Twisted Hump Day Extravaganza (caution pic heavy)

NPHuskerFL

@fusionhq‌ thank you very much

nolaegghead

@fusionhq FYI - when you quote 20 MB of embedded pictures that are already posted on the same page, it makes eveyone have to download an extra 20 MB of pictures. 

NPHuskerFL

@nolaegghead‌ How can you quote w/ out embedding the pics in this case? I've done the same thing before.

nolaegghead

Easy.  Quote, then click on the pictures and hit delete.  All that's left should be the text content.

nolaegghead

fusionhq said:

Spatchcock w/ Mickey's.  Then chilled with my egging buddy Lili Ann and listened to the radio under the breeze of ceiling fans.  Then solo cameo appearance by our Son Terry B-)  Spatchcock was cooked at:  Raised direct until breast IT was 155℉ (carry over brought to 163℉ breast & thighs etc 189℉). Then @HuskerMaMa‌ made the side and dessert. Side: spiralized zucchini, yellow squash & Vidalia onion. Cooked al dente in lite EVOO, red pepper flakes & minced garlic.  Then for dessert on the LBGE. Courtesy of @HuskerMaMa‌ Spiralized Empire Apples, golden raisins, cinnamon, nutmeg, truvia, and imitation butter flavor. Cooked at 350℉ as pictured about 10-15 minutes and again to an al dente texture.  Dinner is served. Plated. 

Looks great!!! Keep it up!

Like this.

NPHuskerFL

@nolaegghead‌ oh and all my photos, motion pics animations (google calls it photo awesome), videos etc go into my cloud. Google. I don't have any sort of sophisticated storage. Just the free stuff. Now I know my wife does something with our photos but, I'm not sure how or what she uses. As far as I'm concerned it's A magic trick ) She's the IT girl in our Casa. ;-) I can fumble my way around pretty decent though.

NPHuskerFL

@nolaegghead‌ gotcha. I did know this. Likely nor did @fusionhq‌ either. Oh well $hi+ happens. B-)

nolaegghead

Yeah, I use a couple of clouds.  Google and Microsoft's.  Problem is, they're very limited in space unless you pay $$$.  I bought a new camera not to long ago - 24 megapixels, plus raw, sh*t gets out of hand quick.   So the NAS will give me my own cloud, plus lots of services, apps, etc.  Get anything anywhere anytime.

Plus I plan on ripping our 1500 CDs in a lossless format.   That's gonna be around 500GB.

NPHuskerFL

@nolaegghead‌ dang! That's insane! We have a slide projector along w/ umtine million slides from the probably the late 50s early 60s all the way into the I would guess 80s that we have to sit down, nay camp out, and digitize so we can store them more efficiently. Good times. )

nolaegghead

I hear ya brother.  I have a Wolverine digitizer and about 70 pounds of old pictures and negatives (and slides) I need to archive on to the NAS.  Need to go through all my pics and add metadata to make them searchable.  That'll give me something to do if I get the flu.

NPHuskerFL

@nolaegghead‌ these are all family photos. I know some date back to WW11 when my Grandparents were stationed in Hawaii. Probably close to 120-150# worth of boxes. It has to be done.

NPHuskerFL

@nolaegghead‌ I'll have to ask how my best half does this. I know she has something to do this with. I'm just not sure what it is.

stemc33

Winner, winner, chicken dinner.

Dawnl

Lookin good.  Going to look into that spiral thingy!

tulocay

Great looking meal.

jhl192

Super post from many aspects! Setting the bar high.

GATABITES

Healthy meals that taste good is always a winner. Looks great!
We had chic wings and collard greens last nite. Very good.

radamo

NPHuskerFL.... Fun post!!!

Was this your first time using Mickey's coffee rub?  How is it compared to just Kosher Salt, Pepper and Garlic?

HendersonTRKing

That looks like the definition of perfect spatch chicken.  Definitely makes me want to do another, and soon.

GATraveller

Looks great.  I did my first spatch last week with Mickey's and it was awesome.  I over shot the temp because it was a smaller 2lb bird and didn't think to adjust cooking time enough but still quite moist and very tasty.  This will become a staple in m house from now on.  We eat so much chicken that I sometimes feel like a barnyard pimp.   ~:>

JRWhitee

That all looks fantastic for sharing.

HDumptyEsq

nolaegghead said:

I hear ya brother.  I have a Wolverine digitizer and about 70 pounds of old pictures and negatives (and slides) I need to archive on to the NAS.  Need to go through all my pics and add metadata to make them searchable.  That'll give me something to do if I get the flu.

You can get pills for this these days……..

Mickey

Crap that looks good

fence0407

Another fantastic cook! That spiral-er thingy looks pretty cool - might have to get one!

wpendlegg

@NPHuskerFL you're a master at making those chickens.

How long do they take at 400? When the breast gets to 165?

HDumptyEsq

Splendid work - everything looks terrific. This thread is doing the rounds…... :-\"

buzd504

Looks like I will be buying a spiral slicer.

stemc33

GATraveller said:

Looks great.  I did my first spatch last week with Mickey's and it was awesome.  I over shot the temp because it was a smaller 2lb bird and didn't think to adjust cooking time enough but still quite moist and very tasty.  This will become a staple in m house from now on.  We eat so much chicken that I sometimes feel like a barnyard pimp.   ~:>

A 2lb. bird? Are you sure it wasn't a cornish game hen?

NPHuskerFL

@GATraveller‌ Thanks. Most birds I've done have been in the say 4-8# range (young fryer or roasters). At 400℉ around 45 min. to 1.25 hrs. I've never done a 2# bird. Like @stemc33‌ said that's more of a Cornish Game Hen. But, I know you can get young chickens that small (I just don't get em that small is all). That small I'd guesstimate around 20 to maybe 30 minutes. But, I don't go off of time I go off of IT.

NPHuskerFL

@stemc33‌ thank you as always