How do you cook your Grouse?

[the keepa]

To-day I barbecued 6 Partridge ...My very first attempt .
After cleaning, the grouse were soaked in lightly salted water to cover for 2 days , turning every once in a while .
The lower leg and hip bones were disjointed(and saved for future stew) leaving the meatier thighs , both of which were stuffed (and skewered via toothpicks) inside the body cavity of each bird . I did this to help prevent the breast(and legs) from drying out .
The birds were slathered with olive oil and a rub applied(I used the same one that I use for Beer Can Chicken)
After preheating the barbecue and shutting off one burner, the birds were placed on a sheet of foil on the unlit side . After about an hour and a half of this low indirect heat(about 275) the internal temp. reached 165 F .
Delicious...P.S. the birds were brushed with barbecue sauce about 15 minutes before they were done .

 

[the keepa]

Im gonna try beer-canning some grouse next chance I get...saw this done with cornish hens on a TV cooking show to-day . The cook used those small beer cans for this .
Anyone try this ?

 

[spi]

Im gonna try beer-canning some grouse next chance I get...saw this done with cornish hens on a TV cooking show to-day . The cook used those small beer cans for this .
Anyone try this ?

My dad does it for chicken all the time. Works great. The only thing that I would recommend is that you look for the aluminum beer can substitute they sell in BBQ specialty shops. I have some concern that the paint and other coatings on an actual beer can are probably not meant to be infused into your dinner.

 

[cariboo_kid]

Just a short note to say thanks to the contributors of this thread, my first grouse dinner was a success thanks to your efforts.