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8 hr brine, 13 hr air dry, 500* cast iron skillet...it's on
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tulocay
Posts: 1,737
Trying the cast iron chicken recipe that Nola posted earlier. Mickey's coffee rub. Will know the outcome in about 30 minutes. Pics to follow.
LBGE, Marietta, GA
Comments
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Cooked about 40 minutes. Was a 4 1/2 lb bird. Caught the breast temp about 150-155. Turned every 10 minutes. The dark meat still out cooked the white meat by a few minutes. Maybe I need a smaller skillet? Still, maybe the best chicken I have ever cooked. Certainly the best breast meat I have ever cooked and maybe eaten. Thanks @nola.LBGE, Marietta, GA
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Try putting a couple of foil wrapped bricks on it next time.
Steve
Caledon, ON
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Little Steven said:Try putting a couple of foil wrapped bricks on it next time.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Glad it turned out good for ya. I noticed that too - the dark meat cooks a little faster than the breast, so you have to pull when the breast is done, and 150 is perfect.
Travis cooked one Wed night and I think he might be sold.
______________________________________________I love lamp.. -
HDumptyEsq said:Little Steven said:Try putting a couple of foil wrapped bricks on it next time.
Steve
Caledon, ON
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Damn. Looks great
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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That breast meat shot is food pr0n.
______________________________________________I love lamp.. -
It was damn good. Thanks again for the idea.LBGE, Marietta, GA
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