Salt and baking powder overnight dry brine. Few sprays of duck fat, healthy shale of Nashville Hot dry rub. Full chimney of charcoal in the vortex, bourbon barrel wood chunk on top. On kettle for 25 min, flip, 10 more minutes, flip, glaze with Kinder’s Buttery Buffalo sauce, 5 more minutes.
by Kickback_yo
1 Comment
Damn, you nailed these.
I think Vortex is my absolute favorite way to do them at home. I do mine the same way, but lately I’ve been experimenting with not even flipping them at all and I don’t know that I can tell a difference.