Barbecued Cornish Hen
Chapter 2 — The Meats
Down in Memphis, behind the towering reputation of dry-rubbed ribs and chopped pork, sits a quiet local masterpiece: the barbecued Cornish hen. Pioneered in the 1970s at Cozy Corner, it’s a brilliant study in smoke and fire. This bird doesn't need a massive competition stick-burner to reach greatness. With a dry brine, a steady drift of sweet applewood smoke, and a high-heat finish to render the fat, you can pull a crackling, deeply peppered bird off a backyard kettle that would make any Southern pitmaster proud.
Before you start
Spatchcock the birds.
Pat the hens completely dry. Using heavy-duty kitchen shears, cut along both sides of the spine and remove it. Flip the bird skin-side up and press firmly on the breastbone with the heel of your hand until you hear a crack and the bird lays flat.
Build the Memphis dry rub.
In a small bowl, whisk together the 2 tablespoons of kosher salt, 2 tablespoons of brown sugar, smoked paprika, 1 tablespoon of black pepper, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, chili powder, and cayenne pepper.
Apply the binder and season.
Lightly coat the hens with the olive oil. The fat helps the water-soluble rub adhere. Generously apply the dry rub to all sides of the bird, ensuring you get deep into the crevices of the wings and thighs.
Dry brine in the refrigerator.
Place the seasoned hens on a wire cooling rack set inside a rimmed baking sheet. Leave them uncovered in the fridge for 12 to 24 hours. The salt will draw in flavor, and the cold air circulation will desiccate the skin—this step is non-negotiable for a bite-through, crispy finish.
Ingredients
- Cornish game hens2 small
- olive oil2 tbsp
- kosher salt2 tbsp
- brown sugar2 tbsp
- smoked paprika1 tbsp
- coarse ground black pepper1 tbsp
- garlic powder2 tsp
- onion powder2 tsp
- chili powder1 tsp
- cayenne pepper1/2 tsp
- mayonnaise1 cup
- apple cider vinegar1/4 cup
- prepared horseradish1 tbsp
- brown sugar1 tbsp
- coarse black pepper1 tsp
- kosher salt1/2 tsp
- garlic powder1/2 tsp
- lemon juice1 tbsp
Method
- 01
Prepare your fire for a gentle, low-and-slow smoke.
For a charcoal kettle, build a snake along the perimeter and place three to four chunks of applewood over the first foot. Light a few briquettes at the head and stabilize the temperature between 225°F and 250°F. If using a pellet smoker, set it to 225°F with applewood pellets.
- 02
Smoke the birds naked.
Place the hens over indirect heat, breast-side up. Close the lid and smoke for 60 to 90 minutes. Do not open the lid to check, and under no circumstances should you wrap these birds in foil or butcher paper, which will trap the stall's steam and ruin the skin.
- 03
Crank the heat to crisp the skin.
Once the thickest part of the breast hits 135°F to 145°F, open the vents wide to feed oxygen to the coals (or dial the pellet smoker up to 350°F). The rapid high heat will render the subcutaneous fat. Pull the birds when the skin is mahogany and crackling, and an instant-read thermometer in the thigh reads 165°F to 170°F.
- 04
Rest before slicing.
Move the hens to a cutting board and let them rest uncovered for 10 to 15 minutes to let the juices redistribute. A faux Cambro is not necessary for small poultry, as prolonged resting softens the skin. Slice straight down the sternum to halve the birds.
Notes
The indoor oven workaround.
If you don't have a smoker, mix a teaspoon of liquid smoke into your olive oil binder before rubbing. Bake the dry-brined hens on a wire rack set over a rimmed baking sheet at 300°F (convection preferred) until the skin crisps and internal temperatures are reached.
Whip up an Alabama White Sauce.
While the hens smoke, whisk together the mayonnaise, apple cider vinegar, horseradish, 1 tablespoon brown sugar, 1 teaspoon black pepper, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and the lemon juice. Plunge the warm chicken halves directly into this legendary tangy bath before plating, or serve it on the side as a dipping pool.
From Cook BBQ at Home.