Ok, actually the Cornish Hen is too small for a beer can, so this is “V8 Can Cornish Hen”!
The idea is the same. Take a can, add spices, herbs, beer and/or wine. Prop the Hen on the can and seal the neck. I sealed the neck with the skin and a small skewer. Then, you smoke/cook it with indirect heat.
I used the poultry seasoning from the site Chow posted a while back, along with a Bay Leaf, some beer, and a bit of white wine. One hen was dusted with blackened seasoning and the other was with paprika, sage, garlic powder, and salt & pepper.
Edited to add: I ran these for right at 1 hour on an 18" Weber Kettle using a half chimney of charcoal. So about 20 coals per side plus wood. One hour of cook time, and they were done.
“Beer Can” Cornish Hen
Here is the can.
The Hens are resting nicely on their cans and are ready to go.
On the Weber Kettle, the Hens are in the middle with coals to the right and left. Also present are two foil packs of potatoes, one for me and one for DW.
Now they are done.
Cut the back Bone out with shears.
Cut the Hen in half with a Chef’s knife and they are ready to go!
Notes
To get these to fit on my kettle with the lid on, I had to cut the cans down by 3/4”. Doing this allows the cans to fit inside nicely, and the hens rested with tail on the grate and legs down to prop them up. On a full size smoker, you won’t have to cut the cans down at all.
The idea is the same. Take a can, add spices, herbs, beer and/or wine. Prop the Hen on the can and seal the neck. I sealed the neck with the skin and a small skewer. Then, you smoke/cook it with indirect heat.
I used the poultry seasoning from the site Chow posted a while back, along with a Bay Leaf, some beer, and a bit of white wine. One hen was dusted with blackened seasoning and the other was with paprika, sage, garlic powder, and salt & pepper.
Edited to add: I ran these for right at 1 hour on an 18" Weber Kettle using a half chimney of charcoal. So about 20 coals per side plus wood. One hour of cook time, and they were done.
“Beer Can” Cornish Hen
Here is the can.
The Hens are resting nicely on their cans and are ready to go.
On the Weber Kettle, the Hens are in the middle with coals to the right and left. Also present are two foil packs of potatoes, one for me and one for DW.
Now they are done.
Cut the back Bone out with shears.
Cut the Hen in half with a Chef’s knife and they are ready to go!
Notes
To get these to fit on my kettle with the lid on, I had to cut the cans down by 3/4”. Doing this allows the cans to fit inside nicely, and the hens rested with tail on the grate and legs down to prop them up. On a full size smoker, you won’t have to cut the cans down at all.
Last edited:
