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Originally Posted by areaman
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Ok, here's brick chicken. 3 lb fryer spatchcocked and flattened, rubbed with a mash of garlic salt jalapeno oregano pepper and chili powder, let sit for an hour or so. Got smoker very hot and removed water pan for direct heat, preheated aluminum foil-wrapped bricks on high heat on a low grate for 30 minutes.
Put chicken on grill bone side down, weighted with bricks. Cooked until done flipping once at about 17 minutes.
With grilled romaine and grilled potatoes