PatioDaddio
Babbling Farker
4-Layer Barbecued Game Hens
These mini yardbirds get four layers of flavor and are grilled
beer-can-style. I start with a brine, then I add a healthy dose of a sweet
and smoky rub. Next they get the great flavor of indirect grilling. Finally, I
finish them with a sticky coating of barbecue sauce.
Ingredients
2 Cornish game hens (24 oz), thawed and rinsed with giblets removed
3 cups Ice
2 cups Hot water
1/3 cup Kosher salt
1 can (12 oz) Apricot nectar
2 Tbsp Grill Mates® Montreal Chicken Seasoning
2 Tbsp Grill Mates® Sweet & Smoky Rub
2 small cans (5.5 oz) Apple juice
1/2 cup Your favorite barbecue sauce
Canola oil cooking spray
Method
Combine the hot water and salt in a large bowl and stir until the salt is
dissolved.
Add the ice, nectar and Montreal Chicken Seasoning to the bowl and mix
well.
Add the hens to the brine, cover and refrigerate six hours.
Note: Make sure that the birds are completely submerged.
Once the hens are done brining, remove them from the liquid, drain them
completely and pat them dry with paper towels.
Prepare your grill for indirect cooking at medium heat (about 375º).
Coat each hen liberally (including the cavity) with the rub.
Coat the skin of each hen with the cooking oil spray.
Open the cans of juice and pour out about half.
Insert the open end of a can into each hen cavity.
Set the cans with the birds upright on the grill away from the direct heat.
Grill the hens indirect for an hour and 15 minutes, or until they reach an
internal temperature of 170º in the thigh.
Remove the can from each bird, return them to the grill and coat each
liberally with barbecue sauce.
Continue cooking the hens five more minutes.
Split the hens in half, serve and enjoy!
FYI - You can watch me make these over on my blog.
-----
John
These mini yardbirds get four layers of flavor and are grilled
beer-can-style. I start with a brine, then I add a healthy dose of a sweet
and smoky rub. Next they get the great flavor of indirect grilling. Finally, I
finish them with a sticky coating of barbecue sauce.
Ingredients
2 Cornish game hens (24 oz), thawed and rinsed with giblets removed
3 cups Ice
2 cups Hot water
1/3 cup Kosher salt
1 can (12 oz) Apricot nectar
2 Tbsp Grill Mates® Montreal Chicken Seasoning
2 Tbsp Grill Mates® Sweet & Smoky Rub
2 small cans (5.5 oz) Apple juice
1/2 cup Your favorite barbecue sauce
Canola oil cooking spray
Method
Combine the hot water and salt in a large bowl and stir until the salt is
dissolved.
Add the ice, nectar and Montreal Chicken Seasoning to the bowl and mix
well.
Add the hens to the brine, cover and refrigerate six hours.
Note: Make sure that the birds are completely submerged.
Once the hens are done brining, remove them from the liquid, drain them
completely and pat them dry with paper towels.
Prepare your grill for indirect cooking at medium heat (about 375º).
Coat each hen liberally (including the cavity) with the rub.
Coat the skin of each hen with the cooking oil spray.
Open the cans of juice and pour out about half.
Insert the open end of a can into each hen cavity.
Set the cans with the birds upright on the grill away from the direct heat.
Grill the hens indirect for an hour and 15 minutes, or until they reach an
internal temperature of 170º in the thigh.
Remove the can from each bird, return them to the grill and coat each
liberally with barbecue sauce.
Continue cooking the hens five more minutes.
Split the hens in half, serve and enjoy!
FYI - You can watch me make these over on my blog.
-----
John
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