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Author Topic: Mac in cheese in restored ci  (Read 788 times)

HoosierKettle

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  • Posts: 7366
Mac in cheese in restored ci
« on: March 23, 2017, 06:55:02 AM »
This skillet came back from sons camping trip and looked like it was cooked in then thrown in a mud puddle. Thick build up and rust here and there. I used a wire wheel on an angle grinder and took back to bare metal then re-seasoned. I was shocked how great the cheese came out of the skillet. Better than non stick.






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« Last Edit: March 23, 2017, 06:58:27 AM by HoosierKettle »
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IndianBBQ

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  • Posts: 100
Re: Mac in cheese in restored ci
« Reply #1 on: March 23, 2017, 08:11:54 AM »
Great! I liked that it browned (almost black) from top. What were your temps on the dome? Good idea in setting up baskets like that. It would cook top down i think...

Sent from my SM-G7202 using Weber Kettle Club mobile app

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Each purchase of a weber grill is a very special and rare occasion for me as they are rare to come by around here.

HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Mac in cheese in restored ci
« Reply #2 on: March 23, 2017, 08:18:58 AM »

Quote from: IndianBBQ on March 23, 2017, 08:11:54 AM
Great! I liked that it browned (almost black) from top. What were your temps on the dome? Good idea in setting up baskets like that. It would cook top down i think...

Sent from my SM-G7202 using Weber Kettle Club mobile app

Thanks. Not sure on temps but probably 400+ for 45 minutes. I let it run wide open. I'll probably use a little less coal next time and half vent my bottom vents to cook in the 350 range.


Sent from my iPhone using Weber Kettle Club mobile app
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