Cornish Game Hens

[Puppyboy]

Picked up a couple of those little cornish game hens. Never had them before but have been told they're pretty good. We'll see what happens. If all comes out good, 6 halves could find their way into a clam shell.

 

[Bill-Chicago]

Sounds like a pretty big clam you got there.

be careful

they snap

 

[bbqjoe]

Why half them?
I just keep them whole.
1 bird apiece mod.

 

[keale]

Puppyboy, I did 2 of them a few weeks ago, they came out gooooddd!
I spatchcocked them, soaked in Italian dressing for a few hours, rubbed with, rub, very moist, about 2 hours on UDS, (what else ) The dressing and rub, gave it a sweet flavor...
How are you doing your's?

 

[Puppyboy]

Why half them?
I just keep them whole.
1 bird apiece mod.

I was thinking one a piece but not sure if 6 would fit in a box and still look good. Got a little work to do before I go with it. Need to pick up some clam shells and try it each way.

How are you doing your's?

Not sure yet. Probably gonna soak in beer with some rub over night then dry & rub. Planning to cook them in the the hot spot next to the fire box.

 

[Norcoredneck]

Try Orange juice with a little pineapple juice. Thats how the mexican market here does with some seasoning and it's a hit.

 

[Rick's Tropical Delight]

those little birdies are one of my favorite cooks! got 4 in the freezer right now. :biggrin:

pron slingin time!

sorry... got carried away :biggrin:

 

[Bill-Chicago]

Wow, looks like a cold LAbor Day weekend ahead Rick :wink:

Seriously,

How do you serve cornish hens?

They look too small to seperate after cooking.

Does each person get a whole one?

Really, I don't know.

Chad was a good cornish hen expert, and I should probably see if a Roadmap exists. If not, we should compile one, including this thread with your pics.

 

[Rick's Tropical Delight]

Wow, looks like a cold LAbor Day weekend ahead Rick :wink:

Seriously,

How do you serve cornish hens?

They look too small to seperate after cooking.

Does each person get a whole one?

Really, I don't know.

Chad was a good cornish hen expert, and I should probably see if a Roadmap exists. If not, we should compile one, including this thread with your pics.

well, pretty much the same as chicken. a whole hen per person is just about too much. when it's just me by myself, i'll smoke two, eat the four breasts, then save the rest for lunches.

here's a plate i had a while ago...
a little hen leg & flapper, a little smoked gouda

or ya just stick some meat on a roll with a little mayo

or like this

:biggrin: :biggrin:

 

[Larry Wolfe]

Excuse me......................................may I have a paper towel to wipe the drool off of my monitor? Wow, those look great!

 

[jpw23]

I love the little hens, I cook em all the time! Those look good man:biggrin:

 

[Brian in So Cal]

Now I'm hungry

 

[MAsQue]

Man, those look good! Is that lemons and rosemary in the cavity?

It must be something in the air...the local market had small hens on sale for $1.99/lb. I've got three at about 1.5 lbs each sitting in the fridge waiting for the weekend. I was thinking of brining them, then cooking them like beer can chicken (well, tomato juice can chicken, given the size.)

I was thinking that, if I'm careful cutting them up with a kitchen shears, I could get three birds in a turn in box. Anyone ever actually tried game hens in a contest? I know the rules specifically mention them as legal.

 

[Rick's Tropical Delight]

Man, those look good! Is that lemons and rosemary in the cavity?

It must be something in the air...the local market had small hens on sale for $1.99/lb. I've got three at about 1.5 lbs each sitting in the fridge waiting for the weekend. I was thinking of brining them, then cooking them like beer can chicken (well, tomato juice can chicken, given the size.)

I was thinking that, if I'm careful cutting them up with a kitchen shears, I could get three birds in a turn in box. Anyone ever actually tried game hens in a contest? I know the rules specifically mention them as legal.

lemon, fresh rosemary, s&p, maybe some granny smith apple slices. dry rub the outside and smoke forever it seems till theys done to yer liking :biggrin:

i haven't competed yet, but it is in the dream.

 

[Sylvie]

My photograpy isn't a good as Ricks, but these hens were mighty tasty. These hens were brined using my seasoning rub, apple juice and salt. After brining for about an hour and a half, I wash them off, pat dry. Then I rubbed them with my special poultry seasoning rub. The cavity was stuffed with rosemary and garlic. Then onto the WSM until an internal temp of about 165.

Brining

 

[Ron_L]

I love cornish hens but I'm the only one in the family :roll: I rub the skin with lemon juice and season with S&P, garlic and rosemary and then stick a little onion, carrot, celery and apple in the cavity.

Also, you can use a small individual serving juice can and do mini beer butt chickens :-D

 

[Rick's Tropical Delight]

nothing makes you feel more like a carnivore than grabbing a hen with your hands and biting into the breast like a caveman! :biggrin:

*not that i've ever done that*
*not that there's anything wrong with that*​

 

[swamprb]

Well after seeing this thread, I pulled 4 out of the freezer and plan to do them on the rotisserie, hopefully they will be thawed by Sunday! Some good ideas here I can experiment- I usually either spatchcock them and smoke or cook them in the Romertopf claypot.

Brian

 

[JamesB]

We do'em really simple like... fire roasted over mesquite coals in my ugly barrel pit... These are old pics, but...

 

[Puppyboy]

... These are old pics, but...

Old pics or not, those birds look good.