Cornish game hens - rotisserie or smoke?

[scott french]

Which method would you use? I am doing them for Christmas dinner. I have a rotisserie with infrared broiler in my grill. I also could put them in my smoker. I asked about beef tenderloin in the beef subforum. I could smoke both in my smoker. Probably only rotisserie the cornish hens in the grill and smoke the beef tenderloin.

 

[SecondHandSmoker]

My opinion is a little biased but I'd do the hens on spinner.

 

[Dave in AZ]

I just bought 4. They are all shrink wrapped. I toss them in my sous vide at 170f and cook them as is. When done, I season and "reverse sear" them at 400 or so in convection oven or air fryer to brown.

 

[Brokenhandle]

I vote rotisserie...

This was a little more of old school rotisserie but get such great color to them.

Ryan

 

[Retired Spook]

I vote rotisserie over coals. Love me some Cornish games hens.

 

[scott french]

My opinion is a little biased but I'd do the hens on spinner.

Ok, great. Smoker for tenderloin, rotisserie for hens.

 

[SecondHandSmoker]

Ok, great. Smoker for tenderloin, rotisserie for hens.

Sounds like a plan. Happy smoking!

 

[Vlad1054]

Which method would you use? I am doing them for Christmas dinner. I have a rotisserie with infrared broiler in my grill. I also could put them in my smoker. I asked about beef tenderloin in the beef subforum. I could smoke both in my smoker. Probably only rotisserie the cornish hens in the grill and smoke the beef tenderloin. I've done Cornish game hens both ways, and while rotisserie gives you that crispy, even skin, smoking them low and slow with a light fruitwood like apple really brings out a deeper flavor. If you’re looking to pass the time while they’re on the smoker, I usually check scores or place a few bets here — 1xbet betting apk is super convenient on mobile. Either way, make sure to brine the hens overnight; it makes a big difference in moisture retention.

The infrared broiler will give you beautifully crisp skin and juicy meat. Rotisserie cooking really shines with smaller birds like hens, and the visual appeal is a bonus for holiday meals.

 

[bill ace 350]

I just bought 4. They are all shrink wrapped. I toss them in my sous vide at 170f and cook them as is. When done, I season and "reverse sear" them at 400 or so in convection oven or air fryer to brown.

Old thread but excellent idea! I have three in the freezer. Trying this real soon...

 

[Fueling Around]

Missed this thread.
My last cook with hens was stuffing them with Uncle Ben's rice and wild rice pilaf with 1# of ground pork per package. I don't remember how many hens (maybe 8) in the dutch oven along with potatoes and carrots. On the charcoal bottom and top for about 2 hours. Skin not crispy, but rave reviews from the eaters.
Try using the Uncle Ben's and ground pork pilaf stuffing for the rotisserie. It will season from the inside.