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  1. #1
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    Default Smoked Quail

    I got 50 quail that need to be cooked. Gonna throw them on the grill/smoker tomorrow or Friday. Need some ideas. Bacon wrapped? Glaze?


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  2. #2
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    Fry them and make gravy
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  3. #3
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    Quote Originally Posted by Duck cutter View Post
    Fry them and make gravy
    While one can eat, squirrel, doves, deer, and ducks the same way, it doesn’t mean you have to all the time.

    A maple bourbon glaze with a touch of heat is nice. I like to keep the added flavors subtle, so as to not lose the flavor of the quail.
    Last edited by wskinner; 09-12-2018 at 09:23 PM.

  4. #4
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    Quote Originally Posted by wskinner View Post
    While one can eat, squirrel, doves, deer, and ducks the same way, it doesn’t mean you have to all the time.

    A maple bourbon glaze with a touch of heat is nice. Just keep them subtle, and don’t lose the flavor of the quail.
    I dont fry/gravy doves or ducks and very rarely do I do that with squirrels.
    Houndsmen are born, not made

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  5. #5
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    Brine 2-4hrs. Get your grill as hot as you can and roast off direct heat. Keep it simple, their flavor speaks for itself.

    ETA: if skin off, then I would fry also.....
    Last edited by CurLee; 09-12-2018 at 08:48 PM.

  6. #6
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    Season with ginger,garlic and pepper then grill while grilling take Apple jelly and Vidalia peach onion hot sauce from four oaks heat to a glaze on the stove. Brush the glaze on at the end.. I promise you won't be disappointed
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  7. #7
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    Quote Originally Posted by coot nasty View Post
    Season with ginger,garlic and pepper then grill while grilling take Apple jelly and Vidalia peach onion hot sauce from four oaks heat to a glaze on the stove. Brush the glaze on at the end.. I promise you won't be disappointed
    Ryan speaks the truth right here!!

  8. #8
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    Quote Originally Posted by coot nasty View Post
    Season with ginger,garlic and pepper then grill while grilling take Apple jelly and Vidalia peach onion hot sauce from four oaks heat to a glaze on the stove. Brush the glaze on at the end.. I promise you won't be disappointed
    This. X3. It is very good
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  9. #9
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    I smoked some a while back. They ended up as smoked quail salad. I prefer grilled. Agree with CurLee on the brining. They’ll dry out fast if you don’t. Med to Med high heat is fine. Spatchcock them first, makes it easier to cook evenly turning once.

  10. #10
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    For reference, in the oven, 15min at 500 degrees is perfect.

  11. #11
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    Curlee gets it and Ryan. Brine is what makes um
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

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    and i hope you know i am just messing with you
    Ugh. Stupid people piss me off.

  13. #13
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    be careful not to dry them out.

    and you own a tow-behind grill. not a smoker.
    Ugh. Stupid people piss me off.

  14. #14
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    Quote Originally Posted by 2thDoc View Post
    be careful not to dry them out.

    and you own a tow-behind grill. not a smoker.
    Ha


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  15. #15
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    Default Smoked Quail

    To avoid drying pheasant/quail out, sous vide them in whatever marinade you like.

    Marinate in ziplock or food saver bag (if using ziplocks, close the bag with only a straw protruding the bag, remove as much air as possible, then seal. Ziplocks are supposedly safe up to 170F)

    145F water temp for 45 min. (I don’t have a machine. A pot of water on the stove with a meat thermometer being held in the water by a slotted ladle laid over the pot works fine to get the temp consistent)

    Remove from bag and brown in butter and olive oil in a cast iron skillet.

    Easy. My kids ask for it.
    Last edited by britton40; 09-13-2018 at 07:43 AM.

  16. #16
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    I’m going simple. 250 degree indirect heat. Rubbing on some olive oil and some Everglades.


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  17. #17
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    The marinate will help quite a bit. Those birds will dry in a smoker. Some folks recommend foil on the legs and thighs. To me, that's a bit much. Lots of good points above.

    I salt and pepper them after a marinate and maybe season later on. Too much seasoning screws with a quail. It does not take long.

    The sous vide think can be good. Cooks them right and doesn't get dry. Then sear it very quickly in a pan or grill. But that's not smoking.
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  18. #18
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    What’s a good marinade if I go that route?


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  19. #19
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    Follow Coots instructions on this one.....it's simple and the folks eating them will think you are a chef of some sort. Seriously it's that good

  20. #20
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    Quote Originally Posted by SCWOODROW View Post
    Follow Coots instructions on this one.....it's simple and the folks eating them will think you are a chef of some sort. Seriously it's that good
    Switching it up. Gonna cook higher heat on the grill. Picked up some pepper jelly for some basting.


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