Add the flank steak, cover, and cook on high for 5 hours, until the meat is very tender..

It's not really," she says."With a peach, you need to smell it and you can press it near where the stem has been attached to the tree.

Feel around there—it should be slightly soft there.".Next, you'll need to.find the perfect wine.

to accompany your peaches, which might prove a little trickier.Your dinner guests might balk at the idea of a sweet wine like Moscato, but Henry insists that you need to serve the peaches with a floral wine.

To that end, you could try a "late harvest Reisling, Muscat de Beaumes de Venise."

(Though be warned that the latter is a heavier dessert wine, so you'll want to serve less of it in the glass.).Coals will begin to shrink, and chicken will begin to brown.

After 30 minutes, remove one brick from each stack, and place basket back on bricks.Grill, flipping basket every 5 minutes to expose both the skin side and cavity side to the coals, until chicken is deep brown and an instant-read thermometer inserted in thickest part of thigh registers 165°F, 50 to 55 minutes.

Transfer chicken, skin side up, to a rimmed baking sheet, and let rest 10 minutes.. Make the charred tomato salsa.Place tomatoes, onion, garlic, and chile on oiled grill grate directly over coals.