Friday afternoon we cooked up 4 of those cornish rock hens. They were in 2 packs for like $5. Washed them up, dried them off. Stuck 2 slices each of fresh lime & lemon inside the birds. Rubbed with mayo. Two were dusted with CS Spicy Chicken rub, the other 2 Lowreys Seasoned salt. In the 008 with 2oz of apple. And turned it loose at 225*. No probe cause I couldnt find a good place. After 3 hours I tugged a leg and it twisted off. We ate. Skin was soft but tasty. Inside was moist. Done all the way thru. Meat had just a sparkle of cirtus taste. We will repeat this one again!

bob

Sounds tastt Caillac!
When I was in the Air Force, I used to stuff and roast a couple of those birdys for me and my roommate when we couldnt make it home for Thanksgiving. Fixed all the sides with it and had a heck of a holiday spread.

The only trouble was that there I was, a 20 year old guy, with a 19 year old roommate that kept wanting to refer to me as Grandma.......lol

bob,
way to go!!!!
and since i just stole that recipe the only fair thing to do is leave you one.
this recipe serves 50 and seemed to be a hit no matter what the age group ( and oh my god can the old ones that attend elder hostel goups whine )
here goes;

Bajan Game Hens Serves 50
25 garlic cloves minced
6 Tbs ginger minced
17 each shallots chopped
33 each scallions (green onions) chopped
5 each scotch bonnets
8 cups italian parsley chopped
4 cups cilantro chopped
3 Tbs thyme, fresh
1 Tbs allspice, ground
5 oz lime juice
1 lb butter (salted unsalted dont matter)
salt to taste
pepper to taste

1- puree 1st eight ingredients
2- work in next 5 ingredients to produce a soft paste.
3- work fingers under the skin of the hens to loosen
4- insert paste and work into the hens
5- spread what remains over the breast
6- cook em until done.

thanks for your support and encouragement
jack
i would recommend a mild smoke like pecan or orange but i feel sure oak or maple would be nice also.
just dont use that god awful mesqutte lol
opps almost forgot
you will need 50 hens pmsl