Cook The Book: Jamaican Barbecue Banana Birds

In a saucepan, combine the cinnamon, white pepper, garlic powder, cloves, and rum. Cook over low heat until warmed through. Set aside to cool.
Wash and pat birds dry. Transfer them to a large resealable plastic bag and pour in the marinade. Marinate for 8 hours in the refrigerator.
Prepare a charcoal or gas grill for indirect grilling, placing a drip pan under the cool side of the grill rack. Preheat to 375u0b0F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
Drain the Cornish hens and set them aside. Discard the marinade.
In a bowl, combine 1/2 cup of the olive oil the onion, banana, poultry seasoning, 1/2 teaspoon of the salt, allspice, bread crumbs, and butter, mixing well. Lightly pack the mixture into each of the hens and secure with toothpicks or by trussing with kitchen string.
For the basting liquid, in a small bowl combine the remaining 1/4 cup of olive oil, remaining 1 teaspoon salt, and the lemon juice; set aside.
Transfer the hens to the prepared grill rack over indirect heat. Lower the grill lid and cook for 1 to 1 1/2 hours, until the temperature in the thickest part of the thigh reaches 170u0b0F. Using a long-handled brush, baste the hens 2 or 3 times during cooking with the basting liquid.
Let the hens rest, covered, for 10 minutes (the internal temperature will rise to 180u0b0F). Remove the stuffing and serve it alongside half a hen on each plate.