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Found 3 results

  1. Anyone have any experience using the Vortex? If so I could use a little help for tomorrows cook. I want to do some chicken thighs with some indirect high heat. I'm looking to have some crispy skin and some moist meat. What do you suggest, and what tips do you have?
  2. Here's my yahdbyrd. Dry brined for in the fridge for two days. Then oiled it up put some salt & pepper garlic & onion powder and some of Paul Prudhomme's poultry magic. Cooked it over a full load of lump and 4 pieces of cherry wood with the heat deflectors in place. Filled an aluminum pan with carrots, onions, celery, water, and some chicken stock. Slapped the Byrd on at 350° and let it roll till the breast read 160°. Best Byrd yet!
  3. Had a try at making some pinwheels. First thing I realized was that I should have bought a bigger flank steak seeing as I had to butterfly it. I ended up using my dexter fillet knife to do the dead. I ended up with two holes in the steak from my knife work. Then I seasoned the steak with kosher salt and fresh cracked black pepper, and filled with mozzarella cheese and spinach. Then I tied it up and put it in the fridge to rest for a while. Dinner time came around took the steak out ,set it on the counter and fired up the Kamado Joe. Lit a fire on one side of the fire box and put in a heat deflector plate on the other for an indirect cook. I put the meat on the with the deflector plates and cooked till the internal temperature hit 135°. Once it hit 135° I pulled it off the heat, opened up the vents on the KJ and let the temp climb up to 500°. Put the meat back on seared it on a sides and viola!!!
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