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.
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?"
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.
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!!!
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
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.
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
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.
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..
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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