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Spatchcock Game Hens

Unknown
Unknown
edited November -0001 in EggHead Forum
Greetings, all ...

I'm posting as "guest" because I have been away from the forum for so long that my old handle of "FatDog" hasn't been activated on the new site. Now that track and field season at the school where I teach/coach is over, I can get back to the egg and this forum. I've been away since football season but am happy to return. This whole working thing just gets in the way of having a great time!

Now, my question ... We are having some folks over this afternoon for a Kentucky Derby party and I want to make some game hens on the egg. Thinking about spatchcocking and cooking over a bit of maple and apple wood. The thing is that I can't remember the setup, temp, and time for doing that. Any help will be appreciated.
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Welcome back! This will help.

    http://www.nakedwhiz.com/spatchcock.htm

    I like to do them indirect with drip pan 350 hour and change.
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  • Clay Q
    Clay Q Posts: 4,486
    Yeah, work cuts into my egg time also. Let's get smokin. I go indirect, setup just like a regular fryer spatchcock, 350-400 dome with a touch of pecan smoke. Check for done with instant read in breast and thigh, I'd figure around 45-60 minutes. Start with hens that are not ice cold so the meat around the thigh bone cooks quick.
    Little hen on my mini....... :ohmy: ;) :laugh:
    IMG_3890.jpg
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  • Fidel
    Fidel Posts: 10,172
    Clay...do you put that drip pan directly on the coals?

    I want to do a game hen on the mini today just like that, so can you describe the setup for me please.
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  • Clay Q
    Clay Q Posts: 4,486
    Mornin!
    Well my setup is just like my large; plate setter, second fire ring (for raised grid) drip pan and grid. And I'm good to go.
    Here is a pic of the break down.
    IMG_3715.jpg
    I cut the grid ring to fit over the plate setter, custom work...he he. This works beautifuly and I cook all the time with the grid ring. Allows more lump to be loaded for long cooks and the gaskets are protected. Direct grilling is better, a little more distance from the lump with brats, hot dogs, salmon filet for controlled heat. Less room in the dome with the raised grid but there is still enough to get the food in, so no problems.
    .....I have a prototype table built for the mini.......still in skunk works, if ya know what I mean.
    I'm excited about the future. B)
    Clay
    IMG_4134.jpg
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  • lowercasebill
    lowercasebill Posts: 5,218
    a set up like this should work for a spatched hen. these are really large breasts

    smokedcheeseandchicken002.jpg

    smokedcheeseandchicken011.jpg

    have not tried this yet but i intend to wire the cookie tin lid to the grid [possibly filled with sand or pebbles

    mini012.jpg

    mini013.jpg

    post pics of what set up and how it turned out please.
    bill
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