How long did it take you to cut? And where did you learn? Spatchcock is one of the things I've never done
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How long did it take you to cut? And where did you learn? Spatchcock is one of the things I've never done
Z32 TT
1996 Integra - winter beater with studs - RIP (deer)
2002 WRX - to be sold
2010 sti - winter
coffee shop soy boy
Maybe 10 minutes in the sink?
Poultry shears are your friend for the spine but most of the breakdown is actually easier with a good sharp knife.
For just a spatchcock just run both sides along down the spine with the shears ( you remove the spine itself not just one side ) and it Kindof just falls apart from there. Might need a bit of pressure to crack the breastbone depending on how flat you want it
To take it down further it’s all about finding the joint and then going through the soft cartridge with your knife.
Wings I fully split, tips, flat, and drumette.
I just quartered this so took the thigh off at the hip joint and left the drumstick on. Could optionally also separate the drum ( knee ).
Breast I come in from the inside and push through the chest bone, it’s pretty soft.
Chicken is even easier, that you can just go through most bones with shears even if you don’t fine the joint exactly.
Wing tips, extra skin, giblets, neck all went straight into a pot for stock to make gravy later. Simmer for ~2 hours with carrots cellary and some seasoning and peppercorns.
Last edited by killramos; 10-19-2024 at 03:21 PM.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.Originally Posted by Yolobimmer
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coffee shop soy boy
Great success would do again. 0 dryness, great flavour, crisp skin.
I tend to serve turkey carved anyway so no offence was taken to the bird not being whole.
Was interesting, breast took on very little smoke color but the dark meat was crazy Smokey.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
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I leave my bird whole. This one was a little too large (21 Lbs) for my rotisserie sadly, but still worked out with a couple extra compound butter bastes.
24 hour wet brine followed by a 24 hour cold dry with the skin separated and compound butter all over the meat (under the skin) and a couple garlic butter injections into the breast.
Always juicy, never dry, crispy skin, great flavour.
I can eat more hot wings than you.
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Spatchcocking with shears will take maybe 1 minute, plus 3 minutes of YouTube watching. Definite the way to bbq a birdThis quote is hidden because you are ignoring this member. Show Quote
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That fowl looks the opposite of foul. Nicely done by all!
coffee shop soy boy
Not foul was the goal
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
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Rotisserie lamb shoulder basted in garlic rosemary and thyme butter. Super good
Z32 TT
1996 Integra - winter beater with studs - RIP (deer)
2002 WRX - to be sold
2010 sti - winter
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Grillin and chilling.
.
Last edited by ExtraSlow; 10-27-2024 at 05:53 PM.
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coffee shop soy boy
Nothing like some charcoal indirect roasted steaks on a Tuesday night.
Seared off on my gas infrared burner just to save me some effort reconfiguring the grill for direct.
Last edited by killramos; 10-29-2024 at 07:16 PM.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Registered User
Me, Stubbs and a spatched cock have a plan for the afternoon.
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Spatching a cock is the only way
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That looks like some tasty chicken! I still have yet to try spatchcocking a birds. I must attempt that soon!
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If you can cook a whole bird, the spatchcocking is a non-issue. There's no trick to it.
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What did you get? I somehow missed that whole discussion. +1 for Kamado Joe. Ceramic all the way. I used to have a Weber smoky mountain and it was fine but the ceramic is 61x better and I gave the WSM to my brother.This quote is hidden because you are ignoring this member. Show Quote
I also have a charcoal fired offset but the Kamado Joe is much more versatile. Get the soapstone immediately
Z32 TT
1996 Integra - winter beater with studs - RIP (deer)
2002 WRX - to be sold
2010 sti - winter
Registered User
Literally only way you’ll bbq a bird after. Presentation is not lovely with it, but it is truly the best way to cook one. And spatchcocking takes all of 30 secondsThis quote is hidden because you are ignoring this member. Show Quote
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I think it looks pretty enough.
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Hey, I'm going to a place that has a Blackstone Griddle and I need a great idea for some food to make on it. Can the #BlackstoneCrew please help me out with some suggestions?
When I make your winning suggestion, I promise to take a pic with my beer on the grill like a total tool.
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