Lodge CI on the LBGE

Acn said:

This might not get lots of traction because people here love their spatched birds, but I love whole roasted chicken.  Get the egg to 425-450 and preheat the skillet for about 20-35 minutes, then put the bird in and let it go for about 50 minutes, until the IT is 161 in the breast.

I like herb salt and pepper on the skin and stuffing with lemon quarters and 2-3 stems of fresh rosemary.

You can still spatch a bird and use CI.  I prefer this method anyway.  

Cornbread

Cobbler

Cowboy potatoes, parcooked chopped taters with onion, jalapeno, bacon.  Sprinkle with a light dusting of flour to help with the crunch.

Chocolate Chip Skillet Cookie

Brenda takes the MN hotdish to another level with heat, and making a gravy instead of canned soup.  A fun cooktop to egg/oven cook.  Used Oreida Extra Crispy tots.  Bumped up the temp to 420 or so raised indirect, and let it cruise up to 450s 460s towards the end.  Jalapenos are on the side.  Next time, I plan on using ground venison.
http://thepioneerwoman.com/food-and-friends/kicked-up-tator-tot-hotdish/

Have always wanted to try the old school Pizza Hut clone in a CI skillet that gets passed around here.

with 2 skillets you can press paninis between them, you can do pizzas in them with the cheese spread out to the edges, you can cook bangers and mash in them.


meat pies

I used my large CI to fry chicken the other night.  It was great!

As I thought about your question, I remembered this cook. CI pan seared chicken. I use a 13" lodge skillet with the handle bob'd off. You don't spatch the chicken, but you splay it, leaving the backbone in tact.  Make a slit into the thigh joint and then pull down the leg to break the joint and make it lay flat. A little olive oil in the pan, drop the chicken in, and add some veggies along the way; so they don't over cook. I cook this between 425 and 450, indirect, and using a probe to pull the bird at 170 in the thigh joint. Great cook, and really fun, very impressive if you have guests over.