Nunya Bidnits wrote:
> In ,
> Theron > typed:
>> Any thoughts about slow cooking Cornish game hens? What temp? How
>> long?
>> Do you stuff. Do you cut and flatten it for grilling? Have any done
>> the beer can
>> technique with tiny fowl?
>> Thanks for any thoughts,
>>
>> Ed
>
> Cut and flatten = spatchcocking, and that's a good way to do small birds.
>
> Personally I think the beer can is overrated. It tends to steam the bird and
> make it mushy, and the skin doesn't crisp up very well.

I don't know how you cook your beer can chicken, but mine is never mushy
and the skin is always crispy. I made one on Tuesday on the gas grill
with off-set heat and the lid closed. We had the leftovers in chicken
enchiladas tonight.
>
> Marinating or brining will put all the moisture you need into a bird, or
> pieces for that matter, so it can be grilled or barbecued without drying
> out.
>
> MartyB in KC
>


--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does