Excellent video. Thank You! This is the only way I cook wings with one small difference. At the end of the cook I pull the vortex off and spread the piping hot coals out on the coal grate. I then add the small grilling grate insert back into the GBS opening of the large grate. The wings get a quick toss in my homemade bbq sauce and back onto the ripping hot fire. I don’t turn them, instead I let one side char a bit, it only takes about 60seconds. This gives a wing with a nice charred super crispy side and another side that was “air fried”. People love this contrast in texture. Looks nice too. Here in New Zealand we have a crowd called the “Four Saucemen”, they produce some really excellent rubs. My go-to for Chicken wings is their Hot Honey Rub. I apply liberally after spraying the wings with whatever oil is in my oil sprayer at the time. Guaranteed winner! I learned about the Vortex from You, thanks for that!
@BackyardSmokeMasterBBQ
Ай бұрын
Thanks for sharing your technique, it sounds fantastic! I’m glad that the vortex proved to be a great tool for you.
@64samsky
Ай бұрын
Thank you!
@Mike-fb4rl
Ай бұрын
The vortex is a must for any Weber kettle. Makes great "party ribs", too.
@BackyardSmokeMasterBBQ
Ай бұрын
Ooh, I need to try that!
@Mike-fb4rl
Ай бұрын
@BackyardSmokeMasterBBQ cut them up individually and do your seasoning. About an hour and half, 2 hours tops....boom! I see another video coming real soon, lol.
@BackyardSmokeMasterBBQ
Ай бұрын
I think you are right! Thank you!
@eddielopez6796
17 күн бұрын
I prefer the flats, I’ll cook to a temp closer to 190 and that makes it easy to tear a bone, or both out and I can grab it by the cartilage. If you season or salt the night before in the fridge, the salt moves into the meat keeping the moisture in and you can cook to a higher temp.
@BackyardSmokeMasterBBQ
17 күн бұрын
Thanks for your tips! Great stuff…
@bishop1245
19 күн бұрын
Leon, my father was also a Leon. I am thinking of getting a 26” kettle or the WSK and am torn. Do you believe it’s worth the extra $$$ for the WSK? I also like the idea of the extra space on the 26”
@WiscTJK
20 күн бұрын
I love my vortex, but it is too tall for the center grate to sit flat for reverse searing. I called them and they had zero interest in a shorter one that would fit in the WSK. So, I bought a cheap Chinese knock off and cut it down to fit under the center grate. I typically run the vortex the other way and run it hotter, but it cooks fantastic wings, thighs, drumsticks and bone in breasts in the WSK. I usually put foil around the outside of the lower rack to catch drippings for easy clean-up.
@BackyardSmokeMasterBBQ
20 күн бұрын
That's a good tip for clean up. I have both the small & medium size Vortex. I think that I used the small one in the video.
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