Rotisserie Cornish Hens


 
Beautiful cook, as always, Bill!
I've been known to add a dash of MTQ to my brines.
Gives a nice pink cured color, always moist results too.

What was the water amount, since 3/4 cup salt and 1.5 Tbsp. MTQ seems like it could be a bit salty.
 
Not sure how much water Bob, it was a good amount as that is one of those giant stainless bowls used in bakeries, very deep. Absolutely no saltiness at all, in fact they had some of the nicest flavor I ever had, but not over powering with the lemon zest and juniper berries easily detectable and reenforced by the no salt Mrs Dash Lemon Pepper and Herbs De Provence.
I have been commissioned by the family to do this and my duck again soon under threat of punishment if I fail to be quick about it.
 
Thanks for the reply Bill.
Sounds like plenty of water to offset the salt.
Here's a MTQ cook I did on a spatchcock chicken.
I need to do this again, since it seems I'm always trying something new, and forget things I liked in the past.
 
I havn't had a cornish game hen since I went to Medieval Times in Chicago oh 20 years ago. That looks wonderful. Makes me want to fire up the weber and cook a mess of them.
 
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