Six steps, one fire. Flat at 350F for the whole cook, then one hard climb at the end that finishes both proteins.
| 1 · Chicken on Grilling · 350°F · tier 2 |
2 · Picanha on Grilling · 350°F · tier 2 |
3 · Open up, ramp to sear temp Searing · 600°F · tier 1 |
4 · Skin flash Searing · 600°F · tier 1 |
5 · Sear Searing · 600°F · tier 1 |
6 · Rest & serve | |
|---|---|---|---|---|---|---|
| ~5 lb ≈ 2.3 kg spatchcock chicken, pre-brined, patted bone dry | Seasoned, indirect (deflector in), skin up, legs toward the hotter side.1 | Skin down, straight over the coals, 60-90 sec2 | Carve immediately -- legs and thighs first, then breasts off the bone3 | |||
| 1 1/2 tsp ≈ 7.5 mL coarse black pepper, chicken | Seasoned onto the chicken before it goes on. | |||||
| 1 tsp ≈ 5 mL garlic powder | Seasoned onto the chicken before it goes on. | |||||
| 1, fist-size oak or pecan chunk | One chunk on the coals during fire build, before the chicken goes on. | |||||
| 2 lb ≈ 907 g picanha, fat cap scored 1/4-in crosshatch | Peppered, fat cap up so it renders down through the roast.4 | Fat cap down first, 2-3 min, then 45-60 sec per remaining face5 | Rests 10 min untented (carries to 132-134°F), then sliced across the grain. | |||
| 2 tsp ≈ 10 mL coarse black pepper, picanha, every face | Seasoned onto every face before it goes on. | |||||
| to taste chimichurri, spooned over at serving | Spooned over at serving. | |||||
| to taste flaky salt, at the table | At the table. |