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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: What is your preferred cooking style for whole poultry?
Horizontal 7 6.67%
Vertical ("Beercan"-Style) 17 16.19%
Rotisserie 21 20.00%
Spatchcocked 56 53.33%
Cut in Halves 4 3.81%
Cut in Pieces 0 0%
Voters: 105. You may not vote on this poll

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Unread 10-12-2012, 04:47 PM   #31
bigabyte
somebody shut me the fark up.

 
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^^^Yup, that's basically the same except my rack is flat and fits in the aluminum pan, but is otherwise the exact same result.

Like I said...maybe that is the same as horizontal, but I have a feeling it is not quite the same as what was intended for the horizontal option.
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Duh.

Last edited by bigabyte; 10-12-2012 at 05:14 PM..
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Unread 10-12-2012, 05:10 PM   #32
gtr
somebody shut me the fark up.

 
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Quote:
Originally Posted by The_Kapn View Post
This "may" be what Biggie was referring to:



From my Capon cook.

I spatch, part out, or cook whole depending on what I want to acomplish.

I tried beer can a few times and did not care for it--just me.

Good Eats no matter how it is cooked.

TIM

My lovely wife has been dry brining (ok, salting...) chix and cooking them this way in the pic. She turns up the heat in the oven throughout the cook - she may be finishing at 500. They have been turning out fanfarkingtastic and I want to take her method to the smoker and see how it goes. Skin is amazing, chix are crazy juicy, great drippings, etc.
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Unread 10-12-2012, 05:36 PM   #33
armor
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Spatch....distant direct
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