Harry Demidavicius > wrote:
> "Brick" > wrote:
> >On 7-Jan-2006, Harry Demidavicius > wrote:
> >> "Brick" > wrote:
> >> > "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, 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.
>
Which can also be done by tossing the skin in a CI skillet to crisp it up.
--
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