Simply Cornish Hens

[BBcue-Z]

I really like Cornish Hens and don't know why I don't cook them as often. They're tender, juicy, cook quickly and don't take up much room on the grill.
I always end up cooking them around this time of the year, I guess because they're more visible in the stores during the Holidays.

Here are 4 of them on the 22.5 kettle. Used apple wood for smoke and it was a perfect match with the hens.

[austin87]

I love those tasty little guys! Great color on those. I like to mix up some preserves (apricot is a favorite, peach is also good) with some Dijon mustard for a sweet, sticky glaze.

I've got a store trip coming up soon, these might just make the list!

[Big Dawg]

I love those little guys, and yours look really great ! ! ! !

Thank you:

 





BD

[austin87]

Z you running 325 or so on those? Or lower to let that color develop?

[BBcue-Z]

Thanks Austin87
Actually I start with higher temp around 360-375 and let it drop naturally as the coals die down. I think the lower temp towards the end prevents the skin from getting too dark and allow the meat to cook all the way through.

Thanks Big Dawg
You're too kind my friend 

[TheDude]

Those look awesome. Austin's glaze idea sounds really good. Gonna have to make some soon.

[WNC]

Wow those look great! I've never had Cornish game hens before, but now I really want to try them!

[wrehfield]

Beautiful birds.

[Jon]

Fantastic color on those. Good job!

[feeshrman]

Great color on those! Good cook

[Davescprktl]

I love those little guys, and yours look really great ! ! ! !

Thank you:

 

Where do you find all these cool pics of Victor Borge?



BD

[Big Dawg]

@Davescprktl, I just goggled him,then copied and pasted the link.

He was a real talent.





BD

[jfbincypress]

I made 8 of these on the rotisserie (4 at a time) this Christmas, and they were amazing and a huge hit.

I will be doing these again soon, and more often.


Sent from my iPhone using Tapatalk