A couple of Cornish Game Hens

Discussion in 'Poultry' started by dingo007, May 24, 2015.

  1. dingo007

    dingo007 Smoking Fanatic

    I luv me some smoked yard birds...so to my pleasant surprise I found a two pack in the freezer and wasted no time getting them into the MES30.

    I usually use Slaughterhouse brine for my birds, but felt like experimenting a little this time. My brine was;

    2 Qts of Water

    1 Cup Soy

    1 Cup Dark Brown Sugar

    1TBS Garlic Powder

    1TBS Onion Powder

    1TBS Paprika

    1tsp Cumin

    1tsp Garam Masala

    6 hours in Brine.....


    A couple of hours in the fridge for the pellical....then stuffed some butter under their skin, a sprinkle of black pepper & salt then into the MES @225F over Apple.


    3 hours later....smoked yard birds....


    Served with potato gratin and baked butternut....


    It was gooooood...i think i'll try the same brine overnight next time, or up the cumin & garam masala. They weren't really evident in the flavor profile. Gonna make some good chicken salad for lunches tomorrow!

    Thanks for looking.

    Dingo Out...
     
  2. jeeplj

    jeeplj Fire Starter

    I have to try the butter under the skin. Looks great.
     
  3. lumbo

    lumbo Newbie

    Thanks for the recipe, looks great. Going to do some hens today and was looking for some pointers.
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    "It was gooooood...i think i'll try the same brine overnight next time, or up the cumin & garam masala. They weren't really evident in the flavor profile. Gonna make some good chicken salad for lunches tomorrow!"

    Try adding the cumin and garam masala to the butter. Just make a compound butter with them. You'll get a huge amount of flavor. The reason those flavors weren't evident in your chicken was that they're both oil soluble, not water soluble. So, since the water in the brine couldn't extract the flavors from the spices, it couldn't carry it into the chicken. Garlic and onion, on the other hand, are water soluble so adding them to a brine is an effective way of getting the flavor into meat.
     

Share This Page