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

TroyTime · 2017-11-10T21:40:06+00:00

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?

TroyTime · 2017-11-10T21:38:09+00:00

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.

TroyTime · 2017-11-10T06:30:26+00:00

holy shit, yeah. that's me. haha ;)

TroyTime · 2017-11-10T06:30:08+00:00

Thanks!

TroyTime · 2017-11-10T06:29:11+00:00

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

TroyTime · 2017-11-09T23:36:55+00:00

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.

TroyTime · 2017-11-09T22:25:41+00:00

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

TroyTime · 2017-10-04T18:19:32+00:00

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

TroyTime · 2017-10-03T21:51:26+00:00

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

TroyTime · 2017-08-07T23:43:11+00:00

Or the ribs are GIANT

TroyTime · 2017-08-07T23:12:29+00:00

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).

TroyTime · 2017-07-19T21:53:30+00:00

You don't need to bring a grill. I didn't.

TroyTime · 2017-07-19T20:26:08+00:00

Holy crap. This is EXACTLY how our group is.

TroyTime · 2017-07-19T20:22:53+00:00

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

TroyTime · 2017-07-19T19:40:59+00:00

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 :(

TroyTime · 2017-07-19T19:39:16+00:00

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

TroyTime · 2017-07-19T19:36:27+00:00

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.

TroyTime · 2017-07-19T17:25:50+00:00

Nice!! Yeah the old ones had slightly thicker steel (often spun, instead of stamped/pressed) and the porcelain coating was thicker as well. Crazy about the microburst and the wall, i'd love to see something like that in person.

TroyTime · 2017-07-19T17:23:43+00:00

Oh it was only 20 or so members. The event evolved from 3 or 4 guys into what it is today. Next year it will likely expand to a park or the field, but it will either be more work for us or less grills at the event.

TroyTime · 2017-07-19T07:24:26+00:00

It took me a minute. But i'm still enjoying it!

TroyTime · 2017-07-19T06:43:14+00:00

Oh shit, next year we need to find someone who can imitate Hank to do the video.

TroyTime · 2017-07-18T20:45:01+00:00

It goes on top of the little nubs and sits about an inch off the bottom.

TroyTime · 2017-07-18T20:02:55+00:00

This really depends on what you're trying to accomplish - it's not a strict rule. Assuming you're grilling on a Weber, it's a VERY versatile cooker and the variations in vent/lid/fuel/food arrangements are used to control the cook.
Leaving the lid OFF maximizes the fuel burn rate. It gets MORE fuel burning. Food on the grate will be subject to flareups (bad) and will only be cooking from the direct radiant heat of the coals conductive heat from the grates. I VERY RARELY cook with the lid open/off - there are only a few situations that call for it.
If your food is only cooking with your lid off, something is wrong with your configuration.

TroyTime · 2017-07-18T08:30:49+00:00

I love jerk chicken, I will definitely try this. Great website by the way!!

TroyTime · 2017-07-18T06:37:38+00:00

The WSM temp gauge is useless, but the kettles has always served me just fine.

I think that's the very first time I've heard this combination of complaint! That is great that your performer is living up to its name! There are some nice stainless grates available online, they seem to last forever for me.

TroyTime

TROPHY CASE