Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Smoked Cornish Hens
Pepper Monkey BBQ
Posts: 652
Tonight's cook was smoked cornish hens. Kept it simple, took some olive oil and put a few herbs in there to let them infuse into the oil, then rubbed the oil/herbs under the skin on the breasts and brushed oil on the outside. Smoked them using a few grape chips indirect with plate setter.
Flavor was really good but I pulled them at 165 then tented with foil letting them get about 8 degrees warmer ... although they tasted good and were juicy they weren't falling apart ... I did them at 275 dome for about an hour (meeat temp 155 degrees) then kicked it up to about 325 during the last fifteen minutes to crisp up the skin.
Any cornish hen tips for me?
JM
Flavor was really good but I pulled them at 165 then tented with foil letting them get about 8 degrees warmer ... although they tasted good and were juicy they weren't falling apart ... I did them at 275 dome for about an hour (meeat temp 155 degrees) then kicked it up to about 325 during the last fifteen minutes to crisp up the skin.
Any cornish hen tips for me?
JM
Comments
-
-
Back in my days as a sinner (gas grill) I used to stuff them with a wild rice/mushroom mixture then stick them on the rotisserie. I'll have to try stuffing them again ...
-
mattesoncreations,
They are good spatchcooked. So are quail.
SteveSteve
Caledon, ON
-
That's how we've been doing chicken lately ... what temp you doing the hens at? Haven't tried other birds .... gonna have to!
-
mattesoncreations,
I usually do them up high in the dome, 325* to 375*. The quail can go lower in the egg. I generally do a flavour marinade on the quail and a rub on the hens. Squab is good like this also but you really have to watch the meat temps cause you don't want to overcook.
SteveSteve
Caledon, ON
-
I think that sounds like a fantastic cook. My friend and I did cornish hens for Turkey day one year and she wanted orange marmelade and hoarseradish rub. I don't like o marmelade, but I gotta say it was fantastic!! You could stuff 'em too. Lots of variations, just think creativly.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
hadn't even considered cornish hens, mmmmmm gonna have to try those this weekend
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum