/ck/ - Food & Cooking

>>12484602
This. One of the reasons I started spatchcocking instead of trussing is the profile makes me erect.

>>12167419
I used to be a trusser for roast chicken but this board was always pushing spatchcock so I tried it and I'll never go back. Much shorter cook time and the skin is crispier. However for a long slow BBQ smoke I still prefer trussing because it keeps the meat more moist.

>>12021746
There's a reason for that, it really looks like she wants spatched by a cock.

>>11995911
You just know she wants it.

>>11418047
Wilco, mister.

>>11333996
I prefer a white split tail chicken with a sprinkling of black pepper. Think niggah in the woodpile.

I used to be a trusser but have been moving away from that to the more sexually appealing, spatchcock.

>>11035916
Lewd!

Show us your stuffing.

I used to be a trusser, but I have to say spatchcocked for a woman should get her steaming. It's fairly erotic. My wife literally swooned.

Anyway, put it in the oven after a 24 hour salting, coating it with olive oil and sprinkling black pepper. Will slather in a homemade BBQ sauce at 40 minutes in.

Already have some sweet and sour chinese quick pickled cabbage I made yesterday and some cucumbers the wife whipped up as a korean cuke salad. Both are a tad spicy.

Guess I'll make a potato pancake while we're going, so wtf OC I guess.