Well I decided to cook something different this time. So I decided to cook some Cornish hens on my BGE! I first unthawed my four Cornish hens in the fridge overnight. The next morning I spatchcock (butterfly) the hens. Here's a video that shows you how this is done:
Its actually pretty simple and easy to do.
After I finished spatchcocking my chicken I then rubbed them with some EVO (Olive oil) and applied a generous amount of Dizzy Pig Tsunami Spin rub. I then placed the rub chicken in the fridge for two hours to let the chicken absorb the flavour of the rub.
I pre-heated my Big Green Egg BBQ to 350 degree F. and when the temp was reached I placed a little apple wood on the hot colds and place my chicken on top of the grill on the Grillgrates for some indirect cooking. If you don't have GrillGrates you can use your plate setter for indirect cooking. For Kamado Joe owners you can use the heat deflector for indirect cooking. I cooked my chicken till the internal temp reaches 169 degrees F. I always use a good meat thermometer like Thermapen to check the temp of my meats.
Well the past few weeks I was down in Morehead City for a Naval exercise off the coast. I came across Bone Sucking Sauce at a local Piggly Wiggly store down there. So I decided to buy a few bottle to try something different. Well I decided to give this sauce a go with this cook.
I mopped my chicken with the Bone Sucking Sauce for the last ten minutes of the cook! This sauce is actually pretty amazing and delicious!!
This Sauce is made in Western North Carolina, this is a sweet tomato based sauce that boasts all natural ingredients, no preservatives, and is gluten free. With ingredients like apple cider vinegar, mustard, molasses, and honey you get the best of several styles. Plus, a serving size has 0 grams total fat, saturated fat, and Trans fat. ( Its a pretty healthy sauce which is a big bonus! ) I hope a retailer starts carrying this BBQ sauce soon in Nova Scotia! But mean while you can aquire some here : Bone Sucking Sauce
Cheers!
Shawn
Check out http://www.frommildtowild.com/home.php for Bone Suckin' Sauce and many others!
ReplyDeleteVery nice find and best of all its from Corwalis Nova Scotia! I will definatelly be ordering lots through them! Thanks for this osom find!!
ReplyDeleteosom?
DeleteBut, how long did you cook them for and how often did you open the egg to check for the 169 temp?
ReplyDeleteI first checked them after about 20-25 minutes! Then every 5 to 10 minutes! They are very small and cook very quickly! On this cook I used a remote thermometer (the maverick ET-732) so I didn't have to open the egg and made my life easier lol!
ReplyDeleteunthaw would suggest freezing. I'm confused.
ReplyDelete