So Seattle has broken a rainfall record set back in 1999. Forecast called for 1 day (today) without rain, and you just have to jump on these things. I picked up 3 game hens at Restaurant Depot recently for a decent price. (I don't know why they seem to cost so much in stores.) Soaked them in Slaughterhouse brine on the back deck for 2-1/2 hours. It's still cool enough here that the ice never melted. Rubbed up. They really got relaxed in the brine; I mean, that middle one looks like me lying on the beach in Puerto Vallarta with a drink in my hand. So I had to use skewers to keep their shape. Thanks to fellow forumites for that idea! Took just over an hour at 300° on the Weber, coals on either side, with a couple chunks of apple wood for smoke. First time I've tried making Hasslebacks. Wow, incredibly easy. Combo of butter, olive oil, and S&P for the 6 Yukon Golds on the right. Some garlic-and-herb goat cheese for the other 3. Plated. Birds came out very moist and flavorful. My son says the Hasslebacks are his new favorite spud.