Felt cute, thought I'd post some wings :)


 

Clint

TVWBB Olympian
Wings rubbed (placed in a gallon ziplock bag & tossed win about 2T) with Walkerswood Jerk Paste, they sat in the fridge for about 2 hrs before going on the grill.

That's some rained-on cherry, iirc

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@ 10 min:

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@ 20 min - I was tempted to rotate or flip but figured I'd let it be & see how they turned out

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@ 30 min (took a couple pics & then plated)

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The first bite was something else - it really hit me. They were good until the end but they normalized about halfway through.

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I tried using the vortex instead of a chimney, didn't work as well as I'd hoped, took 2-3x as much time to get fully going than a chimney.

.....and that's a red-pepper-flake ranch I made up just before coating the wings in the walkerswood.
 
The wings look good Clint; I love the color. I am a bit confused though. Are you saying the heat of the jerk rub really hit you at first then the spice lessened as you finished the Wings? Either way, they look delicious!
Tim
 
Still on the front edge of the learning curve, I laid a bed of charcoal and touched off a chimney sitting in the center of the cone, in pretty short order I had afterburner heat!
I sure I will have some set backs or lurches forward but, so far it’s been pretty interesting.
 
The wings look good Clint; I love the color. I am a bit confused though. Are you saying the heat of the jerk rub really hit you at first then the spice lessened as you finished the Wings? Either way, they look delicious!
Tim

no, it was the kind of sensory overload (texture, flavor, smell) that delivered a smile and a physical reaction, they became just another (delicious) plate of wings after the 5th. Enjoyable but I might have reached for another flavor to try something else if other flavors were available.



Still on the front edge of the learning curve, I laid a bed of charcoal and touched off a chimney sitting in the center of the cone, in pretty short order I had afterburner heat!
I sure I will have some set backs or lurches forward but, so far it’s been pretty interesting.

I slid ~1.5 paper towels dipped in old deep fry oil (keep in a jar near the wood), lifted a corner of the grate, & lit it. Only the side, or like half the cone started, and the others were black. I'll probably just use a chimney next time or maybe try centering the oiled paper towels more.
 
I slid ~1.5 paper towels dipped in old deep fry oil (keep in a jar near the wood), lifted a corner of the grate, & lit it. Only the side, or like half the cone started, and the others were black. I'll probably just use a chimney next time or maybe try centering the oiled paper towels more.[/QUOTE]

That's what makes having a performer with gas assist so great just put the vortex over the gas assist fill the vortex, hit the gas assist and 15 min later you're cooking.
Also what Barb said. ;)
 
Those look great! Well done.

Every time I've ever used the Vortex I always dumb a full chimney into it, and I've even added unlit if I need to keep the Vortex going for rounds of grilling. Cheers!
 

 

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