On 7-Jan-2006, "Heavy_Smoker" > wrote:

> Harry Demidavicius said
>
> > On Sat, 7 Jan 2006 23:00:47 GMT, "Brick"
> > > wrote:
> >>On 7-Jan-2006, "Heavy_Smoker" >
> >>wrote:
> >>
> >>> Anyone ever smoked cornish Hens.
> >>>
> >>
> >>I haven't done it, but I'd consider it an adequate challenge. I'd
> >>spatchcock the birds and smoke roast them at 300 > 350F until
> >>nearly done and then finish under the broiler ( or on a hot grill
> >>) to crisp up the skin some. I have
> >>a pair of vertical racks for birds of that size and that's what I
> >>use. Smoke is nice when you get it right. Too little doesn't beat
> >>the oven and too much makes dog food.
> >
> > Howard, I get crisp skin all the time. I wipe the birds with
> > EVOO and rub in Big Jim's 'Palomino' mix. I get all the smoke I
> > need because I spatch 'em. I'll post a pic on the 'other side'.
>
> I've never heard of spatchcocking. Is this accurate?
>
> http://www.nakedwhiz.com/spatch.htm
>
> Please post your pics. I'd like to see them.

You need look no further. That reference is accurate. It's applicable to
either grilling or smoking. It's becoming the method of choice for
BBQ aficionados. (Cut out the backbone and mash flat.)

--
Brick(I'm paddling as fast as I can)

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