Hit the leftover mashed potatos and meatloaf with smoke for about a half hour in the Lodge Cast Iron Skillet with some charcoal and mesquite wood for smoke. when the edges just start to brown up, drizzle a little Sweet Baby Rays BBQ Sauce and Shredded Cheddar and let it all melt on in there. A winner for sure.
The same treatment is great for leftover pizza as well-let it crisp up a bit and then hit it with the Sweet Baby Rays and let it go for another ten minutes or so. Yummy!
Gotta season Up Those Grates! This Would Be A Lot of Fun To Cook On!
Step one was to place the scallops on a paper towel to dry them off.
Then season them with a generous coating of Sea Salt.
Put a half a chimney of coals into the Weber Charcoal baskets and then get your Lodge skillet heated up.
Next put a couple of turns of EVOO and a couple of tablespoons of clarified butter in the skillet and place your scallops down flat onto the skillet surface.
The key is to not move the scallops on the skillet to let them develop that golden browning effect. Resist checking the bottom for at least two minutes. Once you see good color, flip em over-
Let them develop the same color on the other side. The smaller ones will cook faster so if you need to, leave the larger scallops on for a minute longer. (You could also cut them in half)
Always a winner. They come out crispy like they were fried by cooking them indirect.
Fire up your charcoal in the charcoal baskets which concentrates the heat and flame in the center of the grill then place the lightly coated in peanut oil and rubbed wings along the perimeter for indirect high heat grilling.
Last night it was brussel sprouts, mushroom and onion skewers and ribeyes on the 2009 Weber Performer Deluxe.
Decided to swap out the standard Weber grates for the cast iron ones on the STOK. Worked out well using the STOK veggie basket insert to grill the brussell sprouts which were lightly coated in evoo , Atlantic Saltworks Salt and crushed black pepper.
I was looking for a set of grill gloves to handle the Lodge Cast Iron Skillet. When opening up all the vents on the pit and getting that cast iron searing hot, the last thing you want to do is forget that it isn’t a stove top skillet that you can grab the handle. Often times you want to lift the skillet to redistribute the butter or cooking oil in the bottom of the skillet to coat the bottom. Or you may just want to move it off the direct heat and over the section of the grill that doesn’t have the coals under it.
After a little research I came across these X-Chef Silicon mitts for $9.99 There were similar mitts that looked exactly like these priced anywhere from $12.99-$54.00. I decided for $9.99 I’d give them a shot.
Yesterday when cooking the smash burgers with my daughters I needed to press down on the back side of the spatula to flatten the hamburger and get a good sear on the meat. I first placed the loosely formed round mound of hamburger down on the cast iron pan and then put a piece of parchment paper down and then used my hand to press the spatula down to flatten the meat into a patty. After about ten seconds I felt the heat on the tips of my fingers get very hot very quickly. So I slipped the X-Chef silicon gloves on and had no problem whatsoever. I also lifted the large super hot cast iron skillet up no problem without feeling any heat at all.
For $9.99 I highly recommend them
Buy them on Amazon here-
At Stop and Shop East Gloucester they were cleaning out the meat cases. I normally wouldn’t even consider buying big ass chicken drumsticks for the grill but there wasn’t a whole lot of other options because all the steaks and pork were stashed away.
So I purchased chicken drumsticks, rubbed them up with the Paul Prudhomme (RIP) rub that I use for just about everything, and set up the grill with all the coals on one side. Closed top and bottom vent half way and tossed some brussel sprouts on the new cast iron pan Kim Smith got me for my birthday after I coated the brussel sprouts with EVOO, Atlantic Saltworks Sea Salt and Crushed Black Pepper.
Put the rubbed drumsticks on the opposite side of the grill as the coals, put the cast iron pan with the EVOO coated brussel sprouts over the coals and a russet potato covered with EVOO and Atlantic Saltworks flake salt on a piece of tin foil over the coals.
After a half hour the brussel sprouts were caramelized to crispy goodness (my favorite vegetable). I put the lid back on and let the chicken cook at about 300 degrees opposite the coals with the vents half way choked down for an hour. the skin of the chicken when I lifted off the cover was nice and crispy. I mopped the drumsticks with some Carolina gold BBQ sauce all over and put them over the coals for a few minutes on each side to get the sugars in the sauce to liquefy and caramelize.
Let me tell you, my reluctance to buy drumsticks was completely unfounded.
The chicken was so tasty it was like eating candy. you know that feeling when you bite into something and you go ohhh my gawdddd. it was just like that!
100% added to my list of things to grill.
Ohhh My Gawdddd!