Main content starts here, tab to start navigating

"Brined, Smoked, Fried and Then Some": NYT tries our Cornish Game Hen

Pete Wells of The New York Times visited Blue Smoke for our Cornish game hen, and was a fan:

"You’ll know there’s more to it when your jaw smashes through the dark crust with a sonic boom; when the particular forms of heat contributed by habanero, black pepper, Sichuan peppercorn, Aleppo pepper, cayenne and Tabasco sauce all start to pile up and reverberate like My Bloody Valentine guitar chords; when the meat gives up juices that swirl with wood smoke."

Read the full article