More Vortex Chicken

[RiversideSm0ker]

So in honor of today’s playoff games I made up some more vortex chicken. I tossed on some Italian sausages as well. We had some chips and guacamole plus several salsas. To cut the heat a bit we had cottage cheese as well. Here are a couple of shots. I hope all of your teams kicked some butt today.

G

 

[RiversideSm0ker]

Oh just to add a little more info. The skins on the Italian sausage were definitely crunchy but not burnt. So good.
G

 

[sawhorseray]

That looks like some great ballgame chow! I could go for one of those Italian sausages on a bun right now. Like, RAY

 

[xray]

Yummy looking chicken! I’m assuming you were rooting for the 49ers? Congrats on them making it to the championship game.

 

[SmokinAl]

Looks great!
Those Vortex's rock!
Al

 

[RiversideSm0ker]

That looks like some great ballgame chow! I could go for one of those Italian sausages on a bun right now. Like, RAY

Ray,

you would not have been disappointed. The sausages were better than expected. The casings were perfectly crisp. I think that next time the only difference will be to sear them first then let them ride on the edges until 165 IT.
G

 

[RiversideSm0ker]

Yummy looking chicken! I’m assuming you were rooting for the 49ers? Congrats on them making it to the championship game.

I was indeed pulling for the Niners. I was kind of looking forward to one more face off with Seattle but not this year. That Packers Seahawks game turned out great though. The chicken was excellent. I used kickin chicken rub from Weber. That was really a great choice. I would definitely recommend it for grilled chicken anytime.
G

 

[RiversideSm0ker]

Looks great!
Those Vortex's rock!
Al

Thanks Al,

im really loving the vortex. I’m going to use it next Sunday wide side up to do a pork butt for pulled pork.
G

 

[gmc2003]

Nice job on those chickadee parts and sausage. I love using the Vortex.

Point for sure
Chris

 

[RiversideSm0ker]

Nice job on those chickadee parts and sausage. I love using the Vortex.

Point for sure
Chris

Thank you Chris. I have to say this is my favorite new piece of equipment. Can’t wait for the pork butt on Sunday.
G