Recent content by Half-Inch Stud

Hey thanks Chris, it's good to hear that basc SPOG will give a good result. We used the wet minced garlic from a jar instead of the powdered garlic which gives bad breath.

@gmc2003 Yea the temp was too high. Good to hear the effectwas the cause. I monitored that temp gauge to be 375-420 and it was 410 most of the time. Tough 2 hens after that. Hey had a great dark-meat sandwich for lunch today, and the other hen was put to the crock pot and made great broth...

Yea the rub went on before cooking. We ate and the meat was the toughest i ever had to wrestle off a bone. Supposing 375-420F for 90 minutes was too hot for too long huh. Wife figures the free-range grass fed hens need specific cooking instructions.

Cooked two 3 lb hens today. Then had rub on them. Just got off the grilll, so i gotta go. Wife says rub was too salty.

So i got this Brinkman from curbside, restored it to new, and it fires up clean. Got hens that stopped laying, and made some dry rub. Hens are probably 1 lb each when cleaned. They are still free ranging but soon to be on the menu. How to proceed? Warm grill on propane to 275f via the...