[tschmidlin]

I was at my brothers for TG. It was really good they did a Jerk turkey, a grilled Turkey and a regular oven turkey. All good but I am a less is more guy when it comes to turkey. I prefer an oven roasted turkey over any other way. I would dare mention that over at the Brethren. 

One thing that was funny is everyone was saying "butterflied" instead of spatchcock. They are very conservative on that side of the river. I call it the old country. They just call it butterflied to avoid saying cock. Thats just how repressed they are.

So cap, they're ok jerking a turkey but not spatchococking it?

[punatic]

I was at my brothers for TG. It was really good they did a Jerk turkey, a grilled Turkey and a regular oven turkey. All good but I am a less is more guy when it comes to turkey. I prefer an oven roasted turkey over any other way. I would dare mention that over at the Brethren. 

One thing that was funny is everyone was saying "butterflied" instead of spatchcock. They are very conservative on that side of the river. I call it the old country. They just call it butterflied to avoid saying cock. Thats just how repressed they are.

Maybe they only use spatchhens?   

[capozzoli]

You guys are too f-in funny.

[bluesman]

Spatched, grilled, flied, smoked or roasted is all good with me. I really don't have a preferred method, IF the end result is good. I forgot to mention fried...which if done right is the bomb diggity.

[punatic]

I was at my brothers for TG. It was really good they did a Jerk turkey, a grilled Turkey and a regular oven turkey. All good but I am a less is more guy when it comes to turkey. I prefer an oven roasted turkey over any other way. I wouldn't dare mention that over at the Brethren.  

One thing that was funny is everyone was saying "butterflied" instead of spatchcock. They are very conservative on that side of the river. I call it the old country. They just call it butterflied to avoid saying cock. Thats just how repressed they are.

So, are they OK with choking their chickens?   

[bo]

I personally think butterfly is an appropriate description of the procedure and usually doesn't require any further explanation, like spatchcock does. To me it's kind of like macerate. Why do you need a different description for soaking?

In either case, it is kind of fun to see the facial expressions of those that don't really know what you're talking about. 

[corkybstewart]

Spatched, grilled, flied, smoked or roasted is all good with me. I really don't have a preferred method, IF the end result is good. I forgot to mention fried...which if done right is the bomb diggity.

Here's my first fried turkey-it was delicious.  My wife was skeptical but after she tasted it she declared the oven cooked bird was extinct.

I never take pictures after the food is done, I'm too busy eating.

[beerocd]

If only those steins and the roaring flame of the frier made it into the pic... 

Looks good though - you will tire of fried, then go to smoked, then come back to oven roasted. Vicious cycle.

[punatic]

If only those steins and the roaring flame of the frier made it into the pic... 

Looks good though - you will tire of fried, then go to smoked, then come back to oven roasted. Vicious cycle.

Or you can opt for, "All of the above."   

[punatic]

My Boy Scout troop sells imu roasted turkeys as a fund raiser.  We get more orders than we can cook for.  We used to put the turkeys in with a pig, but now it's all turkeys.  It's a ton of work to cook this way, and it takes two days to do it right, but it is a lot of fun and a great way to make money.

[bluesman]

Spatched, grilled, flied, smoked or roasted is all good with me. I really don't have a preferred method, IF the end result is good. I forgot to mention fried...which if done right is the bomb diggity.

Here's my first fried turkey-it was delicious.  My wife was skeptical but after she tasted it she declared the oven cooked bird was extinct.

I never take pictures after the food is done, I'm too busy eating.

Man that looks tasty...fried turkey is awesome. It's a tossup between fried, smoked and roasted. It depends on the mood.  

[beerocd]

Used two grills for this. Kamado around 275 for a while - then a super hot kettle to crust it up a bit.

[bo]

I cooked my first rib roast the other day. Covered under roaster lid in an oven at 200F until an internal temp of 115. Rested/insulated to 129 and then into a 500F oven for 10 minutes to develop a crust. Came out a perfect medium rare.

[euge]

Very nice. One of my favorite cuts. Cooks Illustrated has an interesting article on Prime RIb.

[tygo]

Cooks Illustrated has an interesting article on Prime RIb.

Nice.  Haven't gotten the new issue yet.  Looking forward to it.