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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-23-2011, 04:55 PM   #1
martyleach
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Default Brickin' my Chikin'

I really like Spatchcock chicken but struggle to get the breast done the same time as the thighs. So I tried a technique that has been around for many centuries:

Pollo al Mattone has been made in Italy ever since the first egg hatched.

The concept is simple. Get a couple bricks really hot and slap them on top of your chicken. Just like being in an oven except you can really crisp up the skin if you want.

I wrap my bricks in foil and give them a little spritz of EVOO when they are really hot. Then I just slap them on top of the chicken and let the dirty bird sizzle.





I did flip it once just for the heck of it.


It came out really moist and done perfectly.

meraviglioso

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Unread 10-23-2011, 04:58 PM   #2
colonel00
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Looks great Marty I may have to give that a try. Still lovin' the pit too!

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Originally Posted by martyleach View Post
Pollo al Mattone has been made in Italy ever since the first egg hatched.
Where did this egg come from?
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Unread 10-23-2011, 05:02 PM   #3
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Great idea. I've never seen that. Thanks for sharing.
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Unread 10-23-2011, 05:12 PM   #4
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Good looking bird there Marty!
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Unread 10-23-2011, 05:18 PM   #5
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Outstanding looking chicken!
Perfect amount of char for me, thanks for sharing Marty.
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Unread 10-23-2011, 05:18 PM   #6
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Man that looks great Marty! Nice Job
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Unread 10-23-2011, 05:50 PM   #7
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Very Nice Bird !!!!
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Unread 10-23-2011, 05:55 PM   #8
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Marty, those look fantastic! That pit is totally awesome :)
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Unread 10-23-2011, 05:58 PM   #9
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I rarely have any bricks around so I just use both hands and press down firmly
on the Chicken (after it has been spatchcocked) until I hear the rib bones break.
Then move your hands around and keep pressing down breaking the ribs. This
will make the Chicken very flat and help it to cook more evenly.

But if you have bricks, use them...it works great.

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Unread 10-23-2011, 06:03 PM   #10
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Looks fantastical!
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Unread 10-23-2011, 06:21 PM   #11
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I don't use the bricks to keep the chicken flat, I use them to cook the chicken! The bricks are 400+ degrees.

Quote:
Originally Posted by Grillman View Post
I rarely have any bricks around so I just use both hands and press down firmly
on the Chicken (after it has been spatchcocked) until I hear the rib bones break.
Then move your hands around and keep pressing down breaking the ribs. This
will make the Chicken very flat and help it to cook more evenly.

But if you have bricks, use them...it works great.

I don't use the bricks to keep the chicken flat, I use them to cook the chicken! The bricks are 400+ degrees.

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Unread 10-23-2011, 06:56 PM   #12
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Nice bird! I've read about that technique but haven't tried it. Thanks for the pictures.
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Unread 10-23-2011, 08:12 PM   #13
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I have a big square cast iron press that came as part of a stove top panini pan but it rocks for using like you did the bricks. It's actually never seen service for its intended service, ha ha.

Great looking bird!
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Unread 10-23-2011, 09:57 PM   #14
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Great lookin char on that skin Marty! You know you should make a couple of handles for those bricks!
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Unread 10-23-2011, 10:02 PM   #15
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Good looking chicken!
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