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Brick your chicken!
PhilsGrill
Posts: 2,256
Comments
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???why not just splatcock instead of crushing the carcass???Re-gasketing the USA one yard at a time
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Phil,
Not exactly new. It is an ancient Tuscan Italian method called Pollo al Mattone. There was a lady that swore by it on the egg several years ago. I've done it many times in a cast Iron skilet but don't really see an advantage on the egg.Steve
Caledon, ON
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Very similar method with a skillet in many BBQ cookbooks.
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Yea I think Alton brown does this same method with a Cornish hen if I remember correctly
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