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edited 5:15AM in EggHead Forum
I know there are a lot of recipes out there for game birds and such, but I wanted the opinion of the forum folk on what to do. We killed 50+ birds this year and I want to cook them on the egg here soon and I am looking for some good recipes. Certainly, I have enough birds to do several styles. Frying is always good but I imagine all things egg are better. Thanks for your help.[p]p.s. has anyone ever done fresh crawfish on the egg. I usually boil but just wonderin.[p]h


  • JJJJ Posts: 951
    Hudson Denney,
    I have cooked Quail this way.

    [ul][li]One method for Quail.[/ul]
  • Hudson Denney,[p]I have done quail many times this past season on the mini. I just rub them with olive oil and cider vinegar and sprinkle with salt, lemon pepper, corriander, and rosemary. Use the same method you would cook a steak at high temperature(500°). It usually takes about one and a half minutes on each side and shut the air off and let dwell for about a minute longer. Take off and let rest for a few minutes. I'm sure that you know that there is a fine line between done and overcooked. If you over cook them, they will be tough. I would suggest doing a trial run to get the times down pat before inviting over guests. [p]As far as mudbugs, you can cook them headless like you do shrimp. I fish with them, but don't eat them.[p]Good luck!

  • Ashley,[p]I forgot to mention, remove the wing tips, and cut them so they will lay flat on the grill. [p]Ashley

  • JethroJethro Posts: 495
    Hudson Denney,[p]My wife and I did cornish hens once (really enjoyed them) something as follows:[p]Coat cavity and exterior with salt & garlic powder & stuff hens with green onions.[p]Placed bay carrots, onions and potatoes in drip pan with water. Placed hens on v-rack over drip pan and cooked at about 320.[p]I think we cooked them for about an 1 to 1.5 hours. You will need to keep adding water to the drip pan - but it is worth it. The veggies were almost as good as the birds.[p]Jethro

  • Hudson Denney,
    I have cooked quail several times . Marinate in Italian Dressing. Wrap in bacon, secure with toothpick. Moist, tender with bacon garlic flavor.

  • Grillin Bill,[p]I second your suggestion! That's my favorite way to cook quail. I also like to add a couple pieces of jalapeno in each cavity prior to wrapping in bacon. When the bacon gets done, the bird is ready to take off the grill.[p]Steve[p]
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