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Earl
Earl Posts: 468
edited November -1 in EggHead Forum
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The quails were coated with regular season salt, and Club House Italiano season blend. The ingedients consisted of, dehydrated vegetables like green & red pepers,onion,garlic,parsely,salt & sugar. This turned out to have a wonderful taste. We learned this next step from Char-Woody (Thanks C.W.), you lightly coat the quails in peanut oil. This will give you a nice crispy skin as you are working with the indirect & not direct heat so the oil bakes & will not burn. [p]Earl[p][p]

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