Cornish Hens - thumbs up!

Good to hear.

I know this is a smoking forum, but cornish hens are the s_ _ t if you deep fry them. Some of your favorite rub, I will usually do 3-4 at a time about 10 minutes.

Cornish Hens... That sounds like a good idea for dinner tonight as I just happen to have a couple in the fridge. Haven't fired up the 020 since mid Dec. when I made some pulled pork to bring in to work for a holiday party.

Time to go out and shovel a path out on the deck.

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Originally posted by mayday83:
Happy to report that my first attempt at cornish hens was a home run!

Smoked w/ 2 oz. of cherry chips (had leftover from prior to getting the CS) at 250*. Pulled after 2 hrs. w/ the breast at 170* & let rest for 10 min.,.

Good to hear. I have a couple C/H also that I'm itching to smoke next w/e. Was planning Smokin's brine. Was 2 hours long enough to have an effect?

Thanks for the report.

quote:

Originally posted by shtrdave:
I know this is a smoking forum, but cornish hens are the s_ _ t if you deep fry them. Some of your favorite rub, I will usually do 3-4 at a time about 10 minutes.

Is this in a large turkey fryer or a smaller table top fryer?

quote:

Originally posted by redoakNC:
Good to hear. I have a couple C/H also that I'm itching to smoke next w/e. Was planning Smokin's brine. Was 2 hours long enough to have an effect?

I thought so. It was a moist bird and the dark meat was especially good. Also got a burst of flavor with the meat near the cavity, where the veggies were stuffed.

2 hours is what Smokin' recommends in Brining 101. Not sure if it's in the forum. Here's the link on the main CS site: http://www.cookshack.com/brining-101#_Toc528293329.

quote:

...2 hours is what Smokin' recommends in Brining 101. Not sure if it's in the forum. Here's the link on the main CS site: http://www.cookshack.com/brining-101#_Toc528293329.

Right you are.(never noticed the listed times for CH) I'm gonna do a simple brine mix and use some orange chipotle rub I ordered for this recipe.

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Originally posted by redoakNC:
..Was 2 hours long enough to have an effect?

As small as they are, 2 hours is a good place to start since they are so small. You'll really have to decide based on the actual brine and the results you get. Keep notes and let us know how it goes.

Thanks for the recipe redoakNC. Noted and bookmarked. I've been wanting to try cornish hens.

Thx to mayday83 for the prompting to finally try smoking some cornish hens.

Got a couple CH from Walmart for $2 each. Label lists 8% solution. Planned simple brine from Smokin's brining 101. Mixed brine and put in fridge to chill. Clock ran out waiting for brine to get down to below 40* so had to proceed w/o brining. Next time I will mix/chill brine the day before!

Rinsed and dried. Stuffed with orange and onion slices. Tied legs and tucked wings. Dusted with AC Legg orange chipotle rub. 2.5 oz mix of apple and pecan in CS @ 235*. Removed at 155* internal. Put in shallow pan, covered in orange basting sauce(wife likes the Grand Marnier.. a lot!), 400* house oven for 1/2 hour, basting every 10-12 minutes with pan sauce.

Total cook time 2.5 hours. Tender and juicy. Completely done. Orange sauce with spicy smoked chicken a treat. Served with salad and nice chardonnay. Wife says "don't change a thing next time".

I will be stocking freezer with cornish hens. They make the perfect light meal.

Well mayday83 and redoakNC. You guys inspired me so I picked up a couple Cornish Hens the other day and had them for dinner tonight.

I brined them in Smokin's Holiday brine for 2.5 hrs., threw them into the smoker set at 250*, with a pouch of alder pellets (birds only smoked for 1.5 hrs.) and one small chunk of hickory wood. When the breast meat hit 158*, I pulled them from the smoker, painted them with a Grand Marnier glaze(again thanks redoakNC), and threw them into a 350* oven for several minutes to finish them off.

They were absolutely delicious and very flavorful. What I simply can't get over is how very moist they were. I'll tell you, once you start brining these birds (large or small), there's just no going back to dry. I've been brining for over a year now (thanks to Smokin), and just would like to encourage those that haven't tried it to give it a go. You'll like the results. Also works well with pork.

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Originally posted by Pags:...They were absolutely delicious and very flavorful. What I simply can't get over is how very moist they were.

Yep. They are a keeper