Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Internal Temp for JJ's Cornish Game Hens

CornfedCornfed Posts: 1,324
edited 1:16PM in EggHead Forum
Anyone know the ideal internal temp for JJ's cornish game hens? JJ? I'm about to season them and throw 'em on the Egg.[p]Later,
Cornfed

Comments

  • Nature BoyNature Boy Posts: 8,399
    Cornfed,
    165-170 breast temp....like a chicken!
    Have fun. Coincidence, but I am doing a butterflied cornish hen rubbed down with Shakes rub. Just about to go fire up humpty![p]NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • JJJJ Posts: 951
    Cornfed,
    I just cook them, indirect, at 350* dome for 1 hour and then kick up to the dome temp for 10 minutes to brown them. They will come out like the ones you tasted in Waldorf.

  • CornfedCornfed Posts: 1,324
    Cornfed,[p]Thanks for the quick help, guys. These will be accompanied by some Provencal stuffed tomatos ala Julia Childs (recipe to follow if they're any good). Also, FLT made some righteous garlic and cheese bread. We're washing this down with some of ST's macaroni salad and Chimay Red and Chimay White.[p]Have great days!
    Cornfed

  • CornfedCornfed Posts: 1,324
    Cornfed,[p]FYI - hens came out excellent!!! Also, the tomatoes were delicious. Bascically, you boil the tomatoes in water for about 10 seconds, then core and remove the skin (the boiling makes removing the skin trivial). Cut the tomatoes in half then squeeze the tomatoes and use some device (fingers or a paring knife (as I used)) to remove the extra juice and seeds. Next, combine breadcrumbs, parm cheese, herbs de provence, extra virgin olive oil, and some shallots in a bowl. Season the tomatoes to taste with salt and pepper, then stuff the insides with the stuffing mix. Just before cooking, drizzle some more ev olive oil and then bake for 20 minutes at 400*F.[p]The result is a light and delicious treat to add to some heavy meat meal. The only word I can think of to describe it is "hee." Might be a good use for those who have extra tomatoes this season...[p]...and for anyone wondering about JJ's game hen recipe...try it...came out super juicey and we were all fighting over the left over crust from the birds before eating it....[p]Later,
    Cornfed

Sign In or Register to comment.
Click here for Forum Use Guidelines.