Cornish hens

Discussion in 'Poultry' started by doc, Jul 18, 2007.

  1. doc

    doc Meat Mopper

    Hey all,

    I'm thinking about throwing a few of these bad boys on the GOSM later this week. I'm gonna brine em up and rub them, wondering if there's anything about them that could be tricky? I am assuming they won't take too long to cook, I am thinking I'm going to put them in around 300* to get a nice crispy skin. I am hoping my cherry wood arrives by then...

    Any help is appreciated!
     
  2. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Sounds like you are on the right track. I rub them inside and out with EVOO, then apply the rub. I do my birds at around 250-275, then to 300 when they are almost done to crispy up the skin.
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I would consider brining them.

    Kosher Salt
    Sugar
    Water
    Orange Juice
    Maple Syrup
    Rosemary
    Pepper

    Stick some cut up oranges pieces or cherries in the cavity during the smoke.

    Spritz them with some oj or put orange slices (Debi's idea) on them.
     
  4. doc

    doc Meat Mopper

    That sounds tasty. Plenty of oranges here! [​IMG]

    Thanks Ron!
     

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