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Roasted Baby Spuds & Bird!

civilsmoker

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So dinner was my responsibility tonight so it was a classic winter plate....

Tonight I wanted to do a little more experimenting with my whole roasted bird technique.....this time I removed a bit more backbone and the. Used some kitchen shears and I removed the inner ribs.
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Removing the ribs took some of the structure out so it didn’t keep as much as a air flow channel with them but when turned over the breast tips where “covered” by the remaining backbone, so I decided to role with it rather than truss it cause I was thinking it would keep the breast tip from drying out.
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This cook will be done at 330 for a planned 90ish min!
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bingo 90 min w/ IT of 160/181, I’m really liking the looks of this cook!
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The slice! Juicy tip to toe, I’m liking this adjustment to the whole roasted technique :-)
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& the parts.....
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And now the “Plate”, joined with some roasted baby spuds (blanched and then dressed with garlic butter and a pinch of salt roasted @400 convection and an Italian dressed salad...
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The gravy was made from my frozen baggy of two turkey stock from Thanksgiving.....just simple roasted money!
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jaxgatorz

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That plate looks really good. And since my beef ribs are going on hour 12, I'm going to need you to send me that plate.. Thanks in advance . Seriously, great looks plate ! :emoji_thumbsup:
 

civilsmoker

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That plate looks really good. And since my beef ribs are going on hour 12, I'm going to need you to send me that plate.. Thanks in advance . Seriously, great looks plate ! :emoji_thumbsup:
Thanks and it’s in the express mail line.....I think the elfs may partake before it leaves the station......lol!

oh and you have way more patience than I, I would be eating this ribs, they are looking tasty!
 

gmc2003

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Very tasty and juicy looking bird Civil. I be down for a plate of that scrumptiousness.

Point for sure
Chris
 

SmokinVOLfan

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That bird looks great man! I have been spatching and smoking mine for several years now but might have to give this method a try to switch things up. Looks juicy and tender! LIKE!
 

civilsmoker

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That bird looks great man! I have been spatching and smoking mine for several years now but might have to give this method a try to switch things up. Looks juicy and tender! LIKE!
SVOL, thanks! I have spatched many a bird but they have always left me wanting more from a visual side of things, so I starting thinking of another way to do it. First I went to just cut up into the parts, which gets every piece perfect, but still doesn't fit the Norman Rockwell picture......So I kept thinking and now I can say honestly after cooking several birds this way, including a 20lb turkey, I probably won't spatch again. The only reason would be to fill up the smoker shelfs for a big smoke, but other than than they will be "Debacked"

BuckeyeSteve BuckeyeSteve thanks for the like!
 

SmokinAl

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That certainly looks delicious!
I would have thought leaving in the breast bones would have made it more juicy, but as I can see from the photo, you have plenty of juice!
Nice work!
Al
 

civilsmoker

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That certainly looks delicious!
I would have thought leaving in the breast bones would have made it more juicy, but as I can see from the photo, you have plenty of juice!
Nice work!
Al
Thanks All! Removing the breast bones seem to help the larger part of the breast to cook a bit faster so overall the whole breast was a more uniform doneness. I have also found that the section next to the bone is always on the verge of under on a whole bird and this solved that. It also helps pulling it at IT 160. It was full of juice!
 

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