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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: bigmikey on July 14, 2016, 05:13:00 PM

Title: Vortex Fried Chicken
Post by: bigmikey on July 14, 2016, 05:13:00 PM
Triple dipped,  beer battered "fried" chicken with a kettle and a vortex and some hickory. Crispy as any fried chicken I've ever had

(http://uploads.tapatalk-cdn.com/20160715/1259550388f66dae2bcf1440b42830f7.jpg)

(http://uploads.tapatalk-cdn.com/20160715/af496067c426c894be90da76ab1790b3.jpg)

(http://uploads.tapatalk-cdn.com/20160715/31489d93ac9026d01871e04816197d07.jpg)

(http://uploads.tapatalk-cdn.com/20160715/bc8c0a2803036e7bf4ff3ad404c01409.jpg)

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Title: Re: Vortex Fried Chicken
Post by: Bustin Butt on July 14, 2016, 05:23:54 PM
Looks like a grand prize to me! Nice job!


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Title: Re: Vortex Fried Chicken
Post by: kettlebb on July 14, 2016, 05:26:46 PM
That looks great!
Title: Re: Vortex Fried Chicken
Post by: guitarfish on July 14, 2016, 05:44:09 PM
"Grandpa what's for supper?" Nicely done @bigmikey ! Triple battered? details please :P
Title: Re: Vortex Fried Chicken
Post by: Travis on July 14, 2016, 05:46:51 PM
"Grandpa what's for supper?" Nicely done @bigmikey ! Triple battered? details please :P
Yeah, I'd like to to try that one too. Looks good


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Title: Re: Vortex Fried Chicken
Post by: bigmikey on July 14, 2016, 05:55:14 PM
I seasoned with Owens Bbq Buffalo wing, then followed this recipe for the rest. But instead of fried I did them on the kettle around a full vortex with a chunk of hickory til an IT of 175 in legs and thighs and 170 in breasts

http://allrecipes.com/recipe/89268/triple-dipped-fried-chicken/
Title: Re: Vortex Fried Chicken
Post by: Travis on July 14, 2016, 06:12:00 PM
@bigmikey Thanks for sharing! It looks like they actually got a nice crisp to them.
Title: Re: Vortex Fried Chicken
Post by: Geezer on July 15, 2016, 01:53:41 AM
Looks great.  I'll have to try this.  Thanks.
Title: Re: Vortex Fried Chicken
Post by: bigdaddyII on July 15, 2016, 03:40:56 AM
That looks delicious! Thank you for the idea, I would have never thought of trying to "fry" something on a grill.
Title: Re: Vortex Fried Chicken
Post by: Mr.CPHo on July 15, 2016, 05:59:06 AM
Whoa, intriguing.... Can this be done without a vortex? 


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Title: Re: Vortex Fried Chicken
Post by: jdefran on July 15, 2016, 06:17:55 AM
Whoa, intriguing.... Can this be done without a vortex? 


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I was thinking charcoal baskets filled with lump would suffice.
@bigmikey What temp and time where these on?

Would it be necessary to brush these with oil post batter to encourage crisping up?
Title: Re: Vortex Fried Chicken
Post by: THUNDERDOME on July 15, 2016, 08:32:06 AM
Awesome. Will be trying
Title: Re: Vortex Fried Chicken
Post by: JDann24 on July 15, 2016, 08:48:34 AM
Awesome! Thanks for sharing and giving me yet another reason to buy a vortex.
Title: Re: Vortex Fried Chicken
Post by: Big Dawg on July 15, 2016, 11:02:14 AM
Wow ! ! !  That is way better than anything I've done with wings. 

Going to trying your method on my next cook.





BD
Title: Re: Vortex Fried Chicken
Post by: weldboy on July 15, 2016, 11:55:20 AM
That looks incredible Mike. Might have to pull out the vortex


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Title: Re: Vortex Fried Chicken
Post by: Maxmbob on July 20, 2016, 01:28:03 PM
Great looking chicken @bigmikey .
Title: Re: Vortex Fried Chicken
Post by: MikeRocksTheRed on July 20, 2016, 03:23:12 PM
Not sure why I haven't commented on this yet, I know I've looked at it 37 times!  This looks amazing.  I have a few skin on breasts in the freezer I am going to have to try this out with!
Title: Re: Vortex Fried Chicken
Post by: DarrenC on July 21, 2016, 04:36:39 AM
Super idea!  I'm totally trying this ASAP.
Title: Re: Vortex Fried Chicken
Post by: Darko on July 21, 2016, 06:26:08 AM
Definitely gonna try it! Great idea.
Title: Re: Vortex Fried Chicken
Post by: Metal Mike on July 22, 2016, 05:06:00 AM
Wow, I've fooled around with "shake & bake" on the grill, but triple beer battered is a KO
Title: Re: Vortex Fried Chicken
Post by: Kneab on September 05, 2016, 01:43:11 PM
Just threw a batch of these on the kettle. No vortex just a homemade cage, GBS grate and a full load of Lazzari lump.
Wish me luck.
(http://uploads.tapatalk-cdn.com/20160905/f6f5a335850b90c5de5bb9a0106f56ec.jpg)
Title: Re: Vortex Fried Chicken
Post by: Kneab on September 05, 2016, 02:11:18 PM
(http://uploads.tapatalk-cdn.com/20160905/9e30d54f2484f8c08ec8f731b6faac23.jpg)
@ the flip
Title: Re: Vortex Fried Chicken
Post by: Kneab on September 05, 2016, 03:21:50 PM
(http://uploads.tapatalk-cdn.com/20160905/c9a9ec380ddc4a329683b58ac8ec591f.jpg)
Turned out nice and crispy.
Needed a little more spice.
Definitely doing this again real soon.
Title: Re: Vortex Fried Chicken
Post by: kettlebb on September 05, 2016, 05:17:31 PM
I love it. Grilled fried chicken. Finger lickin good.


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Title: Re: Vortex Fried Chicken
Post by: OmarHaltam on October 16, 2016, 07:26:47 AM
hi guys

on this cook, do you leave the vents wide open to make it hot inside or do i close them ?
Title: Re: Vortex Fried Chicken
Post by: Scott Zee on October 16, 2016, 08:20:45 AM
@OmarHaltam    lid and bowl vents wide open which allows for max air flow. Also lump burns hotter than standard KBB and the like.
Title: Re: Vortex Fried Chicken
Post by: OmarHaltam on October 16, 2016, 09:12:18 AM
thanks
Title: Re: Vortex Fried Chicken
Post by: pbe gummi bear on October 16, 2016, 02:59:04 PM
Great cook. I would remove the center grate to preserve it from the intense heat.
Title: Re: Vortex Fried Chicken
Post by: Garvinque on October 16, 2016, 04:48:15 PM
What a great way to fry 🍗, no grease! Going to have try that.

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Title: Re: Vortex Fried Chicken
Post by: blieb on October 18, 2016, 08:46:24 AM
Get out!!!

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Title: Re: Vortex Fried Chicken
Post by: Baysidebob on October 18, 2016, 03:43:37 PM
Wow!  Showed it to wife and we are so gonna do this.  She does the inside part and I do the outside part with beer and fire.
Title: Re: Vortex Fried Chicken
Post by: bigmikey on October 18, 2016, 04:03:42 PM
Didn't even see this post was resurrected til I just posted about it again lol
Title: Re: Vortex Fried Chicken
Post by: OmarHaltam on October 19, 2016, 02:19:15 AM
i followed the recipe but it needed more spice, i think i will marinate the chicken first then do the flour dip.
Title: Vortex Fried Chicken
Post by: HoosierKettle on December 01, 2016, 03:33:58 AM
I couldn't remember who or which thread it was mentioned in but several people recommended Kentucky kernel flour for the chicken. I used It this time around and you guys didn't let me down. What a difference, it was fantastic!  Thanks for the tip. I brushed with oil, dusted with Tony's, and rolled them in Kentucky kernel.  Baskets in the middle with kbb took right at an hour for 12 legs on the 22.  That was longer than I anticipated but it was cold and windy. I did half without flour because my wife and daughter are doing the low carb thing. They tasted darn good as well.


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Title: Re: Vortex Fried Chicken
Post by: RottiGuy on December 01, 2016, 05:40:03 AM
Would the char holders in the centre work as a vortex? Or would it not get hot enough?
Title: Re: Vortex Fried Chicken
Post by: HoosierKettle on December 01, 2016, 05:45:33 AM
Hell yes it works. That's what I use. I don't have a vortex but from reading others experience with them, cook times are similar. My chicken turns out as crispy as can be with baskets.


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Title: Re: Vortex Fried Chicken
Post by: JordanW on December 01, 2016, 06:52:20 AM
Phenomenal. I guess I need a Vortex now. 
Title: Re: Vortex Fried Chicken
Post by: RottiGuy on December 02, 2016, 12:55:00 AM
Gonna try it as well!!
Title: Re: Vortex Fried Chicken
Post by: bigmikey on December 05, 2016, 04:05:19 PM
It does work ok without a vortex but works way better with one. I've done it side by side on 2 of my kettles at the same time with the same exact amount of charcoal the vortex was done faster with crispier skin.  Either way I feel it's very important to get it as hot as possible before placing chicken on and not open the lid during the cook. I do rotate the lid without picking it up

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Title: Re: Vortex Fried Chicken
Post by: therod on December 06, 2016, 04:44:53 AM
Gonna hafta add the vortex to my wish list, right after the cast-iron rack and the slow n sear plus. Wow that chix looks good.
Title: Re: Vortex Fried Chicken
Post by: therod on December 06, 2016, 04:50:17 AM
Curious...how long was the chicken on the grill and what kind of dome temps were you getting?
Title: Re: Vortex Fried Chicken
Post by: Erich on December 06, 2016, 05:43:24 AM
When I use a medium vortex filled with KBB, I peg the temp gauge at 550 plus  At 40 minutes from frozen, wings are nice and crispy.
Title: Re: Vortex Fried Chicken
Post by: HoosierKettle on December 06, 2016, 05:47:08 AM
Using fresh wings and baskets (not vortex) and kbb takes 30 minutes. "Frying" drum sticks using baskets takes me 45-1 hour


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Title: Re: Vortex Fried Chicken
Post by: HoosierKettle on December 06, 2016, 05:47:50 AM
That's a fully lit full weber chimney of coal


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Title: Re: Vortex Fried Chicken
Post by: HoosierKettle on December 06, 2016, 05:59:26 AM
I still need to experiment with lump


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Title: Re: Vortex Fried Chicken
Post by: guitarfish on March 11, 2017, 10:06:14 AM
Old post I know. But, just wanted to thank @bigmikey for the recipe. I am living like a bachelor this week, with the wife out of town and I finally had time to try this. It came out awesome!


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Title: Re: Vortex Fried Chicken
Post by: bigmikey on March 11, 2017, 11:26:51 AM
I do this as often as I can, it's so good.
Title: Re: Vortex Fried Chicken
Post by: captjoe06 on March 12, 2017, 03:53:14 AM

It does work ok without a vortex but works way better with one. I've done it side by side on 2 of my kettles at the same time with the same exact amount of charcoal the vortex was done faster with crispier skin.  Either way I feel it's very important to get it as hot as possible before placing chicken on and not open the lid during the cook. I do rotate the lid without picking it up

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This.  When doing wings or chicken vortex style.  Don't place the chicken on til the coals are blazing and leave the lid closed.  I agree big time. And fill up the baskets if using baskets


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Title: Re: Vortex Fried Chicken
Post by: Jed.cook on January 09, 2018, 02:15:13 PM
Re-reviving an old thread here.  I tried this recipe the other night and it came out pretty darn good.  I think with a few tweaks, it could be amazing! A couple questions for you guys:

1) I had the chicken thighs on for about an hour.  Internal temp was pushing 200, but there was still a little visible flour spots on most of the pieces.  Anybody else have this happen? It's no big deal for me my family, but it's kind of unsightly and I really wouldn't want to serve it to guests like that.

2) I had some trouble getting the coals up to temp, even using a full chimney of lump. (Had to put a small fan on low under the bottom vent to force more air in.) I'm at about 5,000' elevation here in Longmont, Colorado, so I'm sure it's an oxygen issue.  Any other suggestions? (With the occasional hot coal dropping down on top of the plastic fan, I don't think it's long for this world.) @MikeRocksTheRed and I have talked briefly about elevation issues, and I think @kingforce used to live in the Denver area.

3) Anyone ever try this recipe with cheap cube or flank steak instead of chicken with any success? (The Oklahoma boy in me could use a chicken-fried steak every so often, but my wife isn't too keen on the idea of a deep fryer stinking up our house or clogging our arteries.)
Title: Re: Vortex Fried Chicken
Post by: MikeRocksTheRed on January 09, 2018, 03:06:20 PM

Re-reviving an old thread here.  I tried this recipe the other night and it came out pretty darn good.  I think with a few tweaks, it could be amazing! A couple questions for you guys:

1) I had the chicken thighs on for about an hour.  Internal temp was pushing 200, but there was still a little visible flour spots on most of the pieces.  Anybody else have this happen? It's no big deal for me my family, but it's kind of unsightly and I really wouldn't want to serve it to guests like that.

2) I had some trouble getting the coals up to temp, even using a full chimney of lump. (Had to put a small fan on low under the bottom vent to force more air in.) I'm at about 5,000' elevation here in Longmont, Colorado, so I'm sure it's an oxygen issue.  Any other suggestions? (With the occasional hot coal dropping down on top of the plastic fan, I don't think it's long for this world.) @MikeRocksTheRed and I have talked briefly about elevation issues, and I think @kingforce used to live in the Denver area.

3) Anyone ever try this recipe with cheap cube or flank steak instead of chicken with any success? (The Oklahoma boy in me could use a chicken-fried steak every so often, but my wife isn't too keen on the idea of a deep fryer stinking up our house or clogging our arteries.)

Try cracking your lid just a little bit to get more airflow.  It is amazing how the altitude is such a factor.  Iíve found that knocking ash off of my coals once or twice helps the coals get more air.  Sometimes I use my tings sometimes I just give the grill a little shake or pick up the from about a half inch then let it drop back to the ground.

Also, get an olive oil spray bottle.  A decent one that you put oil in then pump to build pressure so it will spray.  Thatís my little trick for making sure you donít have flour spots that donít fry.  The one I have now has a glass bottom half.  Also have one thatís all plastic when you pump it up the bottom is convex and the damn thing wonít stand up when you put it down. 






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Title: Re: Vortex Fried Chicken
Post by: Jed.cook on January 09, 2018, 03:18:27 PM
Perfect. Thanks Mike!


Jed
-55gal. UDS/22.5Ē Weber Kettle/Firepit Hybrid, 26.75" Kettle, 22.5Ē custom traveler Kettle, 18Ē Jumbo Joe, Charcoal Go Anywhere, Q 3200,