On Sat, 18 Apr 2009 21:34:02 -0500, Janet Wilder
> wrote:

>Desideria wrote:
>> On Sat, 18 Apr 2009 13:18:24 -0500, "Nunya Bidnits"
>> > wrote:
>>
>>> In ,
>>> Janet Wilder > typed:
>>>> 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.
>>> What's in the beer can?
>>
>> Good question--in fact, I'd like to get a lot more advice and info
>> from you, Janet! I just bought one of the stands for beer can chicken,
>> and I'd like to try making my first, but not with beer in the can.
>>
>> Would you consider posting your recipe and method for beer can
>> chicken?
>>
>> Thanks much! (just learning to grill, not planning to bbq)
>>
>> Desideria
>
>
>If I'm not using beer, I like using lemon-lime soda, like 7-UP. I don't
>think what's in the can flavors the chicken at all, but I was making it
>for my grand girls who are visiting, so I used the soda. Truthfully, if
>I start with half a can of liquid, at the end there is pretty much half
>a can of liquid still left.
>
>I think that most of the flavor comes from the rub that you put on the
>outside of the chicken. I make one with granulated garlic, onion powder,
> sweet paprika and Bell's® poultry seasoning. I don't cook with salt.
>I also put a small potato or onion in the hole on top of the chicken and
>I tie the wings down by encircling the chicken with white cotton
>trussing twine.
>
>I stand the chicken holder in a heavy-duty foil pan so the fat doesn't
>get in the grill.
>
>I keep the temperature (as read on the lid thermometer) at about 325°
>F. It seems to be the best temp for roasting the chicken. The skin gets
>crisp.
>
>I will start it off with the breast facing the side of the grill
>generating the heat. Turn it after 40 minutes then turn it back after 20
>minutes for the rest of the cooking time. I do use an instant read
>thermometer, but you can also use the drumstick wiggle method to test
>for done.
>
>The chicken is juicy but not mushy. The skin gets nice and crispy. It
>has become our family's preferred way to make a roast chicken.
>
>Note: Bell's® is not available everywhere, so here is a copy cat recipe
>for it.
>
>
>* Exported from MasterCook *
>
> Bells Poultry Seasoning copykat recipe
>
>Recipe By :
>Serving Size : 0 Preparation Time :0:00
>Categories : Hints And Tips Poultry
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 9 tsp dried rosemary
> 8 1/4 tsp dried oregano
> 7 1/2 tsp dried sage
> 6 3/4 tsp ground dried ginger
> 6 tsp dried marjoram
> 5 1/4 tsp dried thyme
> 1 1/2 tsp ground black pepper
>
>Mix together and grind to fine powder.
>
>Description:
> "My favorite poultry seasoning"
>Yield:
> "1 cup"


Thanks, Janet!!! I really appreciate your help.


Desideria