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Spatchcock or not?

Started by ninerguy, July 02, 2010, 06:27:50 AM

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classicrockgriller

#15
July 05, 2010, 09:44:15 PM
If you have the time, look at this.

http://forum.bradleysmoker.com/index.php?topic=13197.0

Tenpoint5

#16
July 06, 2010, 06:45:04 AM
Or this might help you some.

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Caneyscud

#17
July 06, 2010, 06:50:29 AM
Did my first two spatchcocked birds this weekend - probably be the technique of choice from now on - momma liked them - Tender and juicy cooked at 250.  Just removed the backbone and the keep bone. 
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"

Mailman

#18
July 06, 2010, 06:51:06 AM
nice video tenpoint5 thats the way idiots like me learn the best.
If to error is human. Than I'm more human than most.

KevinG

#19
July 06, 2010, 08:39:26 AM
You went all out on the ziplock one Chris.
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG

Tenpoint5

#20
July 07, 2010, 05:53:48 AM
Quote from: KevinG on July 06, 2010, 08:39:26 AM
You went all out on the ziplock one Chris.

It was my first video give a break!! Heck the chicken one aint much better but it was the second one I did. Movie budget isn't really high. I have thoughts of a couple that I should do but I have about 5 irons to many in the fire right now.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!
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