8 hr brine, 13 hr air dry, 500* cast iron skillet...it's on

tulocay · June 2014

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.

tulocay · June 2014

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.

Little Steven · June 2014

Try putting a couple of foil wrapped bricks on it next time.

HDumptyEsq · June 2014

Little Steven said:

Try putting a couple of foil wrapped bricks on it next time.

Does the foil keep the bricks moist?

)

nolaegghead · June 2014

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.

Little Steven · June 2014

HDumptyEsq said:

Little Steven said:

Try putting a couple of foil wrapped bricks on it next time.
Does the foil keep the bricks moist? )

Yes but the get mushy if you leave them on too long.

thetrim · June 2014

Damn. Looks great

pantsypants · June 2014

looks good

RAC · June 2014

Man that look's great! On the list!

nolaegghead · June 2014

That breast meat shot is food pr0n.

tulocay · June 2014

It was damn good. Thanks again for the idea.

8 hr brine, 13 hr air dry, 500* cast iron skillet...it's on

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