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.
-
-
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. -
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
-
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
-
Comment
-
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.
Comment
-
I spatchcock or cut completely in half. Cook hot at 325 or hotter. Tasty!Comment
-
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
-
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 FilesComment
-
-
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
-
Looks great. Can you give some details of the times and temps. Thanks. Also, what was the weight of those birds 2lbs?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
-
-
Well lookie there...man I'd eat that any day. Makes me want to go get some....Comment
-
these were Mary's brand. Found in frozen meat area of Whole Foods. Think it was $6-8 a bird.Originally posted by Larry Grover View PostComment
All Sausage. I will dry brine them now. Thanks, Have you roasted over open flame or indirect?
Comment