Vortex and rubs with sugar

[BrianGSDTexoma]

I used my Vortex for the first time last weekend. Did chicken thighs and legs. Had bottom vents open and top half way on 22.5 kettle. Turned lid couple times without taking off for 30 minutes. The chicken skin was completely burnt. I was trying Grace Jerk Marinade. Usually use Walkerswood. May have been the marinade that caused it. I am doing wings this weekend. I was going to use weber rub but it has sugar listed about 5 down. Not sure to use it or not now.

 

[kruizer]

Jerk marinade has always turned black on my chicken and pork.

 

[chef jimmyj]

Temps above 325 will burn sugar. Go low and slow then crank the heat just to Crisp the Skin or use a rub without sugar...JJ

Cajun Rib Tickler

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

Mix and store in an air tight container...JJ

 

[HalfSmoked]

Yup as JJ said sugar will burn not making a nice looking finish product.

Warren

 

[SmokinAl]

Just use less charcoal in the vortex.
The first time I used mine I filled the vortex to the top with hot coals.
Put the wings on & it must have gotten to 1000 degrees in the Weber.
I thought the lid was gonna melt.
The wings were done in about 10 minutes & I had to use welding gloves to touch the handle to get the top off.
So now I just use about 1/2 as much charcoal & the temps stay around 400-500 degrees.
Wings done in 45 minutes or so, with nice crispy skin.
I also do my wings naked, then when done I sauce them.
Al

 

[big dawg nc]

Agree, I use the small Weber chimney to get some briquettes going. When those are ready, I dump them in the Vortex and add about another chimney of cold briquettes on top. I let it get up to temp and then put the wings on. I get the same result as SmokinAl does.





BD