Post by: tonymoe on December 28, 2013, 09:56:46 PM
Been smoking everything I can get my hands on. Super fun!
Anyway, I smoked an antelope front shoulder on Xmas day, holy crap! Them suckers take smoke VERY nicely!
It was devoured before any pics could be taken!
My family is coming up to the house for New Year's Eve dinner... I'm gonna throw 10 Cornish game hens in the smoker. I thought about a simple dry rub with mesquite? Any thoughts?
Post by: ICEMAN on December 28, 2013, 09:57:34 PM
Post by: HUNTINCOUPLE on December 28, 2013, 10:10:19 PM
Pics or it didn't happen!
:yeah:
Post by: Jason on December 28, 2013, 10:11:29 PM
I smoked 6 Cornish game hens for Christmas dinner. I brined them in Apple juice with rosemary, thyme and garlic powder for 24hrs and then smoked them with no rub and used apple chips for 5hrs of smoking and total cooking time was 8hrs, I basted them with butter.
Post by: BOWHUNTER45 on December 28, 2013, 10:22:44 PM
Post by: h2ofowlr on December 28, 2013, 10:32:05 PM
Post by: tonymoe on December 29, 2013, 07:54:15 AM
Long time no talk. The birds look great! Maybe I'll try an apple brine? It did cross my mind
Post by: Maverick on December 29, 2013, 09:41:46 AM
Post by: boneaddict on December 29, 2013, 09:49:40 AM
Post by: palousemoose on December 29, 2013, 05:36:23 PM
Post by: Hunterman on December 29, 2013, 05:47:11 PM
Whats up my fellow smoking buddy?
I smoked 6 Cornish game hens for Christmas dinner. I brined them in Apple juice with rosemary, thyme and garlic powder for 24hrs and then smoked them with no rub and used apple chips for 5hrs of smoking and total cooking time was 8hrs, I basted them with butter.
5 hours smoking, total cook time 8 hours,, right? What temp did you finish with? Them hens look DAMN good :drool:
Hunterman(Tony)
Post by: kenzmad on December 30, 2013, 10:33:22 PM
Post by: boneaddict on December 31, 2013, 06:59:12 AM
Post by: Hornseeker on December 31, 2013, 07:19:44 AM
Post by: Jason on December 31, 2013, 08:53:33 AM
For the first six hrs the smoker temp was around 180-185 and the the last two hrs I bumped it up to 225. Pulled the birds out to rest when they hit 170.Whats up my fellow smoking buddy?
I smoked 6 Cornish game hens for Christmas dinner. I brined them in Apple juice with rosemary, thyme and garlic powder for 24hrs and then smoked them with no rub and used apple chips for 5hrs of smoking and total cooking time was 8hrs, I basted them with butter.
5 hours smoking, total cook time 8 hours,, right? What temp did you finish with? Them hens look DAMN good :drool:
Hunterman(Tony)
Post by: Buckmark on December 31, 2013, 09:01:35 AM
Notes on smoking ice cubes:
1) Do not use ice cube trays that you use for just regular ice later, they absorb some of the smoked flavor in the plastic.
2) Use your extras freezer/beer fridge freezer as they tend to make the inside smell like a campfire, which is great for some people....they smell like that the whole time you have them, even if you put them into a gallon zip lock bag.
3) Do not pop one in your mouth to see how it tastes...well actually do so you understand why not.. :chuckle:
Post by: ribka on January 01, 2014, 11:29:00 AM
Whats up my fellow smoking buddy?
I smoked 6 Cornish game hens for Christmas dinner. I brined them in Apple juice with rosemary, thyme and garlic powder for 24hrs and then smoked them with no rub and used apple chips for 5hrs of smoking and total cooking time was 8hrs, I basted them with butter.
:tup:
Post by: The scout on January 01, 2014, 11:43:08 AM
Post by: fishcrazy on January 01, 2014, 12:01:53 PM
try the slaughter house brine fornchicken. It's really good. They also have a local group and gathering coming up soon. :drool:
I've got pork butt sitting with cure on it for buckboard bacon right now.
I can see this becoming a great new hobby and my 4 and 6 year old girls are help with it. Good fun for the entire family.
Kris