Thread: Cast iron?

This is how I have done it for years and it works great ...........

https://www.youtube.com/watch?v=a5NbQwzwUTw

Also thought you guys might like this .......

https://www.youtube.com/watch?v=nrZ-...w&spfreload=10

Can't watch vids on the clock but ill definitely check them out later.

Did two more runs last night. Pulled them out this morning and grabbed a pic. I think it's time to try them out!

The new challenge for the Cast Iron

Trying for the "Perfect Fried Chicken" not just good,,, but freaking AWESOME!!!!

Originally Posted by gssixgun

The new challenge for the Cast Iron

Trying for the "Perfect Fried Chicken" not just good,,, but freaking AWESOME!!!!

You won't be disappointed Glen. The only way I'll do chicken is with the big Wagner chicken fryer. Here's a tip for you----> place a drumstick on the top. When the meat pulls away from the small end your chicken will be close to perfection. Save the chicken drippings for a savory chicken gravy to top your mashed taters.

And for those who know......schmaltz(Chicken fat) spread on toast is heaven.

Originally Posted by Nightblade

And for those who know......schmaltz(Chicken fat) spread on toast is heaven.

I just ate and now I'm hungry again. Pass the Lipitor please.

Put up or shut up right?

Pork Chops and some sauteed mushrooms and garlic.





I browned the chops on each side on the stove then threw the skillet in the oven for about 15 min.

They cleaned up great.. just wiped with a towel.

Oh this is sooooo happening for tomorrow's dinner

Legs & Things soaking in the Spicy Buttermilk mixture for 24 hours

Originally Posted by gssixgun

Oh this is sooooo happening for tomorrow's dinner

Legs & Things soaking in the Spicy Buttermilk mixture for 24 hours

I for one am looking forward to not only the pics but the Ultimate Tests!

THE TASTE AND TEXTURE TEST!!

I don't post in this thread too often since cast iron is not my first choice and when it is, it's usually enameled cast iron. But today called for the Lodge pan. A few weeks back I posted that my wife had come home with a giant bag of guajillo peppers. So I took a fist full of them and made a red chili sauce with them. I froze the sauce for future use. The first order of business was to get a half dozen cloves of garlic into the pan on med low. Once the pan came up to temp, I started toasting the cleaned chilies two at a time. They were then covered with hot water and soaked for a half hour. Then they were blended up with the garlic, chicken stock, some Mex oregano, a pinch of cumin, and some black pepper. The sauce was then strained and scorched in the same pan with a touch of oil. More stock was added and its simmered for 45 minutes to thicken. It was finally adjusted with some honey and salt.