Thawed out 2 Tyson cornish hens. Made up a rub of dried thyme, dried marjoram, dried oregano, some smoked paprika, and DP Shaking the Tree. Added enough olive oil to make a paste, then added a tsp or so of minced fresh rosemary. Coated both sides of the spatchcocked hens as well as under the breast skin.
Then sprinkled additional minced rosemary on top before going on the Egg.
Egg stabilized at 400*, direct, elevated cook, with some apple chips on for smoke. Bones down - did not flip during the cook.
Done and ready for a foil-covered rest:
Plated with some oven-roasted parsnips, onions, red peppers, and fresh yellow squash from my Earthbox garden (first harvest this year).
Rub was outstanding, hens were tender and juicy with crisp skin ! :woohoo: