Smoked Paprika Grilled Chicken 
Serves 4

As much as we want to add so many herbs and spices to our grilled meats, as far as we're concerned, there's only one that needs to be in your pantry: Smoked Paprika, or pimentón.  There are several different types of Spanish paprika, made from different kinds of peppers.

• Pimentón Dulce or Sweet Paprika: Round red peppers make this mild, light orange paprika.
• Pimentón Agridulce or Medium Hot Paprika: Longer, dark red peppers make a medium-hot paprika.
• Pimentón Picante or Hot Paprika: Made from any of several different types of long red peppers.  This paprika really can pack quite a punch!  

Mix pimentón with a pinch of cumin and sea salt for a multi-purpose Spanish salt, delicious on hard-boiled eggs, sautėed shrimp, in rice dishes and, of course,  grilled chicken.   

Look to buy smoked Spanish paprika in little tins at specialty shops or home stores!  

The key to this type of chicken is paying attention.  Sure, there are many ‘set it and forget it’ meals that we love, but this one is for when you want nothing more than to become one with your grill or fire, baby that chicken to achieve the most glorious char-grilled crispy skin and take it off as soon as the pieces are done.  Cook this over an open fire, seated on a camping chair or on your back deck with a cold one!  

1 large whole chicken, flattened, or cut into bone-in, skin-on pieces
1 heaping tbsp. Kosher salt
2 tsp. Pimentón of your choice, or a blend
2 tbsp. Oil 

1. Prepare coals, grill or pellet-grill.  Ideally not too hot, about 375℉, keeping in mind you’ll be moving the chicken around to avoid any flare-ups. 
2. Place chicken in a bowl or on a sheet pan and thoroughly rub in the salt, pimentón and oil.  Feel free to do this several hours ahead of time, or even the day before.   
3. Get grilling!   Start skin-side up for the first 10-15 minutes, then turn onto skin to begin to crisp, moving the chicken away from flaring hot spots as you need to.   Once desired colour is achieved on skin side, turn back over onto the bones to continue to cook through.  
4. You’ll know your chicken is cooked through when the legs start to naturally break free.   Total time is about 1 hour.   
5. Rest & carve.   We like to cut the legs in 2, the breast in 3 pieces using a bit of force and a sharp knife.   
6. A simple garlic mayo would be delicious with this on the side!

We speed this up by a few hours by starting with smaller pieces, doing a relatively quick smoke, and then finished with some moisture in the oven.  We've gone from 8-10 hours for 'pullable' pork to 3-4! 

1-8lb boneless pork shoulder 
Salt, as needed
BBQ Spice rub, as needed 
Your favourite BBQ Sauce, as needed

1. Cut your pork shoulder (or ask your fave butcher) to cut it into 4 thick pieces
2. Lightly salt and sprinkle BBQ spice rub all over pork pieces.  This can definitely be done the day before, wrapped back up in butcher paper and refrigerated.  But day of works too! 
3. Set your smoked to 300 degrees. 
4. Smoke pork pieces for 1 hour. 
5. Remove to a roasting pan with a lid.  Add in about 2 cups of water (or beer!), place lid (or tinfoil) on top and continue to cook in a 325 degree F oven for 2 hours, or until pork is pulling apart with a fork.  
6. Assess the liquid: if there is a lot of remaining liquid in pan, remove it.  You can always add it back in.  
7. Pull pork with 2 forks in a bit of the accumulated juice 
8. Drizzle on some bbq sauce and stir in.  
9. Great for make ahead and then reheated (that's why you save any juices).