One of our new members had asked about smoked quail, so I got inspired! 4 nice sized quail split at the breast seasoned with some black pepper.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001996.jpg)
Lemon quarters tied into the breast cavity, while the smoker comes up to temp.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001997.jpg)
Wrapped in bacon and into the smoker @ 220 with some kind of smoke! ::)
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001998.jpg)
After 3 hours in the smoker
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001999.jpg)
Plated up with black-eye peas, spinach and biscuit
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002000.jpg)
C
That looks OUTSTANDING!!!! YUM YUM YUM I WANT ME SOME!!!!!!!!
Since I know you DIDN'T use Messy wood and you used the wood of the GOD'S. How did it taste? I wonder how they would turn out if you spatchkocked them and just had the laying flat, maybe with the bacon draped over them?
Looks great Chris
Thanks 10.5!
I've always grilled them laying flat and they turn out very well! But these were amazing, the better half looked like a barbarian digging into hers! She said it was the best ever! Shes a keeper, and definitely gonna be doing these again! ;D
C
WTS
Man... That looks outstanding! I can only imagine how they tasted!
:P :P :P :P :P
Mike
Mike,
WTS even used Hickory and openly admitted that Momma said it was the BEST EVER. Theres still hope for that Boy yet!!
Quote from: Tenpoint5 on December 07, 2008, 10:45:30 AM
Mike,
WTS even used Hickory and openly admitted that Momma said it was the BEST EVER. Theres still hope for that Boy yet!!
Three thumbs up WTS! :D ;D
Mike
MMMMMMMMM
wts this takes me back to quail huntin when i lived in calif.
BRAVO
Looks great
nepas
HOLE-E CRAP! Those look great. Congrats on the hickory. No wonder mama liked 'em so much. Where they in a total of 3 hours at 220 and if so how much smoke did you put on them?
KyNola
That is a quaility looking dish right there! ;D
Dang it, WTS, I wish you lived closer to me. I'd be your bestest friend ;)
SD
Awesome! That is some tasty looking quail WTS!
This recipe has been added to the recipe site:
Smoked Whole Quail (http://www.susanminor.org/forums/showthread.php?t=570)
westexasmoker, The quail look great I want to give it a try.
Being new to smoking I need to ask. Did you keep the lemon in or remove before you wrapped with bacon?
Hope the question doesn't seem too dumb but if I don't ask I won't learn.
Thanks
Hummmmmmmm, I think I am going to round up some pheasants this coming weekend since I don't raise quail. That just looks to good to pass up on.
Steve
Pheasant Hollow Farm
Habs,
Thanks for adding to the recipe site. I had kind of lost track of this recipe.
KyNola
Quote from: justpete on March 23, 2009, 04:59:03 AM
westexasmoker, The quail look great I want to give it a try.
Being new to smoking I need to ask. Did you keep the lemon in or remove before you wrapped with bacon?
Hope the question doesn't seem too dumb but if I don't ask I won't learn.
Thanks
Hi Pete
I'm sure WTS left the lemon in during the cooking process to add a little citrus flavor.
I just didn't want to see your question get lost in the shuffle.
Hopefully WTS will be along to confirm this.
Mike
Thank you Mr Walleye
Yep lemon in for the entire smoke/cook.
C
Looks like I found this weekend project ;D
I am trying to find a local source for fresh dressed quail. Can't seem to find any. :P
Quote from: sherlock on March 23, 2009, 10:16:13 AM
I am trying to find a local source for fresh dressed quail. Can't seem to find any. :P
Can't beat home grown ;)
I can't find any here either :(
I did find some bacon wrapped quail one time at sams club about two years ago but they haven't had them again since.
The local Kroger where I live in Western KY has frozen quail all the time. Have used it many times. Really quite good.
KyNola
Quote from: KyNola on March 23, 2009, 07:14:45 AM
Habs,
Thanks for adding to the recipe site. I had kind of lost track of this recipe.
KyNola
It's been awhile, but I believe it was you who had recommended that it be posted on the recipe site. Sorry it took so long. I just emerging from hibernation, and will be working more on recipe site.