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Experimentation vortex chicken thighs

Started by Jack Fate, November 17, 2015, 05:36:13 AM

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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


weldboy


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!!!!!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

THUNDERDOME


Jack Fate


Quote from: weldboy on November 17, 2015, 08:15:09 AM
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


Quote from: Jack Fate on November 19, 2015, 01:39:03 PM

Quote from: weldboy on November 17, 2015, 08:15:09 AM
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

Quote from: MikeRocksTheRed on November 17, 2015, 08:19:26 AM
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
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

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