The Burn I made some wings with the vortex tonight. Then I threw some Onions, Garlic and made some Hasselback potatoes in a cast iron skillet. Everything turned out great. (thank you Burn for the advice) I made the wings with an asian plum sauce mixed with a garlic chili paste. The vortex glazed those babies up really nice. I love that vortex. It just makes great chicken everytime. I had a lot of fun with this cook. I think next time I am going to try it like The Burn does. Cooking the wings naked, and then tossing them in sauce.
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
Ernest, if I ever make a pilgrimage to Franklin's in Austin, I'm going to stop at your place in Houston. I will, of course, expect to be fed like visiting royalty.
After cutting I soak them in cool water rinsing the starch off. I then blanch them ( just like frying) until the potatoes have little to no browning on them. Remove from the oil. At this point you can just let them cool for five to ten minutes or freeze them, freezing them makes unbelievably crispy and still have creamy potato in the middle. Now return them to the hot oil for the final cook. They will have great color and texture.
In this pic I added shredded smoked Gruyere and cheddar, ranch sauce, and fried bacon bits
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
For some reason, I hadn't done pork butt in a while. Half a Costco pack of boneless (the other half went to sausage) left me with about 6 1/2 lbs. Was too unwieldy to truss up the whole thing so I separated it where it seemed natural and had a 4 lb slab and a 2 1/2 lb piece that still needed tying. Oil base, Memphis Dust, left some fat on top but scored it.
Smoked with a donut around the Vortex with apple chunks. A perfect cook. Went on this morning at 6:30 and was finished around 4:30 this afternoon (no crutch). Got to sit for 2 hours and then got pulled. My best pulled pork to-date
Took one to 205 and the other to 201. Fell apart at the slightest touch
Made some really good tacos tonight - so glad that Step-Daughter #3 is a rabid carnivore like I am.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Still no Q, but did some more grilling tonight, in the rain/sleet. 2 pork loins, marinated in EVOO, balsamic vinegar, Rosemary, salt and pepper. Used Kingsford blue, pulled at 135-140.
We had thunderstorms until almost noon, but it's all cleared up and the forecast said we'd hit 90 this afternoon. I don't think it got that hot, but it was a really nice day to try another recipe.
3rd try with the new Weber. Pork Belly!!! (First time to ever purchase a pork belly, and the wife was horrified that it had nipples on it!)
Instead of Apple Cider that some recipes call for, I decided to give beer a try. The Dos XX worked out well with the yellow onions.
Was pleasantly surprised by the outcome....but it could have used some pineapples in the pico de gallo.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
I know I post wings a lot, but tonight's were the best looking and crispiest. Two new variables - a light, I mean light, dusting of baking powder, and I used Kingsford Competition charcoal instead of Blue in the Vortex (and the usual apple wood). That's all that's been done to these - the saucing came later.
Those look excellent, hopefully I get one of those babies this year, my fathers day tie collection is quite extensive considering I wear about 3 a year.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I picked up some grapevine wood and used two small pieces on tonight's 5lbs of wings on the kettle. I used Franks Buffalo sauce (with some extra butter added), fries and celery sticks with buttermilk ranch.
I was going to post the BB ribs after they got done yesterday but the battery in the camera went dead. By the time I finally found the spare battery there wasn't nothing left but bones...LOL
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