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"Cured Boudin Stuffed Smoked Cornish Game Hen" Foamheart

post #1 of 11
Thread Starter 

Howdee Howdee to one and all. Few Days back I was bored, so looked in the freezer. I hide stuff in there so I can surprise myself at a later date with something different! I found some 22oz. Cornish hens which are really just baby chickens.

 

Did a little thinking and decided to cure them which I find is really difficult to do and not dry out the meat in fowl, its pretty much a shoot from the hip and hope to hit type of preparation. Well I am getting better at it though. I like a slight hammy taste but the meat to still be tender and juicy.

 

I brined/cured the birds in a water, white sugar, brown sugar, canning salt, a pinch of cure, and 2 bay leafs for 48 hours. I then rinsed, patted dry, and left uncovered in the reefer over night.

 

They didn't have much of a pellicle so I put a fan on them While stuffing with some of my home made boudin.

 

 

 

I then rubbed 'em down with olive oil and sprinkled with Tony's and threw in the smoker at 220 degrees. 220 because low and slow helps maintain the juices.

 

 

And an hour later

 

 

And two hours later

 

 

And on that plate with fresh Homegrown tomato, and steamed brussel Sprouts and sugar snaps (It was healthy ok!) That's a healthy delicious meal!

 

Oh and on the inside!

 

 

Mmmmm..... note that pink tint to the meat? And that boudin stuffing!

 

Nuthing special just fast easy and delicious........ it was juicy too! Damn I should have made bread! LOL

 

I was outside erecting my new toy, MES40 Turbo, ok, ok, so Masterbuilt calls it a cold smoker!

 

 

10 degree Delta T between the probe and the box. I can live with that. AND SO CLEAN AND SHINY!!!!

 

 

It has a night lite! ZOMG Sexy!!

 

 

Maybe take that baby out for the maiden voyage this weekend. Odd though, I could operate three smokers off one circuit no problem. I dropped to just the MES30 and turned the garage lights on and tripped the breaker... go figure.

 

Turbo Charger still needs some more experimentation though!

 

So, Try curing a baby chicken and stuffing it. It was a pleasant Friday evening diversion. I give it a 8.5, nice rhythm, easy to dance too, words were well thought out, but took a bit of prep time so just an 8.5.

post #2 of 11

Meal looks good except for the little green things.

 

Did you just get the 40 MES?

post #3 of 11
Great lookin meal Foam..... I do believe I could do some damage to a plate that looks like that ! That's gotta be some good chewin ! biggrin.gif
post #4 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Meal looks good except for the little green things.

 

Did you just get the 40 MES?

 

Thank you, Thank you C-Man

 

Yeppers, this week. It was on sale at Masterbuilt. Not only was it over 50% off todays equal , its a Gen1 stainless steel, and its supposedly a tested unit since they corrected whatever was wrong I guess. Cold smoker was 50% off too! So far works great. Burnt in today. We'll see what the butcher has tomorrow...... I am thinking beef ribs but who knows.

 

Quote:
Originally Posted by WaterinHoleBrew View Post

Great lookin meal Foam..... I do believe I could do some damage to a plate that looks like that ! That's gotta be some good chewin ! biggrin.gif

 

Thank you Sir

 

See what it is, its the good china offers that visually appealing presentation. And its all healthy! No way you can get the "look" for eating healthy right? If you are eating that healthy you rate points in the libations category !!! 

post #5 of 11

Good looking meal! I like Game Hens, they are small enough to get away with Stuffing and Smoking...JJ

post #6 of 11

That is a fine looking use of game hens! I love them cooked with moist heat but you may have converted me! Good job.

 

Disco

post #7 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Good looking meal! I like Game Hens, they are small enough to get away with Stuffing and Smoking...JJ

 

Thank you Chef, To me I love the idea of curing it. Holds the moisture and the flavor in. I have also been known to batter & deep fry them whole. I saw the boudin pieces, long story that, and seceded that it would be a good marriage.

 

Quote:
Originally Posted by Disco View Post
 

That is a fine looking use of game hens! I love them cooked with moist heat but you may have converted me! Good job.

 

Disco

 

Thank you Disco, games hens are usually pretty reasonable, readily available, and something different.  Why not spice it up. I catch myself sometimes getting in a rut and the game hens are different.

post #8 of 11

Wow that looks incredible! I'm gonna have to borrow that one. Been wanting to make some Boudin for a long time now, this might be the excuse I've been looking for.

Question, is that black box on the port side of the stainless smoker the cold smoking unit? Always been curious how those worked. Does it just fire the chips and blow the smoke in the MES?

post #9 of 11
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post
 

Wow that looks incredible! I'm gonna have to borrow that one. Been wanting to make some Boudin for a long time now, this might be the excuse I've been looking for.

Question, is that black box on the port side of the stainless smoker the cold smoking unit? Always been curious how those worked. Does it just fire the chips and blow the smoke in the MES?

 

Thank you sir,

 

You know they might sale more if they had any advertizing at all! You can't find anything on them. I just bought it cause Goliath said he liked his and they are currently on sale at Masterbuilt for less than 30 dollars!

 

I have some pictures I posted here somewhere on it.  http://www.smokingmeatforums.com/t/165220/generation-1-40-inch-masterbuilt-smokers-available/20

 

I am looking forward to trying it this wekend with my usually smoke, Pecan shells. I used some pecan chips to burn it in, the chips are uber dry and POOF they are gone. It went thru the Gnome tower 1/2 full in no time! I am thinking the pecan shells will last much longer. If not I hear some have added rheostats to the power cord. Instead of that I am thinking of moving the chips maybe a 1/4" higher from the element. I justy started and can't yet talk intelligently (like I could anyway LOL) BUT I am thinking I am going to like it. It made nothing but pretty smoke on the burn out. Could see it, but its seemed great!

 

It doesn't blow the smoke it allows it to be drafted. If I can get it tweaked in, it will sure make cold smoke like digital remote alarms, idiot proof! There is even zero liyerature that comes with it. I have never seen any think with less instructions, maybe a rubber mallet.

 

Oh and a correction in the nomenclature its not a cold smoker anymore, its a new "Turbo Charger" (if it works). I am actually planning on using it all the time for smoke if I can get it tweaked in.

 

I need one of those nice medalions "Super Turbocharged" to put on the box. LOL

post #10 of 11
Very nice FoamHeart!! What's your recipe for the boudin? All my family is from the swamp and teethed on Jack Daniels! Lol. Doing some game hens for Sunday and will be starting the soak tonight.
post #11 of 11
Thread Starter 
Quote:
Originally Posted by Diesel0309 View Post

Very nice FoamHeart!! What's your recipe for the boudin? All my family is from the swamp and teethed on Jack Daniels! Lol. Doing some game hens for Sunday and will be starting the soak tonight.

 

Boudin is really a personal expression. Where i was brought up its was left overs but to a better use. I remember how excited I was to see it and a microwave oven in a "7-11" when in college. Here a boudin I did here awhile back. Everyone is different, I like plain rice and a little pork and liver. Most seem to feel a lot of stringy boiled pork is better. I can ever imagiine a Pulled pork boudin, but all boudin has liver.

 

http://www.smokingmeatforums.com/t/155029/boudin-the-cajun-burito

 

Lots of Boudin recipes here on the boards.

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