Reverse barbecue chicken

Turn the chicken breast side down and cut along both sides of the backbone with scissors; save the backbone for broth.

Open the chicken, slice about a quarter inch into the cartilage over the breastbone, flatten until the bone shows and cut through to halve it.

Trim excess fat and optionally cut off the wing flats.

Make a wet rub of salt, brown sugar, garlic powder, black pepper, smoked paprika, cayenne and barbecue sauce; toss the chicken in it until thoroughly coated.

Place skin side up in a baking dish or shallow roasting pan and spoon or brush the remaining rub evenly over the top.

Cover with foil and bake at 325F for exactly 45 minutes.

Leave covered to rest for one hour while the cooking finishes.

Optional overnight method: brush the pan juices and rub over the top, cool, wrap and refrigerate overnight.

Scrape the marinade off both halves with a spatula and let the chicken warm up about 30 minutes before grilling.

Transfer the pan contents to a small saucepan, bring to a boil over medium heat and reduce a few minutes until it starts to thicken, for mopping.

Light only 14 briquettes, spaced a few inches apart for even heat.

Grill skin side down about 3 minutes to start the browning, then turn skin side up for most of the reheating.

Mop sauce over the top, turn and sauce the other side; give the skin side a few minutes facing the coals for gentle browning and light charring, repeating two or three more times until hot through, about 30 to 35 minutes after the overnight rest.

Transfer to a cutting board, finish with sliced green onions and serve with extra sauce, lime wedges and cornbread crepes.