The house was the backdrop for a feature story on San Francisco’s Chad Robertson’s beach grilling recipes in Bon Appetit

Chicken Under a Brick (or Rock)
1. Place butterflied chicken, skin side down, on the grill grate over a medium-low fire or medium gas heat. Weigh down chicken with a foil-wrapped brick, cast-iron skillet, or stone so the meat is splayed evenly against the grill.

2. After about 15 minutes, when the skin is golden and beginning to crisp, turn the chicken and cook it on the bone side. Ditch the brick.

3. Let meat rest for at least 10 minutes before serving.