This week, Chef Sam Masler, the Butchery Education Manager at Fleisher's Craft Butchery, shows Tina Redwine how to make a Spatchcock chicken. 

½ stick butter, 4 garlic cloves minced or pressed, 4 tablespoons of your favorite herbs minced (I like thyme, rosemary, parsley) 

Let butter come to room temperature and add the garlic and herbs

Mash with a fork until combined

Leave uncovered in fridge for at least and hour for crispy skin

Take out of fridge for 30 minutes prior to cooking

Season with salt and pepper and spread garlic herb butter under skin

Allow the grill to preheat to 400- place chicken on indirect heat (either top shelf or off direct flame) skin-side up. Roast for 45 minutes or until internal temperature reaches 165. .

Don’t ever wash chicken

Sausage and Peppers

Caramelized Onions and Peppers 

Sweet or Hot Italian Sausage 

Fresh Roll

Grainy Mustard

Tips: 

Heat sausage low & slow

You can place the links on the grill as it preheats or place them on the coolest part of the grill. Sausage takes a bit longer to cook than many people think, but the slower you allow it to come up to temperature, less likely it is to burst open and dry out. Most 1/3rd lb links take about 15-20 minutes to cook. Links will be bouncy to the touch and the internal temperature will be 165 when done.