Smoked/Grilled Bedded Hens
Roasted Herb Taters
Sliced Beefsteak Tomatoes
Sauteed Shishito Peppers
Ice Cream
Two spatchcocked hens rubbed with my Chile's Chicken Rub.
Smoked at 225° for the first 1.5 hours, then grilled at 400° over beds of fresh Sage while periodically having cut lemons squeezed over them.
Finished at an IT of 165° in the breast.
I really like the subtle taste and smell of birds grilled on beds of fresh sage.
The herbs and spices of the rub, sage infusion and citrus all work together for some flavorful birds.
Chile's Basic Rubs for Pork, Chicken and Brisket
Roasted Herb Taters
Sliced Beefsteak Tomatoes
Sauteed Shishito Peppers
Ice Cream
Two spatchcocked hens rubbed with my Chile's Chicken Rub.
Smoked at 225° for the first 1.5 hours, then grilled at 400° over beds of fresh Sage while periodically having cut lemons squeezed over them.
Finished at an IT of 165° in the breast.
I really like the subtle taste and smell of birds grilled on beds of fresh sage.
The herbs and spices of the rub, sage infusion and citrus all work together for some flavorful birds.
Chile's Basic Rubs for Pork, Chicken and Brisket
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