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Spatchcock question
I see some remove the center Brest cartilage along with the back bone and some just smash the breast down...Which way do you suggest?
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
Comments
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HULK SMASH!!!!!
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I am doing one right now, I just smashed it down._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I did one each wayPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Just press it flat, if it breaks great, if it doesn't break, that's OK too. Lately, I've cut the chicken up into two breasts, two legs/thighs and two wings.Put the legs on first, 5 minutes later the breasts and 5 minutes or so later, the wings. The legs get done at 170-180, breasts at 150-160, wings, well they are just done. If I'm lazy, I leave the whole bird together.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I actually use a sharp knife and cut into the cartilage. Then flip over and when I press down it splits easily.Large BGE Middletown, MD
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chainsaw19 said:I actually use a sharp knife and cut into the cartilage. Then flip over and when I press down it splits easily.
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