Often in a hurry and keen to optimize their time at the grill the Flat Master never falters on quality and taste. Their meat of choice is the “spatchcock” or flattened chicken. Although it's a departure from classic traditions, it gives those traditions an updated approach.
To grill, first sear on high heat (500°F), then reduce temperature to 350°F. A meat thermometer should be used to ensure it's cooked until an internal temperature of 74°C (165F) is reached for at least 15 seconds.
|Choice of Meat:
||Chicken Whole Semi Boneless Piri Piri Style
||Tomato Panzanella, Raspberry Mint Beet Salad, Garlicy Broccoli
||TBQ Rub, Bella Cucina Artichoke Lemon Pesto
|Pita Delight Alwatan
||Rosé, Verdelho White Wine