Vortex

[KettleCookin]

KC.
No. Not at all. Searing meat before cooking, to seal in the juices, is a myth.
I have done it both ways, & the reverse sear is far superior.

Wow....I never would have thought. I tried a new method last night with some ribeyes (the ring of fire because I saw a guy on YouTube do it), and a lot of juices were leaking out...I thought I messed up. They ended up tasting good though, and were juicy, but didn't have any sort of seat or crust because I wasn't cooking them directly over the coals.


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[KettleCookin]

Not seat...sear


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[TonyUK]

KC.
What I do is: (For Rare-Med).
1. Cook indirectly to 115f. (No more than +/- 20 briqs in the vortex. Small opening up).
2. Foil the steaks.
3. Turn the vortex upside down & fill it to the top with screaming hot coals.
4. Pat dry the steaks. Light brush with oilive oil.
5. Place steak directly over the coals for 2-3 minutes. (Turning every 30 seconds).
6. Eat. No resting, (another myth). I don't want to eat tepid/cold steak.

YMMV. Experiment.

[KettleCookin]

KC.
What I do is: (For Rare-Med).
1. Cook indirectly to 115f. (No more than +/- 20 briqs in the vortex. Small opening up).
2. Foil the steaks.
3. Turn the vortex upside down & fill it to the top with screaming hot coals.
4. Pat dry the steaks. Light brush with oilive oil.
5. Place steak directly over the coals for 2-3 minutes. (Turning every 30 seconds).
6. Eat. No resting, (another myth). I don't want to eat tepid/cold steak.

YMMV. Experiment.

Thanks. I took a snapshot of that. So the steaks are cooking in the foil while they are are coming to 115?


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[TonyUK]

Just cook to 115f IT. (Rare-Med).
Foiling them is not to keep them cooking. You could place the steaks on a plate if you wanted whilst you set up the vortex for the sear. It doesn't matter, it's only a minute or two. I just use foil at the grill coz it cuts down on the washing up.
With regards to resting: Noticed when you rest meat all those lovely juices that have leaked out? Me too. I want to keep those tasty juices inside the meat!!

[KettleCookin]

Just cook to 115f IT. (Rare-Med).
Foiling them is not to keep them cooking. You could place the steaks on a plate if you wanted whilst you set up the vortex for the sear. It doesn't matter, it's only a minute or two. I just use foil at the grill coz it cuts down on the washing up.
With regards to resting: Noticed when you rest meat all those lovely juices that have leaked out? Me too. I want to keep those tasty juices inside the meat!!

And your saying that if you don't wait for the meat to "rest" the juices won't leak out?


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[TonyUK]

Too right! Juice=Flavour. Get those sides ready, & slap that steak straight off the grill on to your plate.
Why do folk keep the juices to make gravy? Coz it tastes gorgeous! But I prefer to eat the juices straight away with the steak, not make gravy out of it.
Let the juices come out whilst you're eating it.
Any juices left over on your plate can be mopped up with a nice piece of bread. Yum!

[Wahoo95]

Vortex is very versatile. I also like to do pork tenderloins using it. They come out tasty and very moist

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[maclane]

I got my vortex and put it to use I did bone in skin on chicken breast it worked great had good crispy skin and it cooked the chicken even and faster haven't used the hi flow damper but am doing a hole chicken with the vortex up side down with the chicken in it and the Coles a round it to day I'll try the damper and let you know

[Wahoo95]

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[KettleCookin]

Nice!


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[Lemans]

The vortex is the " must have" accessory for the Weber.
Can't  live with out it.. It's like the Weber charcoal trays
Or starter chimney. You have to have it!