Cooking experiment of the evening: grilling chicken breasts under a brick -- which had been washed (of course) and covered with foil earlier in the day. Result: delicious.
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| Here it is: chicken cooked under a brick, painted with a little hoisin sauce and lemon juice -- ready to eat. |
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| You can see the bricks on the small table at the left, and the dining table close up. |
Before grilling it, Len marinated the chicken in lemon juice, olive oil, garlic and spices, according to his grilling bible,
How To Grill: The Complete Illustrated Book of Barbecue Techniques, by Steven Raichlen (page 244-246).
AND: this evening's classic film is "West Side Story."
This looks good! And so glad to see you use charcoal -- the real stuff! Rick would heartily agree. So, what does the brick do that's different? Just keep it flat?
ReplyDeleteI love your back yard!
ReplyDeleteLooks like a good way to go. We use gas -- but then, we grill several times a week all year round, so the gas is just more convenient.
ReplyDeleteI need to check out this brick technique. Have a great week. Cheers from Carole's Chatter
ReplyDeleteI'm guessing that the brick is supposed to increase heat and pressure, so it cooks faster? Did you notice a big difference? Lovely garden setting for outside dining.
ReplyDeleteLooks tasty. West Side Story is one of my favorites. ;-)
ReplyDeleteBeth -- the recipe has pointers for doing this on a gas grill as well as over charcoal. We used mesquite chips to add smoky flavor, and I think that the use of wood chips is also the suggestion for a gas grill. We have never switched from our trusty Weber Grill except to buy a new one when the old one wears out.
ReplyDeleteClaudia -- the recipe suggests that the brick does not speed up the cooking time, but keeps it from drying out as much. We are considering trying the same recipe without the brick, but that may or may not actually happen!
best.... mae
Sounds like an interesting idea. Your yard looks beautiful
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