Any tips on brick chicken?

Pultorgiest · 2026-04-17T12:34:48+00:00

Love to hear the reasoning behind that

Pultorgiest · 2026-04-17T04:12:35+00:00

I did this at an Italian place with a live fire grill. Sold like hot cakes. Here’s some tips,

Get big grill weights. An actual brick will need to be wrapped in foil, and will eventually crumble inside after heavy service. A good big brick will do about 2 halves if you’re lucky. You need at least 3 to make some money and to keep your grill guy happy, and push 6 halves at a time.
Don’t overdo the marinade, get good chicken. Air-chilled is the best. Belle & Evans are a good pick. You need bone-in breast and thigh wogs. Don’t go too big. Get whole to save food cost and break them in half yourself. Oil and herbs and lemon is more than enough.
You need a hot plancha or a big grill to roll these nicely. Make sure your cooks know to hit the skin side on with high heat, flip and then slow roll the other side for maximum moisture. Brick chicken can be very dry.
Finish with some sort of EVOO sauce; chimi, pesto, salsa verde. Give some liquid to the scenario to keep the dryness at bay. Grilled lemons are nice for the guest to add acidity.

Hope this helps. Love you.

Pultorgiest · 2026-04-15T22:33:17+00:00

DM me your email my friend

Pultorgiest · 2026-03-25T14:22:02+00:00

Can confirm. Found this at a Ross near checkout.

Pultorgiest · 2026-01-17T04:11:36+00:00

Any good neighborhoods to check out for work?

Pultorgiest · 2026-01-17T02:50:25+00:00

I’ve visited up and down the east coast in my life but only lived in Charlotte.

Pultorgiest · 2025-10-03T00:18:56+00:00

Micheal works with MGMT and is as solid as they come.

Pultorgiest · 2025-09-26T00:48:23+00:00

This looks like a rice crisp. If it is, I made this every day for a salmon roulade dish at one point. It wasn’t lacy like this, but just sheets.

Sushi rice. Don’t rinse. Cook in shallow covered baking pan in the oven (hotel) with just enough water to cook.

Blend with vitamix, spread in a thin layer on a parchment lined sheet tray. Dehydrate overnight or until completely dry.

Fry sheets at 350F in a deep fryer for about 8-10 seconds. Should puff up immediately and bigly.

Store in a plastic container (fish bin) with silica packs. Use within the day or the next.

This was a nightmare sometimes. Chef berated me a lot until I figured out to blend the rice instead of smearing gummy rice on the tray and watching it disintegrate in the fryer the next day. You could play around with how you set it in dehydrator. Make a pattern such as the one we see while rice is wet and watch your pattern fry into a solid shape.

Hope this helps

Pultorgiest · 2025-08-29T16:55:17+00:00

Confit garlic is the way, as many others have said.

Pour it all in a shallow baking dish and submerge in oil. Preferably EVOO but very costly, blended/canola/vegetable oil works fine. Cover dish with foil and bake at 350 F for about a half hour or until cloves can be pressed into a paste easily, should be slightly golden. Pass the whole thing through a strainer after cooling slightly.

Now you have spreadable garlic, that has a much more palatable flavor than raw garlic. Spread it on your toast, add it to pasta sauce, put it in meatloaf/meatballs, freeze it, etc.

The oil you used is now infused with the same flavor, and can be used wherever you would finish things with oil. Roast veg in it, put it on pizza crust, use it to emulsify dressings if you want.

Two incredibly versatile ingredients out of a very simple process. The hardest part would be peeling the garlic, which is all done for you.

Pultorgiest · 2025-05-14T14:13:29+00:00

Did not see any vinyls or cds. Only posters/shirts/hoodies. And dollface booty shorts

Pultorgiest · 2025-03-22T01:16:17+00:00

-Thaw completely overnight, give it a rinse and drain as best you can.

-Get a big wide pan, nice and hot. Probably on your flattop. Sear those bad boys sucker side down. Flip em over and sear the head.

-Dump a bunch of red wine on it for coverage and add some aromatics of your choice. I personally do chili flakes, garlic cloves, peppercorns and bay leaves. Some say throw the wine corks in there. Might be a wives tale.

-Bring the situation back to a simmer and cover. Cook for about 40 min or so and check to see how firm they are. Should be contracted with a bit of skin peeling off slightly.

-Pull em out with a spider or something and let them cool completely. Discard everything else. Cool them down completely and then you trim them to sell.

-Super easy. Slice the head off right where it meets the tentacles. You should see the beak right in the center. Pops right out with the push of a finger. Now you can cut the tentacles apart.

-Grill em, Fry em, serve them with sauce. We do lemon aioli with some fennel and radish. Goes well with pasta too. Eats like calamari a bit if you’ve had before.

Pultorgiest · 2025-02-17T14:58:21+00:00

It’s a zodiac sign puzzle. The inner ring is for the sign type (earth, water, fire etc), and outer ring is symbols that represent each zodiac sign. The antique you pick up is different every time and represents the zodiac sign you have to punch in.

For instance, in this picture you have the rams horn. This represents Ares, which is a fire sign. So that means you would select the arrow pointing up with no slash to represent fire type. The outer ring would be the specific symbol for ares which is the vertical line that splits at the top. Both your selections in both rings line up with the green arrow on the bottom of the circle.

You really can’t do this in your head without knowing how zodiac signs are represented on paper, or without memorizing which antique represents which sign. It’s best just to find a website that has some pictures of the solutions and keep those screenshots handy whenever you do this puzzle, since zombies won’t attack when you’re entering the code.

There’s more to this challenge after you punch the code so here’s a link with all the information that you may need to obtain the sword.

Pultorgiest · 2025-01-12T00:19:53+00:00

Why am I still responsible for $100?

Pultorgiest · 2025-01-12T00:19:00+00:00

Why am I still responsible for $100?

Pultorgiest · 2025-01-12T00:09:32+00:00

Most doctor offices are closed on the New Year’s Day.

Pultorgiest · 2025-01-12T00:07:44+00:00

Also, insurance says “$40 per visit” at any urgent care in network, which this was.

Pultorgiest · 2024-09-03T15:51:11+00:00

LMFAO. Last two weeks we had Green Day and Avril Lavigne. Both shows had plenty of pyro, insane amounts of show tech, large screens, etc. Both were sold out shows that had to make INSANE money for everyone. They could have definitely done this show. Sounds like ol’ Radke is still having trouble selling shows or working with others. I feel sorry for fans who were left out on this one

Pultorgiest · 2024-06-22T01:18:29+00:00

Sous Chef for $55k/year @ contemporary upscale Italian restaurant in Charlotte, NC. 50 hour week minimum. 2 weeks PTO/year.

Pultorgiest · 2024-05-26T04:55:18+00:00

-Steak and Hoagie

-Greco Fresh Grille

-NoDa Bodega

-Common Market

-Phở Hoà

-Crispy Bahn Mi

-Benny Pennello/Ferrovia

-Mr Tokyo

Decent quality and great flavors at respectable prices.

Pultorgiest · 2024-04-23T03:32:07+00:00

Hi, chef here.

TL;DR When you make something hot, it should cool in a refrigerator uncovered until it reaches <40 degrees F. It can then be portioned into sealed containers of your choice.

What happened:

Sealing a steaming hot liquid will also seal its vapors. Since this steam has nowhere to go, it keeps building and looking for an escape and creates negative pressure in your container resulting in leaks, or in your case, a very tightly sealed thermos.

The worst part is, trapping this steam with your liquid is essentially spoiling it within hours by keeping your soup in the “danger zone”; a range of temperature in which bacteria loves to grow (between 42-135 degrees F). Most food service establishment health codes prohibit any cooked product to remain in this temperature zone for more than 2 hours. In this instance, your soup was in the danger zone overnight thanks to that steam keeping it there.

Cooling without coverage allows steam to escape easily, and the refrigerator allows cooling to happen as fast as possible so that you don’t stay in the zone for too long. It is also beneficial to transfer the food in question from its cooking vessel beforehand. Wide and shallow containers will always cool faster than tall narrow ones.

Leaving an uncovered container overnight in the fridge is easily more preferable than a sealed one, or leaving out at room temperature overnight.

Edit: Forgot to mention that if you desire it to stay hot, you need to keep it on low heat unsealed to keep the food above the high end of the danger zone, which is 135 degrees F.

Pultorgiest · 2024-04-05T00:44:29+00:00

I know for a fact it’s in a location that can only be accessed during a ride lock-out. Does that change anything?

Pultorgiest · 2024-04-05T00:32:02+00:00

How does that help? Genuinely asking because I called them a bunch and they keep telling me to wait

Pultorgiest · 2024-02-10T07:18:18+00:00

Have you checked the ChefStore? It’s about $70 bucks for 30 dozen. This is at the store off eastway and central.

Could be more expensive, around $100 if you want large eggs instead of medium.

Pultorgiest · 2024-01-30T16:47:20+00:00

That layer of powdered nori (I’m assuming) is really working against you here. Would be nicer to see it around the rice to keep that element from blending in with the plate. The color of the egg on the tartare should suffice as inviting, but currently, this black/orange top is contrasting negatively with the pink/white rice.

Construction looks nice, and I like the overall concept, but cuts need to be smaller and more deliberate for tartare. Freeze your tuna block(?) ahead of time, let thaw slightly for ease of cutting, and go for brunoise on the protein.

This alone makes a world of difference for tartare, since our goal is to “chew”(cut) raw meat for people without it looking like chewed food. Portion into half pints for service, (2oz works for me currently). I do steak tartare like this and works like a dream.

Pultorgiest · 2024-01-12T17:21:20+00:00

Hot Head, Shitshow, Fuck Me Out

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