Having a small gathering here tomorrow night. Serving a mix of gamebirds and even some elk steak. The birds are all long-term residents of somebody's freezer (a mix of Bobs and Blues). Because of the long-term freezer effects we're brining the birds extra-long and avoiding any recipes that would further mask the flavor of the meat. Some of the birds had already been parceled into bacon wrapped treats, but I threw them into the brine as well (so we'll see how all that goes?). Any suggestions for the grilling process here? Butter, salt and pepper is what I'm planning on, perhaps spatchcocking or some other simple marinade that might be appropriate?