Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: billythekidrock on January 19, 2014, 12:31:02 PM
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Saturday was a busy day but I managed to smoke up 8 Cornish game hens for dinner and for lunch during today’s game.
Brined overnight in:
1-gallon water
1-gallon apple juice
1-cup brown sugar
½ cup canning salt
After brining and drying they were injected with butter and garlic salt.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FSAM_0300.JPG&hash=0e33a336dd98b8be314ed5508678a92fe8fecbc1)
After 30 minutes of smoke, they were topped with bacon and a couple were basted with a herb and garlic mixture.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_0531.JPG&hash=c250537f08c7992eeda7d4f99dd80583d8fe4b47)
I cooked them at about 250 until they reached 160 degrees and then upped the temp to about 300 to finish them at 170 degrees.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_05407.JPG&hash=e0a6f7d1770e3e7beacd16501591f45a1cf291bd)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_05435.JPG&hash=dddf799ee46c5ddd016752f8dc886e41f215394b)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_0537.JPG&hash=6b91564a201b1d2e3a9c13c4cdc67cb48c0246c6)
For dinner they were served with homegrown fingerling potatoes and sugar snap peas. For lunch today they will be served with potato chips and soda.
I really like the Redi Chek thermometer. With the remote receiver I don’t have to run out and check the temp every 15 minutes. Being able to set a timer and high/low temp alarms is a great bonus.
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That sounds, looks, and I'm sure, tastes incredible
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Looks :drool: :tup:
what's your smoke flavor
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Looks :drool: :tup:
what's your smoke flavor
I used a mix of Alder dust and Hickory chips.
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Looks fantastic.
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Looks tasty. Mind me asking how you keep your smoker walls so clean? Or is it new?
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Looks tasty. Mind me asking how you keep your smoker walls so clean? Or is it new?
I have had that metal cabinet for a dozen years but just recently lined the inside. This is the first smoke since I lined it.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_05276.JPG&hash=40697c370f74e216d273190d27cc5ee49174910b)
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Awesome job on the birds, they look delicious :drool:
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They look great Kid Nice job
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ASwesome love hickory :tup: keepmon keepin on :tup:
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BTKR
Those look fabulous. I love spatchcocked game hens.
I have the redicheck, but my does some wonky things at times. Usually about 1/2 way through cooking the temp will rise suddenly (not accurately when checked with another thermometor). Any issues with your set up?
I have gotten to where I don't trust it.
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Well I used the Redi Chek again today and I did get some crazy readings. LLL (low) & HHH (high) on the smoker reading when it shouldn't have.
I did get it a bit too hot the other day and may have fried it.
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Those are some great looking birds :drool:
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How long did you cook them at those temps? They look delicious
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I think it was about 2 hours at 250 and then about 15 min at 300.
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You dog.. :yike:
Them little dudes look yummmmmmy.. :tup:
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Where would a guy find some cornish game hens?
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Any grocery store really. Picked some at at Wal Mart in Yelm yesterday.
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I got mine at Walmart. They were $3 each.