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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Do I brine before smoke cooking cornish hens?
I would like to smoke cook cornish hens but am lost as to [ do i brine them or dry season them ] I can do both , but which is better?
Thanks, Bob
Hi Bob,
Nothing simpler.
Clean and dry them and pop them in the grill at 350° for about 1 hour.
I usually salt and pepper them, maybe stick some rosemary or thyme or basil in the cavity or a little coarsely chopped onion, celery and apple then put them on a rack over a shallow pan with about 1/4" water to keep the first drippings from burning.
Click into "According to Smoky" at www.barbecuen.com and read the articles on turkey. The technique is the same.
Have fun,
Smoky
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