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ping chef charles

mad max beyond eggdome
mad max beyond eggdome Posts: 8,134
edited November -1 in EggHead Forum
just saw your post about roasting chicken. ... you need to set up the egg INDIRECT at 425 - 450 . ..technique is based on a hot french oven with the skillet inside it ... hope i'm not too late for you. .
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Comments

  • Marvin
    Marvin Posts: 515
    Max,
    i just did one at 500 as was described here last week. It truly was the best of mine. I believe that Alton Brown also talked about "hot-n-fast'.
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  • Chef Charles
    Chef Charles Posts: 871
    Thanks for the words of wisdom. I can tell you that your technique actually works with direct heat as well. Mind you that cast iron skillet certainly got sizzling hot to the point that I melted the baster! In place of the hickory, I used some apple wood leading to an amazing smokey flavour. Along with the chicken, I roasted up some onions and small potatoes rubbed in some evoo and cajun spices. It was very yummy. Next time, I will do the chicken indirect and compare!

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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