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Pastured Pork Chop with local grit cakes.

Grassfed Beef Filet Mignon paired with garlic mashed potatoes and grilled asparagus.

Grassfed Beef NY Strip Steak with roasted potatoes and steamed broccoli.

To spatchcock a chicken is to split it open, or butterfly it, by slicing out the backbone and smashing the bird flat. This allows you to grill over indirect heat in a covered grill without a lick of supervision. Sounds like a dream for this busy mom! This recipe requires a larger-sized charcoal grill, such as a 22-inch Weber, to adequately fit a 4-6 lb chicken.

Ingredients

2 garlic heads, unpeeled

1/2 cup plus 2 Tbsp. kosher salt

1/2 cup plus 2 Tbsp. sugar

Pastured chicken (4 to 6 pounds each), rinsed, backbone removed (see Note), and gently but firmly pressed flat

Freshly ground black pepper

Paprika (optional)

Steps

Combine the garlic, salt, and sugar in the workbowl of a food processor and process until finely ground. Transfer to a large bowl and add 3 quarts water; whisk until the salt mixture is dissolved. Submerge the chickens in liquid and cover. Refrigerate for at least 8 and up to 12 hours.

Drain and rinse the chickens; pat dry with paper towels. Transfer to a baking sheet and coat the skin liberally with black pepper and paprika if using or try Asheville's Own Spice & Tea Exchange's Hickory Smoked Sea Salt.

Ignite 6 quarts of charcoal in a chimney starter and heat until the coals are covered with a layer of fine gray ash, about 15 minutes. Pour charcoal into pile onto one side of grill, cover with grill grate and allow to heat for 5 minutes. Scrape grate clean.

Place chicken skin-side down on the cooler side of the grill grate, breasts pointed away from the fire. Cover the grill with the lid and cook until the chicken is a deep golden brown and an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees, 50 minutes to 80 minutes (timing accommodates varying chicken weights, variances in coal amounts, and air temperature).

Transfer the chickens to a rimmed baking sheet and allow to cool at least 10 minutes before serving. Reserve any exuded juices to drizzle over meat or for future use.

Notes
To remove the backbone: Position the chicken- backbone side up- on a cutting board. Using a heavy-bladed chef's knife or kitchen shears, cut along one side of the backbone as close as possible to prevent removing any meat. Repeat the process on the other side of the backbone, completely excising the backbone from the chicken. If you like, you can snip away any protruding ribs with shears. Flip the chicken over and, using firm but gentle pressure, press the chicken flat (breaking the breastbone). This will ensure that the chicken cooks evenly.