Louisiana Grills LG860C Instructions And User Manual page 31

CORNISH HENS WITH RICE STUFFING
Makes 4 Servings
Ingredients:
4 whole Cornish Game Hens
750 ml/ 3 c. Mandarin Rice
15 ml / 1 tbsp Olive Oil
5 ml / 1 tsp Smoked Paprika
250 ml / 1 c. Orange Marmalade
Mandarin Rice
59 ml / ¼ c. Almonds (slivered)
30 ml / 2 tbsp Celery (chopped)
1 small Green Onion (sliced, thin)
30 ml / 2 tbsp Butter
1 can Mandarin Orange Segments (drained)
0.4 kg/11oz.
30 ml / 2 tbsp Orange Juice (concentrate)
500 ml / 2 c. Cooked Rice
Suggested Wood Pellet Flavor: Hickory / Mesquite / Competition
Instructions:
1. Prepare mandarin rice by cooking almonds, celery, green onion,
and butter in small skillet until almonds are lightly toasted.
Combine mixture with orange segments, orange juice and
cooked rice in a bowl, and set aside.
2. Preheat grill, then reduce to medium temperature of 135-
177°C / 275-350°F.
3. Rinse Cornish hens and pat dry with paper towel. Stuff with rice
mixture and tie legs with a string. Brush Cornish hens lightly
with olive oil, and sprinkle with paprika.
4. Place Cornish hens on grill. Grill for 45 to 60 minutes, until the
drumstick meat is tender when pressed.
5. Baste with orange marmalade during last 20 minutes of cooking
time. Remove from grill and arrange on serving platter.
TIP: If you want to catch the drippings to make gravy, place the hens
in a foil pan and add enough water or juice to cover the bottom about
0.6 cm / ¼ inch thick.
WHOLE SMOKED TURKEY
Feeds a small army - leftovers are great!
Ingredients:
1 whole Turkey (thawed)
9-11.3 kg / 20-25 lbs
60 ml /4 tbsp Seasoning
5 ml / 1 tsp Smoked Paprika
45 ml /3 tbsp Butter
Suggested Wood Pellet Flavor: Hickory / Cherry / Competition
Instructions:
1. Preheat grill, then reduce to medium temperature of 135-
177°C / 275-350°F.
2. Remove the turkey neck and giblets. Rinse turkey thoroughly
and pat the exterior dry with paper towel.
3. In a small bowl, mix butter, ¼ of the seasoning and paprika
together to form a paste. Gently insert your hand between the
outer skin and the breast meat. Rub paste into the meat.
4. With the remaining seasoning, rub the outer surface of the turkey.
5. Place turkey, breast side up, in center of grill, and cook until
turkey is tender and golden brown; internal temperature should
reach 82°C / 180°F in the thickest part of the thigh and 77°C /
170°F in the breast.
6. Remove turkey, cover with foil and let rest for 10 minutes before
carving.
TIP: If you want to catch the drippings to make gravy, place the
turkey on a rack inside a large aluminum foil roast pan. Add 0.6 cm
/ ¼" of water or broth and some seasoning into the bottom of the
pan. Monitor the juices, as you may need to add more during the
roasting period.
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