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What to use? Remove backbone in Spatchcock Chicken

13

Comments

  • Unknown
    Unknown
    you mean you didn't draw that?

    i don't think it's the same thing, but if it's about scoring points (which is all the forum seems to be about these days), then give him a point. even if it is for a red herring
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  • Unknown
    Unknown
    Your condor???? ha ha

    Damn lack of ability to edit!
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  • Fidel
    Fidel Posts: 10,172
    Your temperature is lower than the dome thermometer indicates. I always bake at 25&deg higher than recipes call for.
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  • Fidel
    Fidel Posts: 10,172
    You know I have quite a history of image credit issues.
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  • Unknown
    Unknown
    You don't think it's the same thing? I'm a TERRIBLE artist but I'm certain that drawing took a lot more skill, time and effort than that one off paragraph I scabbed.

    Or do you mean it's obvious that the photo is not Fidel's but it would be reasonable to assume that I wrote what I copied and pasted.

    Hey, how about this - referencing sounds like a pain but I can easily put quotes around it next time I do it.

    I'd be willing to do that if it'll make you two happy.
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  • Unknown
    Unknown
    heck, i bet it was a test-tube baby. :laugh:
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  • Unknown
    Unknown
    I thought that was if you were cooking at the bast level. When I have the AR on it's at the same level as the thermometer, I actually have to move the handle of my CI pan so it doesn't hit.

    So to cook-nerd out - you think the pizza stone makes a local cool zone where you are baking? I guess that makes sense because the thermometer is right in the heat flow from the lump. Good point.
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  • Little Steven
    Little Steven Posts: 28,817
    Rod,

    Just out of interest, do you bother with that plate setter thing when you bake? I have heard it is totally unnecessary.

    Steve

    Steve 

    Caledon, ON

     

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  • Unknown
    Unknown
    FWIW, never said i invented the oil-paper-napkin gag. in fact, tripped over myself a hundred times early on giving credit to a guy here who mentioned it. eggor, i think, but am not sure.

    it's also standard in the bag of tricks for anyone lighting a fire since, i dunno, maybe since oil was discovered....
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  • Unknown
    Unknown
    hahaha

    what a frigging dust up that was. at least tweev can accept an apology/clarification. that other dude popped a nut and it wouldn't go back in. he's a genius, but like all geniuses, not entirely given to reconciliation.
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  • Fidel
    Fidel Posts: 10,172
    I believe it's more likely due to the convection currents following the path of least resistance up and out the chimney. The edges of your baking mass may be at the same temp, but the center mass isn't as likely to heat up as quickly since the hot air isn't stagnant like it is inside an oven. If that makes any sense.
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  • Unknown
    Unknown
    no need to make me happy. your beef is with fidel. i merely clarified that copyright had nothing to do with his point
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  • Unknown
    Unknown
    Sweet Jesus. I think we agree.

    If you want to sort out the Middle east problem, I'm free next Tuesday from 11-3.
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  • fishlessman
    fishlessman Posts: 34,580
    my thoughts are there is a cooler bubble in the center and the very hot air is traveling around it up the sides, i know this is happening with my 1200 degree cooks, must be happening to a smaller degree with lower 500 degree cooks. not so sure it has anything to do with spatchcocking a chicken though :laugh: :laugh: :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Chubby
    Chubby Posts: 2,955
    fish...

    Think of it ecxactly like the "eddy" that exists behind a boulder in a fast moving stream!

    The faster the water...the bigger difference in the two speeds/temps!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Unknown
    Unknown
    laminar flow, my friend. laminar flow
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  • Unknown
    Unknown
    Good That's what I figured. God knows my thermometer shouldn't be off. :unsure:
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  • fishlessman
    fishlessman Posts: 34,580
    thats whats happening but i wanted to use the word bubble so no one would think it was plagiarized :laugh: :laugh: i misspelled plagiarized and the puter copied and pasted the right spelling for me, is that ok to do ;) when im making those 1200 degree pizzas the top is screaming hot with a blue fireball hovering over that bubble.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Chubby
    Chubby Posts: 2,955
    Geez!!!!!!!!!!!

    Just tell the truth... Dammit!!

    Really...it's simple!!!

    It's pretty F'd up that your obligation to just do what's clearly the right thing, is in your mind...
    negotiable!

    How difficult is it to just "say so"..,(how ever you choose to) if/when you appropriate someone else's work and represent it as your own??

    It takes way less time and effort to tell the truth...than to defend a lie...(much less your pride)!

    How long did you spend on this thread alone.

    :whistle:

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • fishlessman
    fishlessman Posts: 34,580
    nope its a bubble :laugh: somewhere in all the gibberish fidel pointed out about all those test takers that forget everything after taking their test, either that or i burned it all out with alcohol :laugh: :laugh: :laugh: no one ever infringed on my pattern pending pizza bubble device, as far as i know its still the only one in operation :whistle:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Chubby
    Chubby Posts: 2,955
    Suuuuure, blame it on the puter...lmao!!

    I just drew that stream reference...you know,...cause you're...you!! :lol:

    "gotta know your audience"!!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • fishlessman
    fishlessman Posts: 34,580
    whenever you put the platesetter in, add 10 percent to the dome temp, its not perfect but it gets you alot closer to written oven times
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    Not sure who you are talking to. I have been working all day.

    the "stike" person is probably zippy offline again
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  • Unknown
    Unknown
    Don't you mean subtract?

    So - grill level subtract 25F (pers.comm anon member BGE forum, August 2010), plate setter subtract 10% (pers. comm Fishlessman, BGE Forum, August, 2010).

    Correct?

    Yeesh, this referencing is a lot of work!
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    i think the faux stike meant that the hot gasses have a tendency to flow along the dome when there is a mass in the center. your bubble thing exaggerates it.
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  • fishlessman
    fishlessman Posts: 34,580
    just so you know because every flyfisherman dressed up in a thousand dollar outfit of orvis fashion thinks that the slow moving water behind the rock contains a fish, the big fish are NOT in the stalled water :laugh: there is a slip of moving water between the eddie and the fast moving water where the water is slightly slowed down that contains all the food thats slinging around that rock, the fish is right in that edge of faster/slower water gulping bugs. people get pissy when you catch fish out of a place they have worked for hours, down right pissy :laugh: :laugh: :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    'cept the water temp is the same in the eddy as in the stream
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  • RRP
    RRP Posts: 26,453
    this is no lie - back in '62 and '63 I regularly hitch hiked across Missouri from college to home. I never had a problem until one Friday afternoon a man pulled over and as I had been warned to do I looked in the window before getting in. There was just something weird about his appearance and then I saw a pistol in his door handle. That spooked me and I said something like "thanks I gotta go" and I took off running the other way. He peeled out of there like a mad man. I caught another ride a bit later but that was the last time I hitch hiked!
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,580
    was i talking baking times there, platesetter verse non, 2.5 inch teltru verse regular length, dont know what your referencing but you want higher temps with indirect cooks because of the platesetter. without the platesetter you want cooler temps because the middle is too hot.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,580
    you never fished the sanjuan, pure ice water, ankles freeze up, the sun warms the water behind the rock enough that you will notice :laugh: i think its 37 degrees int he winter, 39 degrees in the summer, blistering 100 plus degrees outside
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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