15.5" Cast iron skillet

I bought one a few years ago and did the same thing with the handle. My first cook in it was Mirliton Squash Casserole at the Texas Eggfest. It was fantastic.

Here's the recipe if you want it:

Chayote / Mirliton Squash

Recipe By: Spring Chicken

Serving Size: 8 Preparation Time 0:45

Amount Measure Ingredient -- Preparation Method

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6 large Mirlitons (Chayote Squash) -- Boiled 60 minutes

1 pound Shrimp, medium raw (40-50 count) -- peeled and halved

1 pound Sausage, (Owens regular) -- ground, drained

2 tablespoons Butter

1 cup Onion -- minced

1 cup Celery -- minced

½ cup Red Bell pepper -- diced

¼ cup Parsley -- chopped fresh

4 Green onions -- chopped

3 cloves Garlic -- minced

1 teaspoon Garlic Pepper (Archer Farms from Target)

1 teaspoon Salt

¾ cup Italian Seasoned breadcrumbs

½ tablespoon Creole seasoning (Tony Chachere)

½ tablespoon Creole Evangeline (Grilla by Chef Wil)

1 large Egg -- lightly beaten

Boil mirlitons covered in water for 45 to 60 minutes until tender.

Peel shrimp, devein, cut in half. Set aside

Drain and cool mirlitons. Cut in half lengthwise; remove seeds and discard. Scoop out pulp (leaving 1/2 inch thick shells if stuffing later); chop pulp.

Sauté sausage, drain if needed.

Add 2 tablespoons real butter (or you can use 2 tablespoons of the sausage drippings if you have some) and sauté onion, celery, bell pepper, parsley, green onion, salt, pepper and garlic for 3 minutes.

Add shrimp; cook stirring constantly, 3 to 5 minutes or until shrimp turn pink.

Stir in mirliton pulp, 3/4 cup breadcrumbs and Creole seasonings; cook, stirring occasionally, 5 minutes. Let cool slightly

Stir in egg.

Stuff mirliton mixture into shells or put in dish for a casserole.

Sprinkle 1/2 cup breadcrumbs over mirlitons.

Cook in cast iron skillet ndirect on BGE at 375 for 15 to 20 minutes until top is crispy.

Best when served shortly after taking off the Egg.

As for using your new toy as a drip pan you might want to line it with foil each time so you don't have the mess to clean out of it. Just a thought.

Wouldn't it be wonderful if the foil-pan makers made a line of cast 'liners' for cooking vessels.

Come by the Chicken Ranch sometime while you're home.

Spring "Cast Iron Pot Accumulator" Chicken
Spring Texas USA