Had the day off today for Lincoln's Birthday. The kids have been asking for Cornish hens for a while, so that was today's plan. I haven't tried them in the PBC yet. Have done several spatchcocked chickens, and my Thanksgiving turkey experiment was good enough that Mother-in-Law requested it for Christmas, but no little birds yet. Until today.
Picked up six frozen hens (three two-packs) Saturday afternoon. Put them in the fridge, still in the packaging, to slowly thaw. Took them out Sunday evening to season / dry brine. Four got a store-bought rub, two got salt only. They were still about half-frozen. Left them out on the counter for a couple hours to help the thaw, and to help the rub stick, then back into the fridge uncovered to dry the skin.
Lit the charcoal Monday afternoon, following fzxdoc 's method. Got hens out of fridge to hook. They was still ice in the cavity. Figured the ice would melt quick in the PBC, so hooked them and hung them on the rebar. Also hung some cherry bratwurst.
Kept the lid cracked off and on. Chamber temp stayed between 270 and 310 or so. Birds were done in about 90 minutes. Internal Temp was actually higher than I wanted, they ranged between 165 and 170 IT.
Skin was crisp. Birds were super moist, like all the other chicken and turkeys I've done in the PBC. It really is a bird-cooking machine.
Next weekend is three days long also, thanks to President's Day. Already making plans.
Picked up six frozen hens (three two-packs) Saturday afternoon. Put them in the fridge, still in the packaging, to slowly thaw. Took them out Sunday evening to season / dry brine. Four got a store-bought rub, two got salt only. They were still about half-frozen. Left them out on the counter for a couple hours to help the thaw, and to help the rub stick, then back into the fridge uncovered to dry the skin.
Lit the charcoal Monday afternoon, following fzxdoc 's method. Got hens out of fridge to hook. They was still ice in the cavity. Figured the ice would melt quick in the PBC, so hooked them and hung them on the rebar. Also hung some cherry bratwurst.
Kept the lid cracked off and on. Chamber temp stayed between 270 and 310 or so. Birds were done in about 90 minutes. Internal Temp was actually higher than I wanted, they ranged between 165 and 170 IT.
Skin was crisp. Birds were super moist, like all the other chicken and turkeys I've done in the PBC. It really is a bird-cooking machine.
Next weekend is three days long also, thanks to President's Day. Already making plans.
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