Cornish Game Hens


 
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Larry Evers

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Nothing has been written about Game Hens since last Sept. Has anyone had any experience lately? I plan on cooking up 2 Sunday. Would the WSM be best or the Weber Kettle? I think I would like to brine them since it made such a big difference in a turkey I recently did. I prefer the outside to be crispy though. Still working on how to do that with the smoker. Any suggestions on all this?
Thanks,
Larry
 
Larry, you can put olive oil on the skin and don't use water in the pan to get the higer temps for the crispy skin. I did a chicken for my first cook and it was great except for the skin. I was used to the crispy skin that i get when using the kettle.Have not tried this method yet but have seen posts here. You can also use a pizza stone instead of the water pan. Just got one have not tried it yet.Do a search for pizza stone(all forums) .Well it's 8:00 am here on the east coast i have to go and put the spare's on, put the butt on at 6:30 am.Ribs for lunch butt for dinner. Happy smoking
 
yeah, pizza stone. never thot of that. won't make things too crispy will it? the stone goes right where the water pan should?
larry
 
Larry, it will be a short cook with the game hens plus you won't have the moisture from the water. Skins should come out a lot better. Lrt me know how it turns out. good luck, and Happy Smoking
 
If you're going to brine and want crisp skins, you'll have to brine then let the hens dry in the refrigerator overnight.
This doesn't exactly produce the great "Blasted Chicken" skin, but at least it no longer has the consistency of rubber.
By the way, if you don't know what "Blasted Chicken" is e-mail me at sewmotion@mexico.com and I'll e-mail you back the recipe.
Good luck!
 
Well, to all those interested in Game Hens I'm going to brine, leave out in refer to toughen up the skin, use pizza stone and mop with olive oil. I thought about the kettle but this seems to be a combo of both techniques. The heat is a little farther away therefore may get a more moist product while adding getting some heat to crisp it up some. I'll be going for the same internal temp. of 180. I'll let you know how it turns out. Nothing back yet on the "Blasted Chicken" so I'll try that out next time.
Fun as always,
Larry
 
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