Whole Spares in 80 Minutes: A Vortex experiment...

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Hey thanks for the heads up on the hot wings sample
I was just about to throw the box away from my vortex
Till I took out all the packing and found that sample.. It wasn't mentioned on the packing list.. I can't wait to use it
 
I like it.  I wonder if it would work on my offset smoker.

HT
I'm guessing if you can get the temp high it should work!

Just got a Thunderdome, still trying to figure it out. Good deal on the ribs...

Thanks!


Chris they look good from here I keep saaying I am going to make a vortex,I have a SS Bowl that looks like it will work.

Richie


:points:

 

Thanks so much Richie! It's definitely a fun gadget to play with! Thanks for the points!

Excellent experiment, and nicely reported!

:points:

Thanks so much!!!
 
Hey thanks for the heads up on the hot wings sample
I was just about to throw the box away from my vortex
Till I took out all the packing and found that sample.. It wasn't mentioned on the packing list.. I can't wait to use it

Yeah mine wasn't listed either! Just a pleasant surprise! Vortex wings are insanely good!
 
Looks-Great.gif
MAJOR
points.gif
 
I'm sorry, Richie, but as good as these ribs look and taste, you have severely impacted many smokers like me. I have been telling the missus that good ribs take hours and that I have to tend the smoker for that whole period. Of course, health concerns mean I have to remain hydrated as well.

This new method could severely limit my hydrating time. Just saying.

Points for inspiration even though you have caused me grief.

Disco
 
Looks great! One of my favorite ways to cook spares when camping is indirectly right over the camp fire. Get a cranking hot bed of coals and throw the ribs on a grate right next to them. Same thing done in a little over an hour.

SPOG is the way to go! KISS Keep It Simple Smoker!

Points!
 
:Looks-Great: MAJOR :points:

Thanks so much for the points!
I'm sorry, Richie, but as good as these ribs look and taste, you have severely impacted many smokers like me. I have been telling the missus that good ribs take hours and that I have to tend the smoker for that whole period. Of course, health concerns mean I have to remain hydrated as well.

This new method could severely limit my hydrating time. Just saying.

Points for inspiration even though you have caused me grief.

Disco

Oh I know Disco... I don't want to ruin our precious smoking time by speeding things up too much. I kept this one a secret from my wife. She thinks I was flipping burgers for an hour haha. Thanks for the points and I swear I won't do this often... Wouldn't want to get caught.

Looks great! One of my favorite ways to cook spares when camping is indirectly right over the camp fire. Get a cranking hot bed of coals and throw the ribs on a grate right next to them. Same thing done in a little over an hour.

SPOG is the way to go! KISS Keep It Simple Smoker!

Points!

Thanks so much for thre points. I agree that simple is better. SPOG is just about my favorite way to season every kind of meat there is!
 
Points for some great info and inspiration to use SPOG on something else besides red meat. I'm with Disco too, I may not be able to get Vortex for personal time reasons!
 
 
Nicely done!
points1.png


(I'm late on everything)
Thanks so much Duke!  Did another couple racks like this yesterday to reheat when we are camping next week.
Points for some great info and inspiration to use SPOG on something else besides red meat. I'm with Disco too, I may not be able to get Vortex for personal time reasons!
Thanks so much for the points! SPOG on ribs is great and it works well with most any sauce for those that like to put sauce on their ribs.  I usually make them with SPOG and sauce on the side and everyone is happy!
 
Do you think the SPOG rib would go well with sweet molasses base sauce?
Yeah, the SPOG goes great with some sweeter sauces!
 
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looks like some good eatin -- and yea I saw a number of threads about the Vortex so I got mine last week. Been using it ever since. I added way too much charcoal to the roasting method and my whole chickens skin was BURNT -- but thankfully I keep an eye on temps, and the meat underneath was still nice and juicy lol 

Used half a chimney for searing method after I pulled my tri tip roast off the smoker last night --- some say it's a waste of charcoal, and I say it's completely worth it to get that final sear on the meat. It's a crucial finishing move to the entire meal :)
 
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