As some of you may know by now I am a participating cook/blogger for another site named Big Green Brotherhood. This site features several different cooks who come together over a shared love of cooking on a Big Green Egg. Each month the participating cooks are assigned the same 3 random ingredients and have to create a unique dish using these ingredients. This is very much influenced by the TV show Chopped with one exception… we are not competing against one another. This “challenge” is really for ourselves and to push us to use new ingredients in different ways. I love it and cannot wait to continue the series! This month our ingredients were: Cornish Game Hen, Beets, and Cornbread. Now sit back, grab a glass of Trimbach Riesling, and enjoy this recipe for Big Green Egg Asian Style Cornish Game Hens.
Big Green Egg Asian Style Cornish Game Hens
For the Beet part of this challenge I wanted to do a simple roasted vegetable medley using Beets and Brussels Sprouts.
I tossed the Beets and Brussels with Soy Sauce, Olive Oil, and Sesame Seeds.
Next for the Cornish Game Hens I wanted to continue the Asian theme and got out some Anaheim Chilies, Garlic, Ginger, and Hoisin.
I made a paste with the Chilies, Garlic, and Ginger.
Then I rubbed this paste under the skin and over the skin of the Cornish Game Hens, which I had prepared using the Spatchcock method.
I preheated the BGE to 400° and glazed the Hens with the Hoisin Sauce.
Using my 2-tier system from Ceramic Grill Works I cooked the Hens raised and direct over the coals.
While the Hens were cooking I set up my Mini Max to cook the Cast Iron Cornbread.
After the Cornbread was done (and cooling) I used the Mini Max to cook the Soy Glazed Veggies.
The Hens took about 40 minutes and were done when the Thermapen read 165°.
I pulled the Hens off the BGE and let them rest 10 minutes before serving.
Dinner and challenge are now complete! Cast Iron Cornbread with Sriracha Honey Butter, Soy Glazed Vegetables, and Asian Style Cornish Game Hens!
- 4 Cornish Game Hens
- 4 Anaheim Peppers
- 6 Cloves Garlic
- 4 Tbs Ginger
- 1 c Hoisin Sauce
- Take the backbone out of the Cornish Game Hens using Poultry Sheers
- Rough chop the ginger and garlic
- Deseed the peppers and chop
- Using a mortar and pestle mash the ginger, garlic, and peppers to form a paste
- Rub the paste under and over the skin of the Hens
- Preheat the BGE to 400°
- Glaze the Hens with some of the Hoisin Sauce
- Place the Hens on a raised grid and cook direct over the coals for 40 minutes or until they reach 165°
- Pull the Hens and let rest for 10 minutes before serving