Tying off a roast

[nsxbill]

We have seen previously the results of a loin stuffed and tied off for cooking.  Here is a good reference from Food Network on the tying of the roast, just in case you have tried doing this before and it didn't come out too well.  

There are some other videos linked to this page like butterflying a chicken, trussing a chicken, carving, etc.  Hope you might find this useful, fellow smoke heads!

Bill

http://www.foodnetwork.com/food/ck_dm_meat_poultry/0,1904,FOOD_19002,00.html

[rogerdt]

Thanks for this great link.  I especially liked the video on butterflying a chicken.  I have had ideas before about stuffing boneless chicken thighs and then smoking them.  I will experiment with these this weekend and post my results and recipes.

Roger

[Chez Bubba]

Do they have instructions on how to prepare a chicken Martha's favorite way...Spatchcocking?

Although she pretty much repulses me, there is a certain amount of fun hearing her say it![:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[nsxbill]

Down at the bottom of the page there is a link to quartering a chicken.  I think the first part is the technique to flatten it out.

Bill

[MallardWacker]

Bill,

I'm sorry I am ah~~lazeeey here but I beleive I got my directions under  "Good Eats".  Pretty simple, cut the center out of the back bone, force the thing in half and cut out the cartlidge the breake throughton the breast bone.  I like this when I place "stuff" underneith the skin.

 <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Spatchcocking?

Although she pretty much repulses me, there is a certain amount of fun hearing her say it!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
You little devil Kirk.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

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