How to Make Beef Kabobs Using The Joetisserie
Joetisserie Rotisserie Shish Kabobs on The Big Green Egg.
Last week I purchased my latest, favorite accessory for the Big Green Egg, the Kamado Joe Joetisserie. The Joetisserie is the perfect rotisserie to use for an 18 inch ceramic grill. In my case, I have a large Big Green Egg.
For my second spin, I decided to make beef kabobs, as compared to the amazing Joetisserie chicken that I made during my first spin. You can read all about my first spin by clicking on the link below.
As I was fondly reminiscing about my rotisserie chicken, I really wanted to try beef kabobs. After a quick on-line search, I couldn’t find an article about how to make beef kabobs using the Joetisserie, so I decided to write one.
The first thing I needed to decide was do I want to buy a rotisserie kabob wheel or simply go with a flat grilling basket? Due to the amazing low price of $7.99, I opted to go for the flat grilling basket which I picked up at a local hardware store.
For my beef, I was at Costco and picked up some top sirloin, fresh onions, cherry tomatoes and a package of mixed peppers. By the way, if you have a Costco near you, I do find their meat selection is spectacular, especially if you have a large cook or grill ahead of you.
For my setup on the Big Green Egg, I filled up the firebox half way with previously used and new Cowboy lump charcoal. Once my charcoal was lit with my Electrolight Torch, I set my temperature to 400 degrees Fahrenheit using my DigiQ DX2.
While my Big Green Egg was warming up, we readied the beef by quartering in to bite size pieces. Once we applied extra olive oil to the beef, we used the Pork Barrel BBQ rub, which tastes great on poultry, pork, beef, seafood and vegetables.
Once the beef rub was applied, we placed the beef on the metal skewers, alternating with cherry tomatoes, sliced onions and mixed peppers. I was able to place four metal skewers in to the flat grilling basket, which I then attached to the spit rod and centered above my now hot charcoals.
With my charcoal ready, I pressed start on my Kamado Joe Joetisserie, closed the lid on my Big Green Egg and waited 15 minutes for my beef kabobs to cook.
At 15 minutes, I checked the temperature of my beef and decided to cook for another five minutes. You can also see the Joetisserie in action by clicking on the video below.
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Once I took the beef kabobs off the Big Green Egg, I tented the kabobs and let them rest for another ten minutes. I will say though I did sneak a piece or three off one of the kabobs for “testing” purposes.
The beef kebabs turned out great, but the next I make them I am going to only rotisserie the beef kabobs for 17-18 minutes. Although the beef kebabs using the Joetisserie were moist and juicy, removing the beef kabobs at 17-18 minutes would be ideal.
So there you have it. Spin number two using the Kamado Joe Joetisserie is officially in the books. I can’t wait to try out my homemade gyros or even perhaps chicken wings. Either way, it’ll be amazing.
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