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In article >,
says...
>
> "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.
>
>
I just saw the BBQ University episode yesterday where Steve cooked his
chicken that way. He said there were several reasons for it:

1. It covered the chicken, thus keeping it moist while grilling
2. It flattened the chicken, if it was uneven to begin with.
3. It pressed the chicken flesh into the grill, thus creating indented
grill marks (though this didn't seem like such a benefit to me - I'd
prefer my grill marks prominent but un-indented. Not sure why - it's an
aesthetic thing I think).
4. I think there was another reason, but I've forgotten it.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.