I cook all meats this way on our Ranch & at my Hunting camps often for large cook outs,Pheasant also is really good cooked in the field like this .
I do a bit of guiding & after having hunted in Argentina for years l often cook even whole sides of Beef from our Ranch this way ,Argentina is a fantastic country with some of the best food l have ever had & some of the top duck & dove hunting in the world & even my wife says the Women are the best natural looking in the world.
I also do a Argentinian style 'butterflied' young Wild Hog or goat etc in my hunting camps this way as the end of hunt celebration for my hunting clients & crew.
Like This young wild hog served with a few celebratory beers around the hunting camp fire it is finger lickn good.
I baste & serve with a traditional Argentinian sauce made for traditional Argentinian grilling is called Chimichurri. This sauce is made of parsley, garlic, oregano, red pepper, vinegar, and olive oil,l just tie up a big sprig of parsley etc & use that as the basting brush -
Like l say if you like how the Turkey came out ,have a look at the Argentinian way of grilling ,l am lucky enough to hunt & eat all around the world Argentina is one of the best countries in the world for food & drink.
If you can not find anything hit me up ,l have a few recipes stored somewhere l use, as l frequently cook for up to 20 in my Hunting camps & got some Argentinian camp cooks to part with a few generational old handed down recipes.
Damn straight! The only way I cook turkey or chicken now. Smoking a spatchcocked chicken tomorrow since it's just the wife and I. Rest of the extended family is huddling in fear of the fictional Chinese plague.
I smoke two whole turkeys after brining them, no spatchcock. 2 hours on 225 smoke, then I layer thick cut bacon over the breasts and legs, and increase the temp to 325.
You have to skim the bacon grease off the drippings to make good gravy, but the bacon keeps the meat moist and while the birds are resting you pull it off and offer it as appetizers!
fucking brilliant
once ya go spatchCOCK ya never go back
I cook all meats this way on our Ranch & at my Hunting camps often for large cook outs,Pheasant also is really good cooked in the field like this .
I do a bit of guiding & after having hunted in Argentina for years l often cook even whole sides of Beef from our Ranch this way ,Argentina is a fantastic country with some of the best food l have ever had & some of the top duck & dove hunting in the world & even my wife says the Women are the best natural looking in the world.
I also do a Argentinian style 'butterflied' young Wild Hog or goat etc in my hunting camps this way as the end of hunt celebration for my hunting clients & crew.
Like This young wild hog served with a few celebratory beers around the hunting camp fire it is finger lickn good.
I baste & serve with a traditional Argentinian sauce made for traditional Argentinian grilling is called Chimichurri. This sauce is made of parsley, garlic, oregano, red pepper, vinegar, and olive oil,l just tie up a big sprig of parsley etc & use that as the basting brush -
https://i.imgur.com/XKK8wQL.png
WOW! That is incredible - Awesome thanks!
Like l say if you like how the Turkey came out ,have a look at the Argentinian way of grilling ,l am lucky enough to hunt & eat all around the world Argentina is one of the best countries in the world for food & drink.
If you can not find anything hit me up ,l have a few recipes stored somewhere l use, as l frequently cook for up to 20 in my Hunting camps & got some Argentinian camp cooks to part with a few generational old handed down recipes.
Kind of you thanks. I hit save to remember you!
I use Alton Brown's brine then Spatchcock mine.
Amazing every time.
Damn straight! The only way I cook turkey or chicken now. Smoking a spatchcocked chicken tomorrow since it's just the wife and I. Rest of the extended family is huddling in fear of the fictional Chinese plague.
I smoke two whole turkeys after brining them, no spatchcock. 2 hours on 225 smoke, then I layer thick cut bacon over the breasts and legs, and increase the temp to 325.
You have to skim the bacon grease off the drippings to make good gravy, but the bacon keeps the meat moist and while the birds are resting you pull it off and offer it as appetizers!
Yup, sounds awesome. If I had a smoker I'd smoke 'em.... oh you got your style down.... mmmMMmmm ENJOY!