British Grillers Tips

Spatchcock it right cut out the backbone with a sharp pair of shears, none of that butter knife nonsense. Flip it over, heels of your hands on the breastbone, and press down hard till it cracks like a dropped pint glass. It should lay flat like it’s sunbathing on a deckchair, ready to soak up the smoke.

Dry the skin before cooking – Kitchen roll, pat it dry – gets you a better crisp.

Room temp = juicy bird Let it sit out before cooking or you’ll be steaming it from the inside.

Cook to temp, not time – 70°C in the breast, 75°C in the thigh. Anything else is guesswork.

2-zone BBQ is key – Indirect for the cook, direct for the crisp. Don’t try and wing it over one big flame.

Rest it 20 minutes before carving. You’ve come this far, don’t rush the finish.

Get the dry rub on early – give it time to sink in before cooking. Let the salt do its thing and the flavours settle – meat straight out the packet with rub slapped on tastes rushed. Give it half an hour minimum, longer if you’ve got it.

Brush the chilli honey at the end – Do it too early and it’ll burn. Let the glaze kiss it right before