Vortex Wings without the Vortex | Grilled Corn on the Cob | Weber Kettle

[@tomjohnson8479]

Loved it!! You don't need a goofy Vortex. Baskets work great! Another fun watch

[@GallaghersGrub]

I've never tried a Vortex, but the baskets seem to work just fine. Cheers Tom!

[@kylerdad123]

Thank you for the great demonstration of wings and grilled-corn! It looked delicious and appealing! You did well on this vlog! Looking forward to the next one, soon! Best regards to you and the Mrs. Cheers to you both! 🍷🧧🤙

[@GallaghersGrub]

Thanks Bill. Really appreciate the kind words. The corn was especially good.

[@Braaiman]

I make these on my Weber Q too. I. Use an oven grill rack that I put on top of the cast iron rack and this allows any fat that drips down from the chicken to vapourise on cast iron grate. It creates smoke and gives you that direct grill flavour. Turn the Q up to a high temp , it works well and the chicken will not burn.. cheers. Thanks for making this video.

[@GallaghersGrub]

Right on man! Check out some of my other videos. I have a bunch of wings recipes on the Q.

[@Braaiman]

City Escape Griller I have checked out a lot of you video. You do a great job. Did you know that you could take grate from a 18” Weber kettle and make it into a rack that fits perfectly on top of the cast iron grate on the Weber Q 1200. You have to fold and cut it but it turns the Weber q from a good bbq to a great one. The same goes for the 22” and Weber Q 2200. Let me know if you want pics of this.

[@GallaghersGrub]

@@Braaiman Really smart idea. I had not thought of that. Thanks man.

[@DaMacDoc]

I’m a noob to grilling and always wondered I really needed a vortex. Thanks for great video!

[@GallaghersGrub]

Glad I could help! Cheers!

[@victorbenner539]

Very well done sir. So first off, very happy to see someone doing some cooks without having to buy some expensive equipment. I doubt I will ever get a vortex and probably not a slow and sear because truth be told they really are not needed. Sure they kinda look cool but we have been improvising for decades and cooked great food so well done on using the baskets ( I remember before we even had the baskets) Next the combination of chicken wings and properly portioned corn on the cob. And the way you utilized the grill space is like you have been cooking on the kettle for many years, nice. So last thing as a different way to do the corn I like to melt some butter and infuse some garlic to spread on the corn before placing on the grill. And here's a little trick I figured out several years ago. Sprinkle a little sugar on the corn or into the butter garlic sauce. The reason for this is not to sweetin the corn so much as to help caramelize the corn making better grill marks. It really looks great. Anyway great vid as always. Have a great day. 😃🌽🐓🌽

[@GallaghersGrub]

Actually Victor, I've been cooking on a kettle for 20 years. I owned a Kettle and a Genesis when I lived in Atlanta. When I moved back to NYC I had to give them up, and then I stumbled across the Weber Q. The Master Touch I bought a year ago came with the baskets. I had never used baskets before and still haven't used a SNS or Vortex. I may get a SNS at some point, just have more pressing things to buy first. A little sugar on the corn is an interesting idea. Cheers man!

[@victorbenner539]

@@GallaghersGrub Well no wonder you took to the kettle like a duck to water. Again I really liked the way you used the grill space, beautiful.

[@victorbenner539]

I'm adding on here 3 weeks after you released this vid. I just watched Justin's latest vid on his new 26" kettle and although I have not seen any need for a slow and sear before I'm now jumping on the band wagon with the exl slow and sear. Its huge,plenty of fuel capacity in what is a much bigger cooker. I might have to pull the trigger and put that combo together. Very tempting. Anyway have a great day,looking forward to your next vid.😃🍻

[@GallaghersGrub]

@@victorbenner539 Cutting together a new video. Hopefully it'll be out tomorrow. Funny, I was just looking at a 26" the other day in a hardware store. Pretty sweet. Not completely sold on the SNS as I've been using a Weber Kettle for 20 years and haven't needed one yet. A lot of people seem to like it though.

[@victorbenner539]

@@GallaghersGrub and I agree about the slow and sear in the 22". But WOW was i impressed with it in the 26 ". Now I'm not going to rush out and get one plus the 26" today. I'm currently in the process of getting something from Lonestargrillz that's going to be the largest bbq expense so far. Not saying anything more until it's ordered but it will certainly make a big difference for my fledgling catering business. I'll be watching for your vid.

[@bodythetan]

I recently discovered your channel and have been watching a bunch of your videos ever since. You were actually instrumental in my decision to end up buying the Weber family Q , so thank you for that. We use it about three to five times each week. Tonight I'm actually going to cook a roast chicken using your za’atar recipe! Awesome channel and thanks for sharing your passion with us all. I'm already thinking about adding a Kettle.

[@GallaghersGrub]

Thanks MrBusy. You'll love the za'atar. Definitely go for the kettle. You can find one used on FB Marketplace if you shop around. I would definitely spring for one with the ash catcher and not just the tray underneath. Cheers man!

[@bodythetan]

@@GallaghersGrub Thanks for the tip. It’s like $600 here in Australia which is so much more if you just do the straight exchange rate from US. Straight up getting fleeced as per usual. Thanks though, I will keep an eye out for a secondhand one for sure 👍

[@BBQJOE]

Awesome job mastering that kettle.. That's a really good way to use those charcoal baskets. Great video sir..

[@GallaghersGrub]

Glad you enjoyed it! Thanks for the kind words Joe.

[@mike.t.0007]

I don't have a Weber kettle, but have done wings on my Weber Q which I loved. Also just noticed the new logo CEG, nice work

[@GallaghersGrub]

Thanks Mike. Trying to up my production value. If you haven't tried these wings, I highly recommend: kzbin.info/www/bejne/bWacm59npZ55jbs

[@cma2380]

I do this to but I leave the lid cracked for way more heat and flip them skin comes out super crispy

[@GallaghersGrub]

I'll sometimes leave the lid cracked as well. Good tip!

[@sheilam4964]

This may not be 'fine dinning' but the drool in my mouth is telling me it's the best tasting chicken wings and corn. I like simple recipes with big taste.

[@GallaghersGrub]

I totally agree! The corn on the cob here should not be underestimated. It's the perfect time of year for it.

[@dmoconnellusaf]

Looks great! You should make a “bro n sear” with your charcoal baskets

[@GallaghersGrub]

I may do that. Saw a video on how to make one and looks pretty cool.

[@kentmill5463]

chicken looks good but what do you do to have a nice view like that, motivation lol

[@Rburts16]

Hey CEG, don’t think I’ve seen a buffalo wings recipe yet to beat a combo of your 4th July chicken rub and Franks, amazing! Use it all the time, thanks!

[@GallaghersGrub]

That's great man! Have you tried this one: kzbin.info/www/bejne/f52zfpmDr8p3a6M

[@Rburts16]

City Escape Griller sure did on my Q, excellent also, but family vote so far your rubs and hot sauce👍 great content, thanks.

[@hobbyaddict9908]

Looks delish!! I prefer grilling my corn in the husk but will have to try this.

[@GallaghersGrub]

Only thing about shucked corn is it's easy to overcook. Really 5-7 minutes and nothing more. This corn was fresh and really delicious. Maybe better than the wings.

[@stephenk.3226]

Hey, this was a great cook! I too have done a vortex without anything, even though I have a vortex and charcoal baskets. I will give this method a go. Question - No flip with this method, and where they crispy?

[@GallaghersGrub]

Very crispy. I think I did flip these. But I'm not sure it's necessary.

[@sandersjones1577]

Man that vortex is the way to go use it a lot.

[@johnmanthey2683]

Surprised you didn’t flip your wings. I do mine on the Q with a mesh mat.

[@GallaghersGrub]

Sometimes I flip them. Sometimes I sauce them. Using this technique, I don't feel the flip is necessary.

[@Vanguard_]

Do you recommend getting the kettle? I have the Weber family q but not sure as I don’t know how to use charcoal etc

[@GallaghersGrub]

Yes! I highly recommend the Weber Kettle. You will love the charcoal flavor. I'll be making a lot more videos with the kettle showing different tips and tricks.

[@stuartvarvel27]

Wow look very nice mate and have to try 🇬🇧

[@GallaghersGrub]

Right on Stuart. Cheers man!

[@МаксимЗеленцов-п1з]

Hello from Magadan! Question, maybe woods take on grilll after cleaning grate ?

[@GallaghersGrub]

Hi, thanks for watching from Magadan, Russia! What is the question again? I don't quite understand the translation.

[@МаксимЗеленцов-п1з]

@@GallaghersGrub I was wondering if you should put the wood for Smoking in the grill after it warms up and you clean it.

[@GallaghersGrub]

@@МаксимЗеленцов-п1з Yes, that's probably a good idea. It was only about a minute or two difference, but would probably be less smoke in my face when I cleaned off the grates. Lol!

[@markryan9364]

Cant beat the Vortex !!!!!!!!

[@GallaghersGrub]

I haven't tried a Vortex, but I appreciate them and there are tons of people who swear by them. I'd love to make a comparison video to see if there's a notable difference between a Vortex and charcoal baskets. Cheers Mark and thanks for watching!

[@PositiveEnergyPodcast]

I’ve been subscribed for years, love your vids man! Why is this method popular (heat in the centre and the wings fanned out on the edges) compared to having the charcoal baskets at the edges, and cooking the wings indirect in the centre region? I would have thought you can fit more wings that way. Cheers!!

[@GallaghersGrub]

I think people mostly grill wings like this because of the vortex. You can get a lot of wings on and the high heat does a great job making the skin crispy. Other methods work just as well I think. But let's be honest, this way looks really cool. Lol!

[@PositiveEnergyPodcast]

Thanks CEG!! You’re right- this way looks cool, crispier skin. 2 baskets either side could mean you can fit more wings on (?) and the clean up could be easier with a drip pan. I’d love to see you do as many Mastertouch vids has you have done Weber Q!

[@1ronman930]

@@PositiveEnergyPodcast The idea is to allow the round grill to funnel heat in a round way. Heat gets sucked through the middle, hits the lid, goes down again and causes a convection cook that covers the whole wing. You can't get that if the heat is dispersed and off to the side. It gets much more hot when the heat is centered.

[@1ronman930]

@@PositiveEnergyPodcast the high heat is essential for getting the skin/outsides crispy.

[@a13jo]

I liked the fire escape concept

[@GallaghersGrub]

Thanks a13jo. It was fun while it lasted.

[@Mainley-Free]

Great video as always. Thanks for sharing! P.S... Try "Jane's Krazy mixed up salt" on the corn next time. Trust me.

[@Mike-hs8fq]

Hey Brother, I love chicken wings, but for some reason whenever I cook them on the vortex the skin comes out tough, and rubbery. I've basically gave up on the wings. So disappointed. Thanks for the video I look forward to them.

[@GallaghersGrub]

I find that the bigger the wings, the more rubbery the skin. If you're in the U.S., try Bell & Evan's wings. Organic if possible. Organic chickens are smaller and the skin gets crispier. You can find them at Whole Foods. My two cents.

[@Mike-hs8fq]

I'm next door in NJ. I have used the organic chicken wings from my local butcher, but no luck. Someone told me to salt them and let them sit overnight in the refrigerator and it would prevent the rubbery texture. I'll have to try that. Take care, be safe!

[@brentonbell1014]

you can pat them dry with a paper towel and leave them uncovered in the fridge for a bit to dry out further but really if you've got a vortex you just need to get it as hot as you can and it should cook quickly and be really crispy. Never had rubbery skin unless it was cooked too low and slow.

[@Mike-hs8fq]

@@brentonbell1014 Thank you. I'm going to try tonight and report back.

[@Nclght]

@Mike also cover the bottom grate..ie charcoal grate with foil and cut out a circle in the middle to place your vortex.....this will channel more air through your vortex making it hotter and skin crispier.

[@gdawg4ever119]

I wonder if I could do chicken legs about the same way and then turn out good ?

[@sonofwilliam4596]

I love chicken but i hate corn. Will deff give this a gi when i get a weber grilk though (without corn)

[@GallaghersGrub]

I've used this same technique with asparagus in the middle and even slices of watermelon.

[@JasonScottCarter]

Will regular Kingsford charcoal change time much! Have never used wood lump charcoal.

[@GallaghersGrub]

Kingsford will work fine. I would use a full chimney and get it as hot as you can. The hotter the coals, the crispier the chicken skin. I encourage you to try some lump though. Sometimes it really sparks at first, but it burns very hot and is especially great for steaks.

[@Braaiman]

Is there any reason why you have not used lumpwood before? I’m just asking.

[@JasonScottCarter]

@@Braaiman it's never had the pleasure of getting in my shopping cart. Price for one thing. I can pick up charcoal for a whole year when Walmart puts it on sale for $5 a bag.

[@Braaiman]

Jason Carter , That’s fair enough. Lump wood is expensive here in the UK too. Also you can only get decent stuff if you order online. I use it in my cobb Bbq and my baby Kamado so I don’t use too much up at a time.

[@JasonScottCarter]

@@GallaghersGrub so I tried this tonight with regular Kingsford, pecon wood chips for smoke, and old bay seasoning. It turned out great!!! Got a winner here!

[@anthonyjake9939]

40

[@kippmajors]

Do you not need to flip the wings at least once?

[@GallaghersGrub]

You can if you want, but you don't have to.

[@DavidGriffin]

What size grill was that?

[@GallaghersGrub]

This is the 22" Weber Kettle Master Touch.

[@DavidGriffin]

@@GallaghersGrub cool. I asked cause I bought the Walmart 22" inch Superior Kettle for $97. Was happy seeing your vid cause I was hoping to do wings but hate the non economic use of space inside. I got 43 wings roasting right now. My son and I are building a way to cook 60 wings at once on a 22 inch kettle.

[@GallaghersGrub]

@@DavidGriffin That's a lot of wings! Careful you don't grow a beak! Lol.

[@steventhomason3136]

Where did you get that work table?

[@GallaghersGrub]

It's called a Keter Unity Portable Outdoor Table, but it's doubled in price since I bought it.

[@ivancordova3394]

More charcoal videos.

[@CrookedNose2131]

Not big on charm are we?

[@GallaghersGrub]

I'll definitely be making a mix of vids both with the kettle and the Q. Thanks for watching, Ivan.

[@chasedeal5631]

Hey Sir...I really like your vids, but it seems as though you often start your vids without a back story, or explanation of what/ why you're making your recipes or videos. In this video, the content was great, but I had no idea what Vortex-style was...much less what a Vortex was; I had to go look it up afterwards. Cheers...and KOG!

[@GallaghersGrub]

Hey Chase, sorry about that. Appreciate the feedback. It helps me moving forward. Cheers man!