MARINATING Generously season the steak with salt and black pepper. Refrigerate for 24 hours to dry‑brine. GRILLING - STAGE ONE (LOW & SLOW) Set up the grill for slow & sear with a water pan. Light the charcoal on one side and let it burn for 2 hours. Place a water pan under the grate to catch drippings. Lay the steak on the grate over indirect heat, maintaining 200°F. Add a smoking briquette or wood chunk. Cook for 50–80 minutes, until the internal temperature reaches 113°F. GRILLING - STAGE TWO (SEARING) Remove the water pan. Add more charcoal — about 1/3 of the basket. Pat the steak dry. Continue cooking for another 50–80 minutes, until the internal temperature reaches 160°F. Place a cold grate over the fire. Sear the steak over direct heat, 2 minutes per side. SERVING Cut the bone away from the meat. Slice the steak diagonally at a 45° angle. Arrange the slices next to the bone for presentation. Finish with freshly ground black pepper. SERVING IDEAS: - Create a rustic wooden board moment: roasted garlic bulbs; grilled rosemary sprigs; a drizzle of warm herb butter over the top. - Serve with grilled corn, blistered tomatoes, and charred onions.

   1. Wash and half a lemon. 2. In a small bowl mix together all spices, salt and olive oil. 2. Rinse and pat dry chicken. Tuck the wings under and tie the legs with kitchen twine. Rub the chicken all over with olive oil mixture, inside and out. Place the lemon halves and herbs inside the cavity. 3. Preheat a grill to medium heat (350°F / 175°C). (If using charcoal, move coals to one side for indirect heat.) Add a handful of soaked wood chips to the coals or smoker box for a light smoke flavor. 4. Place the chicken breast side up on the cooler side of the grill (indirect heat). Cover the grill and cook for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). 5. Move the chicken over direct heat for 3–5 minutes per side to crisp and caramelize the skin slightly. 6. Let rest 10–15 minutes before carving so the juices redistribute. * For extra tenderness, marinate the chicken 4–6 hours in the fridge with olive oil, lemon juice, paprika, and herbs before grilling.