Oh yes. We finally broke in cast iron skillet. This was a stick-to-your-ribs kind of meal. A cowboy dinner, if you will.
Cornbread-Topped Bourbon BBQ Chicken Pork. Funny fact: This recipe has been in my recipe binder since 2008.
the cast iron debut!!!!!!
In the cast iron: leftover pork from ribs a while back (it was in the freezer) instead of chicken. Also, I’m not quite as heavy-handed on the EVOO as our dear RR (Rachael Ray).
bourbon BBQ sauce
That blue “glow” on the side of the cast iron is actually the bourbon burning. Yep – you light it on fire! So cool. Big Guy loves playing with fire.
We almost added more bourbon than the recipe called for. By “we” I mean Big Guy. Apparently there wasn’t enough left for a drink in the bottle. Glad we didn’t. Believe me, 3/4 cup bourbon is plenty!
this is where i was scared
I was unsure of how this “skillet”meal would turn out at this point. I mean…it just looked too soupy. I almost didn’t use both boxes of cornbread. I think next time I’ll listen to my gut. There was a little too much cornbread.
Also, the orange peel is a KEY ingredient in the BBQ sauce. It gave the dish such brightness and really complimented the bourbon.
cornbread-topped bourbon bbq pork
That’s a mouthful. It smelled amazing.
messy skillet dinner
It may not look pretty but it tasted phenomenal. Loved the orange flavor paired with the bourbon. Loved the cheesy cornbread that was dotted with green onions. And I loved the asparagus. Those were easy-peasy…drizzle of garlic EVOO and salt. Thrown in the oven with the skillet dinner for about 30 minutes. Yum.
I also love my cast-iron skillet. What should I use it for next?
And whacking Big Guy isn’t an “appropriate, blog-worthy” use.
