Cornish Hen help

[booplesmoke]

Hey guys, doing hens tonight. They've been good in the past but I'm looking to do light cajun butter hens tonight. Anyone know good spices to use that won't be overwhelmingly hot, just cajun flavor?? Thank you =)

 

[tropics]

 
Hey guys, doing hens tonight. They've been good in the past but I'm looking to do light cajun butter hens tonight. Anyone know good spices to use that won't be overwhelmingly hot, just cajun flavor?? Thank you =)

I googled this 

https://www.google.com/search?q=Caj...rome..69i57.7575j0j7&sourceid=chrome&ie=UTF-8

Richie

 

[dirtsailor2003]

Look up creole butter. There are several recipes here to make your own. I think I even posted one in one of my chicken wing recipes.

Not sure that game hens need anymore grease though.

Peruse the poultry section here:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

 

[chef jimmyj]

This is my go to rub for everything meat.

Cajun Rib Tickler

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

Notes...* Leave out the Sugar for a Cajun Blackening Spice.  Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

             ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

Mix and store in an air tight container...JJ

 

[bill ace 350]

This is my go to rub for everything meat.

Cajun Rib Tickler

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

Mix and store in an air tight container...JJ

I know this is an old topic but....

Picked up 4 hens at the commissary. Frozen, in the fridge thawing...
Plan on roasting them Monday.

Definitely using your rub recipe.

 

[SmokinEdge]

Little chickens are awsome! Let us know how it goes. Posted some just the other day. Very forgiving and a great protein.

 

[tallbm]

I know this is an old topic but....

Picked up 4 hens at the commissary. Frozen, in the fridge thawing...
Plan on roasting them Monday.

Definitely using your rub recipe.

Nice!!!

You planning on brining in salt and water so they come out extra awesome?

 

[bill ace 350]

Nice!!!

You planning on brining in salt and water so they come out extra awesome?

Was thinking i would.