Bull-Butted Game Hens: The Best Bull-Butted Game Hens Recipe from Cook'n

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	Bull-Butted Game Hens

Serves: 4

This rendition of the invasive barbecue technique known as beer-butt chicken involves roasting poultry on the grill perched upon a can of some beverage, inserted into its internal cavity in such a way that the bird’s legs and the can form a tripod that holds the roast upright. It is a grand technique, for it lifts the bulk of the bird away from the coals so that it roasts gently, and while it cooks, the beverage in the can bubbles, steaming and basting the interior to keep the bird moist. Because game hens are small, I’ve used a can of energy drink in place of the beer.

   2 (8-ounce) cans Red Bull or other energy drink
   1/4 cup Southwest seasonings
   2 game hens (1 1/2 to 2 pounds each), cleaned and giblets removed
   No-stick spray oil

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Heat a grill for indirect grilling over medium heat.

Open the cans of Red Bull; pour out one fourth of each can (about 1/4 cup) and drink or discard. Spoon 1 teaspoon of the seasoning into each can of Red Bull. Rub the game hens with the remaining seasoning, inside and out.

Spray the outside of the cans of Red Bull with the oil and place on a sturdy tray or sheet pan. Lower a game hen onto each can, inserting the can into the internal cavity of the hen. Position the hen so that the front legs and the can form a tripod holding the hen upright. Transfer from the tray to the grill, placing the hens on the grill out of direct contact with the fire. Cover the grill and cook until the hens are golden brown and a thermometer inserted into a thick part of the breast or thigh registers 165°F, 40 to 45 minutes.

Transfer the hens, still on the cans, to a tray and, holding the can with tongs and gripping the hen with a towel, twist and lift each hen off of its can. Cut the hens in half to serve, and baste with a little bit of the liquid from the can.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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