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Smoked cornish game hens? recipes, ideas, and thoughts welcome.

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  • Sfdrew28
    Club Member
    • Jan 2018
    • 259
    • Pacifica, CA

    Smoked cornish game hens? recipes, ideas, and thoughts welcome.

    I'm looking to make Cornish game hens on my komodo tonight. I bought some andouille sausage to stuff into the cavity. I haven't found a recipe that shows me a good way. I am thinking of basic seasoning and light smoke. Figure indirect around 275? Also, I have read where it says to cook the sausage first but I was wondering why as it should get up to the 160 area with everything else. Ideas and thoughts are welcome.
  • Troutman
    Club Member
    • Aug 2017
    • 6698
    • Republic of Texallence

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    #2
    For me I like to mix sausage with a packet of long grain and wild rice (like Uncle Ben's), pre-cook it and stuff the birds. I would roast a little hotter, like 325* to get some nice crispy skin. Also, dry brine the birds overnight and leave in the refrig, that cool dry skin also helps the crispiness. To 160* in the breast is perfect.

    Comment


    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      The wife is doing paleo so no rice All Sausage. I will dry brine them now. Thanks, Have you roasted over open flame or indirect?

    • Troutman
      Troutman commented
      Editing a comment
      I don't grill chicken, I roast it. I have used both indirect (charcoal or propane) and most recently been doing mine on a pellet cooker. Just get your heat up to at least 325* and you'll do fine.
  • Keltonfoss
    Former Member
    • Mar 2018
    • 93
    • Great Falls, MT

    #3
    I find that small birds do better with a higher temp in the 325-350 range You won't get the rubbery skin, and still retain quite a bit of smoke flavor. I would also suggest pre-cooking the sausage like troutman.

    Comment


    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      thanks. Will do both.
  • texastweeter
    Club Member
    • Jul 2017
    • 2563
    • Republic of Texas

    #4
    i like to inject them with a little creole butter, season with some cajun seasoning, and smoke vertically. Mranwhile i make some cajun cornbread and sausage stuffing. I finish the stuffing first and about halfway through the smoke, stuff the game hens with it. Finish, and enjoy. One per person with some grilled jalapeno green beans, and you are all set!

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3157
      • Atlantic Highlands, NJ
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        Various other stuff

      #5
      That's pretty much the approach I use Troutman. Now, you may want to precook the stuffing separately while you start the bird with and empty cavity. Then take the bird off the smoker, stuff it, and put it back in. That's because the stuffing really slows things down, and you want to make sure it gets cooked without overcooking the bird.

      That's the approach I use for "Ed's mighty stuffed turkey" in the poultry recipe section. But I'm not sure how long to do the first phase cook for something this small. Probably 1/2 to 3/4 of an hour as a SWAG.

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9760
        • Smiths Grove, Ky
        • 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.

        #6
        https://amazingribs.com/tested-recip...ornell-chicken

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 4518
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          #7
          bmurrah did Cornish game hens in February and posted his findings and photos here:

          https://pitmaster.amazingribs.com/fo...day#post454100

          Kathryn

          Comment


          • Sfdrew28
            Sfdrew28 commented
            Editing a comment
            Thanks!
        • lonnie mac
          Club Member
          • Jul 2016
          • 1272
          • Bacliff, TX
          • Motovlogging for the freedom of old Hippies...

            https://www.youtube.com/c/LonnieMac

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            Gear:

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            Meater

          #8
          I LOVE my little game hens. I don't stuff. I gotta thing about that. I cook mine higher in the 325 range with veggies, taters, stick of butter and a bit of chicken stock in the pan. Dang dang good too.

          Click image for larger version

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          Comment

          • CandySueQ
            KCBS President, and Moderator
            • Jul 2014
            • 1536
            • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

            #9
            I spatchcock or cut completely in half. Cook hot at 325 or hotter. Tasty!

            Comment

            • Sfdrew28
              Club Member
              • Jan 2018
              • 259
              • Pacifica, CA

              #10
              okay...thanks for all the great suggestions. I went with the dry brine and will fire up Gossamer to the 350 range and cook indirect. Thinking of throwing a bit of apple or pecan on for smoke. Will cook stuffing separately and stuff and finish a bit over direct to crisp skin further. . Making a andouille sausage stuffing with sweet potato, onion, mushrooms, and some walnuts. Hopefully photos to follow.

              Comment


              • EdF
                EdF commented
                Editing a comment
                We'll be looking forward to your results!
            • Sfdrew28
              Club Member
              • Jan 2018
              • 259
              • Pacifica, CA

              #11
              They came out really good. Thanks for all the input. The star of the show by far was the stuffing. The hens came out perfect. Pulled them off at 150ish and let them rest. Nice apple flavor. The pickles were 1/2 sour I started making ten days ago for the first time. Overall the dinner was easy to make and a win.
              Attached Files

              Comment


              • Sfdrew28
                Sfdrew28 commented
                Editing a comment
                I’ve noticed photos can upload out of order. Sorry

              • lonnie mac
                lonnie mac commented
                Editing a comment
                Oh brother that looks DELISH!!!

              • PJBowmaster
                PJBowmaster commented
                Editing a comment
                Those birds look great!! Nice job!
            • Larry Grover
              Club Member
              • Mar 2017
              • 325
              • https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/460226-bbq-guru-pit-viper-fan-to-pk360-tutorial

              #12
              Very nice cook!

              Trader Joes had some nice plump hens during the holidays - their flyer said it was a new product . Only had one shot at them because they disappeared. Anyone else still able to buy them or was it just a seasonal thing? They were much better than Foster Farms frozen.

              Comment

              • JCBBQ
                Club Member
                • Jan 2016
                • 1053
                • Jersey City, NJ
                • Primo Oval XL Ceramic Cooker
                  Pit Barrel Cooker
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                  SF Giants

                  MCS wish list - Lone Star Grillz off set

                #13
                Looks great. Can you give some details of the times and temps. Thanks. Also, what was the weight of those birds 2lbs?

                Comment


                • Sfdrew28
                  Sfdrew28 commented
                  Editing a comment
                  The temps were between 350-400 with the opening and closing of the grill. A t20 minutes I basted in butter. At 40 minutes they were at 135 so I added stuffing and let them go another 7 minutes and them moved them over direct for about 1-2 minutes. I took them off the grill when the temp in the breast was 151. Let rest for five.
                  think they were 2-2.5#. Not sure

                • JCBBQ
                  JCBBQ commented
                  Editing a comment
                  Sweet, thanks!
              • Troutman
                Club Member
                • Aug 2017
                • 6698
                • Republic of Texallence

                • OUTDOOR COOKERS
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                  Classic Thermopen
                  Thermoworks SMOKE
                  Fireboard Pro with Pit Viper fan
                  Grill Grates
                  SNS for the 22" Weber kettle
                  A-MAZE-N Smoker 12" Tube & Tray
                  Weber stainless veggie basket
                  Weber stainless fish basket
                  Weber stainless rib rack
                  Phat Mat cooking mats
                  Barbestar BBQ Cooking Gloves
                  WOOD & PELLET PREFERENCES
                  For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                  For Chicken & other fowl = competition blend, cherry/oak/hickory
                  For Turkey = 100% hickory or competition blend
                  For Pork Shoulder = mesquite, oak or hickory
                  For Pork Chops or Ribs = 100% applewood
                  SOUS VIDE
                  Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                  INDOOR COOKWARE
                  Generic Calphalon non-stick cookware set of pots and pans
                  12" & 14" All-Clad Stainless skillets
                  Cast Iron 12" skillet by Victoria
                  La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                  La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                  Old Revere Wear Copper & Stainless Pots (handed down)

                  JA Henckels 15 piece Stainless Knife Set
                  Victorinox 12" Fibrox Pro Slicing Knive
                  Victorinox 6" Curved Boning Knife
                  Set of Dalstrong Japanese Steak Knives

                #14
                Well lookie there...man I'd eat that any day. Makes me want to go get some....

                Comment

                • Sfdrew28
                  Club Member
                  • Jan 2018
                  • 259
                  • Pacifica, CA

                  #15
                  Originally posted by Larry Grover View Post
                  Very nice cook!

                  Trader Joes had some nice plump hens during the holidays - their flyer said it was a new product . Only had one shot at them because they disappeared. Anyone else still able to buy them or was it just a seasonal thing? They were much better than Foster Farms frozen.
                  these were Mary's brand. Found in frozen meat area of Whole Foods. Think it was $6-8 a bird.

                  Comment

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