Over medium-high heat, let your chicken cook for 3-4 minutes with the lid OPEN. A closed lid creates an oven, and we want the sugar content of the marinade to caramelize, and create a crust, those grill marks. After 3-4 minutes, give your chicken a quarter turn. Cook on high for 1 hour and 70 minutes at 375F to 400F. Use an instant read meat thermometer to determine how hot the meat is inside the oven. Spatchcocking refers to the removal of the backbone from a bird in order to flatten it. Grilling adds a more intense flavor to dark and white meat by cooking them evenly. First, marinate the steak in a resealable Ziploc bag or container. Refrigerate for 1-4 hours before grilling. Next, let the steak sit at room temperature for 30 minutes. Preheat the grill to medium-high heat and cover. Grill the steaks for 5 minutes on one side before flipping and grilling for 3-7 minutes. Preheat the grill to medium heat before starting it. Combine the salt, black pepper, onion powder, and granulated garlic in a mixing bowl to make the salt. Allow the roast to be completely roasted for a few minutes before discarding it. To make a pilot hole in the center of the roast (lengthwise), use a sharp knife. Toss about 1 to 2 cups homemade or store bought sauce with the pulled pork. Serve warm. Make a sandwich: To make the best pulled pork sandwich of your life, butter both sides of a brioche bun. Heat another tablespoon of butter in a pan over medium heat on the stove. Toast the buns for 2-4 minutes, until lightly golden. Spray the grill with cooking spray or oil, then place the ham on the grates, preferably in an area with indirect heat. Let the ham cook for about 10 minutes, then turn it and baste or brush it with your basting liquid. Continue to baste and turn the ham every 20 to 30 minutes to add extra flavor while keeping the ham moist. Tear off two large pieces of heavy duty tin foil, place one on the pan set the remaining piece aside. Remove the ribs from the packaging. Blot with a paper towel. Drizzle olive oil lightly over the ribs, rub with your hands to make sure the ribs are coated. Remove the silver skin from the back of the ribs. Allow the steak to sit at room temperature for 1 hour after seasoning. Before grilling, wrap the entire exposed bone in foil to prevent it from burning. 2. Pre-heat the grill. Using the indirect grilling technique, pre-heat your gas or charcoal grill until grill temperature reaches 225 degrees. 3. Grill the tomahawk. .

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