The Vortex arrived at my doorstep the other day and I didn't waste any time putting it to use, unlike the 360 air fryer that's still in the box for three weeks now, that's another story. I'll start this out by thanking
gmc2003
, and @smokymose for the sound advise and tips they gave me, made my first effort a piece of cake. I made a little rub Lawry's Seasoning Salt, granulated onion and garlic, and a couple of other things that stood out in the spice rack. I cut the little worthless part of the wing that's got no meat on it off, can't see cooking something that I'm not going to eat, and sprinkled my rub onto none wings.
I had a chimney full of Kingsford fired up and when they ash'd over I dumped them all into the Vortex and put the grill on. I surrounds the Vortex with the wings spaced evenly around the perimeter of my Weber kettle and placed a hunk of applewood on the grill right above the center of the coals, put on the lid. Sorry no cook pics, things were kind of hot. I put the lid on the kettle and rotated it about a 3rd every ten minutes, about 35 minutes total I pulled the wings off
Plated them up with some slaw and dug in
The first bite was a revelation, the skin was crispy, the meat juicy, these things were delicious, I ate them all! I never touched the bottle of SBR, they stood on their own. I'm going to be making this a lot, and now I'm kind of wondering if Vortex thighs are possible. The Vortex and Slow-n-Sear have really increased the Weber kettle's stock the last few weeks, it can do just about everything now. Thanks again to Chris and Mose, and thanks for lookin' in! RAY
gmc2003
, and @smokymose for the sound advise and tips they gave me, made my first effort a piece of cake. I made a little rub Lawry's Seasoning Salt, granulated onion and garlic, and a couple of other things that stood out in the spice rack. I cut the little worthless part of the wing that's got no meat on it off, can't see cooking something that I'm not going to eat, and sprinkled my rub onto none wings.I had a chimney full of Kingsford fired up and when they ash'd over I dumped them all into the Vortex and put the grill on. I surrounds the Vortex with the wings spaced evenly around the perimeter of my Weber kettle and placed a hunk of applewood on the grill right above the center of the coals, put on the lid. Sorry no cook pics, things were kind of hot. I put the lid on the kettle and rotated it about a 3rd every ten minutes, about 35 minutes total I pulled the wings off
Plated them up with some slaw and dug in
The first bite was a revelation, the skin was crispy, the meat juicy, these things were delicious, I ate them all! I never touched the bottle of SBR, they stood on their own. I'm going to be making this a lot, and now I'm kind of wondering if Vortex thighs are possible. The Vortex and Slow-n-Sear have really increased the Weber kettle's stock the last few weeks, it can do just about everything now. Thanks again to Chris and Mose, and thanks for lookin' in! RAY
