SWMBO has been requesting Cornish game hens for a while now. Childhood memories and all. So HWMO did his best... I spatchcocked and dry rubbed them at 9am, left them uncovered in the garage fridge all day. Hit them with the S&G rub - first time using that and everybody loved it - while the grill preheated. I used 3/4 of a chimney of Weber briquettes (always used KBB but still testing Weber since they were 40% off) and a small applewood chunk in a dry SNS on my 26†kettle. Had it preheated at 350F and the meat on and lid down at 5:15pm. Found it difficult to get probes in such a small bird, but tried one in a breast and one in a thigh just to see. For most of the cook the bottom dampers were 1/2 - 2/3 open, top vent was 2/3 open. After 45 min the thigh probe read 165F and the breast 150F. I checked the same spots on a different bird and got similar readings, so I took all 4 of them off. They all rested for ~10 min while sides finished. The three we ate were all cooked well and moist with a good flavor, if anything the breasts were more "done" than the rest. Our only issue was with the skin which was a bit chewy in spots. Maybe I should have seared skin side down at the end as I’ve done with chickens. Either way, these were more work on the front and back end than a chicken, and we don’t plan on having them again any time soon. *whew* Not my favorite thing by a long shot, and I won’t be experimenting or looking for improvements with CGH specifically, but as always - looking for feedback so I can get better. Thanks!
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Grilled Spatchcocked S&G Cornish Game Hens
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Thermometers- SnS 500 4-probe wireless
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
They do look very good. I always cook chicken with the vents wide open on my kettle. That helps greatly with crisping the skin.
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Ah, thanks RonB, when I’ve done chicken in the past I was at higher temps with vents open fully and the skin was better. I had it closed up more trying to see if 350F had some magic to it based on some things I read. I’m starting to think spatchcocked birds are better high and fast. I’ll definitely open it up next time.
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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I used to love those little birds but have not had one in 25 years or so. Those look good!
I think hot and fast is better myself for chicken, after doing it both indirect and direct this past year. Of course, when I grill direct with my kettle, I’m using Grillgrates, so it’s probably closer to indirect on a regular kettle, but with the full grate usable for the most part. I need that extra space as I’ve been doing 3 or 4 5 pound birds at a time!
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