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Let the Extravaganza begin! Dinner tonight, Cornish Game Hens, baked potatoes, Corn and Biscuits. Hens were brined and are low and slow on the egg. Potatoes will be on the Weber grill.
That tater done swole up like a puffer fish. Looks like a feast though! About once every 3 years we have stuffed CGH (on a Weber Kettle, no smoke) so each guest has their own stuffed bird. It's a nice break from Turkey 2 months in a row. I have only smoked a CGH once, and rubbed it like everything else. After seeing yours, no more rub outside.
My mom is visiting and she has issues with digesting spices, so I made these without anything. I brined them in half apple juice, half water and salt. I had them in the brine for 2 hours then 3 hours uncovered in the fridge to dry the skin. I then gave them a light coat of olive oil before putting them on the egg. The dry skin and olive oil helps to crisp the skin a bit.
They were amazingly juicy. I pulled a forkful of breast meat away and their was a puddle of juice in the opening.
I just started brining a few months ago. The thing is, I also started smoking food at the same time. Before that my wife cooked all our meals and poultry was done in the oven. I don't have a real comparison. Maybe some day I will pick up a couple chickens and do them side by side, 1 brined 1 not.