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Cornish Hens
I came across a couple of game hens in the freezer earlier this week and thought I'd give them a shot on the egg. Also, since I hadn't spatchcoccked yet, I thought I'd give that a try too. (I hope my pictures come through. I've had troble with them in the past. I have them inserted throughout the text, but don't know if they'll end up that way.)
I started by dusting them with Oakridge BBQ's Game Bird & Chicken rub a couple hours in advance while they sat uncovered in the fridge.
I cooked them indirect with a plate setter and dry drip pan at about 350 for 40 minutes or so - however long it took me to enjoy two Elmer T Lee Kentucky bourbons. I also added a small amount of cherry chips.
Here they are about 15 minutes before pulling. I'm not sure why the photo is blurry; I think it's because it was pitch black outside by that time.
Once they hit temp, I removed them and let them rest for 10 or 15 minutes while I egged some asparagus.
Here they are on a plate with the asparagus and maple sweet potatoes. I wasn't sure how they'd be since they were frozen for I don't know how long. But they turned out great; really tender and juicy. The skin was nice and crispy too. My wife, who's not nuts about hens, loved them and said they were the best she ever had. I felt compelled to celebrate with another Elmer T.
Cincinnati
LBGE, Weber Kettle
Comments
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Congratulations on your success , they look really good !
Ova B.
Fulton MO -
They look great. I'm about an hour away from throwing a couple on tonight as well. I usually cut them all the way through rather than Spatchcock. I like to flip them while cooking and the halves are easier to handle. Same result.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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nice looking cook!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks great...I've been wanting to try some.Green egg, dead animal and alcohol. The "Boro".. TN
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Just finished cooking some. When I bought them, I thought Perdue had changed the packaging, because they did not look like what I had bought in the past. Turned out I bought 'pre seasoned, in a bag, ready to cook' Cornish Hens. I was a bit worried, as i prefer to season them myself, however these turned out delicious. Didn't add any other flavoring, just rinsed, dried, split them in half and threw on the Egg. Direct at 400, Turned them a couple of times. Sorry, no pics - grabbed the camera and the battery was dead.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Mickey, the bacon looks like a great addition. Tj, if I do them again I might cut in half. Thanks for the comments and tips.
Cincinnati
LBGE, Weber Kettle
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bodski said:I cooked them indirect with a plate setter and dry drip pan at about 350 for 40 minutes or so - however long it took me to enjoy two Elmer T Lee Kentucky bourbons. I also added a small amount of cherry chips.
Cooking on an XL and Medium in Bethesda, MD. -
Thanks Ragtop! Too much 'making merry'I guess.
Cincinnati
LBGE, Weber Kettle
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Nice cooks, game hens are on my list. Have to try some of that bourbon
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