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Bull-Butted Game Hens |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bull-Butted Game Hens recipe on the web!!This rendition of the invasive barbecue technique known as beer-butt chicken involves roasting poultry on the grill perched upon a can of some beverage, inserted into its internal cavity in such a way that the bird’s legs and the can form a tripod that holds the roast upright. It is a grand technique, for it lifts the bulk of the bird away from the coals so that it roasts gently, and while it cooks, the beverage in the can bubbles, steaming and basting the interior to keep the bird moist. Because game hens are small, I’ve used a can of energy drink in place of the beer. _ (8-ounce) cans Red Bull or other energy drink ___ cup Southwest seasonings _ game hens (1 1/2 to 2 pounds each), cleaned and giblets removed No-stick spray oil Heat a grill for indirect grilling over medium heat. Open the cans of Red Bull; pour out one fourth of each can (about 1/4 cup) and drink or discard. Spoon 1 teaspoon of the seasoning into each can of Red Bull. Rub the game hens with the remaining seasoning, inside and out. Spray the outside of the cans of Red Bull with the oil and place on a sturdy tray or sheet pan. Lower a game hen onto each can, inserting the can into the internal cavity of the hen. Position the hen so that the front legs and the can form a tripod holding the hen upright. Transfer from the tray to the grill, placing the hens on the grill out of direct contact with the fire. Cover the grill and cook until the hens are golden brown and a thermometer inserted into a thick part of the breast or thigh registers 165°F, 40 to 45 minutes. Transfer the hens, still on the cans, to a tray and, holding the can with tongs and gripping the hen with a towel, twist and lift each hen off of its can. Cut the hens in half to serve, and baste with a little bit of the liquid from the can. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Pan-Roasted Garlic Chicken Roasted Chicken With Apple Sausage Stuffing Roasted Chicken And Pears With Cranberry Gravy Basil-Stuffed Chicken With Tomato Vinaigrette Moroccan Almond Chicken Twenty-Minute Barbecued Chicken Grilled Chicken With Guacamole Relish Stir-Fried Chicken With Candied Pecans Grilled Red Curry Chicken Fruit-Glazed Chicken Thighs Chipotle Raspberry Turkey Breast Red-Cooked Chicken Wings Chicken Sausage Roasted With Corn And Rosemary Bull-Butted Game Hens Sweet Potato Turkey Mole Almond-Crusted Turkey Cutlets With Mustard Cream Olive Poached Game Hens Turkey Meatloaf With Wild Mushroom Gravy Bourbon-Braised Turkey Breast Mango-Marinated Turkey Breast Roasted Game Hens With Foie Gras "Butter" Barbecued Duck Breast A L'Orange *Chicken, Turkey & Other Poultry Turkey Salad Reinvented |
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