Volca drum parmigiana jam on the kitchen
The aubergine was melted like marmalade
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Looks delicious and sounds great!
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Gonna make some shrimp and andouille gumbo on a rainy Monday evening. Hope I remember to get some pics for once.
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What type of meringue?
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Soft and blowtorched.
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Spatchcocked that ma-fucker.
Liberal application of Montreal seasoning. Chicken tasted like it came out of a package, which was juuust what I was looking for. Absolutely delicious.
Not pictured: the mushrooms I stuck underneath the trivet as the bird was roasting.
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The only way to roast a chicken in my opinion.
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french, swiss, italian?
French I guess.
Damn. That’s a Pro move right there. Good thinking.
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Touché my friend.
I’ve always heard spatchcocking is just way to save time in the cooking process.
I spatchcock chickens when grilling/smoking. When my wife makes her incredible oven roasted chicken (butter bath and crispy skin), she leaves it intact.
Either way, it all still tastes incredible. Just makes a difference in cooking time, as far as I can tell. I could be wrong.
Either way, spatchcocking or whole, buying and cooking the entire bird is definitely the way to go. Much better bang for the buck, and you get the innards. I love putting the liver, heart, and gizzards on a skewer and eating them as an appetizer while grilling/smoking/roasting the rest of the bird.
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I’m a pastry chef. What do I know about cooking birds?
Somehow people think I know how to man a grill……or I even like manning a grill.
Keep your birds……leave me to my chocolate bourbon pecan pies……
I’m just sowing chaos in this thread 
(I was just up there inquiring what type of meringue)
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Not wrong at all.
Thats why i like to do it. Fast and even cook.
I love trussing whole birds up with a lemon and a fistful of herbs in the cavity and babying it with frequent bastes.
I do love to cook chickens.
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Damn, dude. Respect. Looks like a tough gig to me.
What do I know about baking and pastry? Nada! 
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