bryan Posted April 22, 2015 Report Share Posted April 22, 2015 Will this convert to our way of cooking? http://www.foodandwine.com/recipes/cast-iron-roast-chicken-with-lentils-and-walnut-vinaigrette?xid=NL_DAILY042215CastIronChicken Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 22, 2015 Report Share Posted April 22, 2015 The lentils would be the harder part. Doing an active sauce pan cook in a kamado can be tricky to control the heat but not impossible. I've done a few. Probably best to do this part on the stove or a burner. For the chicken there would be nothing really to convert. Heat soak the Komodo to 400* with diffuser in place then just follow the directions. Sounds like a tasty meal Quote Link to comment Share on other sites More sharing options...
tony b Posted April 22, 2015 Report Share Posted April 22, 2015 Similar to Tuscan chicken al mattone, where you cook the spatchcocked chicken under a heavy tile or bricks. Here's several good recipes - http://www.foodnetwork.com/recipes/emeril-lagasse/northern-italian-style-chicken-under-a-brick-recipe.html http://www.foodnetwork.com/recipes/tyler-florence/crispy-chicken-under-a-brick-recipe.html http://www.epicurious.com/recipes/food/views/grilled-citrus-chicken-under-a-brick-242115 http://dinersjournal.blogs.nytimes.com/2008/04/11/recipe-of-the-day-chicken-under-a-brick/?_r=0 Buon Appetito!! Quote Link to comment Share on other sites More sharing options...
bryan Posted April 23, 2015 Author Report Share Posted April 23, 2015 Would you ever cook this? Quote Link to comment Share on other sites More sharing options...
tony b Posted April 23, 2015 Report Share Posted April 23, 2015 If you're asking if I have ever done chicken al mattone, the answer is Yes. I can't say that I used any of these particular recipes though. Quote Link to comment Share on other sites More sharing options...
bryan Posted April 23, 2015 Author Report Share Posted April 23, 2015 Do you recomend? Quote Link to comment Share on other sites More sharing options...
tony b Posted April 25, 2015 Report Share Posted April 25, 2015 I can see doing it in the oven, but on the KK, I'm not sure that it's all that necessary. It might speed up the cook a little, but don't think it makes the skin any crispier than what we normally get on the upper grate. YMMV. Quote Link to comment Share on other sites More sharing options...
bryan Posted April 25, 2015 Author Report Share Posted April 25, 2015 Thanks for the input. Will put all this in my thoughts locker. Quote Link to comment Share on other sites More sharing options...
