"OhJeeez" > wrote in message
...
> This above-titled NY Times piece (below) offered: "I massaged barbecue rub
into
> the chicken breasts and arranged them on the grill, placing a foil-wrapped
> brick on top to compact the meat." Any merit to this technique? Thanks.
>

Chicken under a brick is a recipe I see often. Give it a shot and lemme know
how it goes. I'm interested.

--
Fosco Gamgee Whitfurrows
and his 6" boner