When we were in Hawaii, we went to the North Shore to see the Banzai Pipeline Surfers. While there, we ate Huli Huli Chicken from a road-side vendor. Since then, we have made Huli Huli many times. Today, the admiral mixed up her "Huli Huli" brine that we soaked some cornish hens in for a cpl hours. I smoked them on the WSM for 2.5 hours over a small load of coals then finished them by removing the center section and placing the grill over the coals that were left and covered them with the kettle lid to crisp the skin. We served them with a bourbon-orange glaze, corn with cilatro butter, and bacon/teriaki green beans.