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Smokin Game Hens!

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  • Smokin Game Hens!

    <html><head><meta http-equiv="Content-Type" content="text/html; charset=windows-1252">
    <title>Sun Nov 26 2006 04</title></head><body><b><center><font face="Times New Roman">
    <h1>
    <span id="subject0">Colorado Smokin' Game Hens on the Charbroil!</span>
    </h1>
    </font></center></b>&nbsp;<p><font size="2">
    <img height="75" alt="" hspace="10" src="http://forums.chef2chef.net/avatars//11169.jpg" width="65" align="left" vspace="10">
    Well arrived back in town from New Hampshire late Saturday night. Got up
    Sunday to start catching up on the yard, house, firewood, etc. Daughter
    driving back to college, son out seeing his girl before she heads back
    to college, things to do. One of those days when I want a decent dinner
    after the traveling, but I don't want to be slaving in the Kitchen for
    hours preparing it. Besides it is 55 F out and not going to have a lot
    of these type of days left before winter takes hold and sticks!<br>
    <br>
    So breakout the
    <a target="_blank" href="http://www.procheflifestories.com/prochef/2006/charbroil.htm">
    CharBroil</a> and lets cook some of those game hens that were on sale a
    few weeks back.<br>
    <br>
    So we fire up the charcoal in the
    <a target="_blank" href="http://www.procheflifestories.com/prochef/2006/charbroil.htm">
    CharBroil</a> to get things started.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/charstart.jpg">
    <br>
    <br>
    A few interesting things about this cheapass chef, you will notice in
    this picture a lot of bags of chips in storage.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/woodchips.jpg">
    <br>
    <br>
    This is not due to the ever prepared chef having plenty of chips on
    hand. This is due to a phenomenon called clearance sale. At the end of
    the season the smaller stores don't have space to store all this
    seasonal stuff that is left. So they start marking it down to move it
    out of stock. This Cheapass chef monitors said sales as they progress.
    Knowing that most people are not going to want a couple dozen bags, I
    watch until the things are like 70 percent off. Then I swoop in like a
    cheapass seagull and buy them all. Same with charcoal! Saves me about
    $4.50 (USA dollars something like $500 Canadian) per bag. So we get our
    cheaply acquired, no scratch that lets say frugally acquired wood chips
    and pan them.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/chippan.jpg"> <br>
    <br>
    This allows me to top the pan with foil and starve the little chips for
    air, which gives you more smoke for the amount of, on sale, inexpensive
    chips used.<br>
    <br>
    Now I have to go into the kitchen for a quick prep of the lovely little
    game hens.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/hens.jpg"> <br>
    <br>
    I have them washed and lined up. Now to season and such for the taste.
    Since the smoke does most of the work, I am using a few simple
    alterations for the birds. Yoshidas gourmet sauce, season all, paprika (Hungarian)
    and some Adolf's meat tenderizers. I do two things that help a lot. After
    seasoning the birds I spray them with olive oil to adhere the spices to
    the outside skin. Then I stuff them. First with some herbs from the
    cheapass chefs kitchen window greenhouse thingy! A little rosemary
    seemed to fit the taste I am looking for and will contrast the secret
    ingredient well!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/rosemary.jpg">
    <br>
    <br>
    <br>
    And the secret ingredient is: Dried Fruits<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/driedfruit.jpg">
    <br>
    <br>
    As you can see the cheapass chef is using the store brand dried fruit.
    Hey I am not displaying it, I am stuffing into a birds cavity for flavor
    enhancement and moisture. (I just realized this may have a different
    meaning in Australia!) Any way I have stuffed the birds with the apples,
    prunes, apricots, peaches, and pears. This to my mind matches the game
    hens perfectly.<br>
    <br>
    Outside to check the charcoal<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/smokest.jpg"> <br>
    <br>
    The charcoal is ready and the smoke pan hits the firebox of the
    <a target="_blank" href="http://www.procheflifestories.com/prochef/2006/charbroil.htm">
    CharBroil</a> to start the magic!<br>
    <br>
    In with the hens<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/hensstart.jpg">
    <br>
    <br>
    And slam the lids shut. Firebox to 450 F and the cooking chamber should
    hold 300 F. A quick lift of the lid shows the smoke pan doing its thing
    in the firebox. <br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/smokesm.jpg"> <br>
    <br>
    <br>
    And another peek on the cooking side shows the birds and dancing with
    fire!!!!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/henssmoke.jpg">
    <br>
    <br>
    In about two hours they come out looking very nice. Sides for today and
    nothing fancy, herbed bread stuffing, and a nice carrot and peas
    combination. All washed down with
    <a target="_blank" href="http://www.granderiverwines.com/grvwinelist.htm">
    Grande River Vineyards</a> Sauvignon Blanc! A wonderful New Zealand style
    blanc with that zamboni acid affect sauvignon nuts look for! If this was
    made a little further west it would be called a Fume Blanc.<br>
    <br>
    Anyway this is how a cheapass chefs hens look when the day is hurried
    and the guy is tired!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/hensfinsh.jpg">
    <br>
    <br>
    And this is the table set for dinner. Nothing fancy but we are not
    exactly eating terribly either!!!<br>
    <br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/table.jpg"> <br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/hens/table2.jpg"> <br>
    <br>
    Til we talk again, fire up some charcoal and smoke something! Won't be
    long here in North America and the outside temp is going to go down and
    it won't climb for a while!<br>
    <br>
    Uncork a bottle and enjoy!<br>
    <br>
    Chef Bob Ballantyne<br>
    The Cowboy and The Rose Catering<br>
    Grand Junction, Colorado, USA </font></p>

    </body>

    </html>
    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP


  • #2
    Oh yeah, I bet that meal didn't suck. Nice job with the cheapy offset. I finally used mine the other day to do some chicken.;)
    Lang 60 Mobile deluxe




    Captain-N-Smoke BBQ Team(retired)
    ____________________________________________
    Takes allot of work and an open mind to make good sense.
    Praise the Lord and pass the Cannabis.

    Comment


    • #3
      you poor thing... you should just send that down here bob... great post and I like the info about the wines... it's gonna be hard to keep up with all of that knowledge sir... glad you're willing to share...


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      Comment


      • #4
        Hey I am not displaying it, I am stuffing into a birds cavity for flavor
        enhancement and moisture. (I just realized this may have a different
        meaning in Australia!)


        Hahaha, I just caught on there!:D

        LOL.
        Lang 60 Mobile deluxe




        Captain-N-Smoke BBQ Team(retired)
        ____________________________________________
        Takes allot of work and an open mind to make good sense.
        Praise the Lord and pass the Cannabis.

        Comment

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