Mike Coffman
TVWBB Olympian
2 Cornish game hens brined for 6 hours using a recipe I found here. I followed this recipe, except
for putting them in the oven, I used the rotisserie.

Hens were tied, inserted on the spit rod and glazed with the apple cider mustard glaze.
Put onto the OTS, using B&B lump charcoal.
Zucchini seasoned with garlic pepper and will be coated with Creole butter. Corn is ready to get
a bath of Creole butter.
Last basting of the apple cider mustard glaze. I was basting the birds every 10 to 15 minutes.
Thighs are at 160 internal at this time, almost done.

Hens are done! Put under a foil tent until the rest of dinner is done.
Wrapped corn and zucchini on.
Corn and zucchini are done.
Plated with homemade Mac n Cheese.
I’d be lying if I didn’t say that this was the tastiest, juiciest and tender game hen that I have cooked.
It had just the right amount of spicy apple flavor and a slight oak flavor from the lump charcoal.
Everything else was delicious too!
Thanks for looking!
for putting them in the oven, I used the rotisserie.

Hens were tied, inserted on the spit rod and glazed with the apple cider mustard glaze.

Put onto the OTS, using B&B lump charcoal.

Zucchini seasoned with garlic pepper and will be coated with Creole butter. Corn is ready to get
a bath of Creole butter.

Last basting of the apple cider mustard glaze. I was basting the birds every 10 to 15 minutes.
Thighs are at 160 internal at this time, almost done.

Hens are done! Put under a foil tent until the rest of dinner is done.

Wrapped corn and zucchini on.

Corn and zucchini are done.

Plated with homemade Mac n Cheese.

I’d be lying if I didn’t say that this was the tastiest, juiciest and tender game hen that I have cooked.
It had just the right amount of spicy apple flavor and a slight oak flavor from the lump charcoal.
Everything else was delicious too!
Thanks for looking!
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