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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Step 1 of 6 towards some wonderfull Quail

EarlEarl Posts: 468
edited 5:42AM in EggHead Forum
This picture will show you the set up of the Egg. Lower grill with pizza stone, resting on the stone is my second grill. This will elevate the quail above the stone & deflect the direct heat away from the birds. Bring the Egg temp up to 400F-425F, place quail on top rack & set timer to flip over in 15 mins. You may or may not wish to flip. We chose to do so as this was the first time trying them with a heat deflector. After the second 15 mins, total cooking time 30 mins, remove from grill. Remember these are small birds so they will not require a lot of cooking time.[p]Earl
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Comments

  • EarlEarl Posts: 468
    DSCF0042.JPG
    <p />Earl,[p] Good start, sorry.[p]Earl
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  • Char-WoodyChar-Woody Posts: 2,642
    Earl, another fantastic cook from the frosty north country.
    Excellent feast and photo's. And your welcome on the peanut oil.
    C~W

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