Smoky Grilled Butterflied Chicken (Source: Martha Stewart) 1/4 cup sherry vinegar 1/4 cup olive oil 4 garlic cloves, minced 2 tablespoons smoked paprika 1 tablespoon coarse salt 1 whole chicken (3 to 4 pounds), rinsed 1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag. 2. Remove backbone from chicken using kitchen shears. Place chicken, breast side up, on cutting board, with legs extended on both sides. Press firmly on breastbone to break it and flatten chicken. Add to marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally. 3. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds.) Remove chicken from marinade; discard marinade. Place chicken, skin side down, on grill. Close cover, and grill 15 minutes. Flip chicken, and close cover. Grill until an instant-read thermometer inserted into thickest part of the breast registers 165 degrees, about 20 minutes more.

This one of the heads of an electric razor my sister uses to shear poodles. Unfortunately it started to rust a little and now tries to get rid to the rust with natural power: a red onion... but my favorite are the colours in the metal...