50+ thread

#10

#5

#1

 

One guitar, special tuning, tough fingers, and a whole grocery sack full of talent...

https://youtu.be/LMPWfHqVj40

 

KETCHUPKETCHUPKECTHUPKETCHUP!!!!!!!!!!!!!!!!!!!!

 

@ImpulseRed008

 

andy on a kick--fruitcake and bananas!!lol

 

Scary face!


I'm awake now.

 

ive seen better heads on pimples!!

 

Evening everyone !!

 

Was about 8 hours between breakfast\lunch and supper but worth it. And is pretty much my norm anymore.

Hard to get good Buffalo Wings without deep fat frying but pulled it off tonight on the charcoal grill with a Vortex mod. Damn they were great and have enough left over for lunch tomorrow.

A little apple wood for light smoke. Marinated in peanut oil, a little salt and pepper.



Melting Franks and butter



Double dipped and back on the grate



Done



Blue Cheese dip of course. No beer or celery but that was fine. Pulled off a twofer today and both were fantastic.

 

Was that your first go with the Vortex? Curious as to size of the cone, temperature and how long? Really want to do some wings/drumettes myself.

 

Yes I burned off the oils this morning when I was doing the bacon and eggs on the gasser.

It is the medium but pretty sure the small would be large enough. That sucker gets hot and is still burning. Not sure how hot as my thermoters only go to 500*.

I did boneless skinless thighs too so had it throttled down to 50% top and bottom for first 20 minutes. 10 minutes each side on the thighs, they cook from the top down different for sure. I went about 2 minutes too long on them the thinner parts were blackened even though vents were at 50%. And no direct heat.

By then the wings were already getting crispy and think it helped them cook better the were moist and falling apart tender when done. After I pulled the thighs I opened everything to 100% and it really sizzled. Did that about another 20 minutes. Dipped them in sauce and turned it back down to 50% for about 10 more minutes and they were about perfect. First cook with it and am impressed, very much so. Think the small is all that is needed for an 18" kettle though. If anything it can get too hot. Feel it is one of the better investments I have made for the Weber yet. Go for it!

 

Don't be shy. Just jump in there. You'll get 'er figured out soon enough.

I've never used one of those things, or alot of the new gadgets and doo-dads, but when I've done wings in the past I put them back on the grill after saucing for a few more minutes to tighten the sauce up a little. I hate soggy wings.

 

So just under an hour for the wings. Think I'll order the medium as well for my 22". Noticed they don't seem to sell direct.

 

Chicken's never been my strong suit when it comes to grillin.

 

I have problem with chicken too. For me it is the stuff that is injected with "up to 12%(or whatever it is) solution"

 

One of the things that'll get you is, though the parts aren't big, the 4 different pieces of a chicken aren't uniform. If you stick to like pieces (just wings, or just thighs, etc) it's a whole lot easier. Then finding a fuel source that burns long enough to get it done without burning it to heck. It just takes some playing around. I do like that cone though. May have to get one or make one.

 

That cheap, hormone filled bird is just crap to cook. I usually get Foster Farms. It's pretty consistent and you don't fight all that water.

 

Yeah I hate soggy wings and have always "double dipped" them on the grill or even in the oven too. Used the charcoal baskets, offset, etc. in the past. But this sucker gets up to 600* + with hot air circulating down from the top and is like deep fat frying them the skin actually bubbles and crisps up nicely. However you still have to cook them on the inside too first LOL. Got lucky because I had the thighs on and started off lower and slower ramped up then back down once I sauced them. Don't think you can tell these from deep fat fryer ones. Because they are double dipped plus crispy may even be better. I see some garlic parmesan ones in my very near future