BBQ CORNISH GAME HEN

2 Cornish Game Hens

Brine:
1 gallon water
1/2 cup brown sugar
1/2 cup kosher salt

Mix together until salt and sugar are dissolved. Pour mixture into a 2-gallon ziplock bag, add game hens and brine in refrigerator for 4 hours.

Dry Rub:
1 tbsp. Smoked Paprika
1 tbsp  Onion Powder
1 tsp ground Thyme
1/2 tsp Sage
1/2 tsp black pepper

Remove both hens from brine. Rinse off and pat dry. Rub with oil (I used avocado oil) then rub hens with dry rub.

Heat smoker/bbq to 250° Fahrenheit.  Put hens on bbq rack and cook until temperature is between 155° to 160°. Juice from hens will be clear. Remove from heat and let rest for 5 minutes. Serve and enjoy.

Note: I substituted, in the dry rub, Paprika for smokey Paprika and smoky Black Pepper for the Black Pepper.

Whole Roasted Crockpot Chicken

1 Whole Chicken (rinsed)

Salt & Pepper to taste

A few tablespoons of butter

1/2 medium yellow onion

Optional seasonings:

Lemon slices

Paprika

Poultry Seasoning

Carrots / Celery

Lift skin on breast of chicken and place a couple of TBSP of butter under skin. Place a couple of crumpled tin foil pieces on bottom of crock pot. Season top and bottom of chicken with desired (librally season) seasonings and place breast down in crock pot. You can also place chicken on a bed of chopped potatoes and carrots instead of tin foil. If chicken is frozen, cook on high for approximately 6 hours until juices run clear. This chickin was seriously so delicious and fell right off of the bone!