Ya, that vent system is pure awesomeness. What did you use for the pork rub and how did you prepare the onion rings?
Sent from my SM-T670 using Weber Kettle Club mobile app
@captjoe06 The vent System is much better than my old one! For the Pork I used (John Henry's Old Stockyard Rub), and after 2hrs I sprayed with a mix of 20/80 Apple Cider Vinegar/Apple Juice ever 45min I rotated ever 2.75hrs or so. It was smoked with (Pecan Chunks and Walmart Grill Charcoal Briquettes) *They do not last long used almost the full bag
Onion Rings
(2)Large onions (about 12 ounces) cut into 1/2-inch thick rounds and separated into individual rings
(3/4 cup) cornstarch
(1 tsp) baking powder
(1 tsp) paprika
(1 tsp) Hot Wing Rub Seasoning. I used (John Henry’s)
(1/2) teaspoon kosher salt – Plus allot more to sprinkle on as soon as the com out of the oil
(1/4) teaspoon fresh cracked black pepper
(6 Bottles (12 ounces)) beer (I Used Miller Lite), Needs To Be ICE COLD!
(3/4 Box per Large Onion) Panko Bread Crumbs. I used (Kikkoman)
(1/2 Cup) Italian Style Bread Crumbs I used (Progresso)
(3) cups vegetable oil
1. Mix all dry ingredients except for the Panko Bread Crumbs and Italian Style Bread Crumbs into a large mixing bowl.
2. Pour Ice Cold Beer into dry mix that has been mixed.
3. Now Mix Panko Bread Crumbs and Italian Style Bread Crumbs into a large mixing bowl.
4. Take Onion and Place into the batter (Use a Fork to dip it, it gets messy)
5. Now place batter coated onion into the Panko Bread Crumbs and Italian Style Bread Crumbs.
6. Remove and again take the Onion and Place into the batter then back into the Bread Crumbs.
7. Place onto large cooling rack and continue until done with the onions
8. Now get your oil started it will not take long heat until 350°F. I used a 3qt pot
9. Cook until golden brown remove and place on another large cooling rack and salt with kosher salt
10. Open remaining Beers and drink them. Once out Repeat!