Tuesday, June 29, 2010

Brick Grilled Chicken with Blackberry BBQ Sauce

Go ahead and sing it. You know you want to.

"She's a brrrrick.....house! Mighty mighty! Letting it all hang out."

I've been wanting to try a brick grilled chicken recipe ever since I first saw Alton Brown do one. You know, when you grill a chicken breast pressed between the grill grate and a pre-heated, foil wrapped brick.

Tonight I made John Besh's Brick Grilled Chicken with Blackberry Barbecue Tortilla Wraps (Click for the recipe), which is his contribution to the Everybody Has A Hand In Safe Grilling campaign.

I didn't have a brick handy but I needed something heavy and able to absorb heat. Hmmmmm....how about a cast iron corn bread mold? Poifect!

I wasn't crazy about the brick grilling technique. It was OK but it didn't really add anything to my grilled chicken. It also gave false high temp readings on my remote probe thermometer. No big deal, I just ignored it and went by look and feel.

The blackberry bbq sauce is a definite keeper for me. I usually don't like extra sweet sauces so I was wary of this one, but the ginger and red pepper balance it out. Alexis and I both loved it. It's a thinner sauce, even after I let it simmer for a while.

I also like how Besh recommends serving this family style. This is supposed to be an easy weeknight dinner and family style is fast and flexible. We subbed romaine for bib and added some tomato from our garden.

The wraps were an excellent summer meal. They'd probably even be good served cold, picnic style. They are sweet, tangy, and have that blend of texture and taste that you expect in a wrap.

We will definitely be making this one again. But next time, I'd forgo the "brick" part and just grill the chicken how I normally do (375f-400f, raised grid, x 20-25 minutes). I'd also baste some of the sauce onto the chicken in the last 10 minutes. I don't like just putting bbq sauce on meat after it has been grilled, I want it to cook onto the chicken.

Speaking of John Besh,
1) Don't forget to enter the giveaway for his book.
2) Have you seen his new show on TLC - Inedible to Incredible? Pretty funny stuff. I feel bad for the cooks but even worse for their families and the food that they have been eating for years! Ick.

23 comments:

  1. There's a blues bar around the corner from me that usually books cover bands --and they ALL play "Brick House"! I'm sick of that song. Same with "Mustang Sally"

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  2. Skin on chicken is so good on the grill. Do you think this would be as good with boneless, skinless chicken? I've been wanting to try this too, but can't bring myself to eat the skin. Something must be wrong with me!

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  3. I like that you sliced it all and used it for a wrap, what a great idea.

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  4. Ever since I saw Alton Brown do brick grilling I too wanted to try . . . but haven't . . . but it looks like I wasn't missing out. Thanks for being my guinea pig!

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  5. This recipes looks fantastic! Thanks for testing out the brick technique. Now I know what not to do on the grill. Did you use seedless blackberry jam in the sauce?

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  6. I incorporate fruit into my BB-Q sauces, but do not make it a dominant flavor.. I enjoy them, but am always thinking what judges would say.. We have pressed chicken, and gotten good grill marks from that..

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  7. Fruit and meat seem like an odd combo...but sometimes it works. One of the user-submitted recipes at ManTestedRecipes is for Pineapple-Stuffed Bacon-Wrapped Hot Dogs. Haven't tried it myself, but it sounds promising...

    http://mantestedrecipes.com/recipe/2880/pineapple-stuffed-bacon-wrapped-hot-dogs.aspx

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  8. I have a recipe for pork with blackberry sauce.....I have to post it soon! That looks delicious.

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  9. Now I know what to use that damn cast iron corn thinga magiga for! I tried using it for corn bread, but that totally sucked!

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  10. Brick House is my favorite wedding reception song! I can't control myself when I comes on - I must bust a move. It isn't pretty, but I don't care!

    The chicken looks good and the blackberry BBQ sauce sounds amazing!

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  11. Hmmmm.... Puddles gave me a corn bread mold years ago, but I've never used it, in fact I was getting ready to finally throw it out. I may have to rethink this.

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  12. I really like the sounds of that bbq sauce. Will give that a try. I'm so jealous you have those beautiful fresh tomatoes from your garden. Probably another month for us.

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  13. Oh, it looks awesome!! And nope, haven't seen the show (no cable)...sounds good, though =)

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  14. I always wondered about the brick grilling method...now it doesn't seem as important of a thing to try out! I sauce sounds amazing!

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  15. That sauce sounds wonderful - I'm on the fence about the brick cooking on a grill myself. I'll have to check out his show, thanks for passing that on.

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  16. I've always wondered about this brick chicken business...and whether it's really worth it to go out and buy some bricks just to put some chicken in-between em. Maybe I'll just raid the nearest construction site. Not incredibly sterile...but you do what you have to!

    That blackberry sauce sounds fantastic.

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  17. I've been wanting to make brick chicken too! Don't know if I will now that I see it isn't all it's cracked up to be. The blackberry sauce sounds special...and the wraps delicious!

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  18. Mmm blackberries, ginger, red pepper . . . you're singing my song, mister. This looks and sounds mighty mighty good. :P

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  19. This looks fantastic! Did the "brick" squish out all the juices though? btw...I love your corn bread mold!!! HAHAHA...I want one

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  20. Look at that fire under the chicken! Yes! You have cool flavors going here. Very sweet and spicy and chicken-y. :)

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  21. I've always wondered about the brick method. Now I know. Hope you have a great 4th of July.
    Sam

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  22. Thanks a lot Chris, now I'm going to be singing that all day, LOL!
    Can't believe all the wonderful goodness I've been missing here. All totally mouthwatering as always :-)

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