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Split a whole chicken and put minced garlic, S&P, herbs and lemon zest under the skin for a few hours. Throw it on the grill and press it down using a foil-covered brick. Pair with grilled asparagus and, if you'd like, a slice of grilled artisan bread with a little olive oil. Pairing: Sancerre or bubbly.
Cheers!
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| Posts: 1647 | Location: Seattle, WA, USA | Registered: Mar 22, 2004 | |
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BRR I have never made "Brick Chicken" before, although I have heard of it. Rothko this is a meal to impress my stomach/palate. I am becoming bored with my "classics". I will be going to the grocery/wine store today and would like to try something different. Thanks for the replies.
Hey is for Horses.
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| Posts: 1259 | Location: Edmonton | Registered: Feb 06, 2007 | |
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Beenie weenie with Pabst Blue Ribbon.
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"One may dislike carrots, spinach, beetroot, or the skin on hot milk. But not wine. It is like hating the air that one breathes, since each is equally indispensable."
Marcel Ayme`
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| Posts: 6948 | Location: The Left Coast | Registered: Dec 01, 2001 | |
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quote: Originally posted by Cellar_Fiend:
BRR I have never made "Brick Chicken" before, although I have heard of it. Rothko this is a meal to impress my stomach/palate. I am becoming bored with my "classics". I will be going to the grocery/wine store today and would like to try something different. Thanks for the replies.
I've done it twice now (both times using, more or less, the recipe from Cooks Illustrated) and we've loved it both times. Crispy skin, very tender and moist meat. It just screams "Springtime" to me.
Cheers!
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| Posts: 1647 | Location: Seattle, WA, USA | Registered: Mar 22, 2004 | |
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Thanks for the suggestions, I will try them all (although I need an explanation of Beenie Weenie) As I make them i'll post here and let you know how they turned out.
Hey is for Horses.
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| Posts: 1259 | Location: Edmonton | Registered: Feb 06, 2007 | |
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quote: Originally posted by Cellar_Fiend:
Thanks for the suggestions, I will try them all (although I need an explanation of Beenie Weenie) As I make them i'll post here and let you know how they turned out.
Ask and ye shall receive.......
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"One may dislike carrots, spinach, beetroot, or the skin on hot milk. But not wine. It is like hating the air that one breathes, since each is equally indispensable."
Marcel Ayme`
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| Posts: 6948 | Location: The Left Coast | Registered: Dec 01, 2001 | |
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| Posts: 948 | Location: Minneapolis | Registered: Jan 06, 2009 | |
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Love
"The greatest thing you'll ever learn is just to love and be loved in return."
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Just read this and want to try it..but I have a few questions. How many times do you score it...cris crossed about 2" apart like you would a ham about 1/4" deep? Grill indirect and finish direct? Should take about an hour? quote: Originally posted by Rob_Sutherland:
Reservations…
For tomorrow night, get a nice big pork loin and deeply score it. Get a can of Chipotle chilies in adobo sauce take about 3 chilies and some adobo sauce chop the chilies (and remove some of the seeds if you don’t like it too hot), in a pan melt a package of unripened goats cheese and throw in the chilies. Coat the pork with the melted cheese, cover and put in the fridge until tomorrow. Tomorrow night, grill it on your bbq until done and nice and charred on the edges. Have with some grilled zucchini, tomatoes and polenta. I would pair it with a nice semi-dry Riesling to cut through the heat.
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| Posts: 17 | Location: shawnee mission, ks,usa | Registered: Jan 27, 2003 | |
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