I have a mess of quail and looking to do something other than fry them. Has anybody ever used quail in place of chicken for a bog? I'm fairly new to cooking quail so tell why this is a good or bad idea.
I have a mess of quail and looking to do something other than fry them. Has anybody ever used quail in place of chicken for a bog? I'm fairly new to cooking quail so tell why this is a good or bad idea.
Bad, use chicken for that no reason to waste perfectly good quail on a bog
Whole plucked and roasted at 500* for 15 minutes. Dry rub of your choice and brush with some olive oil.
Pan sear, grill, poached?
Quail seem more mystical to relegate to a bog, but I bet it would be good. You could probably back off the meat of choice for "greasing" up the recipient i.e. the sausage or bacon. Assuming they are pen raised quail.
Yup, he's crazy...
like a fox. The dude may be coming in a little too hard and crazy but 90% of everything he says is correct.
Sort of like Toof. But way smarter.
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https://www.restlesschipotle.com/roa...mantic-dinner/
http://julesfood.blogspot.com/2010/0...-tarragon.html
Both of these are decent.
I like the balsamic slightly better.
Yup, he's crazy...
like a fox. The dude may be coming in a little too hard and crazy but 90% of everything he says is correct.
Sort of like Toof. But way smarter.
~Scatter Shot
What in the blue hell is a bog?
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I'd bake them with the rub of your choice.
If they don't have the skin on them, just lay some bacon strips over them after you rub them down with your spices, etc.
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Bring them to Edisto next month…
Must be fairly new to eating too. Quail bog… damn.
Your quail cook em how you want to. Y'all sound like the middle class housewives you were referring to in the other thread. I like em just about anyway myself but there's nothing magical about them.
just not enough meat on a quail to want to make a bog.
its hard to beat a good grilled quail....or taking them to edisto and letting murraywader cook em for you. problem solved!
Ugh. Stupid people piss me off.
Bone them out pan fry the pieces make gravy in the dripping and eat over grits.
Last edited by MediaGuy; 02-06-2023 at 06:12 PM.
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pickled okra in the cavity, wrap vertical and horizontal with bacon pinned with a toothpick, melt green pepper jelly and baste as you grill.
It doesn't work. Tried in place of dove once. Save yourself the time.
One trick when cooking a bird, use high heat very fast so much so that you think the center is still uncooked. It will finish cooking while resting and makes for a juicy bird. Use this with Bogster's recipe above. MediaGuy has a good one too. Keep it simple so oyou can taste the bird.
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