MacKenzie Posted January 2, 2017 Report Share Posted January 2, 2017 I found this recipe at Thermoworks and it looked interesting to me. http://blog2.thermoworks.com/2016/12/thermal-tips-salt-crusted-cornish-game-hen/?utm_source=Nl-2016Dec31&utm_medium=email&utm_term=SaltCrustedGameHenPost&utm_campaign=Dec2016-Cornish-Game-Hen-cs My 14.3 oz. Cornish Hen. Mixed up some sea salt with rosemary, minced garlic, summer savory and pepper then added a little water to make a mixture like wet sand. Oil the hen and pack the salt all over the hen. On the grill at 400F for 30 mins. Crack the salt dome off. Hit it with the torch. Plated with veggies. Talk about moist. Untitled-1.psd 3 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 2, 2017 Report Share Posted January 2, 2017 Yum that turned out really good I done a leg of lamb in salt before love the way how it bakes insideOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 2, 2017 Report Share Posted January 2, 2017 Interesting cook for sure. I've done a total salt crusted steak where you bust the salt off. Wasn't thrilled with that. Doubt I'll try it with a Cornish hen especially it you have to hit it with the torch to get any color. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 2, 2017 Report Share Posted January 2, 2017 Just now, ckreef said: Interesting cook for sure. I've done a total salt crusted steak where you bust the salt off. Wasn't thrilled with that. Doubt I'll try it with a Cornish hen especially it you have to hit it with the torch to get any color. I just like really crispy skin. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 2, 2017 Author Report Share Posted January 2, 2017 That is interesting, ck. I had the opposite opinion, thought I'd do the next beef tenderloin steak dinner this way. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 2, 2017 Report Share Posted January 2, 2017 Mac that last picture looks like something out of a magazine I bet it taste good too. I tried to salt crusted steak when I was young wasn't too impressed with it Quote Link to comment Share on other sites More sharing options...
tony b Posted January 2, 2017 Report Share Posted January 2, 2017 Excellent job, MacKenzie, but what else have we come to expect?? I've done salt crusted red snapper before and that was great. Salt crusted baked potatoes are good too. One trick is to beat up an egg white, with a splash of water, and mix that in with the salt. It's a bit easier to mold than just wet salt, which has a tendency to fall off before it dries and forms the crust during cooking. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 2, 2017 Author Report Share Posted January 2, 2017 Thanks, Tony. Good hint there. I want to do a beef tenderloin steak using the salt crust method. Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 3, 2017 Report Share Posted January 3, 2017 What an interesting method for Cornish game hens. I imagine it makes a better impact on poultry. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
