Salt and Pepper Cornish Hen with Tsingtao BBQ Sauce

INGREDIENTS

4 whole Cornish hens, 1 to 1 ½ pounds (455 to 680 g) each
½ tablespoon Shaoxing wine
(Chinese rice wine)

½ tablespoon oyster sauce

½ tablespoon Chinese Eight-Spice Powder Rub

1 teaspoon dried mandarin peel powder

1 tablespoon (7 g) ground white pepper

1 tablespoon (18 g) freshly ground black pepper

1 teaspoon (6 g) course sea salt

1 teaspoon MSG (optional)

3 tablespoons (42 g) butter, melted

1 cup (235 ml) Tsingtao BBQ Sauce Peach wood chips (optional)

FOR THE HOUSE RUB

3 tablespoons (21 g) finely crushed black pepper

2 tablespoons (32 g) garlic salt (1¹⁄₂ tablespoons [14 g] granulated garlic plus 1½ tablespoons [27 g] salt)

2 tablespoons (14 g) paprika powder

TSINGTAO BBQ SAUCE

2 tablespoons (28 ml) vegetable oil

1 medium onion, diced

12 ounces (355 ml) Tsingtao lager (or beer of choice)

¾ cup (204 g) ketchup

½ cup (170 g) honey

¼ cup (60 g) brown sugar

¼ cup (85 g) molasses

1 tablespoon (15 ml) House Rub

⅛ teaspoon xanthan gum (optional)

CHINESE EIGHT-SPICE POWDER RUB

1⅔ tablespoons (12 g) star anise powder

1⅓ tablespoons (9 g) cinnamon powder

1⅓ tablespoons (16 g) fennel seed powder

1 tablespoon (6 g) dried tangerine or mandarin peel powder

2 teaspoons cumin powder

2 teaspoons clove powder

1 teaspoon coriander powder 1 teaspoon ginger powder

⅓ cup (96 g) sea salt

⅓ cup (67 g) granulated sugar

METHOD

FOR THE House Rub

1 In a medium bowl, mix all the ingredients together.

2 Store unused portions in an airtight container, in a dark place, for up to 6 months. Makes about ¹⁄₂ cup (120 ml), enough for 6 to 8 pounds (2.7 to 3.6 kg) of meat.

FOR THE TSINGTAO BBQ SAUCE

1 In a medium saucepan, sauté the diced onions with oil until translucent and aromatic.

2 Add the beer, and let it simmer down to half the volume on low heat. Add the remaining ingredients to the pot and let simmer to thicken to your preference, 10 to 20 minutes.

3 Remove from heat and pulverize the mixture with an immersion blender or in a food processor. Be careful as the sauce is very hot.

4 To further thicken the sauce, sprinkle xanthan gum and blend with an immersion blender.

5 Let it cool down to room temperature before storing in an airtight container in the refrigerator for up to a week. Makes about 2 cups (475 ml).

FOR THE CHINESE EIGHT-SPICE POWDER RUB

1 In a large bowl, mix all the ingredients together.

2 Store unused portions in an airtight container, in a dark place, for up to 6 months. Makes about 1 cup (235 ml), enough for 6 to 8 pounds (2.7 to 3.6 kg) of meat.

TO ASSEMBLE

1 Clean out the Cornish hens by removing the giblets, feathers, and any impurities. Using kitchen shears, remove the spine completely
and cut through the center of the breast.

2 Preheat your favorite smoker at 250°F (121°C) and add your preferred wood chips if desired. I recommend peach. Maintain the temperature.

3 Combine Shaoxing wine and oyster sauce together to make a binder. Rub and season the hens with this binder and Chinese
Eight-Spice Powder Rub and dried mandarin peel powder.

4 Smoke until the internal temperature of the thigh joint is 160°F (71°C), 11/2 to 2 hours.

5 To crisp up the skin, preheat your oven at 400°F (200°C, or gas mark 6).

6 In a small bowl, combine the white pepper, black pepper, sea salt, and optional MSG. Brush melted butter on the skin and
generously season the hens with this spice mix.

7 Bake for 5 minutes, or until the skin crisps up. Let it rest for 5 minutes before serving with Tsingtao BBQ Sauce on the side.