Cornish Hens

Okeejohn · December 2007

Hi!
I did 3 cornish hens last night for dinner with the plate setter in place (legs up) with grid on top and then a pan. Inside the pan I had wine and then the V-rack with the 3 cornish hens. I cooked at 400 for about 1 hr and 10 minutes. My wife did not care for the texture of the meat. Said the charcoal taste was missing.She said she would prefer a direct cook. If I cook directly, should I raise the cornish hens on a raised grill to prevent flare ups and possibly burning them? Anybody have any other suggestions? Thanks in advance![p]John

thirdeye · December 2007

<p />okeejohn,[p]That's the way I do them. In addition to some smoke flavor, direct cooked meats pickup flavors from the fats dripping onto the coals.[p][p]~thirdeye~

Rascal · December 2007

okeejohn, I do mine ala beer can but use a 5.5 oz. juice can instead.

[p]Rascal

billt · December 2007

okeejohn,
i do mine on a vertical roaster sitting in a drip pan no liquid. lump of dried hickory. never a problem. an hour and 10 seems a bit long at 400* did you thermopen it?
i have done them whole direct no raised grid start out 400-425 to crisp and damp down to 325-350. or spatchcocked on the grid as well. i find liquid in the drip pan indirect is good for turkey breast that will be sliced for lunch meat. other wise i don't add liquid
bill

Cornish Hens

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