Smoked Cornish Game Hens

Smoked Cornish Game Hens

thegrillonline.com and the original recipe is here.
My Dad recently purchased a smoker, so I figured a great way to help break it in is to smoke some Cornish game hens. I found a few recipes and settled on tailoring the one here. I made these on 15 Sep 2021, and they are absolutely delicious hens!
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Smoker

Ingredients
  

  • 4 Cornish game hens, whole, thawed

For the Brine - this is for 1 container for 2 hens

  • 2 quarts water, (8 cups)
  • ½ cup kosher salt
  • ½ cup brown sugar, packed

For the Rub - this is for 4 hens.

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt, table or kosher works fine
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 2 tablespoons smoked paprika

Instructions
 

  • Rinse the thawed hens inside and out, remove giblets if they come with those. Cut off any excess has around the cavity opening. This is 2 of the 4 hens I used, I was checking the size of the mixing bowl to brine them.
  • For the brine, I used a 3 quart mixing bowl that held 2 hens. To the empty container, add the water, salt, and brown sugar listed for the Brine and stir until the salt and sugar are dissolved, add 2 hens to the brine. Repeat with the second bowl and the brine ingredients as listed. Let hens brine for 2 hours.
  • While the hens are brining, add the Rub ingredients to a bowl and mix together. Set aside until the hens are brined.
  • About 20-30 minutes before the time is up for the brining, preheat your smoker to 225° F (110° C), use wood chips of your choice, I used apple wood chips.
  • Remove the hens from the brine and rinse under running water. Pat dry with paper towels place breast side up on a tray. Rub all over with the dry rub mix you prepared, turn hens over and rub the backside, place hens breast side down on a tray.
  • Place the hens in the smoker, breast side down, exactly as they were sitting on the tray.
  • Smoke for 1½ to 2 hours, checking the internal temp of a hen at 1½ hours, target temp is 74° C (165° F), continue smoking for another 30 minutes if the temp is below the target.
  • Carefully remove the hens from the smoker and place in a baking pan, let hens rest for 5-10 minutes.
  • Place a hen, breast side up for presentation, on each serving plate. Serve with sides of your choice, and enjoy.
Teriyaki Beef Kabobs

Teriyaki Beef Kabobs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 69.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Not a true teriyaki sauce but it does sound tasty.
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Total Time 3 hours
Course Main Dish
Servings 6 servings

Equipment

  • Skewers (12 inch)
  • Broiler

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup dry sherry, or dry white wine
  • ¼ cup light soy sauce
  • 1 clove garlic, minced
  • Seasoning Option
  • 1 tablespoon Sweetener Option
  • 750 grams boneless beef sirloin steak, 1 inch thick, (1½ lb)
  • 1 medium green bell pepper, cut into 1 inch squares
  • 500 grams small whole onions, cooked and drained, (1 lb)
  • ½ cup pineapple chunks
  • Side Dish Option

OPTIONS

    Soup - Use 1 Item

    • Spanish style vegetable soup, no longer produced by Campbell's
    • condensed French onion soup
    • condensed beef broth
    • condensed tomato bisque

    Seasoning - Use 1 Item

    • ¼ cup spring onion, sliced
    • ¼ cup onion, finely diced
    • ½ teaspoon ground ginger
    • 1 teaspoon mustard powder

    Sweetener - Use 1 Item

    • honey
    • brown sugar
    • sugar
    • molasses

    Side Dish - Use 1 Item

    • hot cooked rice
    • hot cooked wild rice
    • hot cooked bulgur wheat
    • hot cooked pasta

    Instructions
     

    • Make the marinade in a medium mixing bowl by adding the Soup, Seasoning, and Sweetener Options, sherry, soy sauce, and garlic. Mix together.
    • Cut the steak into 1 inch cubes, add to the marinade. Cover and place in the fridge for at least 3 hours or overnight. Stir the mixture 1-2 times while marinating.
    • When ready to make the kabobs, drain the meat and reserve the marinade.
    • Thread the beef cubes, onions, pepper, and pineapple on six 12 inch skewers, alternating each ingredient.
    • Place your broiler pan 6 inches from heat, add kebabs to the pan and broil 10 minutes or until the beef is to your desired doneness. Turn and brush kebabs with reserved marinade often.
    • Serve with the Side Dish Option, enjoy.

    Notes

    Fair cost per serving depending on where you source the beef at.
    Variant: 1. Cook on a gas or charcoal grill instead of the broiler.
    Meat & Vegetable Packets

    Meat & Vegetable Packets

    Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 67.
    This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Course Main Dish
    Cuisine American
    Servings 4 servings

    Equipment

    • Oven
    • Aluminum Foil
    • Baking Sheet

    Ingredients
      

    • 1 can Soup Option, (10½ oz / 298 g)
    • 1 cup Vegetable Option
    • ½ teaspoon Herb Option, crushed
    • 4 medium carrots, thinly sliced
    • 4 medium potatoes, thinly sliced
    • 1 medium onion, sliced
    • ¼ teaspoon black pepper
    • Meat Option

    OPTIONS

      Soup - Use 1 Item

      • condensed golden mushroom soup
      • condensed cream of chicken soup, Shortcut
      • condensed Cheddar cheese soup, Shortcut
      • condensed cream of celery soup, Shortcut

      Vegetable - Use 1 Item

      • peas, fresh or frozen
      • mushrooms, sliced
      • cut green beans, fresh or frozen
      • zucchini, sliced

      Herb - Use 1 Item

      • dried thyme
      • dried rosemary
      • dried dill weed
      • dried marjoram

      Meat - Use 1 Item

      • 4 pork chops, ½ inch thick
      • 1 kilo chicken pieces, (2 lb)
      • 4 patties ground beef, (about ¼ lb / 113 g each)
      • 4 veal chops, ½ inch thick

      Instructions
       

      • Preheat your oven to 180° C (350° F).
      • Tear of 4 sheets of foil, each 12 inches long. Heavy duty foil would be preferred.
      • In a large mixing bowl, add the Soup, Vegetable, and Herb Options, carrots, potatoes, onion, and black pepper. Mix together.
      • Divide mixture equally among the foil sheets.
      • Place Meat Option on top of each foil sheet, divided equally.
      • Fold up the sides of the foil to cover the contents of the foil to make a tight 'packet'. Place packets on a baking sheet.
      • Bake the packets for 1¼ hours or until the meat and vegetables are tender.
      • Serve and enjoy.

      Notes

      Low cost per serving if using chicken, beef, or pork. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
      Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
      Variant: 1. Cook on a gas or charcoal grill instead of the oven.
      Texas Smoked BBQ Brisket

      Texas Smoked BBQ Brisket

      Adapted from a recipe card in "Cooking with Beer".
      For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
      Prep Time 20 minutes
      Cook Time 6 hours
      Passive Time 1 hour
      Course Main Dish
      Cuisine American
      Servings 10 servings

      Equipment

      • Grill, Charcoal or Gas

      Ingredients
        

      • ½ cup BBQ seasoning mix
      • 2 tablespoons chili powder
      • 1 beef brisket, trimmed, (2 ½-3 ½ kilo / 5-7 lbs)
      • 1 cup Frank's Cayenne Pepper Sauce
      • 1 ½ cups beer, divided
      • 1 cup BBQ sauce
      • ¼ cup butter, (¼ block / ½ stick)

      Instructions
       

      • In a bowl, mix together the BBQ seasoning and chili powder. Rub mixture into the brisket on all sides. Place brisket, fat side up, into a foil pan. Cover and place in the fridge for 1-3 hours.
      • Prepare BBQ sauce by mixing together Frank's sauce and 1 cup of beer in a bowl. Set aside.
      • Prepare your grill for indirect cooking over medium low heat. Place pan with the brisket in the center of the grill over indirect heat. Cover and grill for 6-7 hours until the meat is very tender (88° C / 190° F internal temperature). Baste with the BBQ sauce you prepared, once per hour.
      • In a small saucepan, add the 1 cup of BBQ sauce, butter, and the remaining ½ cup beer. Simmer on medium heat until slightly thickened. Remove from heat.
      • When the brisket is ready, remove to a cutting board, let rest 5 minutes, then thinly slice. Arrange meat on a serving tray.
      • Serve with the BBQ sauce you just made and sides of your choice. Enjoy.

      Notes

      For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
      Spicy Smoked Beef Ribs

      Spicy Smoked Beef Ribs

      Adapted from a recipe card in "Cooking with Beer".
      For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
      Prep Time 15 minutes
      Cook Time 1 hour
      Passive Time 1 hour
      Course Main Dish
      Cuisine American
      Servings 4 servings

      Equipment

      • Grill, Charcoal or Gas
      • Hardwood Pieces

      Ingredients
        

      • 4 pieces hardwood, for smoking
      • 2-3 kilos beef back ribs, cut into 3-4 rib sections, (4-6 lbs)
      • black pepper, as desired
      • 1 ½ cups BBQ sauce
      • 2 teaspoons hot pepper sauce, or Sichuan chili sauce
      • beer, room temperature, as needed

      Instructions
       

      • Soak wood pieces in water for at least 30 minutes, then drain.
      • Spread ribs on a large baking sheet, season with black pepper as desired.
      • In a small bowl, mix together the BBQ sauce and hot sauce, brush ribs with ½ the sauce. Place baking sheet in fridge to marinate for 30-60 minutes.
      • Prepare your grill for indirect heat cooking over low heat. Add soaked wood to the fire. Place a foil drip pan in the center of the grill under the grate. Fill the pan half full with beer.
      • Place ribs on the grill, meaty side up, directly above the drip pan. Cover and grill ribs for about 1 hour or until meat is tender, brushing remaining BBQ sauce mixture over ribs 2-3 times during the cooking time. If the grill has a thermometer, maintain a cooking temp between 120°-135° C (250°-275° F). Add charcoal or briquets as needed to maintain constant temp, and add more soaked wood pieces after about 30 minutes if needed.
      • Place ribs on a serving tray.
      • Serve with sides of your choice. Enjoy.

      Notes

      I will price this after I can locate some beef ribs, for now I will say this would be High cost per serving.
      Spice-rubbed Beef Brisket

      Spice-rubbed Beef Brisket

      Adapted from a recipe card in "Cooking with Beer".
      For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
      Prep Time 15 minutes
      Cook Time 3 hours 30 minutes
      Passive Time 30 minutes
      Course Main Dish
      Cuisine American
      Servings 12 servings

      Equipment

      • Grill, Charcoal or Gas
      • Hickory Chips

      Ingredients
        

      • 2 cups hickory chips
      • 1 teaspoon salt
      • 1 teaspoon paprika
      • 1 teaspoon chili powder
      • 1 teaspoon garlic pepper
      • 1 beef brisket, (about 1 ½ kilo / 3-3 ½ lbs)
      • ¼ cup beer
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon balsamic vinegar
      • 1 teaspoon olive oil
      • ¼ teaspoon dry mustard

      Instructions
       

      • Soak hickory chips in water for 30 minutes. Prepare your grill for indirect cooking over medium heat. Bank charcoal on either side of a water filled drip pan.
      • In a small bowl, add the salt, paprika, chili powder, and garlic pepper, mix together.
      • Rub mixture on both sides of brisket, loosely cover with foil and set aside.
      • In a small bowl, add the beer, Worcestershire sauce, vinegar, oil, and dry mustard. Mix together then set aside.
      • Drain hickory chips, sprinkle ½ cup chips on coals. Place brisket on grill, directly over drip pan. Cover and grill for 30 minutes.
      • Baste with the beer mixture. Cover and grill for 3 hours or until internal temp reaches 71° C (160° F) in the thickest part. Turn brisket every 30 minutes as well as adding a little charcoal (or 4-8 briquets) and ¼ cup hickory chips every hour.
      • Remove brisket to a cutting board, loosely tent with foil and allow to rest for 10 minutes.
      • Slice thin, remove excess fat and place on a serving tray.
      • Serve with sides of your choice. Enjoy.

      Notes

      For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
      Sesame Hoisin Beer-can Chicken

      Sesame Hoisin Beer-can Chicken

      Adapted from a recipe card in "Cooking with Beer".
      For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
      Prep Time 15 minutes
      Cook Time 1 hour 30 minutes
      Course Main Dish
      Cuisine American
      Servings 6 servings

      Equipment

      • Grill, Charcoal or Gas

      Ingredients
        

      • 1 can beer, divided, (12 oz / 330 ml)
      • ½ cup hoisin sauce
      • 2 tablespoons honey
      • 1 tablespoon light soy sauce
      • 1 teaspoon chili garlic sauce
      • ½ teaspoon sesame oil
      • 1 whole chicken, (about 2 kilo / 3 ½-4 lbs)

      Instructions
       

      • Prepare your grill for indirect cooking over medium heat.
      • In a small bowl, add 2 tablespoons beer, hoisin, honey, soy sauce, chili garlic sauce, and sesame oil. Mix together.
      • Gently loosen the skin on the chicken on the legs, thighs, and breast meat. Spoon half of the hoisin mixture evenly in between the meat and skin.
      • Pour off beer from the can until it is ⅔ full. Hold chicken upright with the opening of the cavity downward, insert beer can into the cavity.
      • Oil the grill. Place a drip pan on the grill, and place the chicken in an upright position in the drip pan, spread the legs as needed to hold the chicken in an upright position.
      • Cover and grill for 30 minutes. Brush chicken with remaining hoisin mixture, cover and grill for another 45-60 minutes or until chicken is cooked through.
      • Use tongs to move chicken and can to a cutting board, let chicken rest standing upright for 5 minutes.
      • Carefully remove can from chicken and discard. Cut chicken into pieces and place on a serving tray.
      • Serve with sides of your choice. Enjoy.

      Notes

      Low cost per serving.
      Maple & Beer Glazed Chicken

      Maple & Beer Glazed Chicken

      Adapted from a recipe card in "Cooking with Beer".
      For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
      Prep Time 30 minutes
      Cook Time 30 minutes
      Passive Time 2 hours
      Course Main Dish
      Cuisine American
      Servings 6 servings

      Equipment

      • Grill, Charcoal or Gas

      Ingredients
        

      • 1 bottle wheat beer, divided, (12 oz / 330 ml)
      • cup orange juice, divided
      • ¼ cup maple syrup, plus 2 tablespoons, divided
      • 2 tablespoons lemon juice
      • 2 cloves garlic, minced
      • 2 teaspoons fresh ginger, grated, divided
      • 6 chicken thighs, skin on, bone in, (about 1 kilo / 2+ lbs)
      • 2 teaspoons cornstarch
      • 2 teaspoons water
      • 1 ¼ teaspoons salt
      • ¼ teaspoon black pepper

      Instructions
       

      • To a large zip lock bag, add ¾ cup beer, ⅓ cup orange juice, 2 tablespoons maple syrup, lemon juice, garlic, and 1 teaspoon ginger. Squish the bag around to mix, then add the chicken. Squeeze out the air, seal, and turn the bag several times to coat the chicken. Place in the fridge for 2 hours to marinate. Turn the bag once in a while.
      • While the chicken is marinating, make the glaze. To a small saucepan, add the remaining 3/4 cup beer, ⅓ cup orange juice, ¼ cup maple syrup, and 1 teaspoon ginger. Place on medium high heat and bring to a boil, then reduce heat to medium. Simmer 4 minutes or until slightly thickened.
      • In a measuring cup, whisk together the cornstarch into 2 teaspoons of cold water to make a slurry. Stir the slurry, salt, and pepper into the glaze, increase heat to high and boil 1 minute or until thickened. Remove from heat and set aside.
      • Prepare your grill for indirect cooking over medium heat. Lightly oil grill.
      • Remove chicken from bag, discard marinade. Place chicken skin side down on indirect part of grill. Grill 10 minutes.
      • Turn thighs over and generously brush with glaze, and grill for 5 minutes. Repeat the turning and brushing 4 more times.
      • Check chicken to ensure it is cooked through, if not, just continue grilling for another 5-8 minutes.
      • Remove chicken to a serving tray.
      • Serve with your choice of sides. Enjoy.

      Notes

      Low cost per serving.
      Johnsonville Brat Hot Tub

      Johnsonville Brat Hot Tub

      Adapted from a recipe card in "Cooking with Beer".
      For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
      Prep Time 15 minutes
      Cook Time 2 hours 20 minutes
      Course Main Dish
      Cuisine American
      Servings 10 servings

      Equipment

      • Grill, Charcoal or Gas

      Ingredients
        

      • 2 tablespoons butter
      • 1 medium onion, brown or white, sliced
      • 2-3 bottles beer, (12 oz / 330 ml each)
      • 2 packages Johnsonville brats, (5 count / 19 oz / 538 g each package), Shortcut
      • buns, optional

      Instructions
       

      • Preheat your grill to medium. Place a 9x11 disposable foil baking pan on the grill, and add the butter.
      • When the butter has melted, stir in the beer and add the onions. Cook to soften the onions, stirring occasionally.
      • While the onions are cooking, grill the brats according to package instructions, or if using homemade, grill for 15-20 minutes, until browned and cooked through, turning them often.
      • As brats finish cooking transfer them into the beer and onions until all are cooked and in the pan. Move pan to the side to medium low heat, and cook for at least 2 hours.
      • Serve brats with onions and sides of your choice or serve on buns topped with onions. Enjoy.

      Notes

      Low cost per serving if using homemade brats.
      Shortcut: Bratwurst.
      Honey-mustard Pulled Pork Sandwiches

      Honey-mustard Pulled Pork Sandwiches

      Adapted from a recipe card in "Cooking with Beer".
      For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
      Prep Time 15 minutes
      Cook Time 4 hours
      Course Main Dish
      Cuisine American
      Servings 8 servings

      Equipment

      • Grill, Charcoal or Gas

      Ingredients
        

      • 1 tablespoon chili powder
      • 2 teaspoons ground cumin
      • ½ teaspoon salt
      • 2 tablespoons yellow mustard
      • 1 kilo pork shoulder roast, bone in, (2 lbs)
      • 2 bottles beer, (12 oz / 330 ml each)
      • ¾ cup ketchup
      • 3 tablespoons honey
      • 2 tablespoons apple cider vinegar
      • 8 sandwich rolls
      • bread and butter pickle chips, as needed

      Instructions
       

      • Prepare your grill for indirect cooking over medium low heat.
      • In a small bowl, add the chili powder, cumin, and salt, and stir to mix. Spread mustard on all sides of the roast.
      • Sprinkle evenly with chili powder mixture.
      • Place roast on a rack in a disposable foil pan. Reserve ¾ cup of beer and set that aside. Pour remaining beer into the foil pan until it just covers the rack.
      • Place foil pan on grill on indirect heat. Cover and grill 4-6 hours or until the internal temp reaches 71° C (160° F).
      • Remove roast to a cutting board, tent with foil and let rest 15 minutes.
      • While the roast is resting, make the sauce. Add the ¾ cup reserved beer, ketchup, honey, and vinegar to a small saucepan. Bring to a boil on medium high heat then reduce to medium heat. Cook and stir until mixture is thickened.
      • Shred roast with two sturdy forks, discarding bones and fat.
      • Add pork to a medium size mixing bowl, pour in sauce you made, toss to combine.
      • Serve on sandwich rolls with pickle chips. Enjoy.

      Notes

      Low cost per serving.