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Fire Wire + Vortex = Appetizers on the Kettle

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    Fire Wire + Vortex = Appetizers on the Kettle

    I wanted to try out my fire wire so I made an easy appetizer for tonight. I took some beef Lil Smokies and hit them with rub and some brown sugar. Then I wrapped them in bacon. When they were done put on some Blues Hog Smoky Mountain Sauce. These were surprisingly good and gone before I knew it. Can't wait to try some real deal kabobs with this setup.


    Strung up and ready to go


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    On the pit with the Vortex at Warp 10

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    Halfway there
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    Sauced up
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    Finished
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    #2
    Holy crap that looks good.....I was telling a guy today at the bow/gun shop about the Vortex. I was commenting on the magnet gun holder. One of those, "Why didn't I think of that?"
    Last edited by Jerod Broussard; December 8, 2014, 06:38 PM.

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      #3
      NICE!!!!!!

      Comment


      • Deuce
        Deuce commented
        Editing a comment
        Thanks Jon, with all your Weber's you need a Vortex.

      • Jon Solberg
        Jon Solberg commented
        Editing a comment
        I agree, I've been burning holes in all the angel food cake pans that were laying around so Im getting close.

      #4
      Originally posted by Jerod Broussard View Post
      Holy crap that looks good.....I was telling a guy today at the bow/gun shop about the Vortex. I was commenting on the magnet gun holder. One of those, "Why didn't I think of that?"
      I know the Vortex is such a simple design seems like we should thought of that lol. The fire wire is a perfect compliment to it.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Yeh, that wire with shrimp....oooooh baby!!!

      • Deuce
        Deuce commented
        Editing a comment
        That's next, bacon wrapped shrimp with pepperjack cheese and jalapenos.

      #5
      I just got my Vortex today. I love that thing. I made some great burgers for friends. Man did that thing rip in my Keg. Plus it looks like a jet engine in your cooker!!!

      Comment


      • Deuce
        Deuce commented
        Editing a comment
        Lol that's exactly what it looks like.

      • Spinaker
        Spinaker commented
        Editing a comment
        Haha, they cleaned up the language on my post.

      #6
      Damn, now I have to add firewire to my wishlist. Who'd you buy them from?

      Comment


      • Deuce
        Deuce commented
        Editing a comment
        Amazon, they are the 14 1/2 " long ones

      #7
      Well done! I have a Vortex and Santa's bringing fire-wires. Can't wait to try them out. Excellent pics!

      Comment


        #8
        Wow - that looks great! I might have to go buy a kettle just so I can try out the vortex - looks like it makes a 1st class oven out of your Weber!

        All I need to do is show the wife pics of your lil smokies apps and the ones of DWC's wings and she'll go for it I am thinking!

        Comment


          #9
          Deuce that's a great cook. Love that Vortex!

          Comment


          • Deuce
            Deuce commented
            Editing a comment
            Dave how is that Vortex working on your Hasty Bake ?

          • David Parrish
            David Parrish commented
            Editing a comment
            Very well. I'm using it for low and slow and high heat cooking. I guess it'd be nice if it was square or rather trapezoidal since my firebox is square, but overall I use it every cook now.

          #10
          I think I'm going to start doing foundry work with my Vortex

          Comment


            #11
            Thanks everyone.

            Comment


              #12
              Awesome, I was thinking of something like that for my PBC, do some kabobs or use it for security on some heavier items. A lot of the beef ribs I get have very little between the bones in places, running that through the top and bottom would ensure it stayed out of the coals.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Trust me, beef ribs ain't going no where. Every time I cook them, I go longer, and longer, to break down that fat and what not. And I'm going longer next time!!!

                May pan and braise for a bit....Christ Lilly style..

              • _John_
                _John_ commented
                Editing a comment
                Even after removing the membrane, there is a tough layer on the bottom, do you get that too or am I somehow not removing enough? I have tried removing more but it is bare bone at that point.

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