On Sun, 8 Jan 2006 22:16:39 GMT, "Brick" >
wrote:

>
>On 7-Jan-2006, Harry Demidavicius > wrote:
>
>> On Sat, 7 Jan 2006 23:00:47 GMT, "Brick" >
>> wrote:
>>
>> >
>> >On 7-Jan-2006, "Heavy_Smoker" > wrote:
>> >
>> >> Anyone ever smoked cornish Hens.
>> >>
>> >> Whilst I was picking up some Ribs, a couple of Cornish Hens
>> >> volunteered for dinner. I decided to take them up on it.
>> >>
>> >> Should I cut them in half like chickens?
>> >>
>> >> Any suggestions appreciated.
>> >>
>> >> Smoke on.
>> >>
>> >> --
>> >> Better living through smoking.
>> >
>> >I haven't done it, but I'd consider it an adequate challenge. I'd
>> >spatchcock
>> >the birds and smoke roast them at 300 > 350F until nearly done and then
>> >finish under the broiler ( or on a hot grill ) to crisp up the skin some.
>> >I
>> >have
>> >a pair of vertical racks for birds of that size and that's what I use.
>> >Smoke
>> >is nice when you get it right. Too little doesn't beat the oven and too
>> >much
>> >makes dog food.
>>
>> Howard, I get crisp skin all the time. I wipe the birds with EVOO and
>> rub in Big Jim's 'Palomino' mix. I get all the smoke I need because I
>> spatch 'em. I'll post a pic on the 'other side'.
>>
>> Harry
>
>Harry, as usual, my defective memory has led me astray. I do use the
>vertical racks sometimes with good results, but I also spatch' birds
>about as often. I'm gonna pirate your EVOO and Palomino mix idea.
>I've worn out my appreciation for cajun rub. And since I don't try to
>slo cook birds anymore, I don't have a problem with rubber skin. It
>don't matter anyway, because us old folks don't eat the skin. (Dammit,
>it kills me to throw away the tastiest part of the bird.)

I have learned to ignore 'recipes' for brines & rubs where the number
of ingredients exceeds '5'.

You would not need to do this [toss the wrapper], when it's nice 'n
crisp, Brick.

Harry
who was born in early '39 but is definitely NOT old.