Smoking Quail
- Thread starter jims38305
- Start date
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Yep. Are they whole or breasted out? Either way you can smoke them just like you would chicken. We have done them on the rotisserie. Use a mild wood like apple, cherry, or alder. They don't take long so watch them. You want to finish to an internal temp of 165.
one eyed jack
Master of the Pit
dogman60
Fire Starter
- Aug 8, 2016
- 43
- 17
Here is some info and pics on
Smoking bob whites . We have them every week or so - I use them to train bird dogs and hunt them on a local ranch . They are certainly a southern tradition but smoked a real treat . You can use whole bird or just breast. Whole birds gives you a couple of small legs which after picking can be given to your favorite bird dog for a snack . Great around the holidays for pre dinner aps. We like them brined then smoked slowly with apple or alder then served sliced and cold with a sweet hot mustard sauce . They have a delicate flavor and dont take to heavy brines or rich sauces . Like all game birds wild or raised they do not taste like "Chicken" !! They taste like quail - a delicacy fit for a king .
Quail have their own time to doness and overcooked they are tough and not very good . Yoy can serve them but don't invite me for dinner. Lol.
Brine for 8-10 birds I use 1/2 c. apple juice real stuff - 1c. water - 1/4 c. salt - 1/4 c Brown Sugar . Adjust to taste .
Overnight in cooler or fridge
Remove rinse and set to dry off while starting smoker 200 on a dig. mes ..
Place on middle rack - add wood source and check in 1.5 hours ... I use the pucks from bradley in my MES they hold together and burn uniform.
Golden brown should be ready . ..
Smoking bob whites . We have them every week or so - I use them to train bird dogs and hunt them on a local ranch . They are certainly a southern tradition but smoked a real treat . You can use whole bird or just breast. Whole birds gives you a couple of small legs which after picking can be given to your favorite bird dog for a snack . Great around the holidays for pre dinner aps. We like them brined then smoked slowly with apple or alder then served sliced and cold with a sweet hot mustard sauce . They have a delicate flavor and dont take to heavy brines or rich sauces . Like all game birds wild or raised they do not taste like "Chicken" !! They taste like quail - a delicacy fit for a king .
Quail have their own time to doness and overcooked they are tough and not very good . Yoy can serve them but don't invite me for dinner. Lol.
Brine for 8-10 birds I use 1/2 c. apple juice real stuff - 1c. water - 1/4 c. salt - 1/4 c Brown Sugar . Adjust to taste .
Overnight in cooler or fridge
Remove rinse and set to dry off while starting smoker 200 on a dig. mes ..
Place on middle rack - add wood source and check in 1.5 hours ... I use the pucks from bradley in my MES they hold together and burn uniform.
Golden brown should be ready . ..
one eyed jack
Master of the Pit
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