Why Not Both Sandwich: Pork, Poultry, and Pickled Slaw

Why limit your choice of meat to one, when you can have two?

Once again in the Acquisitions Intoxicated trend (you can catch this show on the Penny Arcade Twitch channel, Tuesdays at 3:00 pm EST), the Why Not Both Sandwich combines the forces of Cornish Game Hen with bratwurst, and tempers the savoriness with a quick pickled slaw. We promise to use this power for good, not evil.

The backstory: this week on Acquisitions Intoxicated, Jerry Holkins and Eric Benson brewed a Dunkel Weisse in honor of the character Jim Darkmagic. For those who haven’t followed their ongoing D&D game (hosted by Wizards of the Coast writer/project lead and dungeon master extraordinaire Chris Perkins), Jim (as played by Penny Arcade artist Mike Krahulik) has a penchant for flamboyancy, egoism, purple capes, and entering every room with a flourish of doves.

The Why Not Both Sandwich goes off of this by combining a lovely grilled bratwurst, Cornish game hen (because I couldn’t find any doves, and pigeons are hard to catch), and quick pickled slaw for some acidity to act as a counter note to the savoriness of this sandwich.

One last line of credit goes to the one, the only, the indomitable Jerry Holkins, aka Tycho Brahe, aka Omin Dran, for naming this bad boy.

 

Print Recipe
Why Not Both Sandwich: Pork, Poultry, and Pickled Slaw
Quick Pickled Slaw
Prep Time 20 minutes
Cook Time 30 minutes
Servings
sandwich
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
sandwich
Ingredients
Quick Pickled Slaw
Instructions
  1. Prepare the quick pickled slaw according to the recipe in the link above.
  2. Prepare the Cornish game hen according to the recipe in the link above. (OPTION: substitute the Cornish game hen with the salt-encrusted chicken recipe).
  3. When the game hen has completed cooking and is resting, cook the bratwurst, turning every couple of minutes to ensure even cooking, until the internal temperature reaches 160 degrees Fahrenheit.
  4. Cut the roll open, and toast.
  5. Cut the breasts off of the game hen (or use the Caveman Method). Alternative: carve the whole bird, and use a mixture of white and dark meat.
  6. Build the sandwich: put a layer of the slaw on one side of the toasted roll, and a layer of game hen on the other. Nestle the bratwurst in the middle. Devour.
    Quick Pickled Slaw
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Grilled Cornish Game Hen in 6 easy steps

6 steps to an awesome dish

Grilled Cornish game hen is a real crowd-pleaser. It may taste like chicken, but the presentation possibilities can really elevate a meal; imagine serving each of your guests their own bird, plated perfectly.  Cool, right?

This recipe is very simple, and uses Saint Brian’s BBQ Savory Saturday Spice Rub to really bring out the flavors without any overpowering heat; it’s definitely a crowd pleaser.

Quick tip: pay close attention to the internal temperature while cooking. These guys cook fast, and can dry out very quickly if they overcook.

As an added bonus, you can carve Cornish game hens the same way you would a full-sized chicken: caveman style.

Print Recipe
Grilled Cornish Game Hen
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat your grill to high (500-600 degrees Fahrenheit) and set up for direct grilling.
  2. Using your hands, combine the butter and spice rub in a bowl until combined.
  3. With your finger, gently separate the skin from the meat along the breasts and legs, taking care not to break the skin.
  4. Take half of the butter and spice mixture and form into a ball. Place the ball under the skin. Holding the opened end of the skin down so that the butter doesn't come back out, use the skin to push the butter over the breasts and legs. Rub the remainder of the butter on the inside of the cavity.
  5. Place the game hen on the grill, and cook with the lid down for about 20 minutes. It's best to use a thermometer probe to monitor the internal temperature, as these birds cook fast. Cook until the internal temp on the breasts is 165 degrees.
  6. Remove from the heat, and allow to rest for 10 minutes.
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