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  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BigAL View Post
    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.
    Sounds like beer thirty came a little early for somebody

    Quote Originally Posted by cowgirl View Post
    Looks awesome SmokyOkie!
    Thank you Cowgirl. Let's see some of your pix.

  2. #12
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    So after you removed the back bone and the keel bone, how did you go about removing the wings and legs?
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  3. #13
    Join Date
    Feb 2008
    Posts
    78

    Default

    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"...

    John

  4. #14
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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.

  5. #15
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by SmokyOkie View Post
    Snoky to the rescue again John.
    "Snoky"?

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

    http://www.cutlery.com/t3/t11t21t37.shtml
    Rob - TX Sandman
    Plank Owner, TQJ

  6. #16
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Thanks john and snoky...I mean smoky
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  7. #17
    Join Date
    Feb 2008
    Posts
    78

    Default

    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...

    John

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