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Finally got my Hens

tikigriller
tikigriller Posts: 1,389
in Poultry
took me forever to find them. Finally had them. Did 325 raised indirect until 165. Will do them hotter and faster next time as the skin was not as crispy as I like, but they were definitely good!!!

Just bought an Egg?  Here is what you get to look forward to now:

Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

Livermore, California
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Comments

  • WeberWho
    WeberWho Posts: 11,311
    Looks awesome! 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • SemolinaPilchard
    SemolinaPilchard Posts: 1,282
    You may want to try the 500 degree chicken. A whole bird, indirect for 1 hour. The juiciest chicken I have ever eaten. Skin crisps up pretty well too. If you do, I highly recommend wearing long gloves like the Orka silicone ones, or something similar. Burp the egg, or do the trick I mentioned about opening the vents wide open for about 10 seconds before opening the egg. Even doing that, at 500 you might get bit. When opening the dome lean out of the way of a possible fireball. 
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  • minniemoh
    minniemoh Posts: 2,145
    Those look really tasty! They sure make for some good eating.

    I've only cooked hens twice and they are definitely not my specialty. My in-laws have a Christmas hen tradition and since I've become part of the family, it has become my job to cook em. Last year I cooked 20 of them on 3 eggs. They do all the prep and all I do is babysit the cook and drink beer in the cold weather. Doing so many requires good heat resistant gloves and constantly flipping/turning so they get good heat on all sides. 375 indirect and butter baste them about every 15-20 minutes. Both times they skin has crisped up nicely but you really have to be careful with the baste as it likes to flare up once in a while. This might be more work than you want to do - I'm very happy when this cook is done. (usually drunk too  =) )


    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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