Jim Bounds
TVWBB Fan
Had 4 Cornish Hens from Costco. Simple brine for @ 4 hours (water, sugar, salt). Air dried in frig before a rub of Cavender's Greek Seasoning and some Lemon Pepper. I was trying to decide whether to smoke in WSM or WSM no water pan or Indirect Smoke and sear on Ranch Kettle. Go Big or Go Home.
I usually just use one chimney in the Ranch, but this time I opted for two chimneys for i could reverse sear all four hens at once. A little cherry wood for smoke and put a water pan over coals and under the birds for moisture. Made a mixture of butter, teriyaki and soy sauce to baste while smoking. Here are the birds on the Ranch! How does anyone cook without one?
Smoked 15 minutes, flipped and basted. Smoke another 15, flipped and basted:
Time for a sear. Put them over the hot coals and seared both sides to get a nice crust on the skin. They were delicious.
No plated shots. The hens were moist and tender throughout with a nice crisp bite through skin. The Cavenders and Lemon Pepper worked together well for a nice bit of spice.
I usually just use one chimney in the Ranch, but this time I opted for two chimneys for i could reverse sear all four hens at once. A little cherry wood for smoke and put a water pan over coals and under the birds for moisture. Made a mixture of butter, teriyaki and soy sauce to baste while smoking. Here are the birds on the Ranch! How does anyone cook without one?
Smoked 15 minutes, flipped and basted. Smoke another 15, flipped and basted:
Time for a sear. Put them over the hot coals and seared both sides to get a nice crust on the skin. They were delicious.
No plated shots. The hens were moist and tender throughout with a nice crisp bite through skin. The Cavenders and Lemon Pepper worked together well for a nice bit of spice.
