Weber Premium Fine Mesh Rotisserie Basket

For over a year now, I have been on the hunt for the perfect rotisserie basket for my Joetisserie & Kamado Mate. A month ago, I came across the Weber Premium Fine Mesh Rotisserie Basket on Facebook in a grilling group that I belong too. Unfortunately, this rotisserie basket is not available for sale in North America but only available overseas. Therefore, I decided to order one anyways from amazon from overseas. It took about a week for the basket to be delivered to my door by FedEx.

The basket was very well packaged and arrived intact. Weber took great care in the packaging of the Weber Premium Fine Mesh Rotisserie Basket.

At the first glance at the basket, you can visually see lots of care was taken in its design. It’s very well built and you can visually see that its built to last. I love the fact that you can split the basket in half for easy cleaning. The basket is made of fine mesh steel, which is coated with a ceramic coating which is non-stick. I like the fact that it’s indeed dishwasher safe. The fine mesh design makes it perfect for roatissering very small items such as peanuts, coffee and even for making popcorn.

In addition, there is no need to worry about food falling though the gaps that this fantastic accessory for your BBQ spit or Joetisserie. The rotating action allows your food to self-baste and reduces the need for cooking oils and grease; create a healthier grilling while still achieving a wonderfully crisp result.

The hinges to which the two basket halves are connected are simply two elongated metal hooks into which the hinge rod of the counterpart must be pressed.  This is exactly what you have to do before and after using the basket, if you want to clean it and connect it to save space.

The basket is placed on the spit over a two-square feed-through and then secured to the rod with a wing screw on each end of the basket. The basket can then neither twist nor slip which is good to see.

The basket itself is 16 3/4 inches in length and the inside of the basket is 14 inches wide in the open position and the inside diameter of the basket cooking surface is 7 1/1 inches wide which gives you plenty of space for food.

Length of basket

 Width of basket fully open

 Diameter of the width of the inside of the basket

 Length of the spit support bracket

One side of the basket has two flaps/paddle to help the food from sticking together for more efficient grilling while roatissing on the spit/Joetisserie.

As you can see in the following pictures the latch mechanism of this basket is very well designed and it actually holds the basket securely shut during the spinning. 

The Weber Premium Fine Mesh Rotisserie Basket fits perfect on a classic Kamado Joe and large Big Green Egg.

I first tried French fries using this basket with a minimal amount of oil; the potato pieces became very crisp. Although it takes much longer than in a deep fryer, the advantages are healthier heating and I found them more flavorful. Popcorn is also very fun to do with this basket ounce almost done popping you can give them a little seasoning while its rotating on the spit.

Well after playing whit this basket for a couple of week I found the easiest way to clean this basket is to use a large pale with hot water and soap. Place the basket separated in two pieces in the bucket of hot water and soap and let her soak for 10-15 minutes then everything rubs off easily with a rag. Then ensure you to dry the basket completely using a dry rag. You can also use a dishwasher but I personally find that it takes to much room in the dishwasher and that the pale method worked best.

This Weber Premium Fine Mesh Rotisserie Basket is built to last if you properly take care of it. I personally love this basket a lot better then my "fill it grill it" basket which had the issue of the door popping open ounce in a while during cooks and was cumbersome to put back together after cleaning. I am very disappointed that this Weber Premium Fine Mesh Rotisserie Basket is not available to the North America market since this basket is definitely one of the best rotisserie basket on the market. I strongly recommend this basket to everyone that owns a Joetisserie or a spit. This basket is also excellent for any spit on any BBQ. Its totally worth the effort of ordering it from overseas. 

The cheapest place over-seas to order this basket at the moment can be found here: Amazon.de

I definitely recommend to all of my grilling friends to contact Weber and request this rotisserie basket Part #17588 to be made available to the North American market. You can contact them via there Facebook page here: Weber FB page or via email here: Weber support email or call them directly at 1-800-446-1071.

Non traditional Beef Brisket

Well today I decided to grill a brisket in a non traditional method that I seen chef Eric W Gephart from Kamado Joe used in one of his videos online. The traditional method of doing a brisket is using a dry heat method.

This non traditional method will use a Dry heat and the wet process of steaming, brazing, and convection. This is achieved by smoking the brisket for 3 hours then it get very interesting by wrapping it in a thick grade saran wrap and foil then on the grill again for 12 hours. As long as we keep the grill under 236 degrees the wrap will not melt or burn. However to be on the safe side I recommend keeping the grill between 200-220 degrees. The brisket will be so tender that you will have to be very careful when removing it from the grill. This method makes brisket that is so tender and flavorful. It actually melts in your mouth.

I was very skeptical at first in using this method but now that I did it all can say is wow its turns out amazing brisket that everyone will beg for more :)

Brisket Rub Ingredients:

• 1/2 cup Brown sugar
• 1/3 cup Kosher salt (sea or kosher)
• 1/3 cup Smoked Paprika
• 1/3 cup chili powder 
• 2 tsp mustard powder
• 2 tsp garlic powder
• 1 tbsp onion powder
• 3 tbsp raw sugar
• 1/3 cup Fresh ground black pepper

Direction:

1. Rinse your brisket under cold water till water is clear then pat dry with paper towels;

2. Now place your brisket in a pan or on a large cutting board fat side up. Then score the fat cap to ensure the penetration of the rub;

3. In a large bowl mix and blend all the rub ingredients together;

4. Now liberally apply the dry rub, to the fat side making sure to get it in all of the channels you made by scoring the fat cap then wait 30 minutes then flip and rub the other side. Now wrap the brisket in saran wrap and refrigerate overnight.

5. Next morning real early pre-heat your BBQ to 200 degrees for indirect grilling;

6. Place a few wood chunk on the hot coals I used apple and maple mixture;

7. Now place the brisket fat side up on the grill and smoke for 2-3 hours;

8. Now remove your brisket and wrap it in a few layers of saran wrap to trap all the moisture then wrap with a layer of foil on top of it;

9. Place the wrap brisket on the grill again and cook for another 12 hours or till internal temp reaches 195 degrees. Its imperative that you do not allow your BBQ to go over 220 degrees for this phase. 

10. When ready be very careful when removing it from the grill since it will want to break apart since its so tender also carefully take it out of the wrap and gently place it on a cutting board and let it rest for 10-15 minutes before cutting and serving.

Brisket is very tender :)

Bonne Appetite!

BBQ meatloaf

Here's my bbq meatloaf recipe that I have been using for a while now. 

Ingredients

• 1LBS Lean ground beef
• 1LBS ground pork
• 1 cup fresh bread crumbs
• 1 onion, diced
• 4 cloves of garlic minced
• 1 TBSP onion powder
• 1 egg, lightly beaten
• 1 1/2 teaspoons kosher salt
• 2 TBSP fresh ground black pepper
• 1 ¼ cup tomato sauce
• ½ cup BULL'S EYE BBQ Sauce or your favorite BBQ sauce
• 3 TBSP vinegar
• 3 TBSP brown sugar
• 2 TBSP Mustard
• 2 TBSP Worcestershire sauce
• Thick slices of bacon 

Directions

Preheat your BBQ to 350 degrees F. for indirect cooking;

In a large bowl stir together the tomato sauce, BBQ sauce, vinegar, sugar,

Mustard, and Worcestershire set aside this will be your sauce that we will be using;

Mix together the beef, bread crumbs, onion, garlic, egg, salt, pepper, onion powder and 1/2 cup of the sauce.

Once the meat is well mixed form it into two loaf using aluminum loaf pans;

Coat the top of the meatloaf with the remaining sauce;

Now places a few slices of thick bacon on top of them;

It’s now time to roast them in the BBQ till internal loaf temp reaches 160 degrees.

Ounce it has reached internal temp of 160 degrees drain the fat liquid from them and roast another 5-10 minutes;

Enjoy and Bonne appetite!