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A Gamecock cooking chicken. What could go wrong?Temp getting to around 40 degrees tonight so I'm going to do some wings on the WSM Kettle (after adding a grilling grate 5" from the top that's what I call it now)
Going to use the BBQ Vortex and some rub I just got from KosmosQ.
WSM vortex wings
Yup, and avoiding have to leave the house to do stupid #### with the wife. “Let’s Drive an hour to a rug store in New Hampshire that Jen says has awesome rugs for cheap I’m sick of the one in the dining room.” ...“Can’t. I’m cooking meat. And I’m drunk. Let me know how it goes.”shuke said:
agreed, almost as bad as these grill grates I would love to have - $130 PLUS shipping for my weber 310
I can't. You ever had something you wanted and said "Too much. Not worth the cost" and then ended up buying it anyway? That happened here with the Vortex.
By character you mean over cooking things, under cooking other things, burning some stuff and having food done too early or too late? That's not character. That's unhappy dinner guests.
I've seen similar looking devices that were intended to give you a blast of absurdly high heat, mimicking the blast burners traditionally used for stir-fry, like this
And food cooked with pellets, charcoal, gas, electric, whatever just doesn't have the same flavor as food cooked over well seasoned and curated local wood. I know that may sound nuts to some but I can taste it and there is a reason the best joints all use wood. The day Franklin, Mueller, Killen, Micklethwaite, Mixon, McStagger, etc.start cooking with pellets I'll reconsider.
Last I checked, stick burners didn't make a clean sweep at the Royal, MiM, the Jack or any other BBQ comp on the planet. I wonder why that is?
1) Comp food is different from real food.
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
This (if used narrow end up).
Mine does. She cranks out some delicious goodness every time.
It's a little different from real food, but it is also a level playing field where everyone is judged the same way, and quite honestly, I believe the awards are spread out pretty evenly between pellet cookers, stick burners, kamados and all sorts of other cookers from old hickory commercial jobs to ugly drum smokers. And by level playing field, judges are looking at food prepared all the same way essentially, overly sweet so one bit gets them the points, and these judges are trained and do hundreds of comps and yet the stick burners don't win every time. That tells me, that the difference between the platforms is negligible.
I'd be willing to bet if I place ribs prepared identically in a kamado, stick burner, pellet smoker and a kettle, that you would be hard pressed to find the one that came off the stick burner.
Looks like you have had good experiences with the camp chef as well? I know you are a traeger guy but am pretty interested in the camp chef woodwind model (newer version of dlx) or the traeger pro 22 (maybe 34 but not sure I need all of that).
Camp chef is a great product. As far as the woodwind, I haven't used it so I can't comment.
Combining Disc Golf and bacon .... Brilliant!!!I slow smoked some thick-cut bacon with maple syrup over cherrywood for an ice-bowl disc golf tournament this weekend. The smell drifting through the woods during the 1st round was intoxicating. After 2.5 hours, the pieces towards the center were just starting to color and firm up. They were almost a sticky, buttery consistency that literally melted in your mouth. It was like you could've spread a piece of bacon onto a cracker. I had one guy tell me it was the best thing he's ever eaten in his life, and another guy tell me that if he was on death-row, he would have the warden search me down and prepare this smoked bacon for his final meal.
I thought that was the only way to grill on gas?
I hear ya but for me gas was my only option until the WSM modification. Since I now have that option and using it for wings and most recently steaks I'm becoming a convert.TheFanatic said:I thought that was the only way to grill on gas?
On a side note, loving the fact that we are going to see some warmer weather and going to crawl out of my grilling hibernation and do some outdoor cooking. Kids are tired of chicken casseroles my wife makes about 6 nights a week.
Nice. I'm due to smoke a butt. I recently bought some butchers paper & eager to try it for the first time.
I bought 8 and cooked two the other day. $5-$7/slab for St Louis style? Yes please. Every time that sale hits I stock up.
Just sea salt and fresh cracked black pepper. I'm a purist and prefer the smoke and meat to do the talking. I don't pre rub, and I don't mop or spritz. I like bark to be on the dry side like jerky.
The Jamie Purviance red wine reduction is pretty good with pork chops.
That's not bad at all, and it would be a dark sauce so it would contrast "the other white meat" but it just occurred to me that the US Pork Council may not want me using beef broth in the recipe.
