Darryl - swazies
TVWBB Diamond Member
Nothing overly special, but it really was very tasty. Used the vortex with NOT Jealous Devil, that was my first mistake. Used super premium yellow bag FOGO.
It works good for sure and tastes good, it just didn't maintain a 500 plus dome temp and fell closer to the 400 so I had to adjust for the cook with a little over the fire time at the end. Anyways, Vortex jumbo drumsticks, with 1 hunk of peach wood and I don't even know what to call these potatoes yet. I want to call them loaded baked potato fries. Sliced fairly thin, not too thin so they dry out or too thick because they are hard in the middle still, I had a couple like that. Brushed with olive oil, SPOG, and baked at 400. Took about 20 minutes then add green onion and pre cooked bacon. Then a few minutes before they are done add shredded cheese, I hit it with the broiler too for seconds. Crisp edges, soft in the middle like a french fry.
The drumsticks with no binder, just some killer hogs bbq and with it I tried something I have never used before.......FRANKS dry seasoning, not sure what it is supposed to be used on but it did add a medium amount of heat to the chicken. Would try it again to be sure.
Not sure how you think they look but they came out with crispy skin and tasted awesome. Whole cook took about 40 minutes or so once the fire was ready.
Thanks for looking.
Tonight is my second round at smash burgers....I may get a few pics up if I can find that burger thread again.
The Franks is like this, they have a lot of flavors but not really interested in buying this product too often.
And the grub.
It works good for sure and tastes good, it just didn't maintain a 500 plus dome temp and fell closer to the 400 so I had to adjust for the cook with a little over the fire time at the end. Anyways, Vortex jumbo drumsticks, with 1 hunk of peach wood and I don't even know what to call these potatoes yet. I want to call them loaded baked potato fries. Sliced fairly thin, not too thin so they dry out or too thick because they are hard in the middle still, I had a couple like that. Brushed with olive oil, SPOG, and baked at 400. Took about 20 minutes then add green onion and pre cooked bacon. Then a few minutes before they are done add shredded cheese, I hit it with the broiler too for seconds. Crisp edges, soft in the middle like a french fry.
The drumsticks with no binder, just some killer hogs bbq and with it I tried something I have never used before.......FRANKS dry seasoning, not sure what it is supposed to be used on but it did add a medium amount of heat to the chicken. Would try it again to be sure.
Not sure how you think they look but they came out with crispy skin and tasted awesome. Whole cook took about 40 minutes or so once the fire was ready.
Thanks for looking.
Tonight is my second round at smash burgers....I may get a few pics up if I can find that burger thread again.
The Franks is like this, they have a lot of flavors but not really interested in buying this product too often.
And the grub.
