Cornish hens

doc

Meat Mopper

Original poster

Jul 9, 2007

176

10

Orlando, FL

• Jul 18, 2007

• #1

Hey all,

I'm thinking about throwing a few of these bad boys on the GOSM later this week. I'm gonna brine em up and rub them, wondering if there's anything about them that could be tricky? I am assuming they won't take too long to cook, I am thinking I'm going to put them in around 300* to get a nice crispy skin. I am hoping my cherry wood arrives by then...

Any help is appreciated!

 

hawgheaven

Master of the Pit

OTBS Member

May 5, 2007

2,838

16

• Jul 18, 2007

• #2

Sounds like you are on the right track. I rub them inside and out with EVOO, then apply the rub. I do my birds at around 250-275, then to 300 when they are almost done to crispy up the skin.

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Jul 18, 2007

• #3

I would consider brining them.

Kosher Salt
Sugar
Water
Orange Juice
Maple Syrup
Rosemary
Pepper

Stick some cut up oranges pieces or cherries in the cavity during the smoke.

Spritz them with some oj or put orange slices (Debi's idea) on them.

 

doc

Meat Mopper

Original poster

Thread starter

Jul 9, 2007

176

10

Orlando, FL

• Jul 18, 2007

• #4

That sounds tasty. Plenty of oranges here!

Thanks Ron!