Today I will attempt to answer the age old question (or at least a few weeks old question) of the differences (if any) between cooking in cast iron and aluminum pans. The question came up earlier on a thread about cooking pork butt and chuck roast at the same time. I posted a picture that showed one in cast iron and the other in an aluminum pan. There was a couple hours difference in the cook time, but I think that was attributed more to the difference in weight rather than the meat itself. The pork butt was a little over a pound more than the chuck roast. However, after someone asked about it, it did make me wonder if there were any subtle differences.
For this experiment I will start by measuring cooking times and temps. Since I also have found a willing victim (oops, make that volunteer) there will be a blind taste test to see if there is a noticeable difference in taste.
This came about on short notice, so I had to improvise with what I had. Not sure what to call this and I have no idea if it will taste good or not. However, please keep in mind the experiment is to note any taste differences and not whether or not it tastes good!
I started out with a package of boneless, skinless chicken breasts. I coated them with locally made maple syrup and sprinkled a North African spice mixture on top. I put the chicken on top of a mixture of red onions and organic carrots grown by one of the best gardeners I know. Put a light coating of syrup on the carrots and added some apple juice to the pans. We will see how things turn out!
Placed on the grill at 7:55 a.m. Grill temperature 250 degrees.
