Nope, just the run off from the chicken. they were previously frozen but thawed. the only thing else I did was a table spoon of butter on the bottom of the pan, (melted) before I put the chicken in. It browns them nicely.
Ok here is what I understand. Melt the butter, put chicken thighs in. Sprinkle garlic powder (?) on to taste. Drizzle the chicken with bbq sauce and ranch dressing. Bake at 400 for 1 hr uncovered. Then stuff yourself.
No garlic powder, chopped garlic. Unless you want garlic powder then sprinkle it on after you put on the sauces. Garlic is last in the prep. goes on top of everything. My wife likes a pinch of black milled pepper on it. I'm not a fan but either way... Everything else in your question is correct. If you want it less brown on botton or top, do 375º. The cast pan is what really makes it wonderful...
You bet. I'm not exactly sure how many I have but I figure in the 300 piece ball park. I look at it this way, most people about 98% of the population could give a $#!T about cast pans. But they have no idea just exactly what they are missing! My wife went for 6 months of cancer treatment and the Doctors were "Baffled" because she wasn't anemic. When we told them we only cook on cast iron, their jaws hit the floor and said "DON'T QUIT"!!! That help my wife get through Chemo and radiation, She was fine and stable. The Doctors contributed it to the years of cooking on cast!!!
It is nice, big upgrade over my half rusted out propane grill. Haven't done a long smoke yet. We don't eat much red meat, so mostly chicken and pork so far. I need to buy the searing grates in the near future. Build quality is excellent.
Chicken quarters that soaked for 12 hrs in creamy Italian....internal is about 170°now I'm gonna let em roll to about 180-185°
