In alt.food.barbecue, Denny Wheeler > wrote:

> I'd grill 'em or smoke-roast (350 or higher); I don't consider that to
> be barbecuing, really. It sure ain't low and slow. But it does yield
> a tasty bird.

I agree. I also agree with the spatchcocking idea. That's how I used to
do them, after soaking them in a lime/onion/chili marinade.

And if you instead cook them with high, smoky, indirect heat, it's likely
that they will get nice crispy delicious skin. If you use a lot of
charcoal in a Weber Kettle, but dump it all on one side, you can cook
those birds at 400+ on the far side of the grill and they'll turn out
great.

In fact, my nouth is watering and I'm wanting to go to the supermarket to
get some Cornish Hens and cook them with salt, pepper, and some ancho
flakes on the skin, and maybe some garlic in the cavity.
Mmmmmmmmmm....that might be good with sugar maple chunks mixed in with the
lump.

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell