CB’s EZ Rotisserie-Roasted Cornish Game Hens

Ingredients

• 1 Rock Cornish Game Hen (about 2lbs) per 2 people
• Freshly ground black pepper
• Optional:
• Aromatics & herbs for stuffing (to add flavor)

Instructions

1. I?ve enjoyed Cornish Game Hens many times prepared in numerous styles.  But none is any better than these I lightly season and roast over a low fire on a rotisserie.
2. I recommend you brine the hens overnight in CB?s Basic Brine.
3. Before cooking, remove from the brine, rinse and season with freshly ground black pepper. [I also recommend Oklahoma Joe's Yard Bird Rub or stuffing the cavities with herbs like tarragon & aromatics like lemon, onions, etc.]
4. Truss each bird with kitchen twine by tying the legs together and once around the wings - to hold everything in whilst it rotates. 
5. Mount on the spit and secure by really pushing the forks together to make sure there is a solid fit that won?t loosen as the birds cook and rotate.
6. Place the spit into the rotisserie unit over a pre-heated grill (HIGH) and reduce to low or about 250F degrees. 
7. Over charcoal spread the coals evenly about.
8. On most gas grills place a drip pan beneath the birds.
9. [Note: On RED  the controls have a marking that is pre-set for rotisserie cooking.]
10. CLOSE THE HOOD! As Chef Scott says:  ?If you?re lookin - you?re not cookin!?
11. While I could give you a specific time for cooking on the rotisserie with the hood closed, I?m gonna suggest the best way to know when meat on the rotisserie is done is to stop the spit motor and use an instant read thermometer.  For poultry the USDA recommends 165F degrees. I check the temp in the breast and thigh once when they look about done (they weren?t) and a bit later based upon the reading I got the first time. 
12. When the thermometer reading is approximately 162F degrees - I remove the spit and take it indoors on a tray. I like to place the hens in a shallow metal utility pan and cover with aluminum foil and a couple of heavier clean kitchen towels.  The birds will continue to cook just a bit in this position but most importantly the rest time will allow the juices to re-distribute just a bit.
13. Game hens carve just like regular poultry, but sometimes it?s difficult to get all of the meat off in one cut. I poured some of the pan juices (that were clear by the way) produced while the hens rested.
14. NOTE: If you like to add a glaze to birds roasting on the rotisserie spit, you should plan on brushing it on during the final 10 minutes only. Too early and it can burn, and that?s a bad taste!