Serious Eats - seriouseats.com

That's awesome ... and scary at the same time!

Paula Deen is killing Conan!

You people are ridiculous. Stop taking yourselves so seriously and have a little fun with it. I, for one, applaud their concept for being fresh and whimsical (take a look at their website) and will be eating at their truck when I am in DC next month.

For those of you looking to flame me, you can begin now.

@popcornfordinner, it seems you may have encountered some common problems. I'm assuming that you used a cast iron skillet, as used in the recipe. If not, and if it has a thin base or is not high-quality, your pan may have heated up too fast or too hot or inconsistently in places, causing the smoking. However, assuming you did use a cast iron skillet, there could be three reasons for your disaster. First, you may not have allowed the skillet to heat up for enough time (cast iron takes a LONG time to significantly heat up) thus causing your chicken to be raw. Second, you may have used too high of heat on your burner. Although the recipe does say to use high heat, for most ranges, the highest heat setting should only be used when cooking liquids. Depending on your range, somewhere between medium and medium high may be sufficient when using cast iron. Third, you may have had too much oil in the skillet, as the recipe says to pour most of it out, thus causing the smoking, etc. Hope this helps!

Vince
Cooking Pro Se