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last night's splatcocked Cornish hens

RRP
RRP Posts: 25,887
edited November -1 in EggHead Forum
IMG_0277.jpg
<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.
Re-gasketing America one yard at a time.
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Comments

  • Jethro
    Jethro Posts: 495
    RRP,[p]Those look awfully tastey. I should've drove south last night.[p]Keep em Smokin,
    Jethro
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  • mollyshark
    mollyshark Posts: 1,519
    RRP,[p]Was wondering if spatchcock would work well on those. They are SOO lean..bet 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
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  • RRP
    RRP Posts: 25,887
    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!

    Re-gasketing America one yard at a time.
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