Experimentation vortex chicken thighs

[Jack Fate]

Been doing austin 87 's wing method with excellent results. So figured hey let's try a variation of this on thighs.

First rubbed thighs with a basic rub then a coating of flour with a bit more rid mixed in .

Cooked skin side down @ 600+ for 30-40 min .Flipped thighs and was concerned I was going to over cook skin .So a couple min after flip I shut both vents fully temp never went lower than 450 .10-15 min later I pulled thighs off.

Sorry no finished pics ,looked just like broasted deep fried chicken. 

The best chicken skin I ever had & meat was fully cooked & juicy
Wife said best chicken ever( and she doesn't even eat the skin)
Did a wok stir fry with remaining coals

I was dreading chicken cooks ( boring)

Can't wait to do thighs again

Cheers

[Jack Fate]

Ok leftovers next day 

[weldboy]

Looks good, makes me want a vortex

[MikeRocksTheRed]

YES!!!!!  I've done wings, thighs, and legs now and they all have the same result.  The legs and thighs just take a little longer.  The result with really full charcoal baskets isn't to far off though.  I bet you could do tater tots, or frozen french fries along with the chicken using the votrex method and they would come out awesome as well.

I have found, I like to flour then let the chicken sit for 10-15 minutes on the counter before cooking.  I know a lot of people like to flour then chill, but I think the flour needs to absorb some meat sweat to come out right.

Nice cook!!!!!

[THUNDERDOME]

Excellent cook Jack. Looks tasty

[Jack Fate]

Looks good, makes me want a vortex
[/quote

Large stainless mixing bowl & cut bottom off .I have done 4 of them now . 3 bowl set @ SAMs $13.87. Two of them work , small too small for vortex.

Cheers

[weldboy]

Looks good, makes me want a vortex
[/quote

Large stainless mixing bowl & cut bottom off .I have done 4 of them now . 3 bowl set @ SAMs $13.87. Two of them work , small too small for vortex.

Cheers

Fantastic idea!

[Jack Fate]

One thing I forgot to mention is that the skin on this chicken is like nothing I ever had off a grill it's like broasted deep fried but not greasy.
Eat it all on the first pass cause it looses that broasted crunch on reheat even in convection oven

[Big Dawg]

YES!!!!!  I've done wings, thighs, and legs now and they all have the same result.  The legs and thighs just take a little longer.  The result with really full charcoal baskets isn't to far off though.  I bet you could do tater tots, or frozen french fries along with the chicken using the votrex method and they would come out awesome as well.

I have found, I like to flour then let the chicken sit for 10-15 minutes on the counter before cooking.  I know a lot of people like to flour then chill, but I think the flour needs to absorb some meat sweat to come out right.

Nice cook!!!!!

Here's the first cook I did on my 26.



The potatoes are "Little Creamers" from the SAM's.  Parboiled for 7-8 minutes.  Coated in EVOO, salt, crushed red, garlic, Italian seasoning.  Finished off on upside-down GrillGrates.





BD

[AZ Monsoon]

Those look awesome!

[Lumpy Coal]

Looks great!