"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 07-05-2008, 11:41 PM   #11
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Quote:
Originally Posted by GrillingFool View Post
Get a couple of those 6 oz cans of V-8 juice.
Drink or dispose of the juice...
Then prepare the hens as you would Beer Butt Chicken!
Tried them a couple of Christmases ago and they came out
very tasty.

edit to add: oops, too late someone beat me to it.
Shoulda read the thread, LOL!
Yea, the V8 cans work better cuz they are shorter.... I was gonna mention that, but I wanted to save it for you!
__________________

__________________
sattie is offline   Reply With Quote
Old 07-06-2008, 10:18 AM   #12
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Hubby likes V8 so I know the contents wont go to waste!!
__________________

__________________
Angie is offline   Reply With Quote
Old 07-06-2008, 11:20 AM   #13
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
My parents were big on cornish hens at one time. They did them in the oven four at a time standing up on a contraption, and also on the grill using a rotisserrie (sp?). I remember the packaging was labeled Cornish Game Hen, but cornish hens is a term also applied to chickens butchered young to keep the small size.
Either way, it's just chicken (not like it's quail, pheasant or anything), so cook it like you would any chicken. They are just done more quickly, like mentioned.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-06-2008, 12:58 PM   #14
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Does anyone zap chicken breasts for a short time before bbqing them?.....I usually do, but, since not having bbq'd since last year, I can't remember the length of timed....anyone????????......thanks in advance
__________________
ella/TO is offline   Reply With Quote
Old 07-06-2008, 03:19 PM   #15
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
OK, I can see small cornish hens perched on top of V-8 cans fitting in my little grill, but there is no way a beer can chicken will! I assume for those of you that do it, you have a larger grill and you take the warming rack off to fit it?
__________________
Maverick2272 is offline   Reply With Quote
Old 07-06-2008, 03:25 PM   #16
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Maybe this is a comment for the grilling forum.... but I took the warming shelf off of my grill a while back and haven't looked back. It's so much easier to grill using the whole surface, as mine did not rotate out of the way when the lid was lifted. It's still sitting there if I need it, but I haven't had a use for it.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-06-2008, 04:30 PM   #17
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
I love doing Cornish hens on the grill. QUICKSILVER gave you good advice. I too split them down the middle but not cutting all the way through. I rub the outside with a good bbq rub, grill skin side down indirectly, turn over for a few minutes and when they're just about ready to take off the grill, slather the skin side with your favorite sauce, skin side down again and give them direct heat for about 5 minutes. The skin is crispy, and the birds are awesomely delicious and juicy. These little guys are small (one per person) so give them about 45 min on indirect heat.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 07-06-2008, 04:47 PM   #18
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
OK, she's ready to go, the grill is warming up. It's beer butt, in a roasting pan, rubbed and buttered, and surrounded by taters, onions, and carrots. I added a little bit of water to the bottom of the roaster to make sure the food didn't stick!
__________________
Angie is offline   Reply With Quote
Old 07-06-2008, 04:53 PM   #19
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I found that when doing beer can chicken if I did not have any liquid in the pie tin, the skin came out crispier, but then I never did veggies in the drip pan either....

Sounds delicious. Get the camera out
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-06-2008, 05:03 PM   #20
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
If you can't close your grill for an upright chicken....
Look around for a metal "milk crate". Cover it with aluminum foil
and VOILA! you have a lid. :)
__________________

__________________
GrillingFool is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.