Smoking Cornish Hens

Thanks to FatWhiteMan, we tried smoking cornish hens back in May. We’ve made them at least three more times since then. If you have a smoker and have not yet tried smoking cornish hens, do it.

We make our own rub with a ginger base, but the real prize of the meal is the glaze that we put on after they have reached temperature. We glaze them and then stick them on the grill for a few minutes to finish on the outside. The glaze is super simple and worth sharing: 1/4 cup orange juice concentrate, 2 tablespoons dijon mustard, and 2 tablespoons honey. Mix & coat.

Now, the wish bones are drying out on the dining room table. What should I wish for when I beat Sebastian at tearing them apart? I already lost out on an iPad for the kitchen when I didn’t take his bet that the homemade bread wouldn’t rise due to the quality of the yeast. (It rose beautifully. Damn kitchen iPad…)

7 Responses to “Smoking Cornish Hens”

  1. Matt Groom says:

    Smoking “Cornish Hens”, huh? So that’s what kids are calling it these days…

  2. Newbius says:

    Heh. When I first saw this post, my initial thought was “That’s got to be hard to roll by hand…”

    • Bitter says:

      That’s the problem with discussing smoking. You can talk about cooking, and people assume you’re either talking about tobacco or marijuana. Or, I suppose that could go the other way if you’re talking to a group of bbq fanatics and want to confuse the hell out of them with talk about the munchies after an afternoon of smoking…

  3. USCitizen says:


    I tried that, but the rolling papers kept getting wet and tearing in the middle … what’s your secret?

    (Sorry, I couldn’t help it.)

  4. Cybrludite says:

    1/4 what of orange juice concentrate?

  5. Cybrludite says:

    Not a problem. At least y’all are there to ask about it. If I had a nickle for every time I ran across a missing measurement in a dead tree cookbook…