On Sat, 18 Apr 2009 19:59:18 -0700, Desideria
> wrote:

>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

Another question, Janet---

Can I cook food on the burner I've got lit, while I'm doing the
chicken? Or do I have to cook the chicken on its own? I *hate* wasting
fire...


Desideria