Had to change things around a little

[Timothy F. Lewis]

I had originally planned on doing KFC with the Vortex but, the “Honey do” list managed to throw timing to the wind!
So, I’ll go back to a basic herbed Vortex chicken cook with roasted root vegetables on the Genny. Here are some “before” pictures
And the veg,

Parsnips and turnips on the left, beets and baby potatoes on the right.
Trying something with the Genny I’ve not done before. If it works, I’ll share.

 

[Tim Campbell]

That looks so good Timothy.
What are you doing differently in the Genny?

 

[Timothy F. Lewis]

If it’s not an absolute disaster, I’ll share. Holding off on the documentation for the moment. It could be an epic failure...

 

[JimK]

The "Before" pics look so good, I got into the car and only stopped when I realized I didn't know where I was going.

 

[Timothy F. Lewis]

Not a screaming success but, not an unmitigated failure either.

I like the concept, I just need to sort out some points of “finesse”.
This might need a few test firings to sort out but, dinner may have been a touch overly “Caremelized” but, I like the idea.

 

[Joe Anshien]

Not a screaming success but, not an unmitigated failure either.
View attachment 28575
I like the concept, I just need to sort out some points of “finesse”.
This might need a few test firings to sort out but, dinner may have been a touch overly “Caremelized” but, I like the idea.

This may have been a use case for the POS warming rack that no one seams to use and always turns into a pile of rust because they are made of crappy SS.

 

[BFletcher]

You're obviously a brick layer.

 

[Timothy F. Lewis]

No, not a brick layer but a collector of lots of “stuff”! I might need to pick up some new thin firebrick to do this again, at a little lower temperature!

 

[Karl Quist]

Well it looks fantastic. Beets aren't for everyone (looking at my wife and son), but grilled beets are hard to beat.

 

[Joe Anshien]

I have never even thought of grilling beets. Is the best way on a pan like above? Do you put anything on them? How long?

 

[Tim Campbell]

You can go right onto the grill for a while. I give mine a headstart by creating tinfoil pouches with olive oil, s+p, and herbs, then roasting them for about thirty minutes. Then onto a flaming hot grill for not long.

Timothy's veg looks delicious.

 

[Karl Quist]

Try a warm grilled beet salad with spinach or arugula sometime. It's amazing.

 

[Timothy F. Lewis]

I have never even thought of grilling beets. Is the best way on a pan like above? Do you put anything on them? How long?

Try a warm grilled beet salad with spinach or arugula sometime. It's amazing.

You can go right onto the grill for a while. I give mine a headstart by creating tinfoil pouches with olive oil, s+p, and herbs, then roasting them for about thirty minutes. Then onto a flaming hot grill for not long.

Timothy's veg looks delicious.

TCampbell, that’s a fine idea! I generally toss with S&P and olive oil then drop them on a not too screaming hot grill for about 20-30 min.
KE Quist, yessir warm beet slices, over spinach with some goat cheese or feta, simple vinaigrette, yes, yes, yes!
Joe, I did them in the pans simply to not “cross color” with the beets, I do them in a pan when I have something else that might need more close attention. If I’m roasting something, the day I did these turned very convoluted and I got side tracked thus, the over done beets.
I have done “salad turnips” pretty much the same way but, the last few times I saw the guy at the farmers market, he had had an issue with slugs and didn’t have any. I tossed those the same way using the above method but “mounting” them with a bit of sweet butter. Maybe a bit decadent but, wowzers!

 

[Joe Anshien]

TCampbell, that’s a fine idea! I generally toss with S&P and olive oil then drop them on a not too screaming hot grill for about 20-30 min.
KE Quist, yessir warm beet slices, over spinach with some goat cheese or feta, simple vinaigrette, yes, yes, yes!
Joe, I did them in the pans simply to not “cross color” with the beets, I do them in a pan when I have something else that might need more close attention. If I’m roasting something, the day I did these turned very convoluted and I got side tracked thus, the over done beets.
I have done “salad turnips” pretty much the same way but, the last few times I saw the guy at the farmers market, he had had an issue with slugs and didn’t have any. I tossed those the same way using the above method but “mounting” them with a bit of sweet butter. Maybe a bit decadent but, wowzers!

Thanks - Do you slice them before putting them on like above, or whole? Then 20-30 minutes sliced directly on the grill, I would think burnt beet chips?

 

[Timothy F. Lewis]

These were small, consequently they got more “crisp” than I had wanted, if I’d left them halved they would have fared better. The parsnips were good, as were the turnips, timing just went a little sideways. All my own damned fault!

 

[Joe Anshien]

These were small, consequently they got more “crisp” than I had wanted, if I’d left them halved they would have fared better. The parsnips were good, as were the turnips, timing just went a little sideways. All my own damned fault!

I use parsnips in soups all the time. That is another vegetable I would not have thought to grill.