It sounds like the term you’re looking for is “spatchcock”, and one of my heavy lifters. My man Alton’s the Bill Nye of badass cookin’ w/ SCIENCE!, NGL.
Aside, one of the most cost effective ways to dish up fancy AF, for as little cost or effort as possible: spatchcock game hens, marinate 12-24hrs, pan sear/grill with fresh herbs (seasonal pairings that are widely available locally [store or wild/farm], for example, fall: pepitas, sumac, marjoram; winter: celeriac, rosemary, root veg, alliums; spring: spruce tips, sage [overdone, IMHO😅), mint; summer: culantro, dill, tarragon, etc.)
No, I didn’t just cut it open. I cut it apart. Drumstick here, wing there, breast meat, small bits because I’m bad at doing the proper cuts. The closest I came to marinating was just tossing it in some salt and pepper for seasoning and sugar for color. Never heard of culantro before, but from the sounds of it, it seems like just a stronger, probably soapier version of cilantro. I’ll skip that.
Bruh you misunderstood, don’t gaslight. They didn’t spatchcock their bird, they broke it down/butchered it into individual pieces, dry brined it, and roasted it
Broder, don’t white knight at windmills. They didn’t read the article and posted a wild guess (incorrect) as justification for a glibly ignorant opinion.
Also, broke down/butchered is an approximation, sure, but “adding salt & pepper” to said carrion pile is as much “dry brining” as “soaking” isn’t sex.
Dawg they clearly said they cut their bird up into pieces, describing a process very obviously distinct from spatchcocking, yet you took that and ran all the way to spatchcocking for some reason, and then got upset that they don’t have the astounding culinary background you seem to think you have I guess? “Broke down/butchered” is not an approximation, they’re more technical terms for the exact process they’re describing. Dry brining is nothing more than putting salt on meat and letting it rest for a period of time. Calling someone “glibly ignorant” for not knowing those culinary terms, and describing their process as “adding salt pepper to a carrion pile” is reductive, elitist, and arrogant, no windmills about it.
It sounds like the term you’re looking for is “spatchcock”, and one of my heavy lifters. My man Alton’s the Bill Nye of badass cookin’ w/ SCIENCE!, NGL.
Aside, one of the most cost effective ways to dish up fancy AF, for as little cost or effort as possible: spatchcock game hens, marinate 12-24hrs, pan sear/grill with fresh herbs (seasonal pairings that are widely available locally [store or wild/farm], for example, fall: pepitas, sumac, marjoram; winter: celeriac, rosemary, root veg, alliums; spring: spruce tips, sage [overdone, IMHO😅), mint; summer: culantro, dill, tarragon, etc.)
No, I didn’t just cut it open. I cut it apart. Drumstick here, wing there, breast meat, small bits because I’m bad at doing the proper cuts. The closest I came to marinating was just tossing it in some salt and pepper for seasoning and sugar for color. Never heard of culantro before, but from the sounds of it, it seems like just a stronger, probably soapier version of cilantro. I’ll skip that.
Ah, you misunderstood, but that’s alright. Try again, friend. 🤓
Bruh you misunderstood, don’t gaslight. They didn’t spatchcock their bird, they broke it down/butchered it into individual pieces, dry brined it, and roasted it
Broder, don’t white knight at windmills. They didn’t read the article and posted a wild guess (incorrect) as justification for a glibly ignorant opinion.
Also, broke down/butchered is an approximation, sure, but “adding salt & pepper” to said carrion pile is as much “dry brining” as “soaking” isn’t sex.
We can do better.
Dawg they clearly said they cut their bird up into pieces, describing a process very obviously distinct from spatchcocking, yet you took that and ran all the way to spatchcocking for some reason, and then got upset that they don’t have the astounding culinary background you seem to think you have I guess? “Broke down/butchered” is not an approximation, they’re more technical terms for the exact process they’re describing. Dry brining is nothing more than putting salt on meat and letting it rest for a period of time. Calling someone “glibly ignorant” for not knowing those culinary terms, and describing their process as “adding salt pepper to a carrion pile” is reductive, elitist, and arrogant, no windmills about it.
Who hurt you, puppy? You ok? You’re all over the place and frothing a little. Breathe. 🥲
No one asked you to bring your kinks into this
Oooh, she’s kinky, too? Adorbs.