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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-25-2012, 10:06 AM
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#1 |
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Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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cornish game hens
I got a couple of cornish game hens to try out. I've never cooked them before but best way to smoke them? Brine for how long? I normally do my chicken in the 300 range after at least a couple hr brine time. How much different does it taste than regular chicken.
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12-25-2012, 10:36 AM
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#2 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Flavors a little different, but pretty close, I mean it's poultry right? As small as they are a 1-2 hour brine should do it, then cook hot and fast at 350-375 to IT of 160, shouldn't take long.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-25-2012, 03:54 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I cook them just like chicken.
It's actually an 4-5 week old hybrid chicken bred to have a large breast. If they grow beyond that they are unable to walk due to the over-sized breast. We used to butcher ours at 6 weeks to get beyond the 3lb size. |
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12-25-2012, 04:31 PM
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#4 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-26-2012, 10:33 PM
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#5 |
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Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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Well I didn't login soon enough to see your tutorial Patio but will consider it for next time.
I smoked them on my weber grill at 300 w/ some cherry chips & B&B lump for 2.5hrs. I brined them in a brine similar to Diva Q citrus brine for 3 hrs then washed/dried/let sit for about 1 hr before seasoning w/ a rub. They came out ok but were on the tough side but temp wise were 160's/180's. Is the toughness due to not brined long enough or just the way the CGH are? The diva Q brine can be done overnight but I normally do several hrs even on breasts but thought that might be too long for a CGH. The dog liked the leftovers so there was one fan of them but then she'd give all 10's to anything set down for her. |
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12-27-2012, 10:27 AM
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#7 |
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Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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I was going more by meat temp than time it took from some diff google recipes I'd found googling, it just took that time to reach the 160/180. Well at least the dog ate a good meal so it wasn't a big loss
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12-27-2012, 10:55 AM
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#8 |
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Full Fledged Farker
Join Date: 12-07-09
Location: Kansas City, Mo.
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I did Cornish Hens for Christmas and I cooked 4 of them , it only took about 1 hour and fifteen minutes at 350. I brined mine over night, so they were ridiculously juicy.
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KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser |
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12-27-2012, 12:27 PM
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#9 |
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Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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I'll second Patio Daddio's 4 layer chicken. I tried it here http://www.bbq-brethren.com/forum/sh...d.php?t=149072 and it was just wonderful.
On your temp. what kind of thermometer did you use? You might want to try another one or at least check that one. Something seems amiss. It should never have taken that long.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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You cooked them about twice