Got some Cornish game hens, just under 2lbs each. Pat dry, heavily salt inside and out, set uncovered in the fridge on a rack for the skin to dry out for about 2 hours.
(http://i569.photobucket.com/albums/ss131/austingaydos/Cornish%20hens/IMG_0022_zpskustg7l4.jpg) (http://s569.photobucket.com/user/austingaydos/media/Cornish%20hens/IMG_0022_zpskustg7l4.jpg.html)
Fogo brand lump charcoal, charcoal rails, and drip pan in the middle
(http://i569.photobucket.com/albums/ss131/austingaydos/Meatloaf/IMG_0009_zpsykrquhno.jpg) (http://s569.photobucket.com/user/austingaydos/media/Meatloaf/IMG_0009_zpsykrquhno.jpg.html)
(http://i569.photobucket.com/albums/ss131/austingaydos/Cornish%20hens/IMG_0023_zpshyrvzyrr.jpg) (http://s569.photobucket.com/user/austingaydos/media/Cornish%20hens/IMG_0023_zpshyrvzyrr.jpg.html)
Breast side down to start, mix of pecan and cherry smoke
(http://i569.photobucket.com/albums/ss131/austingaydos/Cornish%20hens/IMG_0024_zpsqhgmgzjg.jpg) (http://s569.photobucket.com/user/austingaydos/media/Cornish%20hens/IMG_0024_zpsqhgmgzjg.jpg.html)
Non-ketchup based BBQ sauce is about 3 large Tbsp apricot preserves, 1 Tbsp Dijon mustard, 1 Tbsp each soy sauce and Worcestershire, 1 heaping Tbsp brown sugar, and juice of half lemon (was just enough for a few separate glazes on the 2 hens. Should cover 1 regular chicken, adjust quantities as needed)
Almost done...
(http://i569.photobucket.com/albums/ss131/austingaydos/Cornish%20hens/IMG_0028_zpsnf1mvcp9.jpg) (http://s569.photobucket.com/user/austingaydos/media/Cornish%20hens/IMG_0028_zpsnf1mvcp9.jpg.html)
Just waiting for dinner to cool
(http://i569.photobucket.com/albums/ss131/austingaydos/Cornish%20hens/IMG_0029_zpsjl8llg7q.jpg) (http://s569.photobucket.com/user/austingaydos/media/Cornish%20hens/IMG_0029_zpsjl8llg7q.jpg.html)
Cooked about 1 hour, not exactly sure on temp. Used Thermapen to check doneness, pulled at 160 internal in the breast. I usually do chicken at at least 325 to avoid rubbery skin. You can also start lower then crank heat at the end, but I think a little higher temp seems to work best.
Good looking Cornish game hens
Nice cook! How do you like that Fogo lump charcoal?
@Prestige Worldwide use the "at" symbol followed by someone's name - good way to let them know you are looking for them.
I'm getting used to the Fogo. I have mostly been using Kingsford Competition briquettes and I like those a lot. They make way less ash and give off less of a chemical smell when they are lighting. Also been using a little Coshell, which I am starting to like after not being a fan the first few times I used it.
The Fogo definitely takes a pretty long time to get going, but it burns hot and pretty long with almost no ash. I have been breaking the enormous chunks into 3-4" pieces. I like that it burns really clean and imparts almost no flavor - then you can really let the smoking wood of your choice come out. It does take some getting used to and I'm still learning its quirks.
I'd say I'm 1/5 of the way through a 40lb bag so I'll update once I'm done 8)
Great color on those hens!
Those look great. Color on them is outstanding. What temperature did you grill them at? I have not Cornish Game hens in many many months. Going to have to do some soon.
@wyd not sure exact temp but around 325. I find if you go too low with chicken the skin is rubbery and gross rather than crispy.
Quote from: austin87 on June 24, 2015, 10:08:05 AM
@wyd not sure exact temp but around 325. I find if you go too low with chicken the skin is rubbery and gross rather than crispy.
Thanks for the heads up. Yeah I'm not a fan of rubbery skin that is for sure. I rather go hotter than not enough heat.
Thanks again
@austin87Brian