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Dilemma with Cornish hen. Little help
mslaw
Posts: 241
Thawed out two Cornish hens which I was going to spatchcock , but, I got lucky enough to be at the butcher shop when the buther was boning out a prime ribeye. I got a beautiful rack of beef backribs with plenty of meat. Therefore, I want to do the ribs and hens.
I don't believe I've ever smoked Cornish hens. Suggestions.. I was going to dust spatchcocks with raging river and finish with an orange marmalade glaze. But I'll probably leave hens whole now.
Plan to rub ribs with Plowboys bovine rub and cook at 250 , 4 to 5 hrs and finish with a west Texas not sweet sauce. Doing tomorrow. Wanna do both. Help on times and anything else. WILL post pics tomorrow evening. Thanks.
I don't believe I've ever smoked Cornish hens. Suggestions.. I was going to dust spatchcocks with raging river and finish with an orange marmalade glaze. But I'll probably leave hens whole now.
Plan to rub ribs with Plowboys bovine rub and cook at 250 , 4 to 5 hrs and finish with a west Texas not sweet sauce. Doing tomorrow. Wanna do both. Help on times and anything else. WILL post pics tomorrow evening. Thanks.
Comments
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I'd do the ribs for about 5 hrs as you said and then put the hens on around the last hour. I wouldn't go heavy on the smoke with any poultry so smoke the ribs early and then cook them both at the end. I'd leave them whole just to take up less space, rub with salt and pepper and whatever other spices you like.You could also FTC the ribs after they were done so that they rested and ramp up the heat to 350 or so for the hens. I'd pull the plate setter and do them raised direct if you could. Not the best advice but I think it would be pretty easy to pull of both with little trouble.Mt Elgin Ontario - just a Large.
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Get a 2nd egg. Problem solved.
1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa -
Thank you
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As far as the Cornish hens more often than not I deep fry them. They are beyond excellent deep fried. However when I do egg them I like to cook them indirect between 375-400. This temp range really helps set the skin. There is no wrong way though. Hope you enjoy. If you have never had them deep fried give it a try sometime. You wont be disappointed.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thank you. Had deep fried Georgia quail last night. Since I'll have beef ribs on at 250, how long do you think the Cornish hens will need to cook at that temp?
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@mslaw
I have honestly never cooked them that low. Always 375-400. But that being said it won't take real long even at 250. Depending on there weight and how well you maintain temp 2-3 hours give or take a little. I got 6 myself that I'm fixing to cook hanging on hooks. Good luck my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks like same ones I've got. I think I'll just hold off on hens until Monday so I can spatchcock them and then glaze with orange marmalade
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Thank you sir
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@mslaw
No problem. I'm going to deep fry 2 of these and cook the other 4 hanging on meat hooks.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm gonna fry some soon. Let them sit in buttermilk all day and do in peanut oil. Damn, that sounds good. How's the breeze off the gulf tonight?
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It's actually about 18 degrees cooler here than normal. I'm loving it!!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Do you fry the whole or half them
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I fry them whole. Will post pics Monday if you would like to see it.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Please
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@mslaw
You got it my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Not a typical Deep South summer
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Not at all. It's been surprisingly mild. Just hope it lasts my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks like you have some great ideas. I also like to stuff them or quail.
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You oughta smoke a couple of them for a little while then deep fry them like chicken wings.SGH said:I fry them whole. Will post pics Monday if you would like to see it.
Little Rock, AR
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Man, you andSGH are just gonna make me fry the damn things. But SWMBO is just insisting on a orange glaze, her favorite way
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Fried next time for sure. Thanks, I agree but under orders from above. Got beef ribs on egg now.
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Ribs been on 2 hrs basting with beer butter and other beef friendly stuff.
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Photo is crappy
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@mslaw
You won't regret deep frying them I promise you. They are par excellent.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I could not even begin to guess a cooking time at that low temp. what about sticking a probe in the breast of one on the hanger and pulling it out at and IT of 165-170. Then you will have an idea of how long it takes.
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I would think the skin would be like rubber at that low of a temp also...but never tried so I could be wrong1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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I think you are right.badinfluence said:I would think the skin would be like rubber at that low of a temp also...but never tried so I could be wrong
Little Rock, AR
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That's why I run 375-400. Works great.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Passed on hens today, will spatchcock and do direct tomorrow at375. And do orange glaze. My ribs are three hrs in holding steady at 250.basting with butter and beer each hr.
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