AZ8 Report post Posted March 29, 2015 Since this was my last batch of quail from this season, decided to smoke them using hickory. Low temperature smoke for approximately 1.5-2 hours, then rest for 15 minutes. I keep my recipes simple. Coat with a little olive oil, some salt, pepper and garlic. I was not disappointed. Incredible! 3 Share this post Link to post Share on other sites
Adicted Report post Posted March 29, 2015 Not dry at all??? Share this post Link to post Share on other sites
AZ8 Report post Posted March 30, 2015 Nope. Very moist. Trick is to pull it while it's still medium rare, cover and then let it rest. 1 Share this post Link to post Share on other sites
Adicted Report post Posted March 30, 2015 Sounds good. I always wrap in bacon and green chile the deep fry or grilll and is awesome. I will try and smoke next time 1 Share this post Link to post Share on other sites
murfys69law Report post Posted March 30, 2015 Glad to see you eat ALL the quail. I hate when people just breast them out and throw away the rest. Looks GREAT!!! 1 Share this post Link to post Share on other sites
Chef Report post Posted March 30, 2015 Looks scrumptious! Another trick is to broil the birds in herb butter then finish with a quick smoke. You can control the doneness a little better this way, but you wont get a deep penetrating smoke. I learnt this trick from an Asian chef who smoked duck with jasmine tea in a wok. been using it ever since. 3 Share this post Link to post Share on other sites
azslim Report post Posted March 30, 2015 a brine I like with fish and birds is 1/4 cup brown sugar and 2 Tblspns kosher salt, then a little minced garlic and minced onion, enough water to cover, usually about 2 cups, brine overnight then smoke however long is necessary. This is for smaller batches, adjust as necessary if you are doing bigger batches. 2 Share this post Link to post Share on other sites
