Attjack what dill pickle juice do you buy off Amazon for your chicken brine?
-
-
Troutman buttermilk has acidity, as does the vinegar in the pickle juice, so that makes sense. I've got to feed 6 on Thursday for family poker night, and am thinking that will be a good evening to try this kettle fried chicken recipe. I'll just plan on at least two bone-in thighs per person. Or I have two whole chickens in the freezer that I may just thaw and cut up between now and then, and save a trip to the store.
-
Attjack you may not know the answer, but if you were to use this recipe but with a cut up whole chicken - 2 breasts, 2 thighs, 2 wings, 2 drumsticks - do you think cooking time would be about the same, or would I be juggling when to pull different parts of the chicken off the grill? I ask because I have two whole chickens, about 3.5 to 4 pounds each, in the freezer...
As a side question, do you think there will be any difference in performance using a Vortex (or Poortex) on a kamado versus a kettle grill? I can run the cook on either the Performer or the SNS Kamado. The Kamado has the advantage that the upper vent is in the center of the dome, so I would not have to rotate the lid 90 degrees every few minutes the way the folks on the VortexBBQ site recommend for the kettle with the Vortex.Last edited by jfmorris; September 14, 2021, 08:47 AM.Comment
-
To @Troutman's leg comment. Listen to him about legs because I don't really care for them and never cook them unless they are attached to a whole chicken. They are then either passed off to a guest or end up as pulled chicken for leftovers. I'm all about the thighs and wings if I'm doing parts. Sometimes I break down and cook a breast at her request (like I'll do tonight).
-
-
Well I broke down and bought a Vortex. I’m a bit of a doubting Thomas on things but for the $40 I spent I think this thing is a keeper.
The recipe was awesome, although for my family I’m going to have to cut the hot stuff and I think the piece of wood.
Cant wait to make some wings with this recipe.Comment
-
You've entered into the Vortex. You took the red pill. So be it.
Comment
-
Alrighty, 10 thighs are marinating in pickle juice, and in the meantime, I am eating an entire bowl of hamburger dills as a snack on my desk this afternoon as I work on the computer. I pray I don't get sick!
. I'll update later after the cook.
Post-Cook Update:
The results were very very good. I might have gone a few more minutes for a little more crispness, but then again, I didn't get to eat for 30-40 minutes after I pulled the chicken off the grill - I put it in a warm oven and carried dinner to my daughter's house, since their kitchen is out of commission to get new countertops.
I had to adjust a couple of things:
- Had no celery salt, so subbed 1 tsp celery seed and 2 tsp salt.
- Ran out of cayenne pepper - had 1 tsp, so added 1 tsp smoked paprika to make up the difference.
Overall glad I got the vortex, and this recipe is a keeper. Thanks Attjack !
Last edited by jfmorris; September 16, 2021, 08:52 PM.Comment
-
Attjack I think the air movement is key. After all the air fryer discussion, we know that air fryers are just tiny convection ovens. The Vortex/Poortex make the kettle into a high heat convection oven of sorts. One place on the Vortex site calls it an "air fryer" for your grill or something like that.
-
Didn't need a third time lucky. Was very happy with second chance as were all the other participants. I did remember to add the baking soda
.
I battled against the cool wind and the kettle didn't get much higher than 420F. The skin was crispy-ish but I believe it would have been much better with more heat.
Comment
-
I did some Vortex kettle fried chicken a few weeks back. My batch wasn't great but good enough to k ow that it could be great with a few tweaks. Gonna have to give it another try. I did a buttermilk brine and I think that brought some flavors that I didn't really care for. I have done buttermilk brined fried chicken before and it was great but didn't care for it on the grill. Maybe the pickle juice will make a difference.Comment
-
I did some Vortex kettle fried chicken a few weeks back. My batch wasn't great but good enough to k ow that it could be great with a few tweaks. Gonna have to give it another try. I did a buttermilk brine and I think that brought some flavors that I didn't really care for. I have done buttermilk brined fried chicken before and it was great but didn't care for it on the grill. Maybe the pickle juice will make a difference.Comment
-
Comment
-
I’ve been trying other things with my "Vortex". The latest was pork steak (from the shoulder). I dry brined for 8 hours and then in the kettle for 12ish minutes on each side. Nice and juicy. I’ve also done Costco’s Angus & Chuck steak burgers as well as brats and even did some scallops at the end with the fire starting to wind down. I like that you don’t have to worry about getting "char" on the meat. Just thought I’d share this while on the "Vortex" subject.Attached FilesComment
-
-
This is on tap for tonight. Will turn this great recipe into a bit more of a Nashville Hot flavor, but looking forward to this!Comment
-
CaptainMike - I’m good, thank you! After searching a bit more, I found what I was after! Thank you good friend! -
You bet, and thank you for bumping these threads as I'm doing them tomorrow. -
CaptainMike - oh my……..here’s to your Sunday cook being as good as what I was able to conjure up!
-
-
My vortex and grate just arrived and have only removed the tags and labels…
I’m not posting pics, cause I think ya’ll get the picture already…
I’m sure excited to use it!Comment
-
Well………i really have no words for this. Oh my goodness did this just turn out FABULOUS!!!!! I’ll post up on the show us thread as well with a few other pics!
Comment
-
Oh I just cant stand it any longer! I have 4 bone in breast thawed for a cook this week, now to source the pickle juice!Comment
Comment