(Andre Baranowski)

When you think of all the money you can spend on barbecue accessories, it's nice to know you can stop at a vacant lot, pick up a brick, wrap it in foil, and produce some of the most tender, evenly cooked chicken you've ever eaten. Just butterfly the bird, and the brick will keep it pressed down onto the grill or grill pan. You can use a brick for grilled sandwiches, too. I've even supersized the process by usinga cement cinder block for grilling a turkey. —David Crown, Harrison Township, Michigan

RECIPE: Brick ChickenUsing a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird. This recipe is adapted from Brooklyn's Marlow & Sons.

SERVES 2INGREDIENTS

3–4-lb. chicken, halved with backbone, ribcage, and thighbones removedKosher salt and freshly ground black pepper, to taste2 tbsp. canola oil1/3 cup chicken broth1 tbsp. lemon juice

INSTRUCTIONS1. Season chicken generously with salt and pepper. Heat oil in a 10" skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place another 10" skillet, right sideup, on top of chicken and gently place a heavy brick or several soup cans in it (weight should be at least 20 pounds).

2. Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 18 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.

3. Add the chicken broth and lemon juice and cook until an instant-read thermometer inserted into the chicken's thigh registers 160°, about 3 more minutes. Serve chicken with pan sauce.

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