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Cornish game hens tonight..crispy skins on mes.

Discussion in 'Poultry' started by tpalmen, Oct 15, 2013.

  1. tpalmen

    tpalmen Newbie

    Dry rub of paprika, onion pwd, sugar, s/p, cumin.  Rest in fridge for couple hrs.  Put in mes cold then set to 275 with hickory chips and mesquite.  Lots of smoke, added more chips after about one hour.  Basted hens with an orange juice reduction at ~140 degrees.  Cooked to 165 after about 2 hours and here's the result. Skins are actually crispy and the meat was oozing juices, so yummy.
    disco likes this.
  2. Looks really good, great job
  3. tpalmen

    tpalmen Newbie

    Thanks, this site has a lot of traffic..I posted late and still got looks.
  4. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    They look great. Does your MES run a true 275° or a little hotter?...JJ
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Those look awesome!! I like the idea of the orange juice reduction. Seems like it would almost give a caramel/honey glaze effect depending on how much it was reduced. Thanks for the idea!!
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    Beautiful birds!
  7. Those look fantastic and the orange juice reduction would be a nice addition. I use OJ in my poultry brine.

    Your MES must run hot - my MES set at 275° only gets up to about 255-260°
  8. dan - firecraft

    dan - firecraft Smoke Blower

    Nice looking hens!
  9. Very nice! I've been toying with tossing some game hens into my MES. The crispy skins don't surprise me at all. The very first thing I smoked was a chicken and it came out beautiful with a crispy skin, that is until I tented it in foil to rest. The condensation turned the skin to rubber.
  10. Oh My!  Those look absolutely lovely!  Thanks for Sharing!
  11. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Those looks amazin! Do not believe I ever saw game hens that big! Oooooo.... is that your smoking notebook there too?  [​IMG]
    Last edited: Oct 15, 2013
  12. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Those are Beautiful!

  13. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Tasty looking chicks!
  14. tpalmen

    tpalmen Newbie

    I haven't checked the actual temp vs digital reading, on my to do list for next smoke.  The hens were under 2 lbs, the picture just made em look bigger.  What I did for the reduction was 1 shallot as small as I could dice it sauted in butter until soft.  I added 1 cup chicken stock and juice from 3 oranges (just under a cup).  Reduced until slightly syrupy.  Off heat.  Added 2 T apple cider vinegar and splash of tabasco.  Good stuff.
  15. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Great looking birds. I wouldn't mind one of those right now. Thanks for posting.

  16. Please pardon my ignorance, but WTF is an MES?
  17. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    A mess short of one s. Sorry, it is a Masterbuilt Electric Smoker.
  18. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    LOL - this literally made me laugh. And no, I'm not laughing at you, it's just that not too much swearing goes on in this forum so the "WTF" kinda caught me off guard. Thanks for the chuckle Desert.

    Yeah this forum has lots o' acronyms (SPOG) and initialisms (ECB, WSM, etc..) It took me about 4 months to finally say AMZNPS correctly every time!

    This should help you out. http://www.smokingmeatforums.com/a/acronyms

    Lastly, thanks TPalmen for the reduction recipe. Sounds and looks SO GOOD!
  19. schmitzmoke

    schmitzmoke Fire Starter

    Try the hens on an 8oz beer can, it works great,,,, Beer Butt Hens!

  20. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    And you used Butt Lite cans too...