[BigOlChiefsfan]

This is grilling, not what I'd call bar-b-que. Some 'foil cooking' is good for campouts as well as backyard Q.

Take a whole chicken, cut out the backbone with poultry shears (or a bigass knife) and 'butterfly' the chicken. Marinate the bird in italian dressing overnight (I add an extra clove or 2 of minced garlic). Wrap 2 bricks in aluminum foil. Get a medium hot fire going, drain the marinade from the bird. Put the bird skin side down on the grill over the fire, sear and move the bird to a cooler spot. Then lay the foil-wrapped bricks on top. Cover and let it cook for 12-15 minutes. Remove the bricks, turn, replace the bricks and cook for another 15 -20 minutes until the juices run clear when you pierce the thigh. I've seen this served with lemon wedges, I usually skip 'em.

While you have the fire going, put 2 or 3 lbs of good olives (green and black mixed) in a foil 'boat'. Add fresh orange or tangerine juice (and a few inches of the citrus peel) Add a big pinch of fennel seed, oregano, crushed red pepper, cumin seed and about 3 tablespoons of olive oil. Dice one serrano and sprinkle on top. Seal up the foil boat and pop it on a cool part of the grill. let this cook 7-10 minutes or so. Once they cool a bit, serve these spiced olives with 'smokehouse' almonds (and put out a container for 'spitting the pits')

Throw a few pieces of pita bread on the grill, turn it every 15 seconds or so until it 'crisps'. Cut the pita into wedges and serve with hummus (I buy mine at Costco. Spoon out a cup or so, pour a little more olive oil in it and sprinkle on cumino, garlic powder and paprika)

Every now and then I buy a boneless leg of lamb at Costco. Remove it from the net that holds it in shape and 'unroll' the meat so it looks like a 'steak'. Rub it well with olive oil, then equal parts of oregano + thyme and 1/2 part rosemary - sprinkle it well with black pepper and paprika. Cook it over hi heat to sear, move to a cooler zone and cook it until it's just this side of medium rare. Slice thin, pack it with sweet onion slices in grilled pita 'pockets'. Add Tzatziki (I usually just buy mine) but it's just a yoghurt sauce made from a container (16 ounces) plain lowfat yogurt (or Greek Yoghurt if you can get it) cucumber, not peeled, seeded and finely chopped - 1/1-2 teaspoons salt - 1 to 2 garlic cloves, chopped - 1 tablespoon chopped fresh mint or dill plus additional sprigs - 1 tablespoon extra virgin olive oil -1/2 teaspoon red wine vinegar - 1/4 teaspoon ground black pepper. You can serve brick-grilled chicken the same way.