Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: bamakettles on December 12, 2020, 03:43:51 PM
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Fired up Big Red tonight with the Vortex for some crispy skin chicken thighs and Kellee’s garlic parmesan potato wedges with a cheddar cheese dipping sauce and spicy corn salad. Chicken seasoned with It’s Incredible and Killer Hogs BBQ rub. Turned out really good. Enjoyed sipping Crown Royal Black during the cook. Ready for the Auburn game....
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Sweet!
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Did you roast the spuds around the vortex? I love em that way.
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Spuds were my wife’s creation, oven roasted garlic Parmesan potato wedges....
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https://pin.it/1OBtQUk
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Just seemed like an awful lot of coals for just four thighs. I woulda thrown the taters on there too...
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Just seemed like an awful lot of coals for just four thighs. I woulda thrown the taters on there too...
Yeah, it was a lot of fuel, the small chimney was leftover Kingsford I wanted to get rid of from another cook. I could have easily cooked two dozen thighs, but there’s just two of us. Goal was to get to the 500F mark which was easily achieved with a full vortex. The crispy skin was amazing...
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The smell of those thighs made it to Doraville, meal looks awesome
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Chicken thighs look delicious!
Cheers
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Thanks guys......wings, thighs, drums - I just about don't want chicken any other way after cooking them like this. But, rotisserie time is coming soon which is also extremely enjoyable.
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Good looking chicken and taters! I haven't tried the vortex yet, I do love the rotisserie basket I have to do thighs tho.
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I have a vortex and don't recall ever using it for chicken thighs. I'll have to give it a try.
I spin 8-10 chicken leg quarters on a roti. Skin is crispy and meat is moist.
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I have a vortex and don't recall ever using it for chicken thighs. I'll have to give it a try.
I spin 8-10 chicken leg quarters on a roti. Skin is crispy and meat is moist.
Cool roti basket attachment - inspirational for sure!