Vortex Question (Pork)


 
M Craw

M Craw

TVWBB Super Fan
Do any of you have what we call "pork ribeyes" in your area? I don't know if it's a local cut or not, but I believe it's basically a pork chop w/ some of the loin too(?). IDK - I'm no butcher, clearly. Anyway, I was thinking of trying to do something like the grilled fried chicken on the Vortex, but w/ these pork ribeyes, and make like a fried pork chop style ribeye. Or maybe I should just try it w/ basic bone-less pork chops first... IDK.

Think it would work? Has anyone tried the cornstarch method on anything other than chicken? I might just have to give it a go tonight.... LMK what you think.
 
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Hi Craw...sounds really good, imo. I've done tons of chicken using the vortex, but never this type of pork. I would think you could do it, though the cooking times will likely vary from chicken. I've done country style ribs with some success on the vortex...I can't recall total cooking time.
That's an awesome cut of pork. I have yet to find it in my area. Good luck...love to hear how this turns out!

Tim
 
Well... they turned out just...meh. Chicken wings also sounded good to my daughter and I, so I thought I would quickly cook those up first on the Vortex, and then do the pork (and a chicken breast for the Mrs). I think the Vortex fuel might have needed a refill of half a chimney, but I chose not to fill it back up like a dum-dum, which didn't allow the pork to crisp up enough for me to justify it as "grilled-fried." Next time I will dedicate the entire cook to the ribeye.

Nevertheless, here are the pics:

Wings un-sauced and sauced:
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Pork seasoned and corn starched. You can see how the charcoal was about half, maybe more than half, spent:
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Here they are after about 20 min. You can see how some of the corn starch is still visible. Do you guys think that is because the Vortex wasn't hot enough? IDK
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And finally plated w/ the wings and topped w/ some candied jalapenos. They taste was great, but I will definitely be revisiting this cook. Thanks for viewing.
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You might be right, might have gotten less hot than desired. Still looks pretty good!
I really love the Vortex for wings! I might have to try “fried” pork chops that way.
 
I said “screw it” and decided to tackle the pork ribeyes again tonight. Here’s what the cut looks like raw and placed next to my wrist watch for size comparison:

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Wish me luck. :D
 
M Craw said:
I said “screw it” and decided to tackle the pork ribeyes again tonight. Here’s what the cut looks like raw and placed next to my wrist watch for size comparison:

View attachment 7873

Wish me luck. :D
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Looks like a cut from the loin. I tried the KFC method on chops before and by the time the breading was browned the chops were overdone.
The Vortex still makes killer chops, just a simple marinade or rub.

Tim
 
Coming along nicely... Yes, I *had to* put a few wings on with the ribeyes too. I hold em dear to my heart. :cool:

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And.... Done! I’ll probably forget to report back on how good/bad they were, but I did remember to take pictures for you guys.

Wings
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Ribeyes
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Off topic, but I think I finally have the Vortex figured out for wings. Usually I dump a full (whitened) chimney into the Vortex to do wings, but last night I filled the Vortex up and lit the charcoal in there, and waited for the smoke to stop, and then put the meat on. Wings were very crispy and delicious.

The pork was great too and much better than the previous night. I think the way I set up the Vortex had a lot to do with it. And as @timothy said, there is a fine line between getting that pork crispy and cooking it too long. Keep a close eye on it if you choose to try this with chops or other bone-out cuts of meat.

FWIW: These are the candied jalapenos I was turned on to by a buddy. They're fantastic! Candy-Krisp Jalapeños

And also, here's the Vortex 1 hour after taking the meat off (vents were 100% open the whole time w/ a light breeze), and it was hot for nearly three more hours:
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I usually use what’s leftover in the baskets as a base for the Vortex then fill the chimney and place that with 2 sheets of newspaper inside into the top of the Vortex lighting the paper as it goes into the center, when the top is just starting to ash over, dump the chimney. That gives pretty much full afterburner!
 
Last Sunday I cooked-up some tasty chicken wings and what-a-snap using the small-size Vortex in which the wings were pulled at 175F in about 1 1/4 hours. It was a no fuss cook as the Vortex maintained a 400F Temperature during the entire time of the cook and I was able to sit-back and relax with a cocktail or two.
 
@JSheffer One of those wax cubes. I lit it and then slowly placed unlit charcoal in there, and then once I knew it wasn't going to be smothered and put out, I dumped more unlit charcoal in there and filled the Vortex up.
 
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M Craw;
I am a Vortex fan, big time! I have the medium and use it in my two Performers. My favorite way to light it, is to use my Performer that has gas lighting - I fill the Vortex with charcoal, with it slid to the side so I can light the gas ignition. I then slide the loaded Vortex until it is centered over the lit gas. I let it run for three minutes by the clock, then shut the gas ignition off, and wait for a total of fifteen minutes. Then I place the lid on, wait five minutes, then clean and oil the food grate, and apply the food.

M Craw, I have a question about the Texas Crispy Candied Jalapenos - how do you use these? I REALLY want to know:p

Dale53
 
Robert McGee said:
M Craw, I have a question about the Texas Crispy Candied Jalapenos - how do you use these? I REALLY want to know:p

Dale53
Click to expand...

I use 'em like I would with any jar of jalapenos... I put them on anything and everything (burgers, pizza, pork, chicken, ...breakfast). :oops::cool:

Biscuits and sausage gravy w/ eggs, country style hash-browns with shredded cheddar, and of course the candied jalapenos:

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