After reading this site for a month, and enjoying all of the great tips and recipes, it is my time to post a Qview!!
Cajun Cornish Hens with Dirty Rice!!
I have never used a brine, but after reading the many posts on here, I decided to give it a try!
The brine....(from a post on this site)
1 1/2 gallon water
1/2 cup Kosher Salt
1/2 cup Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Creole Seasoning
Let the little fellows soak in the brine for just shy of 3 hours
The way I was taught to make dirty rice in South Arkansas, was to use ground duck gizzards! I save the gizzards from duck hunting, and grind 1 lbs. of mallard gizzards, with 1/4 lbs. of pepper bacon. Frying up the gizzards
The dirty rice is complete! Most of the time I use half for stuffing, and save the other half for leftovers the next day!
Here is a picture of stuffing the birds full of the dirty rice mixture!
A picture of the hens rubbed in peanut oil, and Cajun seasoning! I also had 6 leg quarters for tomorrow's leftovers!!
Into the smoker at 250 degrees, 1/2 hickory and 1/2 mesquite wood chunks.
The little hens should be done in 1 1/2 to 2 hours!! Off to drink a cold one, and will post more after all is done!!
Stay right there, I will be back with more pics!
Cajun Cornish Hens with Dirty Rice!!
I have never used a brine, but after reading the many posts on here, I decided to give it a try!
The brine....(from a post on this site)
1 1/2 gallon water
1/2 cup Kosher Salt
1/2 cup Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Creole Seasoning
Let the little fellows soak in the brine for just shy of 3 hours
The way I was taught to make dirty rice in South Arkansas, was to use ground duck gizzards! I save the gizzards from duck hunting, and grind 1 lbs. of mallard gizzards, with 1/4 lbs. of pepper bacon. Frying up the gizzards
The dirty rice is complete! Most of the time I use half for stuffing, and save the other half for leftovers the next day!
Here is a picture of stuffing the birds full of the dirty rice mixture!
A picture of the hens rubbed in peanut oil, and Cajun seasoning! I also had 6 leg quarters for tomorrow's leftovers!!
Into the smoker at 250 degrees, 1/2 hickory and 1/2 mesquite wood chunks.
The little hens should be done in 1 1/2 to 2 hours!! Off to drink a cold one, and will post more after all is done!!
Stay right there, I will be back with more pics!
