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Cornish Hens?
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. |
Cornish Hens?
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. I generally treat them like a small chicken -- Pete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org |
Cornish Hens?
On Sat, 7 Jan 2006 12:42:10 -0600, "Pete Romfh"
> 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. > >I generally treat them like a small chicken That's what they are. |
Cornish Hens?
Kevin S. Wilson said
> On Sat, 7 Jan 2006 12:42:10 -0600, "Pete Romfh" > > 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. >> >>I generally treat them like a small chicken > > That's what they are. Well, I just plopped them 'whole' in my WSM. One naked (skinless) and one not. I find that chicken absorbs the smokey flavor better w/o the skin. -- Better living through smoking. |
Cornish Hens?
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. -- Brick(I'm paddling as fast as I can) ----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
Cornish Hens?
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 |
Cornish Hens?
Harry Demidavicius wrote:
> > 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 Is Palomino mix about the same as dalmation mix?? Buzz |
Cornish Hens?
Harry Demidavicius said
> On Sat, 7 Jan 2006 23:00:47 GMT, "Brick" > > wrote: >>On 7-Jan-2006, "Heavy_Smoker" > >>wrote: >> >>> Anyone ever smoked cornish Hens. >>> >> >>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'. I've never heard of spatchcocking. Is this accurate? http://www.nakedwhiz.com/spatch.htm Please post your pics. I'd like to see them. -- Better living through smoking. |
Cornish Hens?
Heavy_Smoker said
> Kevin S. Wilson said > >> On Sat, 7 Jan 2006 12:42:10 -0600, "Pete Romfh" >> > 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. >>> >>>I generally treat them like a small chicken >> >> That's what they are. > > Well, I just plopped them 'whole' in my WSM. One naked >(skinless) and one not. I find that chicken absorbs the > smokey flavor better w/o the skin. Well, the naked one was delicious. I pulled it off a little early...I'm hungry.. and my WSM is having trouble keeping temp today. Hope I don't die. It reminds me a T-Giving - picking at the bird carcass and all. Yum. -- Better living through smoking. |
Cornish Hens?
On Sat, 7 Jan 2006 17:42:38 -0600, "2fatbbq" >
wrote: >Harry Demidavicius wrote: > >> >> 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 > >Is Palomino mix about the same as dalmation mix?? > >Buzz > don't know, but if it's salt, pepper, garlic & a little cayenne - probably Harry |
Cornish Hens?
On 08 Jan 2006 00:11:54 GMT, "Heavy_Smoker"
> wrote: >Harry Demidavicius said > >> On Sat, 7 Jan 2006 23:00:47 GMT, "Brick" >> > wrote: >>>On 7-Jan-2006, "Heavy_Smoker" > >>>wrote: >>> >>>> Anyone ever smoked cornish Hens. >>>> >>> >>>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'. > >I've never heard of spatchcocking. Is this accurate? > >http://www.nakedwhiz.com/spatch.htm > >Please post your pics. I'd like to see them. They have been posted on ABF Harry |
Cornish Hens?
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.) -- Brick(I'm paddling as fast as I can) ----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
Cornish Hens?
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. |
Cornish Hens?
On 7-Jan-2006, "Heavy_Smoker" > wrote: > Harry Demidavicius said > > > On Sat, 7 Jan 2006 23:00:47 GMT, "Brick" > > > wrote: > >>On 7-Jan-2006, "Heavy_Smoker" > > >>wrote: > >> > >>> Anyone ever smoked cornish Hens. > >>> > >> > >>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'. > > I've never heard of spatchcocking. Is this accurate? > > http://www.nakedwhiz.com/spatch.htm > > Please post your pics. I'd like to see them. You need look no further. That reference is accurate. It's applicable to either grilling or smoking. It's becoming the method of choice for BBQ aficionados. (Cut out the backbone and mash flat.) -- Brick(I'm paddling as fast as I can) ----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
Cornish Hens?
"Heavy_Smoker" > wrote in message
> I've never heard of spatchcocking. Is this accurate? > > http://www.nakedwhiz.com/spatch.htm > Yep, that's spatchcocking. I separate the halves for easier cooking and handling when I roast chix. I expect on something like the Kamado that's not needed. Bet chicken cut like this on a WSM with the baffle removed would cook up real nice too. D (anxiously awaiting delivery of his new K, no not Kamado, Klose) -- |
Cornish Hens?
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. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
Cornish Hens?
On Mon, 9 Jan 2006 00:29:45 GMT, "Brick" >
wrote: > >On 7-Jan-2006, "Heavy_Smoker" > wrote: > >> Harry Demidavicius said >> >> > On Sat, 7 Jan 2006 23:00:47 GMT, "Brick" >> > > wrote: >> >>On 7-Jan-2006, "Heavy_Smoker" > >> >>wrote: >> >> >> >>> Anyone ever smoked cornish Hens. >> >>> >> >> >> >>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'. >> >> Please post your pics. I'd like to see them. > Posted yesterday, Mr. B. Harry |
Cornish Hens?
"Heavy_Smoker" > wrote > my WSM is having trouble keeping temp today. > Hope I don't die. > As long as its not galvanized you should be ok.<g> Oh nevermind. -- The Honorable Reverend Fosco Gamgee Whitfurrows and his 6" Boner speaking on behalf of his Traveling Entourage of Rotgut Drinkin' Religious Loonies |
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