Well I'm on my way home and all I've been thinking about is firing the Lang up. But the grandkids call me and ask "Pepaw will you cook some Buffalo wings when you get home"? So much for firing the Lang up but I get to try the Vortex thing out.
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Might want to sit some of those wings aside and soak and baste in the Huli Huli marinade. I just made and bottled some tonight for the weekend and it smelled great. In a pinch you can just use 1 cup pineapple and 1/4 cup soy - that is what we normally do, but I've got high hope for the Huli. Enjoy the grand-critters!
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Club Member
- Sep 2014
- 666
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
Originally posted by DWCowles View Postbut I get to try the Vortex thing out.
Can't go wrong with the Vortex setup. I did some wings / drummies and let them go to 180/182 degrees. Cook's Illustrated recommended and explained why this was the "ideal temp". Yeah, they melt in your mouth.
Now I didn't have the crispiest skin, but #1 basically said "don't change anything". My thoughts would be to bring them closer to the V and char the skin a little...
Anyhooo..., don't forget the cayenne!
--Ed
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I posted this in a recipe thread about my hot wing sauce
The recipe:
1 23 oz. bottle of Frank's Hot sauce
42 oz. tomato juice
4 oz. lime juice
4 oz lemon juice
1 tbsp cayenne
1 tbsp ancho powder (this is a variation, the real recipe calls for cayenne only)
2 tbsp malt vinegar
1 tbsp tamarind paste (also not in the real recipe)
Whisk in mixing bowl well. Refrigerate after preparing for optimum freshness.
I use a gallon plastic pitcher to shake the chicken wings or boneless wings.
The sauce isn't overpowering heat wise but has a good flavor
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I have decided to do the wings for the grandkids and fire the Lang up so I can do some ribs for me and the wife. I will try to post pics when it happens.Last edited by DWCowles; December 4, 2014, 11:33 PM.
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I tried Meathead's recipe for wings last night on my Weber. The wings turned out well - certainly very edible and tasty, but honestly, I think frying them in oil on the stove produces a better quality. It could very well be my inexperience or something I did, but crisping the skin on about 30 wings in a Weber Kettle over glowing hot coals is no easy feat. Some of them are bound to get a little blackened. These turned out pretty much like regular chicken parts I have grilled before.
Previously for wings, I had heated up about an inch of vegetable oil in a cast iron skillet on my stove and cooked the wings - covered, turning once. That resulted in a wing with "tight" skin, evenly done throughout.
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Administrator
- May 2014
- 19888
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
Originally posted by PenskeFile View PostI tried Meathead's recipe for wings last night on my Weber. The wings turned out well - certainly very edible and tasty, but honestly, I think frying them in oil on the stove produces a better quality. It could very well be my inexperience or something I did, but crisping the skin on about 30 wings in a Weber Kettle over glowing hot coals is no easy feat. Some of them are bound to get a little blackened. These turned out pretty much like regular chicken parts I have grilled before.
Previously for wings, I had heated up about an inch of vegetable oil in a cast iron skillet on my stove and cooked the wings - covered, turning once. That resulted in a wing with "tight" skin, evenly done throughout.
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Founding Member
- Jul 2014
- 951
- West Chester, PA
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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 haven't done wings with the Vortex yet, only my smokenator. I think the Vortex will provide a better direct heat source and a larger area for crisping. No, it will never be the same as dropping them in the deep fryer, but the smoke flavor is nice, and it's healthier
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Club Member
- Sep 2014
- 666
-
For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
Here's some stats from Meathead's Cooking Log of 11/09/14.
The Food- 2+ lbs fresh wings, separated into wings / drummies
- 1/2 cup salt brine for about 30 minutes - DO NOT brine for more than 30 minutes, otherwise too salty
- Dusting of cornstarch, black pepper, cayenne
The Setup on 22.5 OTS- Vortex centered / narrow up
- 50 briqs
The Cook- Wings placed around kettle perimeter @ 475
- Temp Steady around 433
- IT after 11 minutes: Wings @ 156, Drummies @ 153
- Pulled Cover and dropped the temp down to 261 to simulate moving wings to crisp / char them. Didn't really do it as this was the 1st time I've done this and I wanted to see how they'd come out without touching them
- Cooked another 10 minutes, kettle temp got up to 405
- IT after 21 minutes: Wings @ 182, Drummies @ 180
You do not have to turn or flip wings / drummies during cook. CI does their wings 22-25 minutes. The Vortex cut it down to 21 minutes.
The Product- Skin slightly crisp, I could do better, but #1 says "don't change anything".
- Very moist and juicy - melt in your mouth. CI says that the collagen doesn't start to really break down until 170's, so 180 is their recommend temp. You bet!
A recommended sauce would be Buffalo Bleu Cheese made with Frank's Red Hot!
Would do again - Duh!
HTH,
--Ed
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Administrator
- May 2014
- 19888
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
Ed, when you say salt brine I assume you mean wet brine? How much water do you use for 1/2C salt, 1/2 gallon?
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1. Dissolve 1/2 cup salt in 2 quarts cold water in large container. Prick chicken wings all over with fork. Submerge chicken in brine, cover, and refrigerate for 30 minutes.
Pricking with fork allows brine to penetrate.
Used table salt. CooksCountry says the brine will keep the wings moist and juicy even when cooked to 180 - they were.
Their recipe is for 2 doz wings.
After brining, the wings are patted dry and then coated down with the dusting of:
1 1/2 teaspoons cornstarch
1 teaspoon pepper
Cornstarch prevents sticking - which it did.
I added 1/4 tsp cayenne!
Man, I'd do a couple-o-pounds right now! LOL!
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All I did with mine was put them in a large bowl with a lid add a little olive oil toss them till they all got cover with olive oil then I add some rub to them and toss them again till they were cover with the rub. Put in fridge overnight. After putting them on the grill with the Vortex they cook for about 15 minutes then I flip them over and let cook for about 10 more minutes. When I check them with the Thermapen they were at 185. They were very moist and juicy and tasty. I won't change a thing the next time.Last edited by DWCowles; December 6, 2014, 09:13 PM.
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Those do look fantastic, like something from a restaurants website. I can see where the Vortex must make a big difference, but I just can't bring myself (yet) to part with $45 plus $16 for S&H. I keep thinking of ways to try and make one DIY.
For instance, I had an old mini charcoal grill in my garage - about the same size as a Weber Smoky Joe. Since I also have a Smoky Joe, this thing was just sitting there in the garage unused for a couple years. I took it apart and I'm going to test using the bottom half as a sort of charcoal basket, poor-mans Vortex. I'm sure it wont work as well as a proper Vortex, but it might help with new ways of controlling my 22 in kettle. That technique of putting the wings all around the outer ring is the key I think.
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Not much of a price difference ($8), but www.owensbbq.com has the medium Vortex (for 22 & 26" kettles for $39.95 and they ship USPS priority mail for $13.
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I started working on one over the Christmas break but stopped as soon as I realized I had galvanized metal. A couple google searches showed this to be a big no-no due to the chemicals used in the galvanizing process.
Looking at those cone calculations, it seems to me that you need a piece of metal that is at least 29 inches by 22 inches. My Home Depot does not carry stainless sheets and on Amazon, the only one I can find is $35 plus $14 S&H (no Prime option). Thats the cost of the real deal obviously, so maybe thats why its priced that way by Mad Hunky Meats.
I think I will have to give up on this design idea and just buy from the manufacturer. DIY doesn't seem to be much of a savings here.
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Yeah, sometimes it's just more cost-effective to buy the product than to DIY.
I got a Kreg Pocket Hole Master Set and assorted fasteners about 2 years ago to build #1 cubby shelves. Haven't used it, haven't built shelves.
Remember, DIY = Destroy it yourself!
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