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edited 2:07PM in EggHead Forum
I had some quail wrapped in bacon with a piece of hot pepper in it. Has anyone had anything like this or done it on the egg. I am wondering what to marinate it in before cooking and how lone to cook at what temp?[p]Help me lord help me[p]t


  • djm5x9djm5x9 Posts: 1,342
    tember2:[p]Brine for about an hour prior to the cook, dust with Lawry's or just salt and pepper, cook at about 400º or 425º. Keep an eye on them turning as required as they cook fast and be aware of where your "hot spot" is.[p]An alternative after the brine is to marinate them in an Italian dressing then grill. You can doctor the dressing with more garlic if you like. Another consideration is to marinate them in teriyaki before the cook.
  • Char-WoodyChar-Woody Posts: 2,642
    djm5x9, all "eggcellent" suggestions..No need for me to answer him now...(kidding, kidding,kidding) S'cuse me Lord.

  • JethroJethro Posts: 495
    tember2,[p]I believe Earl did a series of posts w/pictures a couple a months back about butterflied quail. I don't if it is possible too find something once it is archived anymore.[p]They made me hungry everytime I looked at em. If you're interested Earl would probably respond to an e-mail.[p]Jethro
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