Lynn Dollar
TVWBB Emerald Member
I do Chris's Hot and Fast cook from the Cooking Topics page quite often. I do two yardbirds , spatchcocked, then halved. Wife and I eat one half, freeze the rest for later.
But I've never had a consistent prepping routine, especially after reading about not rinsing the birds with water in the sink to avoid contamination. I've always opened them in the sink and rinsed the purge. Now I'm just draining the purge best I can and then using paper towel to pat them dry. But getting them dry is a battle.
My latest routine has been using three cookie sheets. I put two or three layers of paper towel down in one sheet, right next to the sink. After patting down a bird in the sink, I move it to that sheet.
Then I move the bird to another cookie sheet to spatchcock and trim the fat. And then again, use paper towel to pat it dry.
I then move to yet another cookie sheet to apply rub. I would prefer the bird and the cookie sheet to be completely dry for the rub. If I consider it dry enough, I might add olive oil to hold the rub. But even after all the patting and moving around, I can't seem to get them completely dry.
And I end up spreading purge over three cookie sheets and invariably , on the counter tops. Its a mess.
Does it have to be this much trouble ? Am I trying too hard ?
But I've never had a consistent prepping routine, especially after reading about not rinsing the birds with water in the sink to avoid contamination. I've always opened them in the sink and rinsed the purge. Now I'm just draining the purge best I can and then using paper towel to pat them dry. But getting them dry is a battle.
My latest routine has been using three cookie sheets. I put two or three layers of paper towel down in one sheet, right next to the sink. After patting down a bird in the sink, I move it to that sheet.
Then I move the bird to another cookie sheet to spatchcock and trim the fat. And then again, use paper towel to pat it dry.
I then move to yet another cookie sheet to apply rub. I would prefer the bird and the cookie sheet to be completely dry for the rub. If I consider it dry enough, I might add olive oil to hold the rub. But even after all the patting and moving around, I can't seem to get them completely dry.
And I end up spreading purge over three cookie sheets and invariably , on the counter tops. Its a mess.
Does it have to be this much trouble ? Am I trying too hard ?