Chef John says: Shortly before leaving NYC, I was introduced to a Mediterranean/Middle Eastern restaurant called Balaboosta. If you are in NYC you should definitely go, there isn’t a bad item on the menu. A must-order from here was the Brick Chicken. I don’t really get how the whole brick thing works and I don’t really care, all I know is it’s delicious. The skin is super crispy, the meat is juicy and that’s what matters the most. I recently came across a recipe so I decided to give it a shot.I found the marinade to be very flavorful but switch it up to your tastes. Just be sure to use the brick.It’s allllllllll in the brick.
4 garlic cloves, finely chopped
2 tablespoons fresh rosemary leaves, finely chopped, plus additional sprigs for garnish
2 tablespoons fresh lemon juice (about 1 medium lemon)
¼ teaspoon red-pepper flakes
3 tablespoons olive oil
One 4-pound whole grass-fed chicken, butterflied
- Combine the garlic, rosemary, lemon juice, crushed red pepper and salt. Whisk in the olive oil. Rub two-thirds of the marinade all over the chicken and under the skin.
- Prepare your grill for direct medium-low heat or heat a cast-iron pan over a medium-low flame. Place the chicken on the grill or pan skin side down. Place a foil-wrapped brick or a heavy cast-iron skillet on top of the chicken and cook until golden brown, about 10 minutes. Remove the brick and turn the chicken over. Place the brick on the chicken again and continue to grill until the chicken is golden and cooked through, about 10 to 15 minutes longer.
- Transfer the chicken to a platter and drizzle with the remaining marinade.
So okay, I don’t want to be a traitor to my generation and all (Clueless quote intended), but currently the North Carolina BBQ tradition is what’s flooding my Inbox. And until you Memphians step up your game or relinquish your sauce secrets, we’ll publish what’s being pushed, ya hear?
This is the sauce that goes with Lexington Pork Shoulder, and while I’m usually a Memphis BBQ purist, it sounds pretty darn good. Get mixy.
2.5 cups of cider vinegar
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp hot sauce
4 tsp salt
4 tsp red pepper flakes
1 tsp black pepper
1 tsp white pepper
1.5 tbsp rub reserved from Lexington Pork Shoulder
- Mix all ingredients & serve. No heat required.
Dot gave me The Lee Brothers Southern Cookbook for Christmas a few years ago and, as sometimes happens when you get cookbooks (or enormous soup pots or aprons) very often, it hasn’t gotten its fair share of airtime.
So yesterday I did what any rational 28-year-old woman would do: I threw a hissy fit and insisted we incorporate it into our dinner despite the fact we already had plenty of food and we had no idea whether or not it would be good.
As is seldom the case, my age-inappropriate behavior paid off. This dish had a lot of flavor yet was not difficult to make (though I did read the recipe 10+ times because my mind was only working at half-speed yesterday). I think The Chef dosed it with some extra red pepper flakes which gave it great heat.
I’d even be willing to stake RipleyPickles’ name on this one because I totally don’t care about rice, but this was legitimately nummy. I’m thinking next time we amp it up with andouille and take it to main-dish status.
4 slices bacon, cut into small dice (kitchen shears make this process much easier)
1 yellow onion, diced
3 cloves garlic, crushed
1.5 cups long-grain rice
2.5 cups chicken broth
28-oz. can stewed tomatoes
1 teaspoon crushed red pepper flakes (+ more if ya nasty)
1 teaspoon paprika
1 teaspoon salt & pepper
Cavendar’s or Tony Chachere’s to taste (because my tastebuds are completely whacked by MSG-goodness, so season at your own risk)
- Preheat oven to 425 degrees.
- In a food processor puree tomatoes, crushed red pepper flakes, paprika and seasoning. Set aside.
- In a large skillet fry bacon, remove with slotted spoon and set aside.
- Saute onion and garlic in bacon fat over medium heat until soft. Add rice and cook for 2 minutes, stirring frequently. Add 2 cups broth and mix.
- Add tomato mixture to skillet and bring to a boil then reduce and cover. Simmer for 20 minutes.
- Make sure rice is still slightly “soupy” (add extra broth if necessary), and transfer to oven. Bake for 25 minutes or until liquid has been absorbed.
- Stir in bacon and serve. Nummo.