aem wrote:
> Dave Smith wrote:
>>
>> I do a lot of chickens on the BBQ. I like to use small birds and cut
>> them in half and marinade them. I do them offset and they turn out
>> great.
>
> Me, too. I cut out the back and save it and the wingtips for stock.

aka spatchcocked

> Then marinate it in any of a lot variations. Then, flattened, on the
> fire half of the grill, dealing with the flare-ups and turning several
> times for about ten minutes. Then over to the flameless side of the
> grill, cover down and roast. When nearly done, I usually put it back
> onto the flame side and tend it for a few more minutes. The challenge
> is to get it well flavored but not charred. -aem

I like to do this with cornish game hens. Don't care for the prior
suggestion of mesquite but that's just me. If I'm adding any "smoking" wood
it will normally be hickory, but not for hens.

Jill