Brad Olson
TVWBB Diamond Member
And they obviously sucked because you didn't use the upside down cone fire thing that everybody raves about.
Sir, you should be ashamed of your gimmickless yet mysteriously sensible cookery.
Chicken wings
- Thread starter Harrison Patrick
- Start date
Sir, you should be ashamed of your gimmickless yet mysteriously sensible cookery.
Bradley Mack
TVWBB Pro
Question for you gents:
Just wondering what the foil under the rack is for? Purely for ease of clean up? I have an E6 coming and a vortex is going to be something I’d like to use. I’m uneducated on the matter so I’m trying to learn, if you please.
Michael Richards
TVWBB Emerald Member
Bradley,
Check out this thread, we went into that topic pretty well, but yes is it is for easy clean up, is the simple answer.
Vortex wings...best ever
BEST wings I have ever fixed. So freaking delicious. First time Vortex user. Seasoned with Owen's Buffalo rub. After pulling, tossed in some Sweet Baby Rays and then dipped in Buffalo Wild Wings Garlic Parm sauce ...OMG what a combo
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Bradley Mack
TVWBB Pro
Thank you sir.Bradley,
Check out this thread, we went into that topic pretty well, but yes is it is for easy clean up, is the simple answer.
Vortex wings...best ever
BEST wings I have ever fixed. So freaking delicious. First time Vortex user. Seasoned with Owen's Buffalo rub. After pulling, tossed in some Sweet Baby Rays and then dipped in Buffalo Wild Wings Garlic Parm sauce ...OMG what a combo
Timothy F. Lewis
TVWBB 1-Star Olympian
Yep, simple clean up, I’m lazy as can be!
Harrison Patrick
TVWBB Member
I’ve replaced my one touch cleaning system twice since purchasing. First time was incredibly difficult removing the one touch system as the oil drippings collected at the bowl bottom and all over the one touch system. After replacing it, I began using foil to catch all the drippings which made the 2nd one touch replacement a snap.
Timothy F. Lewis
TVWBB 1-Star Olympian
I’m finding the “replacement of ash sweepers” kind of interesting. I’ve had the bowl for my “Overperformer” almost thirty years and I’ve replaced the sweeps once (I think) I simply can’t figure out what people are doing that wears them out so fast. I’m by no means fastidious with regard to cleaning up the kettle but, gee.
This is how I like to cook mine.Lookin' so tasty, Tim. In fact, they got my wing thing going. Did another batch tonight. I roughly use Steve Raichen's Buffacue Wings recipe with some personalization. I do them indirect between charcoal baskets for about 35 minutes, then char them direct to finish them. Sauce and dressing get added at the table. Always satisfying.
Jeff
On the grill
Wing setup by Jeff Hasselberger, on Flickr
On the table
Wings by Jeff Hasselberger, on Flickr