Habanero Smoker
03-22-2009, 06:23 AM
http://www.susanminor.org/images/smokers/sunsepa.gif
Smoked Whole Quail
From Westexasmoker
http://www.susanminor.org/images/smokers/sunsepa.gif
Ingredients:
4 large quail; split at the breast
1 lemon; quartered
8 - 12 slices of Bacon
Black ground pepper (fresh ground preferred).
Kitchen twine, (aka butcher's twine)
Toothpicks
Directions: (Click on pictures to enlarge.)
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://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail1-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail1.jpg)
While smoker is preheating to 220°F; place one lemon quarter inside each breast cavity, fold and tie with kitchen twine.
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail2-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail2.jpg)
Wrapped in bacon and secure bacon with toothpicks. Place into the smoker at 220°F with some kind of smoke!
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail3-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail3.jpg)
Smoke/cook for 3 hours; applying smoke the full time.
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail4-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail4.jpg) After 3 hours in the smoker.
Allow to rest 15 minutes. Remove toothpicks, string and lemon prior to serving.
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail5-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail5.jpg) Plated up with black-eye peas, spinach and biscuit.
Comment by WesTexaSmoker: I've 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! She’s a keeper, and definitely gonna be doing these again!
Smoked Whole Quail
From Westexasmoker
http://www.susanminor.org/images/smokers/sunsepa.gif
Ingredients:
4 large quail; split at the breast
1 lemon; quartered
8 - 12 slices of Bacon
Black ground pepper (fresh ground preferred).
Kitchen twine, (aka butcher's twine)
Toothpicks
Directions: (Click on pictures to enlarge.)
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://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail1-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail1.jpg)
While smoker is preheating to 220°F; place one lemon quarter inside each breast cavity, fold and tie with kitchen twine.
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail2-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail2.jpg)
Wrapped in bacon and secure bacon with toothpicks. Place into the smoker at 220°F with some kind of smoke!
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail3-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail3.jpg)
Smoke/cook for 3 hours; applying smoke the full time.
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail4-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail4.jpg) After 3 hours in the smoker.
Allow to rest 15 minutes. Remove toothpicks, string and lemon prior to serving.
http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail5-0.jpg (http://www.susanminor.org/users/Hab/Food_Files/Meat/WTS_Smoked_Quail/quail5.jpg) Plated up with black-eye peas, spinach and biscuit.
Comment by WesTexaSmoker: I've 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! She’s a keeper, and definitely gonna be doing these again!