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last night's splatcocked Cornish hens

RRPRRP Posts: 21,468
edited 1:23PM in EggHead Forum
<p />These birds are history now, but they were SOOOOOOO good I felt like I needed to post a picture to their memory. I used DP Raging River rub on both the birds and the asparagus rafts.
L, M, S, Mini
Dunlap, IL
Re- gasketing AMERICA one yard at a time!


  • JethroJethro Posts: 495
    RRP,[p]Those look awfully tastey. I should've drove south last night.[p]Keep em Smokin,

  • mollysharkmollyshark Posts: 1,519
    RRP,[p]Was wondering if spatchcock would work well on those. They are SOO they didn't take long. But they look DELICIOUS.[p]Heating up the mini as we speak for some maple glazed salmon (dizzy + maple syrup). Rice, green beans, a nice yellow squash for moi, and it's gonna be a good night.[p]mShark
  • RRPRRP Posts: 21,468
    Mollyshark, since you asked...I had brined them for 4 hours in a simple water and kosher salt solution so that gave them a tad longer to cook. I went 300 direct on the normal grill with skin side up for 50 minutes and flipped for 20 more. Very good eating!

    L, M, S, Mini
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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