ChuckO
TVWBB 1-Star Olympian
Amen Barb. Can't stand peas nor lima beans. But a most worthy cook Timothy!Everything looks delicious but you can leave the peas outNo way.
KFC around the vortex.
- Thread starter timothy
- Start date
Peter Gallagher
TVWBB Guru
looks fantastic! It's so cool that this actually works. We started with the Louisiana stuff, but it is way too salty for our tastes... We just mix our own now with flour(s) / corn starch or arrowroot starch / spices. i think the key is the vortex, and cooking these hot!
Keith Jenkins
New member
I've done chicken thighs a few times on my 22" Kettle and a vortex.
I double-dip the breading using Zatarain's Southern Buttermilk chicken fry mix, the first time just dredging the thighs through the dry fry mix, followed by a quick dip in an egg/milk mixture, and then a second trip through the fry mix.
Pretty much YouTuber Dski Grillz's technique for his "Southern Fried Chicken", except I don't add any other spices to the fry mix.
Indirect grill covered with the vortex for about 20 minutes, spray the chicken with a little bit of an oil based cooking spray, followed by another 20-25 minutes covered.
Comes out smelling and looking just like fried chicken, without all the excess oil.
I double-dip the breading using Zatarain's Southern Buttermilk chicken fry mix, the first time just dredging the thighs through the dry fry mix, followed by a quick dip in an egg/milk mixture, and then a second trip through the fry mix.
Pretty much YouTuber Dski Grillz's technique for his "Southern Fried Chicken", except I don't add any other spices to the fry mix.
Indirect grill covered with the vortex for about 20 minutes, spray the chicken with a little bit of an oil based cooking spray, followed by another 20-25 minutes covered.
Comes out smelling and looking just like fried chicken, without all the excess oil.
Last edited:
Wilmer Cogburn
TVWBB Fan
I so need to try this!