I Love Grilling Meat October 2018

Message from the CEO: Hi Pitmaster, this is Paul Woolley, CEO of GSA: Grilling & Smoking Association. I’m here to let you know that your GSA Membership is getting better! We recently opened the doors to the brand new GSA T-shirt of the Month Club, and because you’re already an active GSA member, you get FULL access to all club benefits at no additional cost to your GSA membership! This means that going forward we will send you an exclusive BBQ-themed T-shirt every month directly to your door. However, in order for us to do this, we need your T-shirt size (Small–5XL). Send us an email at members@grillingandsmokingassociation.org including your T-shirt size (Small–5XL), and we’ll get your first T-shirt out to you in the upcoming month!

Dan ' s Smoky Game Hens


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2 bay leaves, crushed 2 tablespoons chopped fresh or dried dill 1 tablespoon ground coriander

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1 tablespoon dry mustard 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 stick butter, melted 5 tablespoons olive oil


Mix all ingredients and brush the rub on your game hens.

Set the smoker temperature to 250 F. You can also baste throughout the cook. I like to baste once at the start, once in the middle of the cook, and one last time at the end before wrapping. I use peach and maple wood for most of my birds. Cook to 160 F, pull from the smoker, wrap in foil or tent in pan, and let rest for 30 minutes before serving. The wrap should allow your hens to hit a final internal temperature of 165 F. A light basting of wet rub at serving time adds that nice extra kick of flavor.

***These measurements will yield enough rub for 4 game hens. I’ll typically cook 1 game hen per person that I’m planning to feed. Multiply or divide the rub recipe as you see fit to match the number of hens you plan on cooking.

Any support questions? Email us at

–Danny McTurnan

members@grillingandsmokingassociation.org If you are not in the private VIP forum yet, go to gsa.life/2018october to learn how!

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