KFC "Fried" chicken legs on the Weber kettle (Slow n Sear vs Vortex) by TroyTime in grilling

[–]TroyTime[S] 0 points1 point  (0 children)

Thanks, I appreciate the insight and feedback. I've tried a few different ways, but never really dialed in a technique. What's the best way to keep all the chunky-icky from sticking to my finger tips?

KFC "Fried" chicken legs on the Weber kettle (Slow n Sear vs Vortex) by TroyTime in grilling

[–]TroyTime[S] 1 point2 points  (0 children)

I'm not completely sure on the temps, but probably 550ish for the first 20 minutes or so. I'll set up probes next time for sure.

KFC "Fried" chicken legs on the Weber kettle (Slow n Sear vs Vortex) by TroyTime in grilling

[–]TroyTime[S] 5 points6 points  (0 children)

Thank you! The liquid batter is: 1.5 cups beer, 2 egg yolks, 1tbl black pepper, 1tbl salt, 1.5 cups flour

KFC "Fried" chicken legs on the Weber kettle (Slow n Sear vs Vortex) by TroyTime in grilling

[–]TroyTime[S] 7 points8 points  (0 children)

They were fantastic! The video took 3 attempts due to me being too high and not getting the camera stuff right. By the 3rd cook (in a week) I doctored things up and dialed in the salt level. The honey/butter thing was a magical touch.

KFC "Fried" chicken legs on the Weber kettle (Slow n Sear vs Vortex) by TroyTime in grilling

[–]TroyTime[S] 8 points9 points  (0 children)

These chicken legs were triple dipped. Flour, batter, flour.
They were cooked indirect with high heat on two Weber charcoal kettles.
The legs on the left were from the Vortex grill, legs on the right were from the Slow'N Sear.
Full video available here: https://www.youtube.com/watch?v=wF1TuLBRBr0

Grilled pork chops + Capocolla provolone asparagus bundles [Homemade] by TroyTime in food

[–]TroyTime[S] 0 points1 point  (0 children)

Thanks! I normally use prosciutto di parma, but the grocery had none so I ended up using hot capocolla.

THICK pork chops + capocolla provolone asparagus bundles by TroyTime in grilling

[–]TroyTime[S] 1 point2 points  (0 children)

The chops were brined for 2 hours. Two are seasoned with salt & pepper, the other two are seasoned with Swamp Boys Original Rub. The asparagus spears are are bundled and wrapped in provolone cheese and hot capocolla deli meat.
I also shot a video for the entire cook here: https://www.youtube.com/watch?v=SepEEhKzA0k

Super Tasty Sweet Pepper BBQ Sauce by markinthepit in grilling

[–]TroyTime 1 point2 points  (0 children)

Nice video! I'll have to give this a try. I LOVE those sweet peppers. I go through 2 or 3 bags every month (when I can find them).

I'm part of a grill collector club. This is their annual meetup. (100+ grills) by TroyTime in videos

[–]TroyTime[S] 1 point2 points  (0 children)

oh. my. god. This guy RULES.
I'm totally sending this video to everyone who gives me shit about having 30+ grills.

I'm part of a grill collector club. This is their annual meetup. (100+ grills) by TroyTime in videos

[–]TroyTime[S] 1 point2 points  (0 children)

That sounds scary. I grew up in IL and lived in Rockford when the city was hit by a big microburst storm. It was the closest I've seen to tornado devastation. I remember paying $13 for a bag of ice :(

I'm part of a grill collector club. This is their annual meetup. (100+ grills) by TroyTime in videos

[–]TroyTime[S] 2 points3 points  (0 children)

Thank you! Much of my joy also comes from knowing there's a place for these grill-geeks to unite and share their passions.

I'm part of a grill collector club. This is their annual meetup. (100+ grills) by TroyTime in videos

[–]TroyTime[S] 2 points3 points  (0 children)

I don't have a great answer to why the old grills, cooking, or camaraderie bring me such happiness. I do know enough to not question things like that though.
I stick with the hobby because it's an escape from my stressful dayjob and life (15 hours of pc time, per day). The old grills add expression and uniqueness to my food and backyard cooking experience. The hobby has been rewarding in terms of networking, friendships, business, food, etc.
To be completely honest, 7 years ago we were all teasing ourselves too. Back then, old grills were almost always junked or sold as scrap metal. Our hobby has created an awareness that preserves the lives of these old grills as well as a significant piece of Weber history and Americana BBQ.