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Cornish game hens

post #1 of 7
Thread Starter 
Looking for some info on how to do these.

I was in the store the other day and they had 2 game hens, 44 ounces total, packaged up at $4 per package. Looks like they were about to the expiration date so they threw 2 together and froze them quick.

I'm guessing a good brine and then smoke, but thought I'd throw this one out to see if anyone had any good ideas.

Also how long do you think these will take since each is about 1 1/2 pounds?
post #2 of 7
I love smoked game hens. They are really easy to do too...

I brine them, rub them with butter and put sliced smoked sausage under the skin for extra moisture and flavor.

The smoked sausage really adds a lot of flavor...

Here's some more.....

post #3 of 7
Thread Starter 
Thank you, that looks good. We're doing a big smoking next weekend so I might try a couple then.

About how long does it take and at what temp did you smoke?
post #4 of 7
Reinman, I like smoking poutry at a higher temperature than most things. I smoked them around 315 for about an hour.

Hope you have great luck with them! :)
post #5 of 7
Thread Starter 
I may have to save them for another time rather then next weekend. At 315 it's probably best if they are in by themselves or with something else that you smoke at that temp.

Next weekend for Mothers Day we are planning a big get together at my moms and we are bringing our smokers over there. Right now it looks like a couple fatties, a pork loin, a stuffed pork loin, a couple slabs of ribs, and maybe a few other odds and ends. Right now I'm thinking of picking up a few salmon fillets, throwing them in a curing solution for a couple days, and then smoking them with everything else. I figure they should be done before the other stuff, so we'd have something to snack on while waiting for the main meal.

Again, thanks for the help.
post #6 of 7
HA I like the picture of them brining. It looks like they are just hanging out in a hot tub. The food looks excellent too!
post #7 of 7
I like to do them in the "beer can chicken" form, using either pineapple cans or, like in this picture, the small coffee shooter cans. I like doing this because it adds moisture to the birds, and makes it easier to cook a ton of them if you are serving guests.

Just fill the cans with whatever liquid you want (I use Dr Pepper), and have the birds assume the position. I stick an apple wedge in the neck hole to keep the liquid from cooking straight out.

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