View Full Version : Boneless stuffed YB

01-17-2008, 05:02 PM
I did a deboned yardbird last night. I stuffed it w' Italian sausage w/ chopped red and green bell pepper, chopped onion, a little crushed red pepper and a pinch of fennel seed then stitched it up.. I seasoned the bird inside and out w' garlic powder, black pepper, oregano and salt (Caventer's Greek seasoning) and grilled it over low direct heat . After crisping up the skin, I put it in a pan to catch the drippings. It made a beautiful bunch of nice dark fond to which I added a can of drained stewed tomatoes the had been run in the food processor until it was a very coarse puree. The resulting sauce was not of this world.

Sorry no pix. I'll try to do better in the future.

01-18-2008, 09:26 AM
Sorry no pix. I'll try to do better in the future.


01-18-2008, 11:32 AM
Well, sorry Geoff,
Maybe this will help, it went something like this:




only a little different.

01-18-2008, 11:37 AM
Dawg all smiles now... :) :) :) :) :) :) :) :)

01-18-2008, 11:53 AM
<shakes head> That Okie is always boning debird and braggin how good it was later. :eek:

Sounds interesting Okie, but you're gonna have to get the bride involved with the picture takin. http://www.theqjoint.com/forum/images/icons/icon14.gif

John DOH
02-24-2008, 05:40 PM
Nice bird, Smoky!

Have you tried boning one out, brining it for several hours, spreading it out on a grilling rack, and quick-grilling it on your gasser?

You get to rub both sides of the meat; the brining will retain its natural juices, and careful time management will allow you to get some smoke into the process.

The results can be outstanding.


02-25-2008, 11:27 AM
I'll have to try that John, but I'll prolly use the Hasty Bake.

02-25-2008, 12:06 PM
Let's see...... no pics - did it happen or did it not happen?????? Sounds good.
Recycled pics later on.
I dunno.
Another one of those "boning the bird" things. Probably just as well there are no pics. :bandit: bl@

02-25-2008, 06:12 PM
I'm w/Mike, Okie. What you do w/your "bird" is your own business. Up here in KS we need something bigger....like elephants. :msn-wink:

02-25-2008, 06:37 PM
Looks awesome SmokyOkie!

02-26-2008, 10:19 AM
I'm w/Mike, Okie. What you do w/your "bird" is your own business. Up here in KS we need something bigger....like elephants. :msn-wink:

Sounds like beer thirty came a little early for somebody:msn-wink:

Looks awesome SmokyOkie!

Thank you Cowgirl. Let's see some of your pix.

02-26-2008, 06:32 PM
So after you removed the back bone and the keel bone, how did you go about removing the wings and legs?

John DOH
02-26-2008, 08:10 PM
I've got pics of this somewhere, (Snoky may still have a set I sent him a year or two ago), but the process is as follows:

Bird at room temp (so its not stiff)
Roll breast side down;
Careful incision to tug out the blade bone at the shoulderand sever and remove.
Cut off the "wrist" from the wings preserving only the drumlet. (Save all scraps for chicken stock)
Neat cut on each side of the spine and commence carefully slicing meat (taking care to preserve the "oysters" on the back). Carefully take this up to the sternum.keel bone and, with both side freed up gently cut the sternum away.
Pull the thigh out, exposing the joint at the hip.Cut the thigh "ball" out of the socket.
Separate the muscle tendons from the ends of the thight bone with the knife tip. Cut the thigh meat lengthwise down to bone and carefully separate it from the meat.
Cut the thigh bone out of the drum.
Using a cleaver or a large Chef's Knife, chop off the ankle spur from the drum, and ensure that all tendons are cut. Grabbing the bone at the knee end (that still has the knob) gently ease it out of the meat.
In similar fashion, remove the shoulder drumlet and recover the meat from the wing drumlet.
And you are "DONE"...


02-27-2008, 11:42 AM
Snoky to the rescue again John.








The trick to removing the leg, thigh and wing bones is to expose the joint, cut a circle around the joint immediately below the joint, then run the knife along the length of the bone to separate the meat. When you get to the bottom joint, repeat the circle cut. Be extra careful around the wing to carcass joint as there is one spot where skin is very thin.

Some folks snip off the last two wing joints, but I only remove the lst one and leave the double bone joint attached. They make crispy little chef's treats.

TX Sandman
02-27-2008, 12:45 PM
Snoky to the rescue again John.

"Snoky"? :msn-wink:

I found a website that goes into this step-by-step. It also has a lot of other how-to info on using knives.


02-27-2008, 01:09 PM
Thanks john and snoky...I mean smoky

John DOH
02-27-2008, 06:28 PM
My "two thumbs" typing technique strikes again...

Just incidentally, that's my son, a certified Chef, doing the cutting, with yours truly on the camera...