Grill Frame and Method of Application

1. Field of the Invention

The present invention relates to grilling of fowl. More particularly, the present invention relates to an apparatus insertible into the abdominal cavity of a foil carcus for enlarging the abdominal cavity in order to achieve more uniform cooking of the fowl.

2. General Background

In the grilling or bar-b-quing of small fowl such as quail, cornish hends, or the like, one of the problems confronted is the fact that the fowl carcus, in order to achieve uniform cooking, must be, for the most part, cut into separate pieces, or cut into two halves, so that each half may be set on the grill for maximum exposure to the heat for achieving uniform cooking. However, due to the size of these particular types of fowl, it is often desired that the fowl be maintained as a single entity to cook as a whole.

One manner of achieving this end is to debone the fowl carcus, i.e., remove the breast plate and ribs and, attempt to spread the fowl carcus in such a manner as to uniformly cook the back and the front of the fowl in a single step while still whose. This of course is difficult, often times, in that the meat of the fowl must sometimes be mangled so that the carcus does lay flat on the grill. Therefore, there is a need in the art for an apparatus utilized with deboned fowl to assist in positioning the carcus into substantially a single plane for grilling.

The primary purpose and object in the present invention is to ensure the uniform cooking of fowl on a grill. Essentially the apparatus is directed to a frame which includes a pair of elongated shaft members which are resilently connected at their first ends, with the second ends forming the shape of a "V". Upon the insertion of the first end of the frame into the abdominal cavity of the fowl, the shaft members may be urged against the opposite sides of the abdominal cavity with sufficient force to enlarge the abdominal cavity laterally and to disperse the meat of the fowl to substantially a flat plane. The method of insertion is such that the shaft members are held in substantially close proximity to one another as the first end is inserted through the cavity neck portion and into the abdominal cavity rearwardly; subsequently, the shaft members are allowed to expand outwardly as the first end of the apparatus and shaft members extrude out of the rear of the cavity of the fowl with the apparatus in position within the fowl to expand the abdominal cavity of the fowl and achieve a level plane of meat to grill.

Although the primary object of the invention is to provide the cooking frame as summarized above, other objects, adaptabilities and capabilities of the invention will appear as the description progresses, reference being had to the accompanying drawings in which:

FIG. 1 is an overall view of the preferred embodiment of the grill frame of the present invention;

FIG. 2 is an overall view of the grill frame being inserted into the abdominal cavity of a deboned fowl;

FIG. 3 is a top view of the grill frame in position within the fowl;

FIG. 4A is a rear view of a deboned fowl carcus prior to the insertion of the grill frame within the fowl; and

FIG. 4B is a rear view of a fowl carcus following the insertion of the grill frame therein.

FIGS. 1-4 are directed to a current recently introduced commercial embodiment of the present invention.

Referring now to FIGS. 1-4, reference is made to the present invention illustrated by the numeral 10. Grill frame 10 would be a single wire element, preferably a stainless steel wire, including a first elongated shaft member 12, a second elongated shaft member 14, both shaft members 12 and 14 being of substantially equal length, and resilently interconnected at a first end 16, so that the second free ends 18 of shaft members 12 and 14 my be flexed inwardly and outwardly during use of the frame as seen by Arrows 13. The frame, would in effect be substantially V-shaped with the resilent connection forming the nadir of the V, and shafts 12 and 14 comprising the limbs of the V.

As seen in FIG. 2, there is illustrated a deboned fowl carcus 20, which is positioned on its backside, exposing its breast portion 22. As is illustrated, the first end portion 16 of grill frame 10 would be insertible into fowl carcus 20 and puncture the skin of the fowl at the base of the neck skin 24. The free ends 18 of shafts 12 and 14 of grill frame 10 are then manually flexed inwardly as the first end 16 of grill frame 10 is forced down through the middle of the deboned fowl rearwardly until the two free ends 18 of the grill frame 10 are positioned within into the cavity of the fowl beneath the breast portion 22.

As is illustrated in FIG. 3, following the positioning of the grill frame 20 so that the end portions 18 are within the breast cavity, the first end portion 16 and a portion of the shaft members 12 and 14 would be extruding from the rear 26 of the fowl, and at that point, the end portions 18 of the shaft members 12 and 14 would be flexed outwardly engaging the opposite sides of the abdominal cavity of fowl carcus 20 with sufficient force to enlarge the abdominal cavity laterally and disperse the meat of the fowl equally to substantially a single plane.

FIG. 4A illustrates a rear view of the deboned fowl carcus 20 prior to the insertion of the grill frame 10 thereinto. As seen in the FIGURE, carcus 20 for the most part would resemble a typical uncooked fowl, having the upper breast portion 22 and limbs 23 as it is positioned on its back 25. FIG. 4B represents a rear view of fowl carcus 20 following the insertion of grill frame 10 thereinto, as is seen in top view in FIG. 3. As illustrated in FIG. 4B, carcus 20, has undergone expansion of the abdominal cavity due to the flexing of the shaft members 12 and 14 therewithin. Carcus 20, for the most part, is substantially expanded to a single plane, so that the carcus, upon being placed upon a grill, may be cooked uniformly.

Following this insertion, the fowl 20 is then positioned onto a grill on either its top or bottom sides and allowed to cook with greater unformity. As an inside, it should be noted that during the maneuvering of the fowl following the insertion of the frame thereinto, the first end portion 16 may be utilized as a means for carrying, positioning and turning the fowl during the cooking process in addition to its primary function of serving to disperse the abdominal cavity of the fowl for more uniform cooking.

It will be evident to those skilled in the art that the drawings, FIGS. 1-4 are in so far as drawn to scale.

Although I have disclosed the preferred embodiment of my invention in the foregoing specification and drawings, it is to be understood that the inventive concepts incorporated therein may be embodied in other adaptations and modifications within the scope of the claims.