5 replies to this topic

[jme]

No smoker at my buddy's place this weekend, and I'm on for the chicken dish. I've seen this done on the food network and various other cooking television places, but I've never tried it. I wanted to get away from the typical marinade and grilled chicken breast, so this should be fun.

I'm not sure I'll use this marinade exactly, but this one is good for the pictures of the process: http://pinchmysalt.c...-under-a-brick/

http://pinchmysalt.c...6-version-2.jpg

anyone ever done this before?? pro-tips?

[sure-ur-rightdancer]

my only suggestion (since I have no grill so no ability to comment on bricking it) is to brine the chicken! soooooo good.... I honestly refuse to eat any chicken on the bone that is not brined

a fun fall version that I love:
http://carlastastytr...ed-chicken.html

[jme]

I think I've read that one... I've got you in my RSS.

i'm going with more of a marinade than a brine, but I'll be brining any bird I roast over the fall and winter months.

you guys should come visit one of these weekends, we'll cook a feast!!!!

[jme]

man my kitchen smells AWESOME.

rosemary, sage, time, garlic, oil in the mini processor and rubbed on the chicken... which is in a bag in the fridge. YUM.

and I scored $0.62 bricks at lowes. w00t

[sure-ur-rightdancer]

jme... get in touch w JG we would love to come up and do something... you handle the meat & grill and I will bring the sides/dessert!

[jme]

will do.

just wanted to report that I was underwhelmed with this cooking method. i did it twice, and both times it was undercooked, and overcharred.

I may mess with this again, but the next time I split a chicken, I'm smoking it.!