Recipe: 4-Layer Barbecued Game Hens (pic)

PatioDaddio · 08-05-2010, 03:12 PM

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

hog trotter · 08-05-2010, 03:16 PM

Looks great! Thanks for the recipe.

PatioDaddio · 08-05-2010, 03:49 PM

Thanks. I'm happy to share.

John

J_Don · 08-05-2010, 03:53 PM

Those look fantastic. Been a while since I have done chicken. I have almost given up as I can never get a crispy skin, always rubbery. I will definitely have to try your method. Nice pron too.

PatioDaddio · 08-05-2010, 03:55 PM

Quote:

Originally Posted by J_Don

Those look fantastic. Been a while since I have done chicken. I have almost given up as I can never get a crispy skin, always rubbery. I will definitely have to try your method. Nice pron too.

Oh, skip the sauce and the skin on these will be bite-through and just this side of crispy.

John

armor · 08-05-2010, 04:03 PM

They look great! How long did you leave them in the brine?

PatioDaddio · 08-05-2010, 04:04 PM

Quote:

Originally Posted by armor

They look great! How long did you leave them in the brine?

"Add the hens to the brine, cover and refrigerate six hours."

John

Ashmont · 08-05-2010, 04:05 PM

Looks great! Need to add to the bbq bucket! Ever think of adding a salty cheese in the mix? Salty sweetness is over the top!

deguerre · 08-05-2010, 04:06 PM

Always a pleasure to see your cooking John. The photos are magazine worthy!

PatioDaddio · 08-05-2010, 04:09 PM

Quote:

Originally Posted by deguerre

Always a pleasure to see your cooking John. The photos are magazine worthy!

That's very kind. Thanks, my friend.

John

Alan in Ga · 08-05-2010, 05:03 PM

John those look amazing I will have to do that for the family soon Thanks John

08-05-2010, 03:12 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Recipe: 4-Layer Barbecued Game Hens (pic) 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 Last edited by PatioDaddio; 08-05-2010 at 03:51 PM..

08-05-2010, 03:53 PM	#4
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS Downloads: 0 Uploads: 0	Those look fantastic. Been a while since I have done chicken. I have almost given up as I can never get a crispy skin, always rubbery. I will definitely have to try your method. Nice pron too. __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Char-Griller Super Pro w/Firebox (2) Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

08-05-2010, 04:03 PM	#6
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia Downloads: 0 Uploads: 0	They look great! How long did you leave them in the brine? __________________ Medium Spice, Gatorpit Entertainer, UDS, MC BBQ42, Weber Kettle, Terracotta Pig Texas Longhorn BYC Risk is the price you pay for opportunity.

08-05-2010, 04:05 PM	#8
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO Downloads: 0 Uploads: 0	Looks great! Need to add to the bbq bucket! Ever think of adding a salty cheese in the mix? Salty sweetness is over the top! __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

08-05-2010, 04:06 PM	#9
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Always a pleasure to see your cooking John. The photos are magazine worthy! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

08-05-2010, 03:16 PM	#2
hog trotter Got Wood. Join Date: 07-26-10 Location: Myakka City, FL Downloads: 0 Uploads: 0	Looks great! Thanks for the recipe.

08-05-2010, 03:49 PM	#3
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Thanks. I'm happy to share. John

08-05-2010, 05:03 PM	#11
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga Downloads: 0 Uploads: 0	John those look amazing I will have to do that for the family soon Thanks John __________________ NB Black Diamond, 57 Smokehouse BBQ Team www.57smokehouse.blogspot.com/ Certified GBA Judge/Competetior Golden Goose Egg(4 Times Certified) Stumps 223 ,2 UDS,NB Hondo

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