Wow after an advanced search of the archives it would seem that Wilson has been the first to use the term, "spatchcocked" on the Avid L-2. The actual definition is much more tame than what I had in my head, I'll spare the group on that note. Wilson you never cease to amaze me! The only thing that could make my day more complete now is if while spatchcocking you blew out your GFI. I just can't wait to order my next OKI dog special spatchcocked, I bet it will really bring out the flavor. ;-)
--- In Avid-L2@yahoogroups.com, Wilson Chao <wilsonchao@...> wrote:
>
> Mark Bittman writes today in the NYTimes about the "2-D" turkey -
> it's partially deboned and flattened:
>
> "A fast, crisp-skinned bird, moist and not overcooked"
>
> "It takes a little work at first, because it's a little more physical
> than other techniques: you have to remove the backbone, flatten the
> breast and dislocate the thigh joints from their sockets."
>
> "The reward is a lovely roasted bird with a not-overcooked breast and
> perfectly done legs; it also cooks in about an hour — yes, you read
> that right: an hour."
>
> http://www.nytimes.com/2012/11/18/magazine/the-2-d-thanksgiving.html
>
> I first tried this technique 3 years ago; pictures here:
>
> https://picasaweb.google.com/111504630157224273132/Turkey2009?authkey=Gv1sRgCMqCib6swYid3AE#
>
> That was a 9.5 lb. turkey, and when spatchcocked it was about 2" high.
> (Unlike Bittman, who flattens the breastbone, I removed it.) It was
> perfectly cooked after 46 minutes in a 450 degree oven.
>
> Good times!
>
>
>
>
>
>
>
> On Thu, Nov 15, 2012 at 9:38 AM, jeffsengpiehl <jeffsengpiehl@...> wrote:
> >
> > http://thechive.files.wordpress.com/2012/11/foodception-food-within-foods-11.jpg?w=920&h=769
>
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