Cliff H.
Master Chef
This is " Old Hat " for a lot of folks but since I was trimming ribs and spatchcocking chicken, I thougt I might as well make a video.
Watching other people's videos is how I learned how to do it.
There are pics at the bottom of the page for those who would rather skip the prep video and get right to the finished pics.
Trimming Spare Ribs to St. Louis Style
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Spatchcocked Chicken
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Two racks of spares, 8 racks of BB's and two chickens.
http://www.kodakgallery.com/Slideshow.j ... 3481844209
Watching other people's videos is how I learned how to do it.
There are pics at the bottom of the page for those who would rather skip the prep video and get right to the finished pics.
Trimming Spare Ribs to St. Louis Style
<object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/HwcWhqsr_A8&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/HwcWhqsr_A8&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>
Spatchcocked Chicken
<object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/6Tw86rO45OA&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/6Tw86rO45OA&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>
Two racks of spares, 8 racks of BB's and two chickens.
http://www.kodakgallery.com/Slideshow.j ... 3481844209