Cornish Hens and Tomahawks

When our friend Kendal arrived from New Zealand to visit his daughter, Emily, who is staying with us for the summer, we wanted to make something new and different on the Broil King Keg.  It seems you can’t go wrong with anything you cook with this low and slow method, and the Cornish hens we served that day were no exception.  After the initial set-up there is no fussing to be done, and you can focus on the rest of the meal, which in this case was Grilled Eggplant Parmesan, Grilled Fingerling Potatoes, and some steamed asparagus.  

Herb Stuffed Cornish Game Hens

5 Cornish Game Hens (1 per man, ½ per woman)

2 lemons, sliced

Handful each fresh thyme, rosemary, parsley and oregano

Olive oil

Broil King Perfect Savoury Mediterranean Spice Rub

Light the lump charcoal in the Broil King Keg and set the vents to 2 and 2 to maintain a temperature of 250°F.  Meanwhile, soak 1 cup of mild wood chips (such as apple) in water.

Rinse the Cornish game hens inside and out with water and pat them dry with paper towels.  Sprinkle the cavities with a little Mediterranean spice rub, then stuff them with 1 slice of lemon, and a few stalks of each of the fresh herbs.  Rub the skin with a little olive oil, then sprinkle the spice mix and some freshly ground black pepper all over the hens. 

Drain the wood chips and scatter them over the coals.  Fill the diffuser pan halfway with hot water, the remaining lemon slices and any leftover herbs.  Carefully set it over the coals.  Set the cooking grids in place at the highest level and arrange the birds on the grids.  Close the lid, and adjust the top and bottom vents to maintain the temperature between 250°F and 275°F for about 3 hours. 

Using the multi-tool, carefully lift the cooking grid with the hens and place them on a carving board while you adjust the Keg set up.  With oven mitts, remove the diffuser pan.  Ted experimented by putting a pizza stone in its place, which was effective but messy!  The goal was to crisp up the skin without drying out the meat.  Continue cooking the hens for another 45 minutes to an hour, or until golden brown and tender.  Use a meat thermometer to ensure the hens are cooked through. 

Serve with cranberry sauce.  

A toast to the newly engaged couple, Jason and Jess!

A father-daughter reunion for Emily and Kendal

After all the festivities of the week, I slipped up to the cottage for a weekend all alone to do some planting and gardening.  My sister-in-law, Mag, intercepted my plans for chips and jujubes for dinner and invited me to join her and her family for a new cut of beef on the Keg:  a Tomahawk Steak.  This is basically a small prime rib roast or an extra thick rib steak with a long rib bone intact.  It was impressive looking and super-delicious, cooked at the expert hand of my brother-in-law, Rick.  In this case Rick used the Keg for direct, high-temperature grilling. 

This is one huge steak that could easily serve 5 people

Grilled Tomahawk Steak

1 3-pound tomahawk steak

your favourite steak spice

Light the coals in the Keg and allow the temperature to rise to about 500°F.  Prepare the steak by rubbing it generously with steak spice, and allowing it to come to room temperature for even cooking.  Wrap the rib bone with aluminum foil to prevent burning.

Lay the steak on the lower level cast iron cooking grids for 3 minutes on one side and another 3 minutes on the other side.  Then move the steak up to the higher rack for another 12 minutes.  Use a meat thermometre and cook to a temperature of 145°F for medium.  Let rest 5 minutes before carving into slices. 

While the meat was resting, Rick put asparagus on the top rack of the keg and closed the lid.  It was perfectly tender-crisp and slightly smokey.  

 

We had the first of the season spinach for dinner last night!