History

Raymond Robinson opened Cozy Corner on North Parkway in 1977 and put smoked Cornish hens on the menu as a small-portion BBQ option in a Black neighbourhood with limited spending power. The hens caught on through word of mouth and became Cozy Corner's defining plate, written up by Anthony Bourdain in 2014. Cozy Corner is the only place in Memphis still serving them as a regular item.

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Common allergens: Poultry

Make it at home

Yield 2Hands-on 15 minTotal 3 hrDifficulty Intermediate

Ingredients

  • 2 whole Cornish hens, around 600g each
  • 2 tablespoons Memphis dry rub
  • BBQ sauce, mild, for serving
  • Hickory wood chunks

Method

  1. Pat the hens dry. Apply the dry rub all over including inside the cavity. Refrigerate uncovered 2 hours.
  2. Heat a smoker to 110C with hickory wood. Place the hens breast-side up.
  3. Smoke for 2.5 to 3 hours, until the legs reach 75C internal. Skin should be mahogany.
  4. Rest 5 minutes. Drizzle BBQ sauce over the top. Serve whole, one bird per person.

Tip from the editors. Cornish hens cook faster than chickens. Don't overshoot 75C; the meat dries out.

Where to eat memphis smoked cornish hen

Memphis smoked Cornish hen in Memphis

Cozy Corner BBQ ★ 4.7

$$ American BBQPinch District

Cozy Corner BBQ on North Parkway in the Pinch District in Memphis serves the city's most singular plate: hickory-smoked Cornish hens, idiosyncratic.

Why locals goTourists head to Rendezvous; locals and BBQ pilgrims drive to Cozy Corner for the Cornish hen.

TipTuesday to Saturday only. The bologna sandwich is the second order.

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