Get the Best Firing With Brick Grill
I don’t know how to build something out of them, but I have a few bricks for cooking. Foil-wrapped bricks are very useful in the kitchen, especially when you need to keep things flat and stationary. The bricks are also very useful in my new summer kitchen (which consists of one Weber Kettle), only now I use them to lift objects – well, one – up .
It’s a simple trick, based on a simple premise: if I can bring charcoal to my food, I’ll have a really great roast. By placing a few bricks under the coal grate, I can raise it a few inches. It’s simple. It’s elegant. But this is a brick for you, baby. ( Safety note: I used regular bricks with no problem, but several people noted that there is a small chance these bricks will crack or explode at high temperature and pressure. This is mostly a problem with concrete bricks – I’ve seen conflicting information about clay bricks – so get some fire bricks that will withstand fire and are the safest option.)
If you also want to create an excellent golden crust on your next steak using bricks skillfully, follow these simple instructions:
Start by placing 4-5 bricks on the bottom of the charcoal grill, making sure you position them so there is sufficient airflow.
Then place the charcoal grate on top of the bricks.
Finally, light the charcoal, make it pretty and ashy, and pour it on one side of the charcoal grate. Prepare food as usual.
Yesterday was my first attempt at using a simple brick in this way – I saw the method mentioned several times on AmazingRibs.com and I have to say that it really gave the best I could get from a charcoal grill. It is true that I have not scorched that many things are over charcoal, but the results that I have seen from this elevator brick give me confidence that there are many more beautifully charred meat in my future. It’s a good feeling.
Updated 05/06/2021 11:45 AM EST to clarify which bricks you should be using.