Is there a cook’s copyright for grilling with a brick?
Apparently not. It is an ancient and traditional way of grilling: pollo al battone, as it has been known in Italy since Etruscan times. The ‘brick’ keeps the meat in contact with the grill and helps to achieve even cooking. I have grilled poussin on a grill pan in the normal manner and struggled to get an even cooking – some parts of the chicken remained disconcertingly pink. I can therefore vouch for the effectiveness of grilling with bricks. But beware! Cooking for more than two can be tricky on a home range – especially if your hob starts to teeter with precariously balanced grill pans and piles of building materials.
Although the bricks warm up slightly, I believe it’s the weight which makes the difference. No doubt cooks using old-fashioned metal irons – which are more practical for retaining heat – would say the additional heat, as well as weight, is the critical factor.
This method of grilling also highlights the benefits of simple cooking; it’s so easy to enjoy this delicious meal without the need for challenging lists of complex ingredients or time-consuming sauces… All you need is chicken and bricks!