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"Fried" Cornish Game Hens

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  • "Fried" Cornish Game Hens

    Split a couple of Cornish game hens and dredged them in some Louisiana Chicken Fry Batter mix according to the package directions.

    Instead of frying the hens I placed them indirect on the kettle.


    During the cook the batter was dry is some spots so I sprayed a little Pam cooking spray on them. Pic of the chicken done.


    Resting


    Served with corn on the cob also cooked on the grill, cheese garlic smashed potatoes and some sweet onion and cucumber that was marinated in a little salt and lime juice
    Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

  • #2
    'nuf said!

    On edit: If that were in the chicken throw-down I'd vote for it.

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    • #3
      Originally posted by Vermin99 View Post

      Served with corn on the cob also cooked on the grill, cheese garlic smashed potatoes and some sweet onion and cucumber that was marinated in a little salt and lime juice
      If you hear a knock on your door in the next few minutes, don't worry, it's just me wanting a plate of that goodness.
      .

      Not to mention the occasional campfire

      My --->
      Paul

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      • #4
        That's purty. That's real purty. I like the way you think!


        Drinks well with others



        ~ P4 ~

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        • #5
          That looks great!
          How was the skin???? It looks crispy?
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            Just curious about time and temps ya did this...I surely will be trying this soon...
            Craig
            sigpic

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            • #7
              Looks great. In the past I have deep fried game hens and turned them into large buffalo wings, I never thought about smoke frying them....
              Once you go Weber....you never call customer service....

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              • #8
                i'm liking that!
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  All looks Mighty Tasty from my House!!!

                  Nice Job, John!!


                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                  Mom & 4 Cub litter---Potter County, PA:

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                  • #10
                    Excellent. We fry some stuff without oil around here every so often as well.

                    Pete
                    Large BGE
                    Char Broil Tru-Infrared Commercial series

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                    • #11
                      Originally posted by Mark R View Post
                      That looks great!
                      How was the skin???? It looks crispy?
                      Originally posted by SMOKE FREAK View Post
                      Just curious about time and temps ya did this...I surely will be trying this soon...
                      Skin was very crispy just like fried chicken without it being greasy. My grill was probably running around 400 degrees and took around 45 minutes to an hour, I really wasn't paying that close attention, it was a very hot and I had beer.
                      Weber Performer, 26" Weber grill, 18" WSM, UDS, Santa Maria Grill

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                      • #12
                        Originally posted by Vermin99 View Post
                        Skin was very crispy just like fried chicken without it being greasy. My grill was probably running around 400 degrees and took around 45 minutes to an hour, I really wasn't paying that close attention, it was a very hot and I had beer.
                        Excellent...That's how I do my best cookin...
                        Craig
                        sigpic

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                        • #13
                          great idea and looks great!
                          sigpic
                          it's all good my friend..........

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                          • #14
                            Great idea John...I'd hit that in a heartbeat.
                            sigpic

                            Smoked-Meat certified Sausagehead

                            http://www.facebook.com/profile.php?id=1443745685

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                            • #15
                              What a great idea! I will be trying this soon.

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