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Vortex Buffalo Wings Take 5

JCAP

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Lookin great there. Haven’t ever tried the Alton Brown method but now am interested!
 

SmokinAl

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The wings look amazing!
Thans for posting this!
Al
 

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Wow!

What a wonderful reaction by a group of fantastic cooks!

I am humbled. . .Thanks Guys!

I'm overwhelmed and thrilled that you all enjoyed the post,

John
 

GATOR240

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Nicely done John! I'm going to give the Alton Brown method a shot sometime. I'm a big fan of the vortex and won't do wings any other way. Bookmarked!
 

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Nicely done John! I'm going to give the Alton Brown method a shot sometime. I'm a big fan of the vortex and won't do wings any other way. Bookmarked!
Thanks Denny,

Nice to be Bookmarked (in a positive light.)

I think you will be pleasantly surprised as to what steaming the wings can add to your cook.

Take care,

John
 

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Lookin great there. Haven’t ever tried the Alton Brown method but now am interested!
I have followed Alton Brown for quite some time and I really enjoy his scientific approach in preparing foods and why spices react the way they do with food.

John
 

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John ,, wings look great . Lovin the sauce . Nice work bud .
Thanks Chop,

The sauce is simple but has a great deal of flavor and really compliments the wings as a sauce should.

John
 

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Looking good. I’ve noticed with the vortex, atleast for me I haven’t needed to do anything to the wings and skin still comes out crispy. Still think it’s one of the best things I’ve bought
I have tried smoking the wings "naked" and was always disappointed with the lack of crispness in the skin. So I ask you, exactly what fuel source are you using? Lump or briquettes?

I have tried varying the time of cooking as well as the amount of fuel to no avail. Perhaps it's the type of fuel I am using.

I always use Kingsford Original Briquettes .

Curious,

John
 
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chopsaw

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The malt liquors were popular when I was in college. . .Do you remember Big Cat?
Was more like Junior High for me . I don't remember Big Cat . Looks like it was brewed by Pabst .
 

sawhorseray

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I have tried smoking the wings "naked" and was always disappointed with the lack of crispness in the skin. So I ask you, exactly what fuel source are you using? Lump or briquettes? I have tried varying the time of cooking as well as the amount of fuel to no avail. Perhaps it's the type of fuel I am using. I always use Kingsford Original Briquettes . Curious, John
I've been doing Vortex legs and wings 6-8 at a time stacked tight together. I put on some of Chile's chicken rub, use Kingsford, no flipping, don't touch the lid, 35 minutes. Crispy every time.
DSCN1773.JPG
 

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Lookin great there. Haven’t ever tried the Alton Brown method but now am interested!
JCAP JCAP
Try it using his method in the oven first and then apply it to your vortex.

You will be surprised with the results in both situations.


Ray, is that when its 115 degrees out or only 110? :emoji_laughing: Somebody just had to say it.

Ryan
LOL!
 

BandCollector

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I've been doing Vortex legs and wings 6-8 at a time stacked tight together. I put on some of Chile's chicken rub, use Kingsford, no flipping, don't touch the lid, 35 minutes. Crispy every time.
Well I guess it's not the Kingsford then.
Chile's chicken rub sounds intriguing. . .Need to give that a whirl!

Thanks,

John
 

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Was more like Junior High for me . I don't remember Big Cat . Looks like it was brewed by Pabst .
chopsaw chopsaw ,

All I can remember is that it was inexpensive and packed a punch. Was responsible for many missed early AM classes. . . LOL!

John
 

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I've been doing Vortex legs and wings 6-8 at a time stacked tight together. I put on some of Chile's chicken rub, use Kingsford, no flipping, don't touch the lid, 35 minutes. Crispy every time.
Thanks Ray,

It looks like "set it and forget it" seems to be the secret for you.

I think we sometimes get too involved in fiddling around too much with our equipment instead of just letting it do its job.

Something to think about,

John
 
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