• FuglyDuck
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    298 days ago

    Naw, that’s burnt.

    Maillard reaction where things brown starts at 350f.

    More than 165/175 in the center and that’s dried out.

    • @Graphy@lemmy.world
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      108 days ago

      If you spatchcock your bird then you’ve only gotta slap your cock to about 150°F at the thickest part of breast

      • FuglyDuck
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        8 days ago

        naturally. Best to slow it down and keep it juicy, too. I like smoking them at about 200 f, it’s perfection.

        also… way to make spatchcocking sound even dirtier than it is. the no cooks here are probably thinking it’s some sort of sex act and the rest of us are wondering if it’s not also some sort of sex act.

        • Estradiol Enjoyer
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          18 days ago

          spatchcocked birds also kinda look like a random roadkill animal to the ignorant, idk if you care about who sees you grillin

          • FuglyDuck
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            18 days ago

            This is why you carve before getting to the table. Or at least break it into parts.

      • FuglyDuck
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        18 days ago

        I thought about making an intentional joke about being the “mallard reaction” and saying “isn’t that quackers” or something, and decided to not confuse people.