Peel back the ears of corn, clean off the corn silk, and tie the husks with a little twine.
Fill the mixing bowl with water and place the corn, husk side down, into the water.
Tie your rosemary into the ultimate BBQ brush.
Remove the chicken from the packaging and dry very well with paper towels.
Place the chicken onto the cutting board and watch how to professionally spatchcock a chicken.
Thoroughly clean down the cutting board and knives.
Pop that grill open and thoroughly clean off the grill grates.
Place the butter into the sauce pot and melt on the grill.
Oil up the chicken and season liberally with Balinese Truffle Salt.
Place the chicken on the grill, skin side down.
Grill out and kick back, cooking the skin side of the chicken until it is nice and crispy. This will take around 5-8 minutes.
Flip the chicken over and turn the heat of the grill down to low. Continue cooking the chicken on the back side for another 5-8 minutes.
Begin basting the chicken from time to time with that delicious 816 Truffle BBQ sauce to build that beautiful glaze on the chicken and finish cooking the chicken through.
While the chicken is cooking, butter up and grill those beautiful ears of sweet corn.
Turn the chicken and continue cooking until cooked through, basting the chicken with the barbecue sauce every so often. Cook the chicken like this for another 5-8 minutes.
Plate up the chicken on a large platter, straddled by the grilled ears of corn. Serve alongside that delicious 816 BBQ sauce.
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