BBQ medley from Texas

STEP 1: Brine meat at least 24 hours before BBQ. First, spatchcock chicken. Flip the bird so the backbone faces you. Cut both sides of the backbone using sturdy kitchen or poultry scissors and discard

Flip the chicken and press down on the breastbone to flatten it. Few slashes in each leg joint. A chicken spatchcocking video is available at

Each beef cut needs a large sealable bag. Massage 1 tbsp salt into each bag and cover the meat. Squeeze air from bags, seal tightly, and refrigerate 24 hours.

Put the remaining salt, fennel seeds, and peppercorns in a mortar. Break the bay into tiny pieces and add. Use the pestle to finely grind the ingredients. Mix in the cayenne, paprika, garlic salt, and sweeteners

Start the grilling 7-8 hours before eating. Heat and ashen the coals. Add wood chips if using. After the flames die down and you're left with smokey cinders, push the coals and wood chips to one side of the BBQ pit

Wrap the meat in foil and bake in roasting trays for 5-6 hours until cooked.

Reheat the BBQ and wait for the coals to become ashen before adding more wood chips when the meat is 1–1/2 hours away. Push to one side after the flames die down.

Brush BBQ sauce (see Texas BBQ sauce recipe) on meat for a glossy finish. Remove string from pork and shred. Divide the chicken and serve it on a dish with sliced sweet onions, gherkins, and sides.