Good Monday to you all!
If you are a regular reader of the blog, you have read Michelle’s comments about my diabetes. Well, unfortunately, time has run it’s course, and I am now needing medication to keep my blood sugar in check. This also means that my diet has taken a bit of a turn. This does not mean that I am stopping the smoker/grilling part of Man Food Mondays. It means that more of the recipes are going to lean towards a slightly healthier path. Fear not, there will still be pig and steaks a on the cookers here, but I will be looking for better ways to cook them. So, here we go.
A few years back, Michelle and I were staying at a friends lake house for the weekend…without children….our no kids weekends are few and far between especially these days. This was a idyllic place, and it has an awesome kitchen so cooking was part of our plan (it’s always part of our plan). Michelle came up with the idea of cooking a “brick” chicken. With a little research we put it together, the meal was great and that was the only time we had that dish…until now. Given the diet shift, I am eating more chicken and fish, so finding ways to make it tasty is our goal. This week we are smoking a “brick” chicken. For those that are not familiar with the name, a brick chicken is cooked under a regular clay or concrete brick. The brick is covered with foil and it helps to press the chicken flatter and also helps to distribute the heat from the charcoal or gas. This also allows the skin to get crisper and it helps to get the legs and thighs done before the breast meat gets too dry. You can also use this in a conventional oven as we did at the lake house. I suggest using clean bricks (sorry I had to say that).
Let’s get started.
We are cooking a Smoked Rosemary Brick Chicken, by this I mean that the chicken will be cooked on a bed of fresh rosemary sprigs that are around 10 to 12 inches long. Rinse the rosemary in cold water and allow to set submerged in it till you are ready to place it on the grill How this works is as the heat from the charcoal cooks the chicken it will also dry out the rosemary which will flavor the chicken as a result. This dish can also be cooked on a gas or charcoal grill as well as in the oven at around 350°, the cook temperature on a grill will also be higher. If you are cooking on a grill you will use an indirect heat method (the fire will be on one end of your grill and the meat on the other end), keep a spray bottle of water close by because the rosemary will catch fire..Burnt Rosemary Chicken is not a tasty dish! You will also need to keep a very close eye on the chicken as it cooks to help avoid the burnt chicken part!
Smoked Rosemary Brick Chicken for Man Food MondaysAll in all this was a delicious meal that was not too much of a fuss to put together – just a little planning. And, it was a great Sunday meal.
Take care, and I hope to see you back next week,
Steve
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