No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex. There’s no such thing as bad ‘fried’ chicken on the Vortex, and this is just another example of just how great it can be. Make extra, because you’ll want more. And more.
I like to brush my orange chicken using the Vortex with the orange sauce just before it is completely done. I let it cook just a bit more to set the sauce. You can stop there, or serve the chicken with extra sauce for dipping. The sauce is great, and also makes for a fantastic wing sauce!
6chicken thighsbone-in skin-on, or your favorite pieces
2teaspoonsfreshly ground black pepper
For the egg wash
For the orange sauce (you'll have plenty of sauce leftover for another batch)
1/3cuprice wine vinegar
1/2teaspoonfreshly ground black pepper
1teaspoonred pepper flakes
For the chicken
Fire up your charcoal grill with the Vortex insert in the middle, small side up. Get the charcoal good and hot and just ashed over.
Combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper in a resealable bag, bowl or pie pan.
Whisk together the eggs and water.
Season each piece of chicken with salt and pepper then dip into the flour mixture. Shake off the excess and dip into the egg wash. Shake off the excess and dip one more time into the spice mixture.
Transfer chicken around the Vortex. Close the lid and cook for 45 minutes or until the chicken hits 145 F as measured in several places. Turn the grill lid 90% every 15 minutes.
Lightly brush each piece of chicken with the orange sauce and cook another 5 minutes. Remove to a wire rack to cool then serve with more orange sauce for dipping. Alternatively, dip each piece of chicken into the sauce and serve.
For the orange sauce
Heat the oil in a medium saucepan over medium heat. Add the garlic and saute for 2-3 minutes.
Add the remaining ingredients except for the water and corn starch. Stir to combine. Bring to a simmer and let simmer for 20-30 minutes or until reduced by half.
Mix together the corn starch and water and slowly whisk into the sauce. The sauce will thicken. Bring to a boil then remove from the heat.
Oh skeptical me. Sure, I’ve grilled St. Louis-style ribs before. High heat. Low heat. I’ve done them both and they were great. But with a Vortex? That’s not just high heat, it’s crazy hot heat. I was skeptical and well… wrongfully so. In less than an hour I had great ribs. A slight smoky flavor (they even had a beautiful smoke ring!). Tender. Very, very juicy. And my favorite part, a bit of a crunchy edge. Some people call them rib sticks. I call them yummy!
Making St Louis-style ribs using the Vortex is just as easy as making wings or fried chicken using the high-heat insert. It really is fire-and-forget. There’s no fuss, no messing with things, no flipping, nothing. They’re done in 45 minutes. Count on it.
Making St Louis-style ribs using the Vortex is just as easy as making wings or fried chicken using the high-heat insert. It really is fire-and-forget. There’s no fuss, no messing with things, no flipping, nothing.
Prep Time 5minutes
Cook Time 50minutes
1rackpork ribstrimmed St Louis-style
Your favorite BBQ rubI do not recommend a rub that contains any type of sugar
Your favorite BBQ sauce
Fire up a Vortex full of charcoal. You can fit a rack of ribs around an 18" or larger grill. Place a wood chunk or two over the coals for smokier flavor. Keep the top and bottom vents open all of the way the entire time.
Remove the membrane from the bone-side of the ribs.
Cut the ribs into single bone servings. Think rib stick because that's what you're after. Try and get equal amounts of meat on each side of the bone.
Season the ribs well with the seasoning.
Place the ribs, meat-side up, around the Vortex. Don't let them touch. Close the lid and let cook 40-45 minutes. I did not turn my lid, but on a larger grill, 22" or bigger, you may want turn rotate it 90 degrees every 15 minutes.
Once the ribs are done (you'll see the meat has pulled back about an inch on the bones), brush with sauce and let cook another 5 minutes to set the sauce.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too. This is some great chicken. Everyone will think you slaved for hours and had to deep-fry the chicken, but nope. No deep fryer here!
I’ve found that just about any recipe for deep-fried chicken can be adapted for use on the Vortex. This buttery garlic fried chicken recipe is another great example. The key is to not have overly-thick batter. My experience has been that thick, pancake batter-like batter cooks unevenly and doesn’t end up with the crunch you are wanting. You’ll find that this recipe produces fantastic crunch while keeping the chicken moist, tender and super tasty.
If you’re craving garlic flavor, you’ve come to the right place. My buttery garlic fried chicken made using the Vortex brings the garlic punch and then some. And crunchy skin? Craving that too? Got you covered there, too.
Place the chicken in a large bowl or resealable container.
Combine the oil, garlic powder, minced garlic, salt and pepper.
Add to the chicken and toss gently to coat.
Cover and refrigerate for 1 hour or up to 24 hours (preferred).
For the dredge
Fire up your grill with a Vortex full of charcoal. While it gets hot, prepare the chicken.
In a pie plate or shallow bowl, whisk together the flour, garlic powder, salt and pepper.
In another pie plate or shallow bowl, lightly beat the egg whites.
Remove chicken from marinade. Dip pieces into the egg whites and shake off excess.
Transfer chicken to flour to coat.
Return chicken to the egg whites and coat again. Shake off excess.
Transfer chicken to flour again and coat. Shake off excess and transfer to a wire rack or plate and refrigerate for 30 minutes.
Transfer the chicken to the grill around the Vortex.
Cook for 45 minutes or until chicken reads at least 165 F.
Spoon half of the garlic butter from below over tops of chicken and cook another 5 minutes.
Serve plated with remaining garlic butter spooned over top of chicken.
For the garlic butter
In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.
Melt 1 tablespoon of the butter in a small skillet over medium heat.
Add the garlic and saute for 1 minute.
Add remaining butter and stir until melted.
Add the parsley, salt and pepper. Stir.
Reduce heat to low and keep warm until ready to use.