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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-05-2010, 03:12 PM   #1
PatioDaddio
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Default 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..
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Unread 08-05-2010, 03:16 PM   #2
hog trotter
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Looks great! Thanks for the recipe.
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Unread 08-05-2010, 03:49 PM   #3
PatioDaddio
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Thanks. I'm happy to share.

John
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Unread 08-05-2010, 03:53 PM   #4
J_Don
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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.
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Unread 08-05-2010, 03:55 PM   #5
PatioDaddio
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Quote:
Originally Posted by J_Don View Post
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
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Unread 08-05-2010, 04:03 PM   #6
armor
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They look great! How long did you leave them in the brine?
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Unread 08-05-2010, 04:04 PM   #7
PatioDaddio
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Quote:
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They look great! How long did you leave them in the brine?
"Add the hens to the brine, cover and refrigerate six hours."



John
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Unread 08-05-2010, 04:05 PM   #8
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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!
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Unread 08-05-2010, 04:06 PM   #9
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Always a pleasure to see your cooking John. The photos are magazine worthy!
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Unread 08-05-2010, 04:09 PM   #10
PatioDaddio
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Always a pleasure to see your cooking John. The photos are magazine worthy!
That's very kind. Thanks, my friend.

John
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Unread 08-05-2010, 05:03 PM   #11
Alan in Ga
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John those look amazing I will have to do that for the family soon Thanks John
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