Rotisserie Cornish Hens - Sunday Funday


 
Chris Conro

Chris Conro

TVWBB Fan
Judging by the activity posted in the whole chicken throwdown thread, yesterday was a great day to rotisserie!

Here is my contribution (also posted in the throwdown thread). We had a couple of cornish hens in the freezer for a week or two and with beautiful weather forecast for Sunday, the time was right. Most of the photos were taken by my bride-to-be, and she says hello! I hope everyone else enjoyed their weekend too.

Getting things set up on the 22 OTS and the Performer.
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Pythagoras wanting to help this time...
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A light brew to start the day.
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Now onto the cooking. These two besties came out of a 5 hour brine before being injected under their skin with a compound butter of fresh sage, rosemary, and thyme. Then they were trussed, fresh rosemary and thyme stuffed in the cavity, and then put on the spit and dusted with Penzey's Northwoods Fire, salt, and pepper.
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Meanwhile, we prepared the sides of Hasselback potatoes and some snow peas. The potatoes were prepped with a mixture of butter, EVOO, Penzey's Tuscan Sunset, pepper, and parmesan cheese.
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The rotisserie was set up on my 22 OTS with charcoal baskets on each side of a foil pan with some water in it. I used a small chunk of apple wood in one basket and a chunk of pecan in the other. This kettle was run at about 400F or thereabouts throughout the cook. Running a little smokey in the beginning.
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Here are the birds partway through cooking.
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Pausing for a quick photo with my lovely lady.
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This was the fire proofing of choice after finishing the Skinny Dip.
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Peeking through the vent holes with a flashlight.
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Pythagoras chillin' like a villain.
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Birds closer to the finish. They cooked fast and had gotten to about 175 by the time I pulled them, but were very flavorful and juicy thanks to the brine and seasoning under the skin.
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The potatoes and snow peas were cooked on the performer, also running about 375-400. The potatoes cooked indirect for about an hour; while peas were blanched and shocked first, then seasoned with Penzey's roasted garlic and lemon pepper, then charred up at the end of the cook in a grill pan over direct heat.
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A shot of the finished birds on the carving block.
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Plated photo. I ate the chicken like a savage whilst squirting a dose of No. 5 sauce on every other bite. Man was this good eats.
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Cheers,

Chris
 
Great looking post Chris. That chicken looks fantastic and your photo are wonderful. I like your beer of choice. I've been to the Lagunitas Brewery in Petaluma a couple of times. Got a couple of sixers of Little Sumpin the first time. They have another one we got last trip, Undercover. 9.3% by vol. They couldn't keep that one stocked on the shelf.
 
Cliff Bartlett said:
Great looking post Chris. That chicken looks fantastic and your photo are wonderful. I like your beer of choice. I've been to the Lagunitas Brewery in Petaluma a couple of times. Got a couple of sixers of Little Sumpin the first time. They have another one we got last trip, Undercover. 9.3% by vol. They couldn't keep that one stocked on the shelf.
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Thanks, Cliff - I'll keep a lookout! Lagunitas opened a second brewery in Chicago about a year ago, and I've been drinking more and more of their stuff. One of my favorites is called Lagunitas Sucks, which is only sold in 32oz bottles and kegs. There's an interesting story behind that beer and why they call it "Sucks."
 
Great looking birds they look fantastic and the sides are right on. Love the pics your bride-to-be did an excellent job.
 
Chris;
With your grillin' and your wife-to-be's photos, the pair of you will be a great asset around here. Fantastic lookin' cook in every way! I normally break a chicken or chickens down to halves or parts and do on the WSM's. However, with pictures like these and others with their rotisseries, I just may have to break down and get one. (Oh my, not another piece of gear to stow:p - I can just hear my wife "already, yet":rolleyes:).

Keep on smokin',
Dale53:wsm:
 
Thanks for all the kind comments everyone.

Robert McGee said:
Chris;
With your grillin' and your wife-to-be's photos, the pair of you will be a great asset around here. Fantastic lookin' cook in every way! I normally break a chicken or chickens down to halves or parts and do on the WSM's. However, with pictures like these and others with their rotisseries, I just may have to break down and get one. (Oh my, not another piece of gear to stow:p - I can just hear my wife "already, yet":rolleyes:).

Keep on smokin',
Dale53:wsm:
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Sir, let me tell you, the pleasure's all mine. The information I've already picked up from this website and all you kind folks has helped me immensely, and will continue to benefit my family and friends for many years to come. I'm glad to be a part of this group.

:flagkettle:
 
ha ha, I have a black cat that is rather standoffish but as soon as I start messing with the grills he comes running over and starts talking to me. I call him my bbq cat. my other cats could care less. the mini birds look great !
 
Monty House said:
OR hat. Columbia shirt. Polarized glasses. FLY FISHERMAN????
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Sunburn easily! :mad:
Fisherman, yes, absolutely. I've never cast a fly though. I love fishing small streams in my kayak or wading, so fly fishing will probably come at some point. Another hobby to spend $ on...
 
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