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Bricked Chicken Breast
tacodawg
Posts: 335
Tried an old recipe with New Mexico chili powder,cumin,cinnamon and ground coriander for a dry rub. Then drizzles with EVO some garlic and cilantro. Grilled up high. This was before it went on
Under the brick
And ready to eat. Came out great
Thanks for looking. Wish I could share the taste.
Under the brick
And ready to eat. Came out great
Thanks for looking. Wish I could share the taste.
Comments
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Did you use a brick that was heated in the egg while it stabilized?
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Not this time but that is a good idea. I wrap it in foil to keep it clean and so it won't stck to the chicken.
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Hey chicken is great and I'm sure your cook was great. :P
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tacodawg, you are rockin'!!!!!
will send email tomorrow -
Love the marinade you used. Sounds great.
But, if you didn't pre-heat the brick (which I agree sound like a great idea), what purpose did it serve? -
It keeps the meat on the grill so it cooks more evenly. Does not allow it it to come up off the grill and it also reflects some of the heat down from the top.
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