Hang, brine & smoke grouse on a Traeger. Hanging your birds (guts & feathers intact) ages the meat and improves the flavour and texture. Next, a simple brine is used before basting the meat in garlic butter and herbs and then smoking the meat for maximum flavour.
For complete hanging, plucking/gutting, and spatchcocking instructions, read the recipe notes.
Note: All ingredient amounts and recipe instructions are given for ONE whole grouse, increase ingredients as required.
For The Wet Brine:
Note: You can use the fresh version of the above ingredients, or even just an all-salt brine solution too. The most important part of brining is getting the kosher salt to fresh water ratio correct.
For The Marinade/Basting Sauce:
Grouse can be served pink or rare as well. This method of hanging, brining, and smoking before finishing on high heat results in a fully cooked bird but the hanging/brining prevents the meat from drying out or becoming tough. If you follow my recipe, you will end up with succulent and tender flesh that is perfectly seasoned and cooked.
1 grouse can feed 2 adult when served with the appropriate amount of sides or as part of a larger meal with more courses. Otherwise, 1 small grouse per person is ideal.