First, I’ll say good video. Keep em coming. One thing I’d recommend is to pull them off at ~145 degrees and place on roasting pan in oven and set on high broil. This will crisp up the skin vs the rubbery texture you get when smoking all the way through. Similar to reverse searing beef…
Malcom - thank you very much. To anyone wondering, I have a Weber Smokey Mountain. I did not use the water pan. Malcolm did not say to baste so I trusted him and did not baste at any point. It is excellent!!!! Since I couldn’t get Boudin, I used spicy Italian sausage and Zatarain’s dirty rice. My point is, trust Malcolm’s process.
My mother made game hens Thanksgiving. I had 3 older brothers and always fights about who got what part of the Turkey so she made us feel special. We all got our own personal "Turkey" for Thanksgiving. I make these when I have guest. One per person. Always a hit.
Stuck in quarantine during the 2020 coronavirus scare. I managed to pick up some cornish game hens grabbing whatever was left from the panic buying. Thanks to your amazing channel my rations have turned into a gourmet meal! Thank you for all the informative videos.
Good lookin birds Malcome.I used to cook them whole on the weber kettle grill like 20-25 years ago when the kids were young.I saw a guy deep fry them stuffed with Andouille Sausage.Nice cook
OMG was in the other room, and this video autoplayed next in line. I Immediately knew it was The Man himself, just by the sound of your voice! You can cook big fella! ^ 5 Thanks for posting, can't wait to finish this video!
Dang... That’s proper. From Lafayette Louisiana here. Boudin for the win. Everything is better stuffed with boudin. Tomorrow I’m going to stuff some hens with fresh pork sausage, smoke in pellet smoker, then cover in sauce and put in air fryer for a couple minutes. First time trying a smoke/air fry. I’m sure it will come out great. I love to stuff a pork loin with boudin, wrap with bacon, and air fry
Sir...thanks for the video. Using pecan wood and my Kamado Joe Classic, I smoked a couple of Cornish Game Hen using your suggestions. Came out great ! I didn't use the same stuffing...used stove top, sausage and some fresh herbs. Really liked the pecan smoke. Again, thanks for the videos. They have really helped!
Hey Malcolm. Love your channel. When ever I get stuck or need an idea or help you are my go to person. I saw these in the store and went to look if you have done them. Of course you have. Awesome! Can't wait to try this and thank you for all your help buddy!
Really appreciate all the knowledge! Just started off and have used your knowledge for 3 recipes now. Doing the hens for thanksgiving. Love the channel and just wanted to say thank you from Wisco!
Basically pork bits cooked down, rice added, and put in sausage casing. One of the best things ever. You can get it frozen shipped to you. Boudin is a way of life in Louisiana. Also is great smoked
Definitely going to be doing these on my Weber grill this weekend! Just need to find a good rice stuffing recipe! My father in law cooks these regularly, however his version is sort of a mini "beer can chicken" version using a small can of Dole pineapple juice with the label removed.
Great looking "Little Birds" Malcolm. I like the Buodin Stuffing. I did your Moink Ball Recipe 2 weekends ago for a Cigar Event down in New York and they were a huge hit. I used Tango Joe's Spices and I am still getting compliments about them. I had a Family thing here in Boston last weekend and the request was Smoked Chicken so I did a couple of Beer Cans. However when I was at my market that morning they had a real nice Flat Cut Brisket so I did your triple Rub Brisket Recipe. That turned out amazing, I don't have your Rub yet however I will be purchasing some soon. Thanks for all the inspiration and keep up the great work.
Craig Framer The cookers I use at home are my Yoder, my UDS smoker howtobbqright.com/udssmoker.html and my Weber Kettle grill. At contests, I cook on a Backwoods Competitor, Ole Hickory CTO
Legit question that might sound a little off... Does the length of your probe cause an issue with accurate temp readings of the meat itself? I noticed it pokes out of the hen quite a ways and it goes to reason that the exposed portion of the probe might heat up with the heat of the smoker and not read accurately the temp of the hens themselves. Seems like it worked fine but I wanted to toss that question out there.
Randy C For this recipe, I used -1 cup Salt-½ cup Granulated Garlic-¼ cup Black Pepper-2 TBS Poultry Seasoning-1 tea Cayenne PepperThis makes a lot more than you need for 4 hens, so you can cut it down if you need to.
chadsem I had the stuffing at the same temp the birds were at... which was just a little cooler than room temp. I don't want to put anything warm in the bird. And you also don't want to put anything too cold in the bird. You want it to all be right at room temp when it hits the cooker.
Malcom, thanks for sharing this Recipe. I'm from Belgium( Europe) and subscribed to your postings. We have no idea what you mean with "Boudin". Can you let me know the recipe for this " stuffin" ? or at least what it consist of? Many thanks, Jos
Jos Aerts Boudin is a cajun sausage that usually consists of rice and pork and other seasonings. It's spicy... but it can be substituted for a rice stuffing or a rice sausage.
Malcomb, what every poultry roaster misses is that gravity tends to make the juices collects in the bottom of anything. Place the birds breast down and not up to get the moisture to collect in the breasts. Breasts should not be up in the air. Make gravity your friend.
Sir, I know I’m late to your videos, but you have taken my grilling skills to the next level and beyond. Thank you so much.
First, I’ll say good video. Keep em coming. One thing I’d recommend is to pull them off at ~145 degrees and place on roasting pan in oven and set on high broil. This will crisp up the skin vs the rubbery texture you get when smoking all the way through. Similar to reverse searing beef…
Best smoking channel on UA-cam hands down!
For sure top in the top 3
Malcom - thank you very much. To anyone wondering, I have a Weber Smokey Mountain. I did not use the water pan. Malcolm did not say to baste so I trusted him and did not baste at any point. It is excellent!!!! Since I couldn’t get Boudin, I used spicy Italian sausage and Zatarain’s dirty rice. My point is, trust Malcolm’s process.
My mother made game hens Thanksgiving. I had 3 older brothers and always fights about who got what part of the Turkey so she made us feel special. We all got our own personal "Turkey" for Thanksgiving.
I make these when I have guest.
One per person.
Always a hit.
Stuck in quarantine during the 2020 coronavirus scare. I managed to pick up some cornish game hens grabbing whatever was left from the panic buying. Thanks to your amazing channel my rations have turned into a gourmet meal! Thank you for all the informative videos.
This video inspired me to not only smoke game hens for the first time, but to make my own boudin. Thanks, Malcolm!
Made this exact recipe last night and it was the best poultry dish I've made, hands down. My sister LOVED the boudin stuffing! Great one Malcom!
Good lookin birds Malcome.I used to cook them whole on the weber kettle grill like 20-25 years ago when the kids were young.I saw a guy deep fry them stuffed with Andouille Sausage.Nice cook
OMG was in the other room, and this video autoplayed next in line. I Immediately knew it was The Man himself, just by the sound of your voice!
You can cook big fella! ^ 5 Thanks for posting, can't wait to finish this video!
I tried these step by step they you instructed and they came out amazing! You are the man Malcolm
Dang... That’s proper. From Lafayette Louisiana here. Boudin for the win. Everything is better stuffed with boudin. Tomorrow I’m going to stuff some hens with fresh pork sausage, smoke in pellet smoker, then cover in sauce and put in air fryer for a couple minutes. First time trying a smoke/air fry. I’m sure it will come out great. I love to stuff a pork loin with boudin, wrap with bacon, and air fry
yellow kitchen classic .. one of your best videos
Thanks Malcolm. I have a Masterbuilt 1050 and just bought the rotisserie. Game hens next weekend!
I like this guy because he gets all his stuff from Costco 😂
What you talkin bout Willis? He said he got that special sausage from Louisiana! Toot 🥴🤣
Sir...thanks for the video. Using pecan wood and my Kamado Joe Classic, I smoked a couple of Cornish Game Hen using your suggestions. Came out great ! I didn't use the same stuffing...used stove top, sausage and some fresh herbs. Really liked the pecan smoke. Again, thanks for the videos. They have really helped!
Doing this tomorrow,Malcom you are the man love your recipes!Tried your turkey and chicken recipes and man that's was on time!!!
O and go Falcons!!!Lol
Hey Malcolm. Love your channel. When ever I get stuck or need an idea or help you are my go to person. I saw these in the store and went to look if you have done them. Of course you have. Awesome! Can't wait to try this and thank you for all your help buddy!
Really appreciate all the knowledge! Just started off and have used your knowledge for 3 recipes now. Doing the hens for thanksgiving. Love the channel and just wanted to say thank you from Wisco!
My wife has told me to buy some cornish hens so this recipe will work for me. Keep smoking!
Never heard of boudian what does it consist of looks amazing
Basically pork bits cooked down, rice added, and put in sausage casing. One of the best things ever. You can get it frozen shipped to you. Boudin is a way of life in Louisiana. Also is great smoked
@@10SouthProductions thank you , I've recently had some its effing amazing
Nice Job Malcom! Looks great!
Definitely going to be doing these on my Weber grill this weekend! Just need to find a good rice stuffing recipe! My father in law cooks these regularly, however his version is sort of a mini "beer can chicken" version using a small can of Dole pineapple juice with the label removed.
Looks amazing, can't wait to try it. Living in Idaho not sure I can get your,Louisiana sausage. But will try anyway 😊😊
Great looking "Little Birds" Malcolm. I like the Buodin Stuffing.
I did your Moink Ball Recipe 2 weekends ago for a Cigar Event down in New York and they were a huge hit. I used Tango Joe's Spices and I am still getting compliments about them.
I had a Family thing here in Boston last weekend and the request was Smoked Chicken so I did a couple of Beer Cans. However when I was at my market that morning they had a real nice Flat Cut Brisket so I did your triple Rub Brisket Recipe. That turned out amazing, I don't have your Rub yet however I will be purchasing some soon.
Thanks for all the inspiration and keep up the great work.
Lumpy Q Thanks, appreciate it!
Good idea using that special sausage!!
Question, do ever brine/inject anything.
Good score on the Boudin, that is some tasty stuff.
Those hens are looking damn good!
Thanks Malcom, I was thinking about doing some cornish hens this weekend. Great recipe !
I’m gonna do this today using some andouille sausage along with long grain and wild rice.
Good job, Malcom
Ok your only problem, is now I'm hungry! Great job!!! I'm smoking 12 of these bad boys for Christmas dinner, wish me luck, those look great! good job!
making these for Thanksgiving buddy!! Best outdoor cook!
Great video...looks amazing!!
Thanks for all you do Sensei
Do you recommend a wet overnight brine like chicken “salt sugar based”
so what happens if your stuffing isn't at temp but your bird is?
I like the channel brother! Keep up the good work.
Malcolm, would it help to brine the Cornish hens first?
Right on time my friend! Thx
I love it , i'm baking mines but next time I'm taking them bad boys on the grill ... I will keep you posted
I've been wanting to do this for awhile now. I can't get ahold of Boudin though. Great lookin game hens
Smokes A Rollin You can make something similar to boudin... just some rice sausage or dirty rice. Just season it well and your good to go.
Much love to you Malcolm!
Malcolm, absolutely love your videos. Besides the Yoder pellet grill what other grills do you cook on at home.
Craig Framer The cookers I use at home are my Yoder, my UDS smoker howtobbqright.com/udssmoker.html and my Weber Kettle grill. At contests, I cook on a Backwoods Competitor, Ole Hickory CTO
Is the sausage precooked? The rice also needs to be remade if I decide to use that correct?
Oh yeah! I was hoping you'd cook some Cornish hens. Thanks a lot and great recipe.
Legit question that might sound a little off... Does the length of your probe cause an issue with accurate temp readings of the meat itself? I noticed it pokes out of the hen quite a ways and it goes to reason that the exposed portion of the probe might heat up with the heat of the smoker and not read accurately the temp of the hens themselves. Seems like it worked fine but I wanted to toss that question out there.
Steve Baker no the tip is all you need in the meat to tell the temp,I have the same temp probe,and it is accurate,trust me
Awesome! Love what you’re doing!
Th se are delicious!I do this recipe quite a bit.My wife loves it.
Which Yoder model are you cooking on?
So what if the bird is cooked to temp but stuffing is not? Or vice versa. What’s the best way to deal with this
Man you are just great, go on doing what u doing
Can I do this without the skin?
hey i would like to know what all in the all purpose rub that your always talking about if u dont mind i like to get that recipe from you
Randy C For this recipe, I used -1 cup Salt-½ cup Granulated Garlic-¼ cup Black Pepper-2 TBS Poultry Seasoning-1 tea Cayenne PepperThis makes a lot more than you need for 4 hens, so you can cut it down if you need to.
Hey Malcom, what is the best temp to have the stuffing as you're stuffing the bird?
chadsem I had the stuffing at the same temp the birds were at... which was just a little cooler than room temp. I don't want to put anything warm in the bird. And you also don't want to put anything too cold in the bird. You want it to all be right at room temp when it hits the cooker.
Awesome! Thanks Malcom!
HowToBBQRight Malcom Reed
@@howtobbqright Hi Malcom, did you cook the sausage first and then stuff the birds?
Do you use any Brine on them before smoking them at all.?
Malcom, thanks for sharing this Recipe. I'm from Belgium( Europe) and subscribed to your postings. We have no idea what you mean with "Boudin". Can you let me know the recipe for this " stuffin" ? or at least what it consist of? Many thanks, Jos
Jos Aerts Boudin is a cajun sausage that usually consists of rice and pork and other seasonings. It's spicy... but it can be substituted for a rice stuffing or a rice sausage.
Got some smoking up this weekend!!!
Mmmmm good
Please check out Malcom’s lobster video. The look on his face when he takes a bite tells you all you need to know! Dude can throw down!
"Its ON TIME" right there. lol
GREAT EATS GREAT VIDEO BROTHER GOD BLESS
Some of that boudan!!
You sir…doing your recipe tomorrow night
Malcomb, what every poultry roaster misses is that gravity tends to make the juices collects in the bottom of anything. Place the birds breast down and not up to get the moisture to collect in the breasts. Breasts should not be up in the air. Make gravity your friend.
Take the giblets and make a dirty rice stuffing.
I always end up here, it's like the final answer
really good :) :) i wish you were my dad
subscribed!!!!
I followed your pork butt video too. Turned out the best I ever made. Thanks
Those are huge compared to the ones i have seen lately.
Those look more like a whole chicken than a Cornish game hen!!!!!
Yeah, I just picked up a six pack of Cornish hens from Sam's club. They're probably the size of one of his fists.
Dude just coughed all over the food! Oh well, it’s his.
Boom!
you talk too much
Nice cook, Malcom. Thanks for sharing! - John