Labor Day - Vortex Chicken Thighs "Naked"

[Jose Suro]

Hi All,

As mentioned in another post we went to the Vortex tonight with smoked, naked, super crispy chicken thighs for dinner. So, here are the pics.

Blue Smoke - very important! We used Pecan chunk tonight.

25-minutes later and flipped. Notice we always start skin down on the vortex, lest we burn the c**p out of the skin.

25-minutes later and on the serving plate.

And then to my plate. OK, so I cheated. You can see the BBQ sauce next to the ramekin holding the beans. I like to dip!

Thanks for looking and Happy Labor Day Weekend!

All the best,

Jose

 

[Jeff Boudman]

Looking good!

 

[Timothy F. Lewis]

Nice plate! Between you and Bob, I think I want some vortex chicken for dinner!

 

[ChuckO]

Those look great. I used to skin our thighs, but I got fat anyway so no more skinning for me

 

[Mike P.]

That is chicken done Right!

 

[Michael Richards]

Great classic simple amazing cook. I love the vortex, it is my favorite of all my Weber kettle accessories. That plated shot is a beauty.

 

[Rich Dahl]

Looks good. The vortex is the only way we do thighs now, always come out great.

 

[CaseT]

Great looking meal!

 

[Todd NC]

Nice cook. When I use my vortex my chicken gets a little.....let's call it "toasty". I need to try using less charcoal like you have.