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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Anything different about Spatching a Turkey?

CP92CP92 Posts: 186
edited November 2013 in Poultry
There shouldn't be should there?  I just bought a breast and trimmed it up (cut the backbone and ribs off).  I hit the breast bone, but can't get the thing to pop.  Am I just not cutting deeper enough there?
Chris
LBGE
Laurel, MD
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Comments

  • MickeyMickey Posts: 16,113
    Correct. Same way for me on both. 400 raised direct and skin side up. I like11/12 lbs and about 80 min cook
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • I cut deep around the keel bone so much you'd think it would come out. Then flip it and press down to break the ribs.
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  • CP92CP92 Posts: 186
    Appreciate it fellas.
    Chris
    LBGE
    Laurel, MD
    ·
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