Hot Stuff Chicken using the Vortex

To say I’m a huge fan of ‘fried’ chicken using a Vortex BBQ insert would be the understatement of the decade. I have several Vortexes (Vortices?), using them for everything from wings to potato wedges to this hot stuff chicken. This is easily some of the most flavor-packed, crunchy skin, moist chicken I’ve ever had. You just cannot beat the Vortex and chicken (and other things!)

Hot Stuff Chicken using the Vortex

Whenever I cook chicken on my Vortex I always give it a quick, light brushing of oil just at the end. This helps crisp up the skin. Some folks also recommend using spray duck fat or oil. Or butter. Whichever you use, it’s a good thing to do since it really makes great chicken into superb fried-like chicken. I brushed it on about 5 minutes before my hot stuff chicken was completely done and let it finish cooking. That’s all!

Hot Stuff Chicken using the Vortex

Whenever I cook chicken on my Vortex I always give it a quick, light brushing of oil just at the end.
Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Servings 4
Calories 365kcal
Author Mike

Ingredients

For the chicken

For the marinade

Instructions

  • Place chicken into a large resealable container or bag.
  • Combine all of the marinade ingredients and add to the chicken. Seal and marinate at room temperature for one hour.
  • While the chicken in marinating (about 15 minutes) fill your Vortex with charcoal and light.
  • Place flour in a bowl or bag.
  • Remove chicken from marinade and shake off excess. Transfer to flour and coat well. If using a bag just add, seal, and toss to coat. In a bowl turn the pieces in the flour to coat. Shake off any excess.
  • Place chicken pieces around your grill with the bottom and top vents wide open. Close the lid and cook for 45 minutes or until the chicken reaches 160 F. Turn the lid 90 degrees every 15 minutes to ensure even cooking.
  • Lightly brush the tops of the chicken with oil. Cover and cook another 5 minutes. The chicken should be at least 165 F.
  • Remove and serve.

Nutrition

Calories: 365kcal | Carbohydrates: 19g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 420mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

Nutritional values are approximate.

Grilled Potatoes with Onion and Garlic

Often times, it’s the simple recipes that taste the best. These grilled potatoes with onion and garlic are proof of that. You can throw this together for two people, six people or even twenty people in no time. It’s the perfect side dish for anything grilled, from burgers to hot dogs to chicken, you name it. No need to mess with this recipe, just make it and enjoy.

Grilled Potatoes with Onion and Garlic

These grilled potatoes with onion and garlic remind me of the days when I would go camping. I’d be lakeside, somewhere, trying to catch fish, and often without any luck. I didn’t worry, though, because I always had some hot dogs or burgers in the cooler, waiting for a hot grill. I’d pre-make packets of these potatoes and toss them on too. In no time, I was enjoying a great meal in the great outdoors. You can’t beat that.

Grilled Potatoes with Onion and Garlic

You can assemble the packets ahead of time to make cooking fuss-free.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 110kcal

Ingredients

Instructions

  • Fire up your grill for medium-high heat.
  • Transfer the potatoes, onion and garlic to a large bowl.
  • Drizzle with the oil and season with salt and pepper. Toss to combine and coat.
  • Tear off a large piece of aluminum foil.
  • Place the potato mixture in the center of the foil and fold up the edges to seal.
  • Transfer to a grill and cook 15-20 minutes or until tender. To test, you can poke the potatoes with a thin skewer. Once the potatoes are as tender as you like, remove the packets from the grill.
  • Carefully open the packets (the hot steam released might burn you) and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 618mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

Grilled Shrimp with Spicy Lime Butter using Sous Vide

Anita proclaimed these sous vide then grilled shrimp with spicy lime butter to be the best shrimp I’ve ever made. I was shocked. No, not because these aren’t fantastic shrimp. But because I have made literally 100s of shrimp variations. Almost all were fantastic. So it’s saying something when these rocketed to the top of her list. And I have to agree. The perfect combination of citrus and garlic and a touch of heat, these truly are great shrimp! And easy to make to boot!

Grilled Shrimp with Spicy Lime Butter using Sous Vide

You don’t have to have a grill to finish off these sous vide spicy lime butter shrimp. Just get a skillet (cast iron works best) nice and hot and toss the shrimp in. Cook for 30 seconds per side and remove immediately. No, you won’t get that wonderful grill flavor, but you’ll get that nice little crust on the shrimp, and that’s still great stuff!

Grilled Shrimp with Spicy Lime Butter using Sous Vide

You don't have to have a grill to finish off these sous vide spicy lime butter shrimp. Just get a skillet nice and hot and toss the shrimp in.
Course Appetizer or Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 8kcal
Author Mike

Ingredients

  • 1 pound shrimp large, peeled, deveined
  • 2 cloves garlic
  • 1/2 medium jalapeno pepper sliced (optional)
  • 1/2 teaspoon dried red pepper flake use 1 teaspoon if skipping the jalapeno
  • 1/4 teaspoon kosher salt
  • 1 tablespoon butter cut into 1/4ths
  • 1/2 lime sliced
  • fresh parsley chopped, for garnish

Instructions

  • Heat your sous vide water to 130 F.
  • Combine the garlic, jalapeno, dried red pepper and salt in a medium bowl. Add the shrimp and toss to coat.
  • Transfer the shrimp to a vacuum sealable bag and spread out evenly so they don't overlap.
  • Add the butter and lime and seal the bag.
  • Transfer bag to immersion circulator and cook for 15 minutes.
  • Meanwhile, fire up your grill for medium-high direct heat cooking.
  • Remove the bag from the water. Empty contents into a bowl. Remove the shrimp to a plate. Reserve the lime slices and jalapeno (if using).
  • Transfer the shrimp to the grill over direct heat. Cook for 30 seconds per side then remove to a serving platter.
  • Serve garnished with the parsley and reserved lime and jalapeno slices.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.