On Wed, 12 Nov 2003 23:58:22 GMT, Eddie
wrote:


OK, so can anyone, or John O tell me how you do this to someone who
has always just thrown in the whole bird?

Use serious kitchen scissors or shears.

And doesn't it do something to the presentation?

Um, yeah.

I mean, you bring in
the turkey from the Q'er and there it is on a plate, all cut up in
pieces?

A spatchcocked bird isn't cut up in pieces. It has had the backbone
removed so that the bird lays flat on the grill
..
But if the taste is better cut up, I'll try it. But just how is it
done? And sounds like detaching the leg and thighs is easier.

I wouldn't think so. You can spatchcock a chicken in a couple minutes.
A turkey might take a minute or two more.

And when do you separate, before the brine, after the brine?

I don't think it would make any difference if you did it before or
after.




--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Kevin S. Wilson wrote:

A spatchcocked bird isn't cut up in pieces. It has had the backbone
removed so that the bird lays flat on the grill

The pic accompanying that post simply showed a bird with it's back
removed. Not smashed flat, jut with the useless, heat blocking backbone and
accompanying useless tissue tossed.
.
But if the taste is better cut up, I'll try it. But just how is it
done? And sounds like detaching the leg and thighs is easier.

I wouldn't think so. You can spatchcock a chicken in a couple minutes.
A turkey might take a minute or two more.

And when do you separate, before the brine, after the brine?

I don't think it would make any difference if you did it before or
after.

Onliest difference it will make is more room in your brining vessel.
Brining has no effect on dark meat. Dark meat doesn't need enhancement. It
has flavor all on it's own. Breast meat has no flavor and needs
enhancement.

TFM®
(Oh, if scissors ain't available, a big ass knife and good strong hands work
as well)

Eddie wrote:
On Thu, 13 Nov 2003 00:23:40 GMT, "The Fat Man®"
wrote:



The pic accompanying that post simply showed a bird with it's
back removed. Not smashed flat, jut with the useless, heat blocking
backbone and accompanying useless tissue tossed.
TFM, what picture?


Sorry, musta been on alt.binaries.food

Saw a turkey with the backbone cut out, but other than that altercation it
was sitting on a cooker rack (Kamado methinks) tits up like most folks cook
'em.

My cheesy ISP doesnt' hold messages too long on the binary groups, so I
can't go back to retrieve it. (tried)

TFM®

Eddie typed:

TFM®
(Oh, if scissors ain't available, a big ass knife and good strong hands work
as well)
Thanks guys, but you still haven't told me *how* to cut out the
backbone. Any site with pics I can go to?
Remember, I have never done this before.
Eddie

This is about chicken, BUT if you'll just think bigger...
http://www.nakedwhiz.com/spatch.htm

BOB
ps, while you're on that site, snoop around a bit, he has a link to *almost*
anything

Eddie wrote:
On Thu, 13 Nov 2003 00:23:40 GMT, "The Fat Man®"
wrote:



The pic accompanying that post simply showed a bird with it's
back removed. Not smashed flat, jut with the useless, heat blocking
backbone and accompanying useless tissue tossed.
TFM, what picture?




TFM®
(Oh, if scissors ain't available, a big ass knife and good strong
hands work as well)
Thanks guys, but you still haven't told me *how* to cut out the
backbone. Any site with pics I can go to?
Remember, I have never done this before.
Eddie

Eddie,
A turkey has pretty heavy bones and since you got a pretty big bird (24 lbs)
it's going to take a heavy cutting implement to do the job. Lay the bird
breast down then make two parallel cuts, begining at the neck, one on either
side of the backbone (the cuts will be about an inch and a half, maybe two
inches apart) through the skin and as much meat as possible until you hit
bone, all the way down to the butt. Chop through the exposed bones with a
cleaver, bigass butcher knife, heavy shears, whatever you have that'll do
the job. When you're done you'll have a backbone and a bird.
Save the backbone for stock.
Spread the incision open to break the breastbone. Cut it if you have to,
that's OK.
Then turn the bird over and mash it down some more to make it as flat as
possible, that way it'll cook evenly.
It's really not as hard as it might seem - just hack that backbone out any
way you can.
Jack Curry

The pic accompanying that post simply showed a bird with it's
back removed. Not smashed flat, jut with the useless, heat blocking
backbone and accompanying useless tissue tossed.
TFM, what picture?



I found a reply to the pic I saw, so I know I'm not hallucinating. G Here
it is below. I've asked for a copy of the pic, so if you want, I'll email
it directly to you, or I can put it on the web where you can access it with
just a click.

G Wiv's reply follows;

Nice, very nice. I'cut out the backbone before, but always lay it
flat, I break the breastbone as well. I never thought of leaving the
breastbone intact and leaving the turkey in a more natural shape.

Nice picture, good idea, thanks for posting.

Regards

Smoking in Chicago,
Gary

The Fat Man® wrote:
Eddie wrote:
On Thu, 13 Nov 2003 00:23:40 GMT, "The Fat Man®"
wrote:



The pic accompanying that post simply showed a bird with it's
back removed. Not smashed flat, jut with the useless, heat blocking
backbone and accompanying useless tissue tossed.
TFM, what picture?


Sorry, musta been on alt.binaries.food

Saw a turkey with the backbone cut out, but other than that
altercation it was sitting on a cooker rack (Kamado methinks) tits up
like most folks cook 'em.

My cheesy ISP doesnt' hold messages too long on the binary groups, so
I can't go back to retrieve it. (tried)

TFM®

Ah. You reminded me, TFM. Eddie, go to alt.binaries.food and I'll post a
series of pictures showing how it's done.
Jack Curry

Eddie wrote:
On Thu, 13 Nov 2003 01:03:45 GMT, "Jack Curry" Jack-Curry
wrote:


Eddie,
A turkey has pretty heavy bones and since you got a pretty big bird
(24 lbs) it's going to take a heavy cutting implement to do the job.
Lay the bird breast down then make two parallel cuts, begining at
the neck, one on either side of the backbone (the cuts will be about
an inch and a half, maybe two inches apart) through the skin and as
much meat as possible until you hit bone, all the way down to the
butt. Chop through the exposed bones with a cleaver, bigass butcher
knife, heavy shears, whatever you have that'll do the job. When
you're done you'll have a backbone and a bird. Save the backbone for
stock. Spread the incision open to break the breastbone. Cut it if
you have to, that's OK.
Then turn the bird over and mash it down some more to make it as
flat as possible, that way it'll cook evenly.
It's really not as hard as it might seem - just hack that backbone
out any way you can.
Jack Curry
Thanks Jack. I'll study your above method a little. Yes, it's a big
ass bird alright.
So what do you think if I use my Porter-Cable reciprocating saw? I
could use a metal blade, sterilized of course.
Is this a too far-fetched idea?
Eddie

That'll work, but why not try a cleaver first? Might be less messy. Stand
the bird on its ass end on a cutting board and chop downward through the
ribs. Or use your saw, whatever you're most comfortable with, it doesn't
matter how you do it.
Jack Curry

Jack Curry wrote:
The Fat Man® wrote:
Eddie wrote:
On Thu, 13 Nov 2003 00:23:40 GMT, "The Fat Man®"
wrote:



The pic accompanying that post simply showed a bird with
it's back removed. Not smashed flat, jut with the useless, heat
blocking backbone and accompanying useless tissue tossed.
TFM, what picture?


Sorry, musta been on alt.binaries.food

Saw a turkey with the backbone cut out, but other than that
altercation it was sitting on a cooker rack (Kamado methinks) tits up
like most folks cook 'em.

My cheesy ISP doesnt' hold messages too long on the binary groups, so
I can't go back to retrieve it. (tried)

TFM®

Ah. You reminded me, TFM. Eddie, go to alt.binaries.food and I'll
post a series of pictures showing how it's done.
Jack Curry


Jack, I was talking about John O's turkey that had been semi-spatchcocked.
It had the backbone cut out, but hadn't been flattened.

G Wiv was kind enough to repost and I emailed it to Eddie. Hope he didn't
have his address mangled.

Not to detract, your series of pics is quite informative for those not in
the know on spatchcocking. (heh, that word is as fun to type as it is to
say)

TFM®

Eddie wrote:
On Thu, 13 Nov 2003 01:03:45 GMT, "Jack Curry" Jack-Curry
wrote:

So what do you think if I use my Porter-Cable reciprocating saw? I
could use a metal blade, sterilized of course.
Is this a too far-fetched idea?
Eddie

Sounds AWSOME, you my kinda guy there Ed, take pictures, action ones with
fleshy bits flying!
Heck with the sterilization, you are cooking the bird, aintcha?

D
--

Jack Curry wrote:

So what do you think if I use my Porter-Cable reciprocating saw? I
could use a metal blade, sterilized of course.
Is this a too far-fetched idea?
Eddie

That'll work, but why not try a cleaver first? Might be less messy.


Messy or not, a good sawz-all can be had cheaper than a good cleaver.

TFM®

In ,
Eddie typed:
On Thu, 13 Nov 2003 01:04:04 GMT, "The Fat Man®"
wrote:






I found a reply to the pic I saw, so I know I'm not hallucinating. G Here
it is below. I've asked for a copy of the pic, so if you want, I'll email
it directly to you, or I can put it on the web where you can access it with
just a click.
Got it. Thanks.
I went to BOB's nakedwhiz site and has great pictures on how to cut.
It's on a chicken, but like BOB says, "think bigger." And yes, has
great links to other stuff.
But I'm a K man, wouldn't it be treasonous if went to a Big Green Egg
site? g
Eddie

NO! I've got 3 Kamados, and they even let me play in the "Green" room every now
and then, if I'm nice. (can't compare the cookers, but it's in my profile, and I
*do* mention what I cook on)

The Naked Whiz site has links to ALL of the ceramic websites, as well as a lump
charcoal comparisum ( http://www.nakedwhiz.com/lump.htm ) and many great recipes.
By the way, TNW website isn't really part of the green website. He just owns a
couple of eggs.

BOB

In om,
The Fat Man® typed:
Jack Curry wrote:

So what do you think if I use my Porter-Cable reciprocating saw? I
could use a metal blade, sterilized of course.
Is this a too far-fetched idea?
Eddie

That'll work, but why not try a cleaver first? Might be less messy.


Messy or not, a good sawz-all can be had cheaper than a good cleaver.

TFM®

Not really... http://wokshop.com/HTML/products/cle...rs_knives.html

Good quality (maybe not GREAT) but excellent prices. I've got a carbon steel from
them, it holds a pretty good edge, is easy to re-sharpen and was about 10 USD
about 4 or 5 years ago.

BOB

In article , Eddie
wrote:

Got it. Thanks.
I went to BOB's nakedwhiz site and has great pictures on how to cut.
It's on a chicken, but like BOB says, "think bigger." And yes, has
great links to other stuff.
But I'm a K man, wouldn't it be treasonous if went to a Big Green Egg
site? g

Whiz is a time honored K forum member-welcome with all the rank and
privilege that conveys (or izzat purveys?)
His site IS aces-and his double ceramic citizenry paperwork is totally
in order. He's cleared at all borders.

monroe(love the flashback movie-deserves an Oscar)

Monroe, of course... knowyerchicken typed:
In article , Eddie
wrote:

Got it. Thanks.
I went to BOB's nakedwhiz site and has great pictures on how to cut.
It's on a chicken, but like BOB says, "think bigger." And yes, has
great links to other stuff.
But I'm a K man, wouldn't it be treasonous if went to a Big Green Egg
site? g

Whiz is a time honored K forum member-welcome with all the rank and
privilege that conveys (or izzat purveys?)
His site IS aces-and his double ceramic citizenry paperwork is totally
in order. He's cleared at all borders.

monroe(love the flashback movie-deserves an Oscar)

I'd forgot about that flashback movie, complete with the music! He says that
there is another in the making next time his wifey leaves for a few days...

BOB
going to watch that movie again now LOL