Quote :

"I don't see that on the weekly flyer at my lowes food"

Maybe just RDU Lowe's? They are available pre-packaged or cut to order. Grabbed two 1.5" cuts for dinner on Saturday.

6/5/2017 5:14:59 PM

hit 2 lowes and neither had them. they both had very shitty meat selections, actually. both had it in the sale paper at the front of the store.

6/5/2017 8:18:02 PM

^ yeah I rarely ever go to Lowe's but saw the Prime sale in the flyer so stopped by. My Lowe's at High House Rd in Cary had a full rib section so they were able to custom cut the steaks for me. Did you ask for a raincheck?

6/6/2017 9:30:58 AM

Not worth the trouble

6/6/2017 9:40:32 AM

Yeah I hit one where it wasn't advertised and they did not have them. They did have kobe strips for $32?/lb but f that noise.

6/6/2017 10:00:55 AM

wife's out of town for work. had a few wings left, some red taters, and a sweet onion. did the taters and onions in a foil pouch with some butter. went with the garlic sriracha wings again because they're friggin awesome.

the heatermeter and microdamper is pretty much cheating.

https://goo.gl/photos/RJkUAVphsCCYnG7N6
https://goo.gl/photos/W6hPGyGcaXEKxrx28

6/6/2017 8:34:52 PM

I did a whole turkey in that Weber garlic siracha on a hunting trip a few years ago, that stuff is pretty amazing. Wings look awesome though, I need to start taking pictures to post here. I'm meeting all my cousins at my grandparents' place in the mountains of VA (they don't live up there anymore) for a maintenance/beer drinking and floating the river weekend. I've promised to cook something, and with the way my last chuck roast turned out, I might do that again.

6/6/2017 9:01:40 PM

i bet the garlic sriracha mixed up in some melted butter and beer and injected in a turkey would be bad to the bone

6/6/2017 9:08:59 PM

NRR,

Where did you get that garlic sriracha seasoning?

6/7/2017 7:26:56 AM

I think it was on clearance at Lowe's or home Depot. Had it for a while, but only broke the seal this past weekend. I will be buying more.

6/7/2017 8:26:58 AM

^ they have it at Food lion too. Good stuff

6/7/2017 9:05:16 AM

check this out

https://www.facebook.com/pg/vortexchimney/photos/?tab=album&album_id=762696363838087

6/7/2017 5:25:48 PM

my secret santa got me one of those

6/7/2017 5:36:04 PM

nice. i ordered one a few days ago.

6/7/2017 7:29:30 PM

How do you guys normally cook your wings? The best wings I've ever had were smoked in a dry rub for a couple hours, fried for a few minutes, and then immediately tossed in the same rub. I don't see me frying anything...but maybe a two hours smoke and quick grill over high heat? Or just straight grill?

6/7/2017 7:39:48 PM

direct heat on the akorn, but far enough away from the coals to not burn has been my method. i'm hoping to get them even crispier with the vortex in my kettle.

[Edited on June 7, 2017 at 8:04 PM. Reason : i wouldn't fry with a dry rub on it. asking for them to burn.]

6/7/2017 8:04:03 PM

It's a light rub on the smoke and then they sit for a while before the fry. They're ridiculous.

6/7/2017 8:18:10 PM

At home I almost always smoke wings and then toss in a sauce - rarely a rub but I've done it.

Some friends and I do wat we call wing-night once per month and we all bring raw wings and our own sauce / rub concoction - not store bought sauces and the such - and have a competition - egg stays at about 350-400 all night and we go through batches until done - vote at the end of the night crowns the winner until next month - always amazing flavors and spicy is a must

It's hard to completely mess up wings but to make them perfect I do think it requires some frying

6/7/2017 9:55:50 PM

I normally do them high indirect heat on the akorn with amazing results. No flipping, jostling or micromanaging required, and skin not necessarily crisp, but no where near rubbery either. Maybe tossing them in some olive oil first would crisp them up a bit.

6/7/2017 10:04:38 PM

Steam the wings for a few min to help render some fat then put on the grill. That will guarantee crispy skin.

6/8/2017 8:53:46 AM

I watched that episode of Good Eats too

But his reason for rendering the fat before putting them in the oven was to prevent the smoke from the burning fat in a hot oven. Not a problem on the grill.

6/8/2017 9:00:01 AM

I too saw that episode, and I think it was to render fat to make for a crispier (read: fully cooked) baked wing, but he could have mentioned the smoke thing too

[Edited on June 8, 2017 at 9:55 AM. Reason : Sounds like too much work tho tbh]

6/8/2017 9:54:36 AM

All you have to do is get it hot to render the fat. The grill will do it just fine.

6/8/2017 12:11:48 PM

Without all the extra work and dishes to wash

6/8/2017 12:38:58 PM

Just pulled my first whole brisket off the akorn. Total smoking time 14.5 hours, 11 lb packer brisket. Smelled amazing, it's resting in the cooler right now. Hopefully it turns out good

6/10/2017 1:31:46 PM

holy shit boys

the vortex ain't no joke. best wings i ever made.

https://goo.gl/photos/tKnZLgVvDuST1dem8
https://goo.gl/photos/t7SEVDDukJNj7PnW7
https://goo.gl/photos/sYEhXjxRQ7urwXN5A

the Owens BBQ buffalo wing seasoning came with the Vortex. coated them in that, peanut oil, and a little bit of Frank's wing sauce before cooking. the seasoning was a tad bit salty, but i dusted them again when i flipped them, so maybe i went too heavy. still amazing. can't wait to try them with the garlic sriracha.

6/10/2017 7:38:16 PM

This thread makes me hungry!

Any of you guys have a need for some hardwood pellets? Some friends bought it not knowing what it was. Nobody I know has a pellet grill.

6/10/2017 7:59:22 PM

did a couple pork tenderloins tonight. i was out of weber steak and chop, so i went with the weber garlic and herb. reverse sear on the akorn. cooked to 145 internal. it was excellent.

also did a recipe called melted onions with a couple vidalias on the kettle. they were also great.

6/11/2017 6:45:45 PM

Y'all don't know nothin bout my Brussels sprouts with bacon on that blackstone griddle.

6/11/2017 11:29:51 PM

Been doing wings indirect on my weber kettle

I start by dry rubbing. Cook for around 45 mins. Circle them around the coals. When they are done I toss them in Franks Red hot and put them back on for 10 - 15 minutes and watch them like a hawk to make sure nothing burns. People absolutely love them

6/12/2017 11:47:13 AM

https://streamable.com/1nyg1

6/12/2017 10:55:08 PM

Nothing wrong with that

6/13/2017 7:12:00 AM

4^ I think I'm about to jump on the Blackstone bandwagon. i hear very good things.

6/13/2017 8:50:38 AM

One of those big griddles would be sweet, but I haven't been able to justify it to myself when I usually only cook for my wife and me and I have a big cast iron pan and a turkey fryer.

6/13/2017 9:32:50 AM

Ive been eyeing a griddle like that for a while for burgers. I love smashed style burgers and using a cast iron griddle over a propane stove is pretty uncomfortable.

6/13/2017 10:52:11 AM

kamado pizza tonight

6/13/2017 7:17:59 PM

Some blurry goodness... Walkerswood Jerk on chicken legs and some HT brats. You can get the Walkerswood online or at Compare Foods. Shit's delicious!

6/13/2017 7:30:43 PM

is that a 14" WSM?

6/13/2017 7:45:47 PM

Thermapen on sale for $84. Not the best deal in the world but not bad for an awesome tool.

http://www.thermoworks.com/Thermapen-Mk4?color=6

[Edited on June 14, 2017 at 7:32 AM. Reason : Link]

6/14/2017 7:32:06 AM

^^ It's one of these brinkman deals

6/14/2017 11:56:08 PM

Quote :

"I think I'm about to jump on the Blackstone bandwagon. i hear very good things."

So far I am very impressed. It definitely has a learning curve to cooking on it...but I am getting better every time. It is also finally getting seasoned good which helps.

If I had it to do over I would probably get the small table top one for $99 (instead of big one on rollers for $299) and have the other $200 to put toward a new smoker. I love my Blackstone but you really got to be making a shit load of food to take advantage of the whole cooktop. There is a guy that works festivals at Carolina Beach that sells shrimp cakes and crab cakes off his and they are fucking amazing. He has it down to a perfect science though. It takes practice to figure out how to get the griddle at the perfect temp for what you are cooking.

This is the one I got.
https://www.lowes.com/pd/Blackstone-4-Burner-60-000-BTU-Liquid-Propane-Gas-Grill/50055173

This is the little one. (also on sale for fathers day)
http://www.cabelas.com/product/BLACKSTONE-GRIDDLE-CARRY-BAG/2419324.uts?productVariantId=4903878&WT.tsrc=PPC&WT.mc_id=GoogleProductAds&WT.z_mc_id1=04625080&rid=20&gclid=Cj0KEQjwg47KBRDk7LSu4LTD8eEBEiQAO4O6r6bjt5TeG52QbnzKVNZj9Cbtg0dE8nb5N1H5AM5sIukaAta48P8HAQ&gclsrc=aw.ds

There are a bunch of sizes in between so those could be considered too. The 4 burner is huge. I have my Akorn, the old offset smoker, and now the blackstone on the deck and my wife wants at least one of them off there.

6/16/2017 12:37:39 PM

did some more vortex wings. so good and stupid easy.

6/16/2017 7:43:51 PM

What's the difference in doing the vortex vs just high indirect heat on the akorn?

6/16/2017 7:50:42 PM

crispier skin, better browning, in my experience. they are all the same distance from the fire and cook evenly without any moving around. the vortex sucks in a lot of air in the bottom and then pushes it out the narrow top like a jet. the hot air hits the kettle lid and rolls down onto the wings. the tops actually brown first. it's like comparing a convection oven to a conventional oven. if you put that much air flow through the akorn, it would be 700 degrees or more. the kettle is only 400-450 where the wings are, but you have all that air flow across them. nothing at all wrong with akorn wings, but i really prefer this method. some folks have put them in kamados, but i probably wouldn't have got one if i didn't already have a kettle.

also, i can make some wings as an appetizer while i've got something going on the akorn.

[Edited on June 16, 2017 at 8:08 PM. Reason : easiest way to describe it is you get the heat of direct cooking without the burning]

[Edited on June 16, 2017 at 8:09 PM. Reason : vortex even calls it "direct-indirect"]

6/16/2017 8:07:23 PM

Got an akorn "for Father's day" and was going to do some steaks tonight.. Right as I went to light the chimney the sky opened up and... We broiled them instead

Oh well, picked up some bone in pork chops too so I guess those will be my first on the new grill

6/16/2017 8:25:03 PM

skip to 5:00 and watch this moron burn a butt with a chimney full of mesquite chunks :

6/16/2017 8:47:57 PM

Why do people who have no idea what they are doing make instructional videos?

6/16/2017 9:25:32 PM

i thought it might be a joke or something, so i looked him up. his whole channel is him undercooking meat, burning shit, testing out goofy kitchen gadgets, taking nasty recipes and making them look like shit, and generally just being a total fucktard in the kitchen. he's been doing it for 10 years or so and has over 300k subscribers. i feel like a good number of those follow him for the lols.

6/16/2017 9:50:25 PM

So is the vortex pointless for an Akorn?

6/16/2017 9:53:03 PM

i don't know. i got the medium, which is for 22" kettles and is too big for the akorn, so i can't try it. they recommend the small for the akorn. if i had a small, i would definitely try it just to see.

look at this ignoramus:

6/16/2017 10:02:13 PM