The PIT count has taken place in Central Florida for many years â starting in the late 1990âs, and fulfills a federal requirement that was formally implemented in 2007 for those communities receiving federal funds from the McKinney-Vento Homeless Assistance Grants program.
1 Place the roast on the grill, and cover. 2  Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C). 3  Let stand for about 10 minutes before carving.
Method. 1  To spatchcock the chicken, flip it over so the backbone is facing you. 2  Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. 3  Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.