Robert McGee
TVWBB Gold Member
This was my first cook on the new Weber Smokey Mountain 18.5" (my Christmas present to myself
). Ironically, the first cook was a high temperature cook. I took two frozen Cornish Game Hens, removed the back bone with meat scissors, and halved them through the breast. I put one chimney full of Kingsford in the cooker (lit) then assembled it and waited for ten minutes for it to get up to heat. I put the game hens with the breasts towards the center and the thighs towards the outside of the top rack. 45 minutes later, I had four halves of perfectly cooked, crispy skin, and juicy interiors. I brined the chickens for one hour (just salt in the brine). One chicken I used Cook's Classic Barbecue rub which is simply black pepper, salt, and a bit of cayenne. The other chicken, I used Slap Yo' Momma's Cajun seasoning for the rub (NOT Slap Yo' Daddy). I rested the chickens under a piece of foil for five minuted before eating.
While all of this was going on my wife made sides of asparagus and rice pilaf. It was a downright scrumtious meal in every way. My wife thought the Cajun seasoning was a bit hot for her - she preferred the Cook's Classic. Me, I like the Cajun seasoning just fine, thank you.
Right off the smoker:
Plated:
It had been YEARS since I had Cornish Game Hens but I will state for the record, this is NOT the last time. My wife concurs. As an aside, this is about as easy a cook as you will do (but also extremely satisfying).
Dale53
). Ironically, the first cook was a high temperature cook. I took two frozen Cornish Game Hens, removed the back bone with meat scissors, and halved them through the breast. I put one chimney full of Kingsford in the cooker (lit) then assembled it and waited for ten minutes for it to get up to heat. I put the game hens with the breasts towards the center and the thighs towards the outside of the top rack. 45 minutes later, I had four halves of perfectly cooked, crispy skin, and juicy interiors. I brined the chickens for one hour (just salt in the brine). One chicken I used Cook's Classic Barbecue rub which is simply black pepper, salt, and a bit of cayenne. The other chicken, I used Slap Yo' Momma's Cajun seasoning for the rub (NOT Slap Yo' Daddy). I rested the chickens under a piece of foil for five minuted before eating. While all of this was going on my wife made sides of asparagus and rice pilaf. It was a downright scrumtious meal in every way. My wife thought the Cajun seasoning was a bit hot for her - she preferred the Cook's Classic. Me, I like the Cajun seasoning just fine, thank you
.Right off the smoker:
Plated:
It had been YEARS since I had Cornish Game Hens but I will state for the record, this is NOT the last time. My wife concurs. As an aside, this is about as easy a cook as you will do (but also extremely satisfying).
Dale53
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