Chicken Under a Brick (and Cauliflower Too)

Actually, it's chicken under bricks. The two-brick-setup works better. In this ep, you'll learn how to make a spice rub that's equally and extremely delicious on cauliflower AND chicken. And then you'll learn how to make cauliflower steaks and how to spatchcock a chicken. The grill is prepped for indirect heat and you'll see the technique for getting crispy skin and a perfectly juicy bird in 30 minutes flat. We press the cauliflower to perfection too, so this works for omnivores, strict carnivores, and vegans too. Oh also there's a green sauce.
Head here for a peek behind the curtain at my creative process in the kitchen:
carlalallimusic.substack.com/
Carla is on Instagram
/ lallimusic
More about Carla, including info on her books, is here:
www.carlalallimusic.com
Carla’s Cooking Show is produced by Luke Sand
/ lukeysand
Chicken Under a Brick was edited by Jeesu Kim
www.jeesukim.com/
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
/ madmcferrin
www.madisonmcferrin.com
madisonmcferrin.bandcamp.com/

[@waynezhang6080]

love how we've evolved from the "pressy-downy" to just a brick

[@CarlaLalliMusic123]

Well the thing is … you’d need two!

[@aimee241]

I’m mad Carla isn’t my mom, aunt, sister, cousin, etc. imagine holidays with this GEM OF A WOMAN

[@SUPERSTUDIO17]

YAY MORE COOKING WITH CARLA. Your energy is infectious

[@dinahconsumption3614]

Every time Carla says "press" I look around for the smusher

[@haltrei6525]

Find someone who gets excited about you the way Carla gets excited about her grilled veggies 💖 Always such a joy to watch Carla's vid

[@cassidywheat375]

I LOVE how you include vegetarian/vegan options!

[@celiazamarripa3375]

Carla thinking of us vegans 🥰 plants are cool! 😄 I gotta get on her Patreon!

[@macaoron]

Carla’s next hit single should be “Thank You, Bricks”

[@TvXperia]

Deffo need to see more content on this channel because that looked delicious

[@emilybattaglia5099]

Carla, thank you for sharing your knowledge and fabulous energy! I'm SO intimidated by the grill and I'd love to see you do a grill tutorial. How to prep a grill, planning for heat variance (as you did in this video), basic grill cooking techniques, and cleaning. Most videos I see are men assuming you know how to do it. But you teach in such an accessible, fun, empowering way. Thanks for this video and all of your others!

[@mm6wlj]

I’m so grateful that you have your own channel!!! You’re such a good teacher!

[@juliabishop1408]

I can't wait to see what awaits us in the Fall! I'm crossing my fingers for apples! 🍎 Thanks for grilling season Carla!

[@callalily4052]

It's Carla Lalli Music! Huzzah! Lovely grilling and yes, Sept/Oct is the best time for grilling in the Northeast. I've fallen behind on your wonderful patreon (my house was flooded - huge ordeal) and I'll catch up with your shows for peak grilling season. Carla, you are a delight, as always, and your cat deserves a moment in the spotlight. The internet and cats - goes together like salt and pepper.

[@Lianne459]

Carla is so easy to watch. I miss the whole former BA family. They havent come close to replicating that chemistry.

[@CodeDeb]

Your kitchen looks so nice! Did you have a second renovation?

[@tttfff7228]

So glad to see you back on KZbin!!!! Love you.. Keep on cooking

[@aimeewynhausen9924]

I was going to give this a thumbs up anyway but that wink from the cat - heck yeah.

[@annacastillo1663]

Thank you Carla ❤ we’re approaching summer and I’m learning from you 😊

[@cycts]

I'm going to think about that cat wink for the rest of my life.

[@blabhblaja]

These videos make my day!! I miss her energy so much.

[@billypilgrim1]

That garden looks like a really nice place to chill

[@edroso5989]

All those delicious recipes make me happy, greetings from the Netherlands!

[@Joe_Murphy-REV_Realty]

"I can't with myself!" @15:48 Lolololololol

[@ericawentz2734]

Carla, you are THE BEST!! ❤️❤️❤️ thank you for your fun and informative videos!

[@ashleybernstein7786]

Did Carla get a new kitchen?! It’s gorg!!!!

[@therealtesus8315]

Someone needs to give that editor some props because he is too funny XD

[@gacantiswastika6027]

I love it Carla and you used turmeric... wow.. I am Indonesian and that's how we cook chicken here in Indonesia. using turmeric to marinate the chicken with lemongrass, garlic and shallots, bay leaf... nice idea with the brick!

[@daniel6678]

Turmeric is one of those ingredients that I so badly wish would become more popular and ubiquitous in the western world

[@davidpierce4949]

Adorable Carla. You are food for one's spirit.

[@daviddavis703]

Oh how I look forward to your content! Thanks for the video!

[@Stenorfly]

the chiropractor videos on youtube, that's exactly what I thought about when seeing you press the chicken looking at the sky and mumbling in reflexion XD

[@jraaccounts]

your tasting notes! LOVE!!!

[@Playwiththaticecream]

watching carla casually wave a knife around mid-talk for 15 seconds straight and just STRESSED internally

[@arthurianking9776]

always love grilling method to cook things especially in summer.

[@Laysea89]

Love you Carla!!❤️

[@romanzaporozhets4237]

All the recipies are soo great. Just what i want n easy to do

[@shannonkatereadsstuff]

In Australia we have a lot of public gas bbqs in parks and at the beach. My favourite summer meal is a variety of bbq veggies flavoured with salt and oil, maybe some halloumi, done on a bbq next to the ocean where I don’t have to clean up (the council pressure hoses the bbq plates every day and we all just scrape them down when we are done). I’ll have to try brick chicken when our summer comes.

[@DavidSmith-fv1jf]

She's great. Very enjoyable!

[@TealCheetah]

The flying brick chicken made me laugh every time!

[@robertmcelfresh1031]

We appreciate the 'sweat commitment'.

[@McSnacks930]

Can’t wait to meet Mr Music in one of these videos! He has to be amazing if he married Carla!

[@bussineats]

Amazing recipe! 😍

[@chipskylark172]

Everything about this meal makes me a happy lad

[@rerolley]

Thanks for enduring the mosquitos for us. Hope things cool off a bit there.

[@kevinpenfold1116]

Dang. This was imPRESSive.

[@pratyushagaraye1161]

You look gorgeous! And your voice is so soothing💫

[@AnaMNR]

It must be amazingly fun to cook with Carla 🖤...

[@srchernandez]

ohmygod it looks so delicious

[@RedHeadAgent]

You're adorable! :-) Your videos are so fun to watch.

[@AnImprovActor]

You can just tell how much she enjoys the entire process. I love watching her videos, theyre so real and so enjoyable. Please smash me under a brick Carla

[@DanDan-z7e]

And she is BAACCCKKKK!!

[@nolanstore7159]

Would halved Brussels sprouts be good instead of the cabbage?

[@dadcelo]

YUM

[@alenanela1743]

When I saw the grill marks on the chicken my jaw actually dropped.

[@do_cs]

pressy downy in another form factor

[@coljar100]

cute cat

[@runnersp1985]

Came for the cooking, stayed for the Fleetwood Mac.

[@thomasabbatangelo2662]

how open was the bottom of the "oven" ( the little turny valve) ???? ( air flow is a need to know with this sthing)

[@oliviamassey6448]

Would a fun step also be to soak in buttermilk before seasoning?

[@elsafischer3247]

Carla delicious molte buonno

[@kategaging3363]

This should be called chick and a brick-doesn’t sound very appetising but whatever it sounds fun

[@troywest6135]

Loving the idea of grabbing a pair of Joyce Chen kitchen scissors, but they don't seem to come apart as far as I can tell. Is this problematic for cleaning them after chicken?

[@diannt9583]

I always wonder if one can spatchcock off the keel instead of the back? (As a kid I always fought to get the dark meat, even if it meant I might simply had the back to eat....Besides, the chicken oysters are on the back!)

[@alyssarose4220]

11:30 Lets rename Spatchcocking to Spatchcracking and call it a day. Pretty sure that's what Carla calls it here....

[@zayvier69]

How do u control the temperature of the grill?

[@tea_katsu]

Cabbágee is such a big personality thing and it's so me us and I dunno just amazing love you bye.

[@caseymajor4803]

The intro music belongs in a horror movie

[@rudevalve]

Certified Gold!!!!!😷

[@user-dg7mr8xc9t]

Which recipe includes the herb sauce? Trying to find it!!

[@sabreveitch3554]

Oh, to have an emotional connection to a brick

[@chuuubiii]

Hi!! What can I replace the caraway seeds with? They're not easy to find where I live

[@cassiesugito]

Cumin seeds! Not exactly the same flavour as caraway but will make for a delicious chicken

[@chuuubiii]

@@cassiesugito Thank you! I found out that where I live it's actually called german cumin, but still hard to find

[@bentoothman6701]

You’re lovely….also your face is lovely…..ALSO….I LOVE YOUR FOOD VIBE! ☮️❤️

[@RicePudden]

I started singing "go your own way" before he did and I was so happy when someone else caught the lyrics too.

[@williamwroblicka4226]

Be careful with those bricks! Make sure that the surface that touches the raw chicken never touches the cooked side of the chicken or vegetables. Rather than wrapping the bricks in foil, it might be better to use a sheet of foil between the bricks and chicken, which can be discarded and replaced with a fresh sheet when the chicken is flipped.

[@mondaynightballroom20]

The first couple of queens to get eliminated in a season of Drag Race: Thanks, Bricks!

[@issejjessi]

when i hear “brick”, i immediately think about sewage and that’s all Victor Hugo’s fault. Now when i read the brick, all i’m gonna think about is chicken…. but pls don’t use the book as a substitute when making this recipe.

[@njmcmullen]

At 6:55 when I was sure the end of your finger was a goner. 🙃

[@amandapavetto8668]

I think pink is your color

[@Pt0wN973b0iI]

Does she watch Gregory Johnson on KZbin?😄 #RingDinger

[@jerrycratsenberg989]

Hahahahahaha Ask your butcher to spatchcock the chicken? Where precisely do you think America lives? Most of the United States has not seen a butcher shop in two decades. Seriously! Regardless, we still love you Carla!

[@serefina666]

I love that their was a little pop up about where to skip ahead too if you didnt want to see chicken stuff.

[@daneault]

Do you like your big green egg? Is that a Large or X-Large?

[@jamescampbell8910]

it's not the large it is either the XL or 2XL My BGE is awesome

[@daneault]

@@jamescampbell8910 Thank you very much!

[@MsDoxma]

Carla I thought you hated those cool crisps nights. Doesn't it give you sads

[@elsafischer3247]

Carla bu

[@MichaelAlthauser]

I almost exclusively spatchcock my chicken and never get super juicy results like this and have no idea what I'm doing wrong. =(

[@williamwroblicka4226]

You're probably overcooking it. Treating it with a "dry brine," which Carla effectively does with the spice mix, and letting it sit in the fridge for a day or two, will help prevent the chicken from drying out even if it is cooked to a higher-than-ideal internal temperature.

[@MichaelAlthauser]

@@williamwroblicka4226 I've started just using Brian Lagerstrom's way of doing it. Dry brine, then slow cook for 3 hours at 285F. That seems to get great results every time.

[@Mr.Abreu.76]

If my in-laws saw the tender juicy inside of the chicken at 16:30 they would scream "it's raw!" and send it back...

[@son4821]

MARRY ME

[@medionenterprises1756]

I'm also a retired web developer from Microsoft. I would totally be into the idea of helping you guys out (pro bono for now) to get a website up and running; kinda like an online food magazine. Really think you would get support from the NYC MSM to support you, as they do like a good story and counterpunch to the powers that be. Really want to see my favorite chefs achieve greatness and run BA's nose in it. I know you still work for them, but seeing you have a channel, I guess their NDA doesn't cover this, although they may not like all of you working together.

[@cynthiabohli-nelson1824]

I fist read that as "children under a brick". My eyes are tired!

[@zacr4664]

thank you to who ever's idea it was to tell us where to jump to to skip the spatchcocking!

[@chrissiemcgaw]

CARLA WHERE IS THE PRESSY DOWNY? I'm worried.

[@Kizzysama]

What’s that a cat or what 11:50

[@oqasho.]

IDK why everyone on KZbin feels the need to take the chicken backbone out in such applications. The closest thing to this that I often make is split a small chicken in half so I can cook one half and freeze the other, and I always leave in the backbone and it comes out well. The good thing about that is that I don't have to worry about what to do with one bone. I know everyone says to freeze it and make stock with it, but I don't think that's very practical for home kitchen. It's just an extra unnecessary step.

[@williamwroblicka4226]

Spatchcocking a chicken (i.e., removing the backbone) has several advantages over leaving the bird in it's original form: (1) The chicken cooks faster. (2) It's easier to carve. (3) It browns more evenly. Splitting a chicken in half accomplishes much the same thing, but it's not clear it eliminates any "unnecessary step": Spatchcocking requires two cuts -- one on each side of the backbone. Splitting a chicken in half also requires two cuts -- one through the back and one through the breast bone. Same number of steps. The backbone itself is inedible and can be discarded regardless of when it's removed, either before or after the chicken is cooked, if you're not into saving the scraps for stock.

[@oqasho.]

@@williamwroblicka4226 It's really annoying when someone responds to you with something not relating to what I said. I know what spatchcocking is and what it does and I'm familiar with the backbone and how edible it is. You can still split open a chicken without removing the backbone and I never do because it's wasteful, time consuming and unnecessary.

[@whodoyoudancefor]

I get that some vegetarians wouldn't want their veg cooked on the same grill grates as the chicken, but you aren't actually feeding any vegetarians here so it just seems weird.

[@medionenterprises1756]

Hi Carla. Why don't you guys create a channel together (everyone that left BA test kitchen). Bet you get better stats and a bunch of publicity. I'm sure you all didn't get along, but several of you guys did, and the folks that gel should consider this. Know that a single finger cannot do much on its own, but five fingers can make a fist. You might even get an agency to cover you guys as a team. Been tracking everyone down who left BA, subscribing, and hoping for the best, but for the most part, it breaks my heart to see you guys struggle with views. I even made a post to Brad at BA letting him know that Claire has almost had a million subscribers now and that he's better off on his own. Think about it. You have our support.

[@wideeyedraven15]

Love Carla, love her on camera. May I just say, I do not like this new trend of the camera person or producer as a conversant in the videos…I hate it. It comes between us the viewers and the cook. I want to feel like (illusion, I know) that we are cooking with the cook, not having a peanut gallery chime in like we’re in a bigger conversation. Sorry for the negativity but I’m seeing the trend across cooking shows and it is not a good advent.

[@kylechildress1210]

Can you edit your comment: Two work better.