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Lazy Sunday Cornish Hens and CSR's

post #1 of 12
Thread Starter 

It's been a long weekend....gigs with the band both Friday and Saturday nights and little sleep for me so what better than a lazy Sunday with NFL on the tube and TBS right outside the door? I'm doing omahasmoker's cornish hen recipe stuffed with bacon, onion, rice-a-roni, and shredded cheddar. I picked up a couple packages of CSR's on sale yesterday at the local market so I got those ready yesterday too. I was quite dissapointed with the "cut" of the CSR's...not the usual thick porkscicles I'm used to but they lay out flat nice like a rack of ribs so I'm doing them that way with a 2-2-1. Birds got some kickin' chickin' seasoning inside and out and went on an hour before the ribs. I want to get them done earlier because I haven't had lunch yet. The CSR's got the mustard treatment and some JB's FatBoy Cowgirl Ride 'Em Rub yesterday and went in the fridge overnight. I'm alternating apple chips and Jack Daniels oak and running the MES30 at 225.

 

Hens on an hour and CSR just going in....

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post #2 of 12
Thread Starter 

A little TBS.....

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post #3 of 12
Thread Starter 

Hitting the birds with some balsamic vinegar.......

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post #4 of 12
Thread Starter 

And a nice action shot.......I'll update with results.....

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post #5 of 12

Looks good so far!

 

I'm wondering why you didn't put the pork on top of the hens.

post #6 of 12
Thread Starter 
I was planning to do the birds before I even put the pork on. Then I thought what the heck...do them at the same time. The birds seem to have stalled a bit around 153. I'm already a good half hour past when I thought they'd be done. I'm going to foil the pork in a few minutes.
post #7 of 12
Thread Starter 

Well all finished and cleaned up. Things didn't exactly go as planned but I made some adjustments and everything turned out pretty good. The hens after 3 1/2 hours at 225 didn't want to go above 156 degrees so I ended up pulling them and finishing them in a 300 degree oven for 30 minutes. My wife and I picked one apart, I gave one to a neighbor friend, and the other two got shredded for chicken salad sandwiches. DSC05588.JPG

 

The CSR's ended up more a 3-1-1. I ended up pulling them at 160 and foiling with apple juice for an hour and then lightly basted with sauce for the last hour. I could not believe how good these babies turned out! They had just the right amount of snap to them and the flavor was out of this world. The rub I used has some serious kick and I've only ever used it on steaks on the grill. Definetly not for the timid but they were perfect by me. All in all a good experience and I can't wait for my next go around.....pulled pork.

 

 

 

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post #8 of 12
Thread Starter 

And chowing down......DSC05592.JPG

post #9 of 12

Looks great!!!!

 

  Craig

post #10 of 12

  Great looking Cornish Hens. haven't done them in a while.

might just have to move them up the "to do" list

post #11 of 12

tlcase,your meal looked good and probably was delicious,however, I saw you had the Country Style Ribs under the Chicken, a direct avenue for Botulism.icon_eek.gif. Always,always, cook your Chicken or any Fowl, below the other meats. We don't want you to get sickicon_exclaim.gif

 

Chicken tends to cook better at a higher heat, so the bottom of your smoker would be the best.biggrin.gif

 

Just  sayin'...

 

Stan    aka    oldschoolbbq

post #12 of 12
Thread Starter 

Thanks for the tip! I realized that after the fact and since I foiled my CSR's and took them to 170 I figured I had brought them to even the safe poultry temp so I was okay.

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