I'm alone tonight so making wings using a mix of my brothers devilish mix of assorted dehydrated hot peppers and I added some Tony's. They should be very hot.
Also received a package I forgot I ordered. I'm trying to remember my reasoning for getting a 10" instead of 12"? I vaguely remember thinking since I have a 15 I needed to skip a size to the 12. I would have gotten the 12 hind sight. I treat myself right when I drunk order and I added the handle thing.
Wings are cooking now.
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Nice!!! Vortex wings tonight? Pics?
Quote from: rwalters on March 16, 2019, 03:39:48 PM
Nice!!! Vortex wings tonight? Pics? 
No way. Wings cooked the way I always cook them. Direct.
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Awww, smart man! Raise em and cook em
Love me some Hoosier-style wings. Only way I do them now.
Nice splurge!
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These were absolutely perfect. Crispy outside, fall apart tender and juicy inside and my little brothers pepper powder provided an excellent hotness. Way way too hot if I was cooking for my family but absolutely perfect if you like a good amount of heat.
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Can you explain your "direct" method a bit... cooking temp, how long, how often are you flipping, do you battle flare ups, etc?
Hard to beat chicken cooked directly over a hot coals. Only time i cooked them indirect/vortex is when cooking for my older daughter.
Congrats on the carbon steel pan...I think you will love it...
Wings looking good man...
Quote from: rwalters on March 16, 2019, 03:57:54 PM
Can you explain your "direct" method a bit... cooking temp, how long, how often are you flipping, do you battle flare ups, etc?
The added height from the roti ring keeps flare ups in check but I do flip and rotate every 5-10 minutes. Working the wings in and out of hot spots. I don't track cooking temp but it is in the 350-500 range for approximately one hour give or take. I cook them until they are done which is something you can tell by looking at the wings after enough experience. It's hard to explain but they shrink a little and you can just tell after many wing cooks.
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Thank you kind sir! Yes, I I've cooked lots of wings over the years so I know exactly what you're talking about when you say they shrink a bit. Was curious how you do them direct. They look awesome!
Those look incredible! I like the style of that pan too. It looks old school, outback type
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Carbon steel pans rock. You will love it.
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Just bought a set of three Lodge pans, so they're just starting the culinary journey. But, so far, they've been great.
Have to give that Roti ring method a try.
BD
Quote from: Big Dawg on March 19, 2019, 12:11:15 PM
Just bought a set of three Lodge pans, so they're just starting the culinary journey. But, so far, they've been great.
Have to give that Roti ring method a try.
BD
Give it a try. You have to keep an eye on them more than indirect methods but it's worth it imo.
Carbon steel or cast iron?
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So I guess I need to go out and check my roto ring...I don't think there's anything to support a grate...Is there a simple mod i need to know about?
Quote from: SMOKE FREAK on March 19, 2019, 04:55:40 PM
So I guess I need to go out and check my roto ring...I don't think there's anything to support a grate...Is there a simple mod i need to know about?
Yep. I drill three holes for 1/4" bolts and use the bolts already in place for the motor mount to support the great. It's super easy. I put foil tape over the holes of the roti to make it run a little tighter.
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I've got some wings on as we speak. The wife was gone last time and she wanted wings.
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getting a 10" instead of 12"?
Because you really need both. You really do. I have both.
Nice cookup.