For my birthday in August, my wife got me the Weber Rotisserie kit for my Summit Gold grill. (Boy, does she know her man)
Last night, we had friends over, and I decided to do Rotisserie Cornish hens- each guest got their own bird. I thought it would be very festive, and unique.
Based on previous Rotisserie experience, I decided not to go with an oil based marinade (too many flareups) and went with my favorite rub (one cup paprika, two cups brown sugar, two tbs allspice, two tbs garlic powder, 3 tbs Kosher Salt, and usually I add 2 tbs of heat, like chili powder, but I had to pass this time as some of the guests are not fond of spicy hot food).
I rubbed the hens inside out, and let them sit overnight in the fridge.
an hour and a half before dinner, I tied rosemary skwerers to the spit, and mounted the 8 birds and let it go for about 75 minutes. no baste, no liquids, just let it go round and round, turning nice and brown, and very crispy.
took the birds off the spit when everyone sat down for dinner, and let them rest while we had the corn cowder my wife made, which was delicious. Then we served the hens to each person in their plate, with a bunch of sides, and that was that!
The good: The hens were perfectly cooked. Breast moist, skin crispy and very flavorful
the challenge: some people had a really hard time carving their own bird. when I suggested they dig in with their fingers (with me leading the way, of course) some were into it, and some were kind of... not... Lesson learned: A whole bird (or fish, for that matter) is not for everyone.
Here is a picture of the birds on the spit:
here is another angle, note the little flare up...
here is the final product
I had fun, but unfortunatly, some of my guests didn't.