well it was a learning experience. The ingredients:
Little packets of love for the cavities, wedge of lemon, a handful of sage/rosemary/thyme, and another wedge of lemon at the opposite end.
two Cornish hens (buy one/get one free!) stuffed, trussed up, and dressed up with e.v.o/kosher salt/cracked black pepper.
my weapon of choice. Each basket started with 20 brickets and a large hunk of apple wood. Kept adding about four brickets and apple chunks to each basket every so often just to keep the temp around 375/400. Birds were done in about 75 minutes. Probably cooked them too quick, but remember, I'm still trying to unlearn years of gas grillin'.
In the drip pans were Bush's Baked Beans and Red potatos that were tossed with e.v.o, paprika, minced garlic, salt, pepper, and rosemary. I should have given the potatos a BIG head start because they never cooked all the way through, but that's ok, I had a backup plan:
Better half makes killer 'slaw! Birds were so moist and even though it wasn't a long cook, it really had a nice smokey flavor that wasn't overpowering. Julia said that she had been real skeptical about this grill but this cook sold her!