The classic “brick” chicken uses indirect heat and a bird that has been spatchcocked to remove its backbone.
The classic “brick” chicken uses indirect heat and a bird that has been spatchcocked to remove its backbone. Kirk McKoy TNS
The classic “brick” chicken uses indirect heat and a bird that has been spatchcocked to remove its backbone. Kirk McKoy TNS

Cool weather is high time to cook on a hot grill

January 19, 2016 1:09 PM