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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HoosierKettle on December 06, 2017, 01:44:54 PM

Title: Wings direct on the blue
Post by: HoosierKettle on December 06, 2017, 01:44:54 PM
These will cook direct the whole time. Iíve talked about it before and it didnít sound like common practice so I figured I would take some pics along the way. I havenít done this on a three wheeler yet but Iím approaching it the same. Full lit chimney, half vent lowers, turn and rotate every 15. This usually takes awhile so Iím anticipating these will take a six pack at least. Evidently I cooked salmon on the blue the last time. This has me moderately worried of the flavor outcome even though I warmed it up sufficiently.

(https://uploads.tapatalk-cdn.com/20171206/7e479fb2331d0fb5d33ba4b57dfc3d94.jpg)
(https://uploads.tapatalk-cdn.com/20171206/0ce802a0e659dd42da1ff139b357f100.jpg)
(https://uploads.tapatalk-cdn.com/20171206/96a46cb90875805f6358ce05d16c331c.jpg)


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Title: Wings direct on the blue
Post by: HoosierKettle on December 06, 2017, 01:56:25 PM
First flip and rotate. Oh, the wonderment of covered bbq.

This is live action so Iíll be updating frequently.

(https://uploads.tapatalk-cdn.com/20171206/c88524d00fdc9bf336561edb420b7a09.jpg)


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Title: Re: Wings direct on the blue
Post by: RumBar on December 06, 2017, 02:27:51 PM
Flip and sip!


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Title: Re: Wings direct on the blue
Post by: addicted-to-smoke on December 06, 2017, 02:30:03 PM
I've never really noticed salmon altering the flavor profile of my grills. You should be OK with this cook so long as the beer holds out. GOOD LUCK, WE'RE ALL PULLING FOR YOU.
Title: Re: Wings direct on the blue
Post by: HoosierKettle on December 06, 2017, 02:37:26 PM
45 minutes. Pulled 2 off that were ready and gave to my son that is leaving to go to a pacer game. Opened all bottom vents wide open. About 45 minutes in.

(https://uploads.tapatalk-cdn.com/20171206/aeb90af83694d2108a71aec4659217cd.jpg)


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Title: Re: Wings direct on the blue
Post by: mhiszem on December 06, 2017, 02:38:33 PM
Wow they look great!


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Title: Wings direct on the blue
Post by: HoosierKettle on December 06, 2017, 03:19:37 PM
(https://uploads.tapatalk-cdn.com/20171207/88928435783ecd393090c28a5bac02d1.jpg)
(https://uploads.tapatalk-cdn.com/20171207/24490c355ac9f772195228c16293147a.jpg)
(https://uploads.tapatalk-cdn.com/20171207/b6beeaaae204cb0e70f6b4eaed539c42.jpg)

Final product. I would guess they took an one hour and 15. Outstanding results!  Crispy and juicy.  The family was very pleased.

I tossed half in franks and butter and half in bbq and butter once I pulled them from the grill.

So there you have it. Donít be afraid to cook direct. While indirect produces good results and is easy, I think you will be pleasantly surprised at the results that a direct cook will give.


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Title: Re: Wings direct on the blue
Post by: Bigmac on December 06, 2017, 03:21:19 PM
Thatís a thing of beauty, I love me some chicken wings. Nice looking family of kettles you have there.
Title: Re: Wings direct on the blue
Post by: HoosierKettle on December 06, 2017, 03:36:15 PM

Flip and sip!


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More sip than flip tonight!


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Title: Re: Wings direct on the blue
Post by: tmartin on December 06, 2017, 03:44:51 PM
Looks great.  Love the blues.
Title: Re: Wings direct on the blue
Post by: addicted-to-smoke on December 06, 2017, 04:38:01 PM
Well I'm still afraid of flareups but will try it anyway. I realize the lid takes care of the flareups, but that's a lot of little flippers to flip while the flames are flaming, no?
Title: Re: Wings direct on the blue
Post by: HoosierKettle on December 06, 2017, 04:52:49 PM

Well I'm still afraid of flareups but will try it anyway. I realize the lid takes care of the flareups, but that's a lot of little flippers to flip while the flames are flaming, no?

There are 2 critical keys to success. Calm the coals before putting the meat on at the beginning and turn/rotate every 15. Thatís about it. I like to start off with lowers half vented but I ended up needing full open towards the end. 


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Title: Re: Wings direct on the blue
Post by: Firemunkee on December 06, 2017, 07:43:48 PM
Very cool, thanks for sharing this!

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Title: Wings direct on the blue
Post by: HoosierKettle on December 07, 2017, 12:24:05 AM
Well I'm still afraid of flareups but will try it anyway. I realize the lid takes care of the flareups, but that's a lot of little flippers to flip while the flames are flaming, no?

I just realized my earlier response to this didnít answer your question at all. Not sure what I was thinking.

I kind of run the tongs through the middle and grab as many as I can at once and I do a pretty quick shuffle, paying specific attention to flippers that need shuffled in and out of the hottest spots.

You usually will have a couple minutes before the coals start to flare up. Last night, it was just starting to flare up a little by the time I finished turning.

On a side note, I swear 3 wheelers do a little bit better job cooking just about everything if you have the patience which I normally do not.



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Title: Re: Wings direct on the blue
Post by: captjoe06 on December 07, 2017, 01:13:07 AM
I stopped buying wings as they're priced almost as high as ribeyes on sale around here.  It's crazy.
Thighs are half the price.
Looks like a great cook. 
Title: Re: Wings direct on the blue
Post by: JEBIV on December 07, 2017, 04:29:26 AM
I also like the direct, although my last few wing cooks were indirect with the Vortex. The direct method and monitoring and flipping make me feel good and I like to sip when I flip as well. Grate cook @HoosierKettle . I will agree with @captjoe06 on the price of wings that is why I cooked thighs last night.
Title: Re: Wings direct on the blue
Post by: addicted-to-smoke on December 07, 2017, 07:08:12 AM
Well I'm still afraid of flareups but will try it anyway. I realize the lid takes care of the flareups, but that's a lot of little flippers to flip while the flames are flaming, no?

I just realized my earlier response to this didnít answer your question at all. Not sure what I was thinking.

I kind of run the tongs through the middle and grab as many as I can at once and I do a pretty quick shuffle, paying specific attention to flippers that need shuffled in and out of the hottest spots.

You usually will have a couple minutes before the coals start to flare up. Last night, it was just starting to flare up a little by the time I finished turning.

On a side note, I swear 3 wheelers do a little bit better job cooking just about everything if you have the patience which I normally do not.


No really, truly, you did answer and I appreciate the further dialogue. You have to understand I sometimes fall into laziness regarding wanting to know exactly what I'm in for before I dive in, even if "the consequences" aren't major. And so the questions and suppositions become detailed, whereas a sane person would just shut up and try it and see for themselves.

I also realized later that spreading out the coals across the bottom presents less heat to the direct food than what I'm used to, which is "charcoal baskets for everything." << May main cooker is an older red Performer, so I tend to be protective about its bowl.
Title: Re: Wings direct on the blue
Post by: Big Dawg on December 07, 2017, 02:32:42 PM
How do they, and the cooking process, compare to the Vortex, @HoosierKettle?

I stopped buying wings as they're priced almost as high as ribeyes on sale around here.  It's crazy.
Thighs are half the price.
Looks like a great cook.

They're high down here, too.  In fact, they are often the most expensive "part" of the chicken in small packs at the local grocer.  But they're not quite to ribeye level, even on sale.  I usually get the family pack at Sam's.  Twenty-one full wings for just under $2.50 lb.  But I have seen them as high as $4.50 lb. at, believe it or not, Wally World (same company as Sam's) ! ! !





BD
Title: Re: Wings direct on the blue
Post by: HoosierKettle on December 07, 2017, 02:48:24 PM

How do they, and the cooking process, compare to the Vortex, @HoosierKettle?

I stopped buying wings as they're priced almost as high as ribeyes on sale around here.  It's crazy.
Thighs are half the price.
Looks like a great cook.

They're high down here, too.  In fact, they are often the most expensive "part" of the chicken in small packs at the local grocer.  But they're not quite to ribeye level, even on sale.  I usually get the family pack at Sam's.  Twenty-one full wings for just under $2.50 lb.  But I have seen them as high as $4.50 lb. at, believe it or not, Wally World (same company as Sam's) ! ! !





BD

The vortex is easy. Place the wings around and maybe flip or maybe not and in 45- 1 hour you have great wings. My one complaint about vortex style cooking is it will make the top of the wings crispy and perfect in half hour. I will flip and cook another half hour but the bottom never gets as crispy as the top. I assume the peak heat at the beginning is the reason then with lid on it settles in. Not sure though. Also the vortex lacks the drippings on the coal flavor.

Iíll do direct the whole time or utilize 2 zones and cook over the coals the second half. Both taste the same. I think cooking direct yields a better meat texture and skin texture and moisture in the wing. The difference is subtle but noticeable.  I will still use the vortex when Iím busy.

Vortex or direct. Both great. The main thing is everyone should be cooking and enjoying wings on the kettle because they are always awesome.


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Title: Re: Wings direct on the blue
Post by: addicted-to-smoke on December 07, 2017, 04:15:55 PM
... I assume the peak heat at the beginning is the reason then with lid on it settles in. ...

Sounds right. Consider that when deep fried, they get hit with high heat immediately, all over, no let up. Grilled, while one part is getting high heat the other side of the meat may not.

So by the time you flip or whatever, that lower-heat skin is already cooked enough that "more heat" isn't gonna render the same crispness as the immediate attack did to the other part.

I submit that's the reason why it's hard to get chicken skin crispy any "normally grilled" way, especially if not battered, even if you try to "reverse sear" them.
Title: Re: Wings direct on the blue
Post by: Big Dawg on December 08, 2017, 06:56:46 AM

I submit that's the reason why it's hard to get chicken skin crispy any "normally grilled" way, especially if not battered, even if you try to "reverse sear" them.


That makes sense. although I believe there is also some "radiation" coming up from the bottom due to the metal cone.  But I could easily be wrong about that.





BD
Title: Re: Wings direct on the blue
Post by: MacEggs on December 09, 2017, 01:40:21 PM

Thanks for posting this, @HoosierKettle !  I have been curious lately about trying this very method for wings.

Just 2 weeks ago, I used a similar method on a 18" kettle to cook-up two packages of bacon, and it worked great.
I cooked each package separately.  It seemed like there were hot spots, but regular attention to flipping and cycling around the grate was required.

I cook almost exclusively indirect on a kettle, so this was a nice change of pace.  Thanks for sharing.  :D

Title: Wings direct on the blue
Post by: HoosierKettle on December 09, 2017, 05:32:14 PM

Thanks for posting this, @HoosierKettle !  I have been curious lately about trying this very method for wings.

Just 2 weeks ago, I used a similar method on a 18" kettle to cook-up two packages of bacon, and it worked great.
I cooked each package separately.  It seemed like there were hot spots, but regular attention to flipping and cycling around the grate was required.

I cook almost exclusively indirect on a kettle, so this was a nice change of pace.  Thanks for sharing.  :D

Your welcome, I need to give bacon a try. Iíll bet yours was great cooked over the coals.


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