Hello from the ranch. It’s been a dry and dusty spring – interspersed with down pours. That’s pretty normal here in the panhandle. Cooking outdoors after a long day of work on the ranch is relaxing and my own therapy. That’s why you’ll often find me at the grill or smoker preparing food when the others are cleaning trail dust off their mounts and selves. One of our favorite dishes is chicken or game hens. I do love grilled, smoked or roasted poultry but this method is nice for a change. This method adds moisture and the seasonings really spice up poultry whether I’m cooking game hens, farmyard chickens, turkeys or wild game birds. This isn’t exactly a recipe, it’s just one more way to add flavor and moisture to poultry while grilling or smoking. I add fresh herbs, veggies, butter and seasonings under the skin to spice up simple poultry, but this method adds a special “kick” to the meat that I can’t resist. It also allows me to easily change-up the theme of my meal. 
Cajun Game Hens
For "Cajun" hens I stuff bulk spicy Louisiana sausage under the breast skin of the birds, rub with oil and sprinkle with my favorite cajun seasoning.
Place into a 350° F degree grill using indirect heat. Let the birds roast until reaching an internal temperature of 167° F degrees. (or until the juice runs clear)
Use indirect heat while roasting the game hens
I serve these "Cajun" hens with southern style dirty rice...
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Tex-Mex Game Hens using spicy chorizo sausage, served with a sides of spanish rice and a black bean nopales salad.
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Italian Game Hens stuffed with a sweet Italian sausage, served with asparagus and zucchini crudi.
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Southern Smoked Game Hens filled with my favorite smoked sausage, sides of crisp cole slaw and buttery corn on the cob.
Thanks for looking! Jeanie
