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.
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).
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!
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.
That’s a mouthful. It smelled amazing.
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.