Hen Party Doins was a great hen party for Patti and some special lady friends. Nothing beats a ladies’ night than having our own personal chef aka Ken. The hens loved the hens. Rock Cornish Game hens that is. Seasoned to perfection with Chef of the Future Orange Ginger Pepper Seasoning and coated with our Grandville’s Mild BBQ Jam. It’s called jam because it’s thick enough to stand a spoon up in it. Harriett and Kitty wanted Grandville’s Mild, but Patti loves the pineapple. Plus, there’s lots of other thick and chunky flavors! With a savory “Kiss of Smoke” from a Wedgie loaded with pecan pellets.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Hen Party Doins
Smokin on Your Gasser

Prep Time: 5 minutes
Cook Time: 3 hours @ 400* (205c)
Grill: Gas
Pellets: BBQPelletsOnline “For The Smoke Box”

Ingredients: Hen Party Doins

• 6 Rock Cornish Game Hens, about 22ozs. each
• Chef of the Future Orange Ginger Pepper, to taste (In our store soon!!!)
• Grandville’s BBQ Jam Mild flavor, to taste (In our store soon!!!)
• Cooking Spray, we use “Duck Fat”, see our store

Hen Party Doins
Smokin on Your Gasser

Cooking Directions: Hen Party Doins

Preheat the grill using the left burner using only on lowest setting. Light your wedgie. Set up the rotisserie. Rinse hens and remove giblets.

I tied the Hens legs together using butcher’s cord to keep them from flopping around as the hens cooked, the wings will tighten up by themselves. Placing the birds on the rotisserie,  I sprayed them with the Duck Fat and seasoned them generously with Chef of the Future Orange Ginger Pepper. The Duck Fat adds another layer of flavor, helps with the browning and keeps the seasoning sticking to the hens.

Time for the grill. Remember we are barbequing with indirect heat (No heat under the meat) it took 3 hours for an I.T. of 170* (77c). I placed a sheet of foil under the birds to block any direct heat coming up through the grates. Sauce the hens the last 30 minutes of your cook to keep from burning the sauce.

When the hens reach an internal temperature around 170* (77c) pull them off, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the hens will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Hen Party Doins
Smokin on Your Gasser

 

Hen Party Doins
Smokin on Your Gasser

 

 

Hen Party Doins
Smokin on Your Gasser

 

 

Hen Party Doins
Smokin on Your Gasser

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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