Hello and welcome to the the February edition of the Smoking Meat newsletter. I am your host, Jeff Phillips and I am honoured to have you along.

 

Last month we talked about keeping the meat really nice and juicy by not poking it, sticking it, cutting it, etc. while it is in the smoker and this month we are going to allow you to put that into practice with an absolutely new and unique meat for the smoker.. so keep reading!

BTW.. if you missed last month's newsletter you can read it here:

http://www.smoking-meat.com/jan-2006-secret-to-keeping-meat-juicy.html



Coming Up in This Issue..

*How to Brine/Smoke Cornish Hens
*Brand New Newsletter/Autoresponder Service
*Other Tools & Resources
*Share the Newsletter
*Order Jeff's Recipes
*March BBQ Competitions
*Joke of the Month

How to Brine/Smoke Cornish Hens (better than Branson)

If you have ever been to Branson.. specifically Dixie Stampede then you are fully aware of the wonderful cornish hens that are served just prior to the show along with all of the fixins you could possibly eat.

Well.. it it is really good but it isn't smoked and I am going to show you how to bring back memories of Branson better than you ever remembered before.. no kidding.

If you have never been to Dixie Stampede.. well, you have not missed anything just try the recipe and it will make you forget that Branson even exists!

You will need about 4 cornish hens (sometimes called rock hens) about 1.5 lbs each or less. Now we are going to brine these babies and I am going to show you how to do that as well below but first make sure you have a clean 5 gallon pail or something similar. I buy new pails or buckets at Home Depot for a couple bucks and only use them for brining but you may use another alternative as long as it is absolutely sterile and clean. (i.e. not used for mop water or changing the oil, etc.).

Ok.. here is the brine recipe. Go ahead and get the ingredients and mix it up and then I will tell you how to use it. This brine recipe is the one posted at http://www.smoking-meat.com/brining-meat.html

Brine Recipe

2 Gal Water*
2 Cups Kosher Salt*
3 Cups Sugar*
1/4 Cup Zatarains Liquid Crab Boil**
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/4 Cup Molasses
1/4 Cup White Wine (not Cooking Wine)
1/4 Cup Worcestershire

*Essential Ingredients
**Makes it slightly spicy but really good

The ingredients with an asterisk are the necessary ingredients and all the rest is just optional to make it taste really good.


How to Brine the Cornish Hens

So you have mixed up the ingredients and maybe added a few ingredients of your own or even left off a few things based on your knowledge of your family's tastes.

Now place the cornish hens down in the brine using a plate or similar heavy object to hold them under the water. You will need to keep the brine mixture between 33 and 39 degrees and the easiest way to do this is to set it in your fridge however, you may not have room so you can use ice to keep the mix cold if you need to.

Let the hens brine for about 4 hours.

After 4 hours have expired.. remove the hens from the brine and rinse them really well under cool water paying special attention to the area under the wing and thigh.

Set the cornish hens aside and mix up a batch of Jeff's Naked Rib Rub if you have the recipe. If not then you can read some testimonies and order it at the link below:

http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe.html

That recipe is absolutely unbeatable and is so good on the cornish hens as well as ribs, brisket, pork shoulder, etc. however if you have a rub of your own then you can use that as well as long as it goes well with poultry.  Some rubs are specific to a certain type of meat so just be careful.

Once you have some rub mixed up, dust some all over the outside of the hen and then try to get some rub up under the skin as well anywhere possible for maximum flavor.

Note: Dust means you can see still see a little skin.. it is a lighter coating than you would put on ribs or pork shoulder.


How to Smoke Cornish Hens

Now for the fun part.. fire up the smoker or plug it in depending on what kind of smoker you use. I prefer wood and fire but I happen to know that there are a multitude of you who use propane and electricity as a fuel source and that is fine and good cause in the end the smoke makes any meat taste better than what you can do in the indoor kitchen.

You want to maintain a 225 degree fire for about 3 hours.. you should be able to place all 4 cornish hens on the top rack of the smoker or in close proximity so that all of them get equal heat and smoke.

I like to use mesquite for poultry but I have also had excellent success plum, oak, apple, cherry and hickory.

Use the type of wood that you and your family likes best and if this is your first attempt then you might try to come up with several types of hard wood or fruit wood and use a lighter on the edge to make some smoke. If you like the way the smoke smells then you will probably like how it tastes as well.

Be sure and use a thermometer in the thickest part of the thigh or breast so you can pull it out of the smoker as soon as it reaches about 165 degrees.

Much higher than that and the meat will start to dry out.. the brining will help it to be a lot more juicy but we definitely do not want to lose any precious moisture.


How to Serve Cornish Hens

Once the hens are inside.. let them rest on the cabinet for 10-15 minutes before serving to allow the juices to redistribute throughout the meat.


I think this will be something that you will do again and again.. they seem to have more flavor than ordinary chicken and the meat is always more tender and juicy.

I like to fix these when company comes over.. everyone gets their own bird and it makes for a truly unique and memorable meal.

Add a baked potato, some rolls, corn on the cob, and blackberry cobbler with homemade vanilla ice cream and you might just think you died and went to heaven!

Brand New Autoresponder/Newsletter Service

As most of you know.. we have made a switch from our previous service over to AWeber.com and so far I am "tickled pink" with the service and the delivery rates.

We still have a few hiccups here and there but most of them are due to ISP problems and getting caught in SPAM filters because we mentioned a no-no "buzz" word.

All in all though it looks to be a very good thing.

I sent out re-verification requests on February 1st and if you are getting this newsletter then you have taken the time to re-verify and for that I thank you!

If you have not taken advantage of the "How to Smoke Meat" eCourse or tried it on the other system and did not get the emails or only received one of them here and there and in the wrong order then please try it again and I think you will be impressed.

To sign up for the eCourse, simply go to www.smoking-meat.com and use the form at top right of every page to subscribe. You should receive your first email within minutes of signing up.

Other Tools & Resources

The Smoking Meat Forum..

 now has over 500 members and it is getting more and more active by the day. It is now getting to the point where I cannot keep up with reading the posts much less answering them.. luckily we have several very knowledgeable and talented individuals who are at the site daily welcoming new members and answering the questions.

Check it out at www.SmokingMeatForums.com


The "How to  Smoke Meat" CD

I have plenty of these CD's in stock ready to be mailed.. I have taken the "How to Smoke Meat" eCourse and expounded upon it in a very easy to understand way.

The CD is for those who wish to be able to take their learning with them in the vehicle or while jogging, working out, etc. It is also available as an MP3 download if you have high speed internet.

Go to http://www.smoking-meat.com/smoking-basics-audio-cd.html

Share This Newsletter

If you enjoy this newsletter.. please take some time to forward it to 5 or 6 friends who you think would also enjoy it. Ask them to go to www.smoking-meat.com and sign up as a subscriber themselves if they like it.

Jeff's Naked Rib Rub and BBQ Sauce Recipes

If you have not taken advantage of my special offer then you really should do that. I have two of the best recipes that you have ever tasted and I don't just talk.. I guarantee it. One is for the rub and one is for the sauce and let me tell you.. they are a winning combination.

Talk to anyone who has ordered and they will tell you that these recipes are worth every penny and you will save money in the long run since you will never have to buy the store-bought stuff again.

I have several testimonies at the site to prove what I am saying and furthermore if you order and within 30 days you decide it is not the best rub and sauce you have ever tasted in your entire life then I will happily refund your money.

Order the Rub and Sauce recipes.. both.. for only $18.95 or you can order them separately for only $9.95 each.

Read the testimonies and order at http://www.smoking-meat.com/jeffs-naked-rib-rub-recipe.html or Order Now

March BBQ Competitions

03/10 - 03/11  2006
Mobile, AL
State Championship
[http://www.bbqmobile.net/] Mitchell Co. BBQ Championship & Hog Wild
Festival
Contact: Carl Butler
E-mail: [mailto:butler_carl@msn.com] butler_carl@msn.com
Contact: Lee Corrigan, 3058 Dauphin Square Conn, Mobile, AL 36607
Phone: 251-479-4900 Fax: 251-479-4998
E-mail: [mailto:lcorrigan@ucpmobile.org] lcorrigan@ucpmobile.org
KCBS Reps: Ron Harwell, Carolyn Wells, Phillip Brazier

03/10 - 03/11  2006
N. Kansas City, MO
State Championship
[http://www.snakesaturday.com/] N. Kansas City MO BBQ Championship
Contact: Mickey Finn, 1902 Swift, N. Kansas City, MO 64116
Phone: 816-421-4438 Fax: 816-472-0320
KCBS Reps: Rosemary Morrow, Phil Morrow

03/17 - 03/18  2006
Rio Rancho, NM
State Championship
[http://www.rioranchonm.org/] New Mexico Pork & Brew BBQ
Contact: Art Perez, 4011 Barbara Loop #208, Rio Rancho, NM 87174
Phone: 505-891-7258 Fax: 505-892-8328
E-mail: [mailto:aperez@ci.rio-rancho.nm.us] aperez@ci.rio-rancho.nm.us
KCBS Reps: Merl Whitebook, Lew Miller, Carol Whitebook

03/24 - 03/25  2006
Rockingham, NC
State Championship
Smoke on the Rock BBQ Championship
Contact: R. Shawn Lewis, 133 E. Main Street, Ellerbe, NC 28338
Phone: 910-995-4092 Fax: 910-997-4321
E-mail: [mailto:slewis@yourdailyjournal.com] slewis@yourdailyjournal.com

03/31 - 04/01  2006
Stillwater, OK
State Championship
[http://www.blazathon.com/] Stillwater Elks Blazathon
Contact: Pat Pittman, 202 E. McElroy, Stillwater, OK 74075
Phone: 800-364-2438 or 405-743-3300 Fax: 405-372-4484
E-mail: [mailto:patpittman@wilsonchevroletjeep.com]
patpittman@wilsonchevroletjeep.com

03/31 - 04/01  2006
Hammond, LA
State Championship
[http://www.hammondbluesandbbq.com/] Hammond's Smokin Blues & BBQ Challenge
Contact: Deek DeBlieux, 42532 South Range Road, Hammond, LA 70403
Phone: 985-345-1221 Fax: 985-345-2212
E-mail: [mailto:deek.deblieux@bdk.com] deek.deblieux@bdk.com
KCBS Reps: Phillip Brazier, Carolyn Wells

If you have knowledge of an upcoming event sanctioned or not by one of the
well know BBQ associations then I will be happy to list it as well if you
will send me the information.

Joke of the Month

THE SUPER BOWL TICKET

A man had 50 yard line tickets for the Super Bowl. As he sits down, a man
comes down and asks if anyone is sitting in the seat next to him. "No," he
says, "The seat is empty."

"This is incredible," said the man. "Who in their right mind would have a
seat like this for the Super Bowl, the biggest sporting event in the world,
and not use it?"

He says, "Well, actually, the seat belongs to me. I was supposed to come
with my wife, but she passed away. This is the first Super Bowl we haven't
been to together since we got married in 1987."

"Oh...I'm sorry to hear that. That's terrible. But couldn't you find someone
else, a friend or relative, or even a neighbor to take the seat?".

The man shakes his head. "No they're all at the funeral."

 

 

Do you have a joke you would like to see featured in this newsletter?
Please send it to me using the form below and who knows.. maybe I will use it soon.

 

 

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Have a Wonderful Day and Keep Smoking (meat that is)!!!