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Published on Jan 26, 2011
Capon is a castrated rooster. This makes its meat so soft and tender. It is the same size as a small turkey but the meat is a lot tastier. After pheasant; Capon is the most delicious bird for me. The key is to BBQed it slowly using indirect heat for 4 to 5 hours. But it tends to get dry. To prevent dryness; brine the capon for a day or so. Make sure your brine has enough salt and sugar. Then marinate it for a few hours. You may also inject the meat with some sauce. And put some garlic butter sauce under the skin using your finger. Five minutes before the end glaze it. I prefer to use honey, maple syrup or brown sugar instead of white sugar. Instead of regular salt I generally use smoked salt which gives the bird a smoky flavour if you are using a gas BBQ.