Since the Pearl River here is at 16ft (we fish it at 7ft and it is out of it's banks at 9ft), can't go to the Rez, Ross Barnett, due to needing to file a building permit application next week, decided to do a bit of cooking. Last week I smoked a butterflied brisket and 2 massive racks of pork spare ribs I decided to cook some Cornish hens. The brisket & ribs were so big I had to run one then the other each being cut to fit on the three shelves then finished in the oven. Sam's sells these Cornish Hens in 6 packs here, makes it worth while to charge up the cooker. My cooker is 30 years old, made by a country welder here in Kiln, he got in a bad spot and I helped him out. I was not expecting anything in return but 6 months or so later he dropped this cooker off in place of a thank you note. Country people really know how to thank someone! We have used and abused this cooker loading it from daylight to dark on days we want smoke meat, freezing what we cook in meal portions for a quality but quick meal planning.
The hens were thawed for 2 days then un-packaged, washed, & drained before injecting the breasts in 6 places, thighs in 4 places, and filling each drumstick with the brine/cure. Afterwards the birds were submerged in the balance of the brine/cure weighting them down so no contact with air while curing. Allowing them to cure in the blast chiller for 18 hours.
Smoking was at 250 degrees for 1-1/2 hours
Ingredients started with 2 Bud Light beers, 1 qt Orange juice, 1 cup Korean BBQ sauce, 1 cup Sushi Seasoned Rice Vinegar, 1 cup Turbanado Sugar, Thyme, Cumin, a branch of fresh Rosemary, Black Pepper, Himalayan Pink Salt and Pink Salt (Cure #1) and of course "Rudy's Rub" one of the finest rubs out there.
This was brought to a boil for 5 minutes then allowed an additional 30 minutes to steep. After steeping 3 big scoops of ice from my ice machine was added to cool down and balance brine/cure. Birds were then injected and stuffed in the Big Box.
After draining in the bowl, butt down, for one hour I split the birds down the backbone with shears folding the Breast in with my thumbs to flatten each bird out to cook. Dusted each with the Rudy's Rub before heading to my cooker. I do not turn the birds over during the entire cooking process, the bones are face down always.
Pictures are to complement the description of the process above, I think it would be great if all us Foodies on this site got together for a weekend long cook in. Stock prices of blood pressure medicine would skyrocket.
P.S. The bent piece of aluminum on top of my smoker keeps the rain out but double times as a wind break for our crab boiling operation. Boiling pot burner rolls even in very windy conditions. I hope you enjoy. :biggrin
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