@@colecollins3532 The next time I order a white meat chicken platter and they give me a breast and a wing, I’ll let ‘‘em know ol’ Cole says you’re wrong 😀.
Good video, good editing. Been doing pellet grill for over the last 3 years, my Weber has been sitting there, cleaned out and waiting to be used the entire time. Im heading back to the weber and going to use the vortex method next week with some single cut pork ribs. Got some suckle busters clucker dust i like using, but my family was from the west coast and we like that teriyaki taste a little more than our midwest counterparts here in Iowa do, so a little heat from the clucker dust then glazed with some Yoshidas gourmet sauce should allow a little sweet and spice to it. Here's looking to next weekend!
Great Tutorial. Thanks Bruce of Deep South Sauce Co. Stopped by your nearby business and purchased 2 bottles of your Deep South Sauce for upcoming Grilling Party.
DO NOT off set the vortex, start your chimney in the vortex and simply pour into vortex when ready. DO NOT line drums up with meat side toward the vortex. Leave them on the outside with “leg” facing vortex. DO NOT flip them, it’s not necessary. Let the vortex do the work.
I have been cooking wings since the 1980's. I have a hard time understanding why grillers want to fancy up wings with a bunch of rub. The original wing recipe has one sauce and that's Franks Red Hot Sauce. Heat up the Franks along with a stick of butter, cut up some celery sticks to dip in blue cheese dressing (never dip your wings in blue cheese dressing, unless your under 12) then you're good to go. No rub needed.
