The Birds of Valentine’s Day

[Rich Dahl]

Yesterday we did a couple of game hens with a basting sauce I saw on Bills post that he used on a duck he grilled.
Barb made some grilled acorn squash that she found in Weber’s Steak & Sides book called Acorn Squash with Brown Butter and Garlic.
We also made a stuffing and also some pan gravy from the birds drippings.
Two gassers got the call “freebie” my Ducane did the birds on the Rotisserie with the infrared back burner. Barb used the E320 for the acorn squash.
Dinner came out great really liked both new dishes and we will be doing them again.

Basting sauce for Birds 1/4cup honey, ¼ cup orange juice, 1Tbs. of Herbes De Provence

Barbs glaze consisted of butter, brown sugar, minced garlic, kosher salt, black pepper, nutmeg, cider vinegar

Barb putting glaze on

Dueling gassers

Birds at ½ hour

Squash done

Birds done

Plated

Have a great week

 

[ChuckO]

You and Barb hit those birds (and sides) out of the park!

 

[JRAiona]

Those birds look awesome. I've learned a lot from yours and Barb's posts. Thanks for sharing.

 

[Bill Schultz]

We have got to do something here my friends you are too far away, beautiful cook

 

[Robert-R]

Love that cook!!! From the the thread title..... was kinda worried that it might be Alfred Hitchcock inspired.
You are quite a team.

 

[Clint]

I like it! My neighbor brought some squash like that over a few weeks back - (and apple pie tonight ) I know it was good. HVD you two.

 

[russ olin]

Birds look fly away guud Rich & Barb. Plated pics looks great.

 

[Cliff Bartlett]

Great looking cook Rich and Barb. I love that Weber squash recipe.

 

[Stephen R]

Hi Rich & Barb,good looking cook as usual.

How did you find/rate cooking with the infrared burner as opposed to your usual roti on the genny 1000?

Did you just use the IR or the IR for a while then finish with the main burners?

 

[Brad Olson]

Nice work, Rich!

 

[Michael C.]

Birds looks very tasty and moist!!!! Great weather we are having in the Western states too .

 

[Kemper Morris]

Birds look great Rich

 

[Rich Dahl]

Hi Rich & Barb,good looking cook as usual.

How did you find/rate cooking with the infrared burner as opposed to your usual roti on the genny 1000?

Did you just use the IR or the IR for a while then finish with the main burners?

Hi Stephen,

Used the IR for the whole cook. Started on med/high and the last 15 minuets on high to give the birds a char. The IR is nice because there is no heat under the drip pan so the drippings don't burn. Other than that not a lot of difference, but I've only used it for one whole chicken and the game hens.
The other thing I like about the Ducane is the N/S burners vs. the E/W on the 1000, both have their strong points but the N/S seems a little easier to control.
Kind of feel bad as the 1000s only use was for the roti work now it just sits covered up.

 

[Enrico Brandizzi]

Rich those are great looking plates! Complimenti.

 

[Bob Correll]

Beautiful birds and sides youse guys!

 

[Craig Alumbaugh]

Everything looks delicious