This Vortex is something else! I love this new hot and fast aspect. Just some KosmosQ Dirty Bird wings today. My Son loves them, I love them.. my favorite things to put on chicken right now.
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I cooked pulled pork today in my new Napoleon Pro22 kettle and it turned out pretty good but this kettle likes to run hot around 350F so I may have to make some changes to tighten up the bottom vent. This was my first attempt at low and slow, so far the Primo XL will not be replaced any time soon. Good thing pulled pork is very forgiving.
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Well, SWMBO called me early this afternoon, to tell me that she could not find rotisserie chickens anywhere, and asked if I could rotisserie some for her - one for us, and one to take to my daughter who has a baby with COVID.
So of COURSE I was happy to fireup the Weber kettle and spin some birds, seasoned with Lawry's poultry rub. And when its a rainy day, how better to do it than with the kettle under an umbrella!
Funny part of this cook was that I set an hour timer, stopped the motor, checked the birds and they were at 140, so I set a 30 minute timer on my watch and went back to my home office. 30 minutes went by, and I was on the phone with someone and wondering why my watch was going off. Fast forward another 30-40 minutes, and I realized I forgot about the birds! Thankfully, when I went to check the dome temp was down to 250F (from 350F), and the birds were only 170ish, and just fine. I guess the charcoal started running out around 90 minutes in and the temp was dropping.
So all's well that ends well!Last edited by jfmorris; August 17, 2022, 06:13 PM.Comment
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You must have a BBQ angel on your shoulder, what with the save you did on those birds. They look fantastic.
I'm sorry to hear that the wee one has Covid. Poor baby. She can't even complain of that awful sore throat that some people get with it. I hope she's better soon, and that the rest of you have successfully done the "duck and weave" move with respect to the virus.
Kathryn
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Last edited by mrteddyprincess; August 17, 2022, 06:39 PM.Comment
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Burgers on the 22 kettle tonight,
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Just like Ice Cube said, "today was a rib day." (Note, may be a bit off on the lyrics)
St Louis cut spare ribs on the PBC. Cut them in half per usual and rubbed with MMD. Cooked for a shade over 3 hrs before they probed tender and then gave them a very light coating of bbq sauce and gave it another 20 min or so to tack up, so around 3 1/2 hrs all in which is a little quicker than I’m used to. turned out great
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mnavarre - PBC is a rib cooking machine without all the fiddly biddly needed for a bronco. Fire it up and let it ride to get perfect ribs!
I was just surprised at the 3.5 hrs, as my prior rib cooks have generally been in the 4 - 4.5 hr range but not complaining!
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Sometimes you’re just in the mood for a good old Porterhouse. I was today after finding a great deal on Nolan Ryan’s CAB Porterhouse and T-Bones at Kroger. About half the regular price. Got 2 of these huge Porterhouses for about $10.00 a piece, not bad. Plus they were about 1 1/2†thick, perfect for me. The vortex is a reverse searing machine for steaks and chops. Baked tater and sautéed mushrooms on the side.
Last edited by Panhead John; August 17, 2022, 07:23 PM.Comment
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Panhead John. There are no Kroger's anywhere near me. Apparently they do ship, but not to this Masshole.
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I was super excited to do a whole chicken spatchcock, Peruvian-style on my Kamander. Mother Nature did not go along with my plans and decided to rain, so this ended up happening in my convection oven, which always produces excellent roasting results (GE Cafe, convection roast mode, 325F).
I prepped the chicken per in the Chicken book. Peruvian wet rub, under and over the skin, and on the underside. Back in the fridge for an hour or so until I was ready.
It took nearly two hours, as this was a big bird. I ended up putting the probe in the skinnier of the two thigh, so I had to roast for nearly 30 minutes longer. Here is what it looked like, with some grilled pineapple that I was Jonesing:
And some detail:
It is dry on the outside, but don't let that fool you; this baby was juicy all the way to the tenderloin. The family was hungry, so I did not get a chance to snap any pics before eating. It was delicious and everyone enjoyed it. The kids thought there was a bit too much spice on the outside, but the wife and I liked it. During cleanup, I could not figure a good use for the drippings (the water evaporated mostly, so there was a wasted opportunity.
I served this with white rice, some fresh made aji sauce (below), leftover black beans, grilled and fresh pineapple, celery, and romaine.
Here is the wet rub (left bowl) and the aji (right ramekin):
The aji sauce is romaine, iceberg lettuce, serrano peppers, oil, fresh garlic, and salt and pepper to taste. It is very fresh and tasty, good on the rice, chicken, romaine, and by itself with a spoon. It has a nice bite to it, but not too much to make it unpleasant. It made a huge batch (1.5 quarts, thereabouts), so I hope it lasts in the fridge for a while. Absolutely delicious.
This chicken was better than the Peruvian chicken place we usually frequent, so it looks like I'm going to be making this again, and again, and again. I would like to make this with just wings, or other parts. Great stuff. The spatchcock method is my new superpower. Great results and can't wait to try this outside.Comment
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I haven't made this Cranberry Wild Rice Bread for a long time. I really don't know why either. It's so good and easy to make. Last night's supper were BLTs with Cottage Bacon from a near by Meat Market and our own Garden Tomatoes.Comment
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Sourdough Baguettes this morning. They are each about 17 inches.
Attached FilesLast edited by Richard Chrz; August 18, 2022, 11:07 AM.Comment
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sigh. . . more pinup baguettes made by Richard Chrz 💯☺ï¸🔥🔥🔥â¤ï¸ðŸ¿
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Made a bbq pork dinner kit for a friend who fed the cats while we were on vacation. Ended up with a little extra for ourselves.
I hadn't done pork butts in a while, but they came out excellent.
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