some Montreal Chicken Seasoning from McCormick.

It is a bit of a trick getting the rotisserie spit past the bones in a picnic shoulder but you can do it with a little persistence.  The shoulder will not be evenly balanced on the spit when you are finished but if you have the rotisserie forks inserted deep and tight it will spin without a problem.

The motor on the Weber rotisserie is rated for 20 lbs so an unbalanced nine pound load was not a challenge.

The rotisserie pork shoulder was just beautiful!

Bone In Pork Rib Roast

This is another piece of pork that seems like it was created for rotisserie grilling.

This 4.5 pound pork roast was brined overnight (water, salt, maple syrup) then rubbed with garlic, rosemary and black pepper.

 I roasted this guy on the kettle rotisserie for two hours to an internal temp of 146F. Let it rest for 15-20 minutes then slice and enjoy!

Pork Butts

I did this five pound butt on my Weber Genesis rotisserie.  This was so easy it was ridiculous!

Here is the link for the full Rotisserie Pork Butt post.

Ribs

I know that some folks will consider this sacrilege but I don’t always like to slow cook my ribs for 5-7 hours.  Sometimes I like to fast grill ribs and, although they are not as tender as slow cooked, the crisp crust with a slight char is a nice change from sticky sweet Johnny Trigg style.

If you are interested in a different style of ribs try threading some onto your rotisserie.

Here are two ways I have tackled ribs with a Weber rotisserie.  By the way…the Ribolator is awesome for ribs!

Beef Roasts

In general any beef roast does great on a rotisserie.  Here are a few ideas to get you pointed in the right direction.

Prime Rib

Here is a great video recipe from my buddy Kinger over at BBQFOOD4U.com (Subscribe to his YouTube Channel).  He is cooking a prime rib on a gas rotisserie (not a Weber though). using a recipe from AmazingRibs.com. 

Tri-Tip

Just in case you needed one more reason to start cooking tri-tip roasts it turns out they do wonderfully on a rotisserie.  I rubbed this one with Montreal Steak Seasoning and spun it on my kettle until it hit an internal temperature of 135F

Round Roast

An eye of round roast does great on the spit.  Make sure you slice it thin because this cut has no intention of ever getting tender.  Serve this up with some horseradish cream sauce and you will be loving life!

Rotisserie Grilled Eye of Round Roast Beef

If these ideas and links get you inspired you might also want to check out the book from Mike Vrobel, Rotisserie Grilling: 50 Recipes For Your Grill’s Rotisserie, available on Amazon (electronic or paperback) for a great price (less than $10).  

After a successful little fishing trip down in the Gulf I ended up with a pile of speckled trout filets. I grilled them on my Weber gas grill a couple of different ways and both turned out pretty tasty.  

The next time I grill these I am going to do a hybrid approach between the two methods and that is what I will put in the recipe card.

[Read more…]

This is a basic technique for grilling chicken thighs that I use when cooking on my Weber gas grill.  The approach will be the same whether you are cooking on a full sized Genesis or a small Weber Q.

Prepare the Thighs For the Grill

I usually like to brine chicken thighs before grilling but the step isn’t really needed and I will skip it for a weeknight cook.  Thighs will turn out great without brining as long as you do not overcook them. 

I take the chicken out of the package and trim off the trim the excess fat and skin. 

Taking the extra fat and skin off the thighs is going to help reduce flareups.  You will be glad that you took the time to do this step!

I season the thighs with a salt and pepper.  These are going to be cooked over high heat and I don’t like to mess around with fancy dry rub recipes where the sugars and other spices end up burnt and scorched.

Don’t worry…we will pack on more flavor as we grill!

Grill the Chicken Thighs

I leave the thighs on the counter while I heat the Weber on high for 10-15 minutes.  I want my grill super hot and I want the chicken to have warmed to something close to room temperature.  The basic strategy is as follows:  Warm food on a hot grill releases easy when it is time to flip.  Cold food sticks when placed on a warm grill.

I place the thighs on the grill skin side up, close the lid and then set the gas to “Low” on all three burners.    

As the fat starts to drip out from the thighs and onto the Flavorizer bars there will be a lot of smoke.  That’s okay!  Wait five minutes then open the lid and flip the chicken so the skin side is down. 

You are going to have to pay attention at this point.  Most of the fat in the thighs is directly under the skin.  As soon as you flip skin side down the possibility of a flare up is very real. After about a minute take a peak and see how things are looking. 

If you have some flare ups move the chicken to a different part of the grill.

You are going to be flipping the chicken about every five minutes to get both sides to cook evenly and prevent burning.  The flipping is also a chance to move the chicken to a different part of the grill and away from any flare ups. 

Here is what mine looked like after 20 minutes.  The skin is starting to crisp up and the underside is a beautiful golden brown.  A quick check with the digital thermometer showed the chicken wasn’t quite done.

After the skin has started to crisp up it is time to start adding more flavor to the chicken.  Start basting the thighs with Italian dressing every time you flip them.  

You will get a little flareup when the Italian dressing runs off and hits the burner but that’s okay.

After thirty minutes start checking the internal temperature of the meat.  The thighs are safe to eat at 165F but are more tender when they hit 175-180F. 

The main feature of this technique is your active management of the grill.  This is GREAT if you want to spend some time playing with fire and being busy with a grill. 

These thighs are great for a weeknight meal!  If you want instruction on how to cook them on a charcoal grill then check out this post: How to Grill Chicken Thighs on a Weber Charcoal Grill.

Grilled Chicken Thighs on a Weber Gas Grill

Chicken thighs are trimmed, seasoned with salt and pepper then cooked over Low/Medium heat. Basting with Italian dressing adds a great layer of flavor.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Main Course

Cuisine American

Calories 315 kcal

Ingredients

  

• 6 Bone In Chicken Thighs
• 2 tbsp salt
• 2 tbsp black pepper
• 1 cup Italian Dressing

Instructions

 

• Trim the chicken thighs to remove excess fat and skin.
• Season the chicken with salt and pepper.
• Place the chicken skin side up on a preheated Weber gas grill.
• Set the burners to Medium/Low
• Flip the chicken thighs every five minutes
• After 15 minutes start basting the thighs with Italian dressing.
• The thighs are done when they reach an internal temperature of 175-180F.

Keyword Chicken Thighs on a Weber Gas Grill