Grilling Outdoors with Bricks
Many chefs have recommended using bricks when cooking chicken on a grill. You use the bricks(covered in aluminum foil) to weight down the chicken. It speeds up the cooking time and seals in the juices. I have extended the idea to include meats and most recently experimented with a Tri Tip. It worked very well and the meat cooked very evenly. Make sure that you cook it on a lower temperature for both as it will cook more even ad will not burn. If cooking fowl start with the skin side up and allow the slow cooking to render out the fat so when you turn it it will not burn. So it appears that bricks may be a better way for everything you cook on the grill!
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