In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Cornish Hen

Discussion in 'The Smokehouse' started by Daryl, Oct 4, 2013.

  1. Daryl

    Daryl

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    Honestly, I have never eaten one before. I bought it because there was a big sale a couple months ago. The hen is sitting in my freezer. I figured I would smoke it at the same time that I do some beef ribs. I have a bunch of questions. Can I smoke both at the same time? How do I smoke the hen? What kind of seasoning or rub do I use? Would I need to make a brine first? I have hickory to use or I can dig up some oak.
     
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  2. Grizzly Adam

    Grizzly Adam null

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    I have made these on a rotisserie a few times but have never smoked them. I would assume turkey rules are in plan-- brine to cure, mild smoke. I think you can do the beef and poultry at the same time, just put the beef on a rack above the poultry.
     
  3. swags

    swags Moderator

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    Been wanting to make them for a while, I need to order some more pellets for my smoker.
     
  4. Scotty Overkill

    Scotty Overkill Administrator

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    We did 17 (yes, 17!!) in a smoker at.work several years ago (long story). Cooked them low and slow for around 6 hours, smoking them several times for a half hour a clip throughout the good cooking time. Man, were they ever DELICIOUS!

    DB, remember, pics or it didn't happen! ;)
     
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  5. lukem

    lukem

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    Treat them just like you would a small chicken...because that's pretty much what they are.
     
  6. colin.p

    colin.p

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    I don't especially like low n slow for chicken, as the skin is usually rubbery. I find that chicken likes a fast high indirect heat and then move it over the fire quickly to crisp it up. If you do smoke, use a very mild "flavoured" wood, as the chicken picks up the smoke flavour too easily.
     
  7. fishingpol

    fishingpol

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    Yeah, I make an official request for pics too.
     
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  8. defiant

    defiant

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    Or it did not happen!!!!;)
     
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  9. Paul bunion

    Paul bunion

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    Yes, just cook lika a small chicken. I wouldn't worry about adding any smokewood. IMHO chicken gets easily over smoked and does just fine with whatever the charcoal imparts.
     
  10. Daryl

    Daryl

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    I will be back with pics, good or bad, crispy or rubbery. I've got a date today so I am starting the brine and will smoke the food sometime before the rains come in tomorrow.
     
  11. defiant

    defiant

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    Last time I cooked cornish hens was in a turkey fryer, took 15 minutes to cook, they were great!!!
     
  12. colin.p

    colin.p

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    That takes "fried" chicken to new level, methinks.
     
  13. Daryl

    Daryl

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    Here are my results! The skin turned out a little rubbery like I was told it might. The breast meat though...it was insane! I still have Cubanelles producing red peppers so I threw a couple on afterwards and grilled those up. I was going to make a nice rice mix for on the side but the hen is almost gone. It didn't make it past the taste testing.

    [​IMG]

    I see you guys talking about deep frying whole birds. That is on my to-do-list!
     
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  14. swags

    swags Moderator

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    I love some deep fried turkey. haven't tried a whole chicken deep fried yet but the turkey is awesome.