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Boudin stuffed Cornish Hens

post #1 of 9
Thread Starter 
Haven't been able to post in a while, but here's a simple Smoke I recently did with some of the Boudin that I made.

Brined the hens in water, salt, molasses for about 3 hours. Rinsed well, put olive oil between the meat and the skin, and placed some rub on them. Stuffed with the Boudin. Smoked with mesquite

The hens out of the smoker.



Cut in half, and we each got a half to eat.



I also threw in some Almonds that I brined in salt and molasses and sprinkled with some left over rub.

post #2 of 9
Welcome back man.....That looks awesome....PDT_Armataz_01_37.gif
post #3 of 9
Those Look Great...PDT_Armataz_01_37.gif
post #4 of 9
really nice looking birds, and i bet that boudin stuffing was great. points.gif
post #5 of 9
Wow! That looks simply amazing.

points.gif
post #6 of 9
Great looking birds. I like how ya pinned the wings.
post #7 of 9
Those birds looks amasing as the dude said first. I really like the boudin but is there really liver in it. Please tell me no???
post #8 of 9
Wow, those look wonderful! I love smoked cornish hens and smoked boudin--sounds like a great combination. PDT_Armataz_01_34.gif
post #9 of 9
Thread Starter 
Not in this round of the Boudin. I have made it with some liver though and it just gives it more depth of flavor.

I used to eat liver, until I went through gross anatomy in med school. Never the same again.
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