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ping chef charles
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mad max beyond eggdome
Posts: 8,134
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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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'. -
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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