Brick Chicken

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Special thanks to Kenny Hogan for allowing me to use his music in the production of this video. Visit www.kennyhogan.com for more great tunes.



NOTES:

Wet Rub:
1/4 cup oil, 4 cloves chopped garlic, 2 tbsp oregano, 1/2 tsp hot peppers, salt and pepper to taste.


Dry Rub:
1 tbsp each sweet smoked paprika, chopped thyme, poultry seasoning, lemon pepper, pinch chipotle powder



Hand over grill for temperature:

If after placing your flat palm of your hand over the grate and you need to pull away between 2 to 3 seconds, your grill heat is considered, "high." The temp is approximately 450 degrees F to 550 degrees F. If you need to pull away between 5 to 6 seconds then the heat is considered, "medium" and the temperature is between 350 degrees F to 450 degrees F. Finally, if it takes 8 to 10 seconds to pull your palm away then the heat is "low" and the temp is approximately between 250 degrees F to 350 degrees F.

Category:

Howto & Style

Tags:

• BBQTalk
• cooking
• competition
• bbq
• barbecue
• barbeque
• brisket
• butt
• chicken
• brick
• bubba-q
• Traeger
• WSM
• food

[HALLSYSKITCHEN]

now tht looks good...tks 4 thu post

[Appledude500]

good idea to pickle in a plastic bag :)

[xBiscuitPowerx]

Why isn't it called Bricken!!

[Leland1037]

Im might try that this weekend! What are the bricks for. My biggest prob with chik is i dry it out... Never thought of butterflying it!!

[DivaBBQ]

Very cute video.