Black Iron Chicken, Biscuits and Gravy for Grillfest I

[Mike Coffman]

My contribution to Grillfest I. A 5 pound young chicken seasoned with EEOO and Penzeys Mural
of Flavor. The bowl of gaaaaalic will be joining the chicken in the CI skillet.


Putting the chicken in the pre-heated CI skillet. Using the Performer with Coconut charcoal and
1 chunk of apple wood.


Adding the gaaaaalic to the chicken.


Pillsbury Grand biscuits with butter getting ready for the Grill. These are really good biscuits. I
didn’t have the time or all the ingredients to make the biscuits from scratch.


Chicken is done!


Biscuits onto the grill.


Poured the drippings from the CI skillet into a smaller pan for gravy. Added some flour and chicken stock.


Gravy is done!


Biscuits are done.


Here’s your plate!


I did basically the same cook last August and it was good then. It was even better today with
the addition of the gaaaaalic. Chicken was extremely juicy and tender. Biscuits and gravy were
excellent. The gaaaaalic really made the gravy as far as I am concerned. Looks like I will be having
some leftover biscuits and gravy in the morning!

Thanks for looking!

 

[Paul Kastner]

did you mention you used garlic?

 

[Sunil Patel]

No he used gaaaaaaaaaaaalic...

 

[Sunil Patel]

Looks mouth watering Mike

 

[Rolf Jacobsen]

Mike I'm well aware of what a great cook you are and this is something I would kill for............. there would be no leftovers for this if I was there!

 

[Luke P]

Beautiful chicken! You can never have too much garlic.

 

[Gene Brownson]

Mike, that is an AWESOME! looking cook and pics. You rock my friend!

 

[John Solak]

Very nice cook and pics Mike!!

 

[Bill Schultz]

Beautiful combo Mike, well done

 

[Tim McCann]

Nice work as always Mike.

 

[Jim McKelvey]

Mike - you've been rocking it lately - the chicken and biscuits look fantastic!!

 

[Tony R]

Good looking chicken Mike!

 

[Peter Gallagher]

that my friend, looks simply amazing!!! wow!

 

[Jerome D.]

Now that is some fine looking chicken skin with very uniform color! And don't even get me started on those biscuits sopping in gravy made from the drippings...I can't take it anymore!

 

[Dwain Pannell]

Very nice addition to the Grill Fest I feast!

 

[Morgan C.]

Mike looks like you nailed this cook! Love it...ok how long did the bird cook in that setup? I never thought about that but it looks super!

 

[Mike Coffman]

Thanks everyone for your kind words.
Morgan, it took about 1:30 to get the chicken at 165. I rotated the skillet after
the first 45 minutes. I have done smaller ones and they take about an hour. I was
cooking at about 350 hood temp.

 

[JimmyE]

Chicken and biscuits with gravy, all on a Weber...you da man!!

 

[NeilH]

Oh yeah. Nice Mike.

 

[Matt Gard]

Thats a meal I'd request any day of the week.