Cornish Game Hens

[BloomHybrid]

I'm doing several cornish game hens on Thanksgiving, never done them on the grill before, looking for technique and recipe suggestions.

[Davek8282]

Never done them on the grill. In the oven they cook in 90 minutes when stuffed which is the only way I have ever done them. Will be watching with interest.

[IowaGirl]

I did Cornish game hens a time or two many moons ago. The main thing I remember from those cooks is the meat got real dry real fast. I was inexperienced enough to believe the recipe, which instructed the cook to roast the birds for a set time. Nowadays I'd want to use a temperature probe to avoid overcooking. Other than that, I don't have many words of wisdom for you -- I will also be following this with interest.

[MBMorgan]

I’d suggest using THIS as a guide, substituting your own seasonings as needed.

[HawkerXP]

Thanks, MBMorgan this looks good.

[Razor]

Interesting they say cook to 145 to 150°F. Wonder why not the usual 160 for poultry?

[gcdmd]

Razor
They may be allowing for carryover cooking.

[Troutman]

They’re fowl so treat them exactly like you would chicken. I grill them all the time. Spatchcock them like quail, baste them on the indirect side often. I also vortex them the same way.

My favorite way is to leave them whole and stuff with long grain and wild rice. Smoke them and be sure to baste to avoid drying out. Love those little birds!!

[ecowper]

You said two brilliant things! Treat them like quail ... or pheasant (I grew up hunting in central California) and the other is stuff with wild rice, smoke, baste ... Cornish game hens come awesome done that way

[tiewunon]

Yes to above. Have not stuffed with long grain and wild rice but have stuffed with mango cous cous and the CGH's were excellent.
Next cook will give long grain and wild rice a go. Thanks for the suggestion.

[ecowper]

I highly recommend stuffing them and cooking them on the grill at a nice high temp. Like 350-375 ... you want to cook them fast so you don’t dry them out. This is like cooking Quail (as Troutman says) or pheasant, which I grew up with in central California. Stuffed and cooked fast, they will be moist and flavorful. Make sure and dry brine on Wednesday.

[troymeister]

A couple years ago I did some Cornish Hens that came out really well. Below is the post.

Basically stuffed with already cooked wild rice and on indirect side..325°-375°. I rememberer really drying off the skin and dry brining overnight. That really helps to get nice color on the skin.

https://pitmaster.amazingribs.com/fo...ish-hen-update

[Troutman]

Little eye candy....

[ofelles]

You Texans just like to show off and think you are the best. Well in your case maybe it's true.

[Troutman]

[gcdmd]

Oh, YES!!!

[bbqLuv]

Spatchcock them little suckers, so they cook more even. I pellet grilled them with PBR in hand.
Seasoning of your choice, and smoke/grill at 325-350df until 165df internal. It is really that easy.

[dpwalsh]

Rotisserie over charcoal on the kettle.

Followed this recipe and always came out great.

https://www.dadcooksdinner.com/rotisserie-cornish-game-hens/

(Plus it’s a great excuse to buy new gear if you don’t have a rotisserie.)

Good luck.

[BloomHybrid]

Thank you everyone for advice, I have 8 of them I am going to try a few different seasoning on them but l am leaning toward spatchcock grilling hot and fast.

[lonnie mac]

I do em all sorts of ways, but my fave is over some good veggies, butter and a tad of stock.

[lonnie mac]

I learnt this back in the day. Been doing them like this more than not over the years. VERY tasty!! Here's the ole BBQ Pit Boys vid. Have not changed much.

https://www.youtube.com/watch?v=okUVmGKKSL8

[Troutman]

Just gotta show me up, awesome presentation bud !!! I'm gonna seal that one for sure.

[ColonialDawg]

I’m going to have to try this - simple yet effective.

[ecowper]

I don’t ever spatchcock. I do stuff and I cook hot/fast. Everybody gets their own little bird :-)

[Troutman]

Let's continue the celebration !!

[gcdmd]

Stop, yer killin' me.