Steel Wool and elbow grease. Warm water, a little soap on the scouring pad and scrub scrub scrub til you get rid of the surface rust.
Once you get rid of all the surface rust rinse it out completely and dry with paper towels. Light spray with avocado oil or something with a high smoke point and into a 500 degree pre-heated oven to season. Make sure there’s just a light coating of oil.
Fits on a 22 inch Weber kettle with space to access the flip up grates to add coals on either side of the pan when it’s centered.
Half a chimney of hot coals in the Smokey Joe, vents wide open. Let cast iron pan heat up. Pat dry the steak to remove any moisture then coat with EVOO and season with salt pepper garlic . Insert thin garlic shavings into small cuts in the steak.
Once cast iron pan is hot put in a good glob of butter and let it just start to brown and then slap your ribeye on. Don’t move it. Let it work with the butter and the pan to get some good browning (read flavor). When you see the edges of the steak curl up a bit then you can lift to check if you got the browning you want on the first side. Flip and do it to the other side and then hold the steak with the tongs and brown that fat cap along the side. Drizzle with butter to finish…
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!
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.
First off cook up your bacon to get that bacony goodness drippings on the cast iron grill pan. Then toss in your sliced up veggies. Cut 1/3 inch cross sections for the onions, drizzle a little olive oil into the grill pan if needed and place the onions down flat on top and top of with another light drizzle of olive oil, a couple of turns of crushed black pepper and a couple of turns of Atlantic Saltworks Flake Salt. Get the veggies soft and translucent and put them aside once you get them to the desired doneness.
Form two and a half inch balls with the ground beef and do not compress the beef. Form them as loosely as possible.
Drop the loosely formed meat ball onto your grill pan, place a 6x 6 inch piece of parchment paper over it and squash it down flat on the cast iron til it’s about 1/3 inch thick. Then toss another meat ball on and repeat the process.
Here’s what make these burgers so delicious- you end up with four surfaces of burger that get browned up and caramelized for incredible burger flavor. Once they are browned on one side flip em, brown the other sides. Top with a palm-ful of the shredded cheese and let it melt in. Toss the potato rolls on to brown ’em up and then place one smash burger patty onto the bun, add whatever veggies you want, the bacon and the Boar’s Head Fiery Chipolte Sauce, add the second patty and the bun top.
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!