Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: urnmor on February 05, 2020, 07:00:44 PM
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The weather held off just long enough for me to cook two cornish hens on the 2 star. I served them with garlic and sea-salt roasted potatoes, mushroom cream gravy and broccoli
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I see those things all of the time. I've never cooked or eaten one. That meal looks wonderful. I'd like to prepare it for Marcia.
Please post your recipes for the bird, spuds and gravy. Or maybe just steer me toward them if they're from the Internet.
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They are really good but I've only cooked them on a stick burner. I need to cook them on a pellet grill. They're like a miniature chicken. New thing for the menu for us. I'd forgotten about them.
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Did you spatchcock them first or halve them or just grill first and then split? They look great.
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I cook them quite often. Spatchcock and usually cook them over coals in the Kamado. Thing I like best about them is they are all dark meat, (sorta). Very juicy and tasty.
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I do hen often, most of the time anymore since cooking for just 2 people I put them on stands that I bought at cabelas years ago, they are the perfect fit for the hens. I usually clean them and drain in the sink, then put on the stands and on a sheet pan in the fridge over night, take them out rub with olive oil or use oil of choice and season. Did some in the oven 2 weeks ago at 375. In the summer I put them in the smoker. I have also injected them with hot sauce or a teryaki sauce and even just butter white vinegar and some salt works out well.
If you really want them a great way. I used to do them for the folks at work and some of the neighboring businesses and a couple of customers, usually in the late summer when the corn was ready. Had a turkey fryer and pot with sweet corn and a gas grill with rubbed and seasoned baked taters and seasoned and deep fried the hens took about 11 minutes at 375 to fry them and I would do 6 at a time. then transfered them to a sheet pan on the top rack of the grill to hold.
People loved them, I think the first year i did it I did 13 of them and the last year was 38 of them.
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I see those things all of the time. I've never cooked or eaten one. That meal looks wonderful. I'd like to prepare it for Marcia.
Please post your recipes for the bird, spuds and gravy. Or maybe just steer me toward them if they're from the Internet.
Like others I spatchcock them then rub a mixture of salt pepper and paprika place in the refrigerator for at least an hour or even over night, however I prefer just an hour or two. I then brush with EVOL and BBQ sauce place on the smoker with flame zone covers in place. I cook for awhile at 235 then raise to 325 to finish. Near the end I remove one flame zone cover raise the heat to 350 - 375 add more BBQ sauce and finish. I pull around 160.
For the roasted potatoes I just cut into roughly even pieces, mix in EXVO and spices (this time I used roasted, garlic, rosemary and sea salt from the Gourmet Collection (it was given to me as a gift and was the first time I used it and really liked it. I set the oven to 400 and roasted for approximately 50 minutes (may take less or longer depending on the size cut of the potatoes) at the end I raised to 425 for a little more browning.
For the sauce I used mushrooms, green onions, roasted red peppers and the same spices as on the potatoes, saute for a few minutes added white wine and chicken stock and cooked down, then added the cream and also some cornstarch to thicken the sauce. Stir and then keep warm until ready to use. I did not measure the amount of wine, stock and cream I just added and cooked to taste.
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I'm inspired to do this. Thanks everyone.
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I'm inspired to do this. Thanks everyone.
Me too, especially Urnmor's sauce.
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It is a delicious looking sauce is it not!