Hey folks,
Decided to use my Vortex (or Poor-tex, as I cut off the bottom of a stainless steel bowl for 2 bucks). I placed it in the Big Green Egg, and filled it with briquettes (!). Well, I ran out of charcoal, and what's a poor pit master to do? Besides, I knew it was gonna be a hot n fast cook.
Flavor wise I wanted to try something new, so I concocted a 'new' rub on the fly that turned out real good. Here are the ingredients.
Chicken
700 grams deboned chicken thighs
Rub
2 tsp lemon pepper
1 tsp cinnamon
1 tsp ginger
1 tsp cumin
0.5 tsp salt
Glaze
2 tbsp sesame oil
1 tbsp Tiger sauce
I applied the rub a couple of hours ahead. Then fired up the briquettes. Basically lit them with a few fire starter matches, then walked away, with grill fully open. 20 minutes later I had a jet engine with hot air
Anywho, drop the chickenses in, place them in a circle outside the Vortex opening. Close the lid and let them sweat.
After 15 minutes, open the lid, flip 'em, and let them go another 15. Check for doneness with a Thermapen. You want them to hit 70° C / 158° C.
Mix the glaze in a bowl large enough to hold the chicken thighs. Drop them in right away and toss them to give them a good coating. Now serve them steaming hot. I sprinkled some sesame seeds and parsley on to make for a nice presentation.
Flavor wise this was a big hit. The rub was nice, and the glaze added a nice Asian touch. Highly recommended!
Alright, pics or it didn't happen, right? Here goes:
Chicken thighs with custom rub applied
Chicken on the grill. Hot hot hot!
And the serving platter. Dig in!
Alright, that's it from me, and since we have this Covid situation I guess the phrase "Hank is out" is no longer appropriate, so I'll just wish y'all an awesome weekend with "Hank stays in"
Decided to use my Vortex (or Poor-tex, as I cut off the bottom of a stainless steel bowl for 2 bucks). I placed it in the Big Green Egg, and filled it with briquettes (!). Well, I ran out of charcoal, and what's a poor pit master to do? Besides, I knew it was gonna be a hot n fast cook.
Flavor wise I wanted to try something new, so I concocted a 'new' rub on the fly that turned out real good. Here are the ingredients.
Chicken
700 grams deboned chicken thighs
Rub
2 tsp lemon pepper
1 tsp cinnamon
1 tsp ginger
1 tsp cumin
0.5 tsp salt
Glaze
2 tbsp sesame oil
1 tbsp Tiger sauce
I applied the rub a couple of hours ahead. Then fired up the briquettes. Basically lit them with a few fire starter matches, then walked away, with grill fully open. 20 minutes later I had a jet engine with hot air
Anywho, drop the chickenses in, place them in a circle outside the Vortex opening. Close the lid and let them sweat.
After 15 minutes, open the lid, flip 'em, and let them go another 15. Check for doneness with a Thermapen. You want them to hit 70° C / 158° C.
Mix the glaze in a bowl large enough to hold the chicken thighs. Drop them in right away and toss them to give them a good coating. Now serve them steaming hot. I sprinkled some sesame seeds and parsley on to make for a nice presentation.
Flavor wise this was a big hit. The rub was nice, and the glaze added a nice Asian touch. Highly recommended!
Alright, pics or it didn't happen, right? Here goes:
Chicken thighs with custom rub applied
Chicken on the grill. Hot hot hot!
And the serving platter. Dig in!
Alright, that's it from me, and since we have this Covid situation I guess the phrase "Hank is out" is no longer appropriate, so I'll just wish y'all an awesome weekend with "Hank stays in"
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