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Quail and questions

ChubbsChubbs Posts: 5,583
edited February 2012 in EggHead Forum

Company coming to town this weekend. The guys will be egging all day Saturday. One guy is bringing some quail. Has anyone cooked them on the egg before? If so, what method, and what did you put on them? Pics are welcomed!!!

Columbia, SC --- LBGE 2011 -- MINI BGE 2013

Comments

  • MickeyMickey Posts: 16,504
    Bet the answer has BACON in it :@)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • SqueezySqueezy Posts: 1,101
    Bet the answer has BACON in it :@)

    I'll bet you're right!  :D
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • ChubbsChubbs Posts: 5,583

    Mickey, you were one of the ones I expected to reply with nice photos of the cook and some guidance!! Not an emoticon of a pig!

    Come on brother, show me some love!!

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • no bacon in this

    hand rub them with Tony Chachere's, put it the fridge for an hour or two


    combine and melt in a saucepan equal portions of

    lemon juice

    butter

    Zatarain's creole mustard



    take quail out of fridge...rub again

    dip in sauce then grill and baste while grilling

  • ChubbsChubbs Posts: 5,583
    There we go... thanks birddog... I will definitely do that with some of them. I think he is bringing a ton of them so I may do several batches and try a bunch of different methods. As usualy, I will report back with pics.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • boatbumboatbum Posts: 1,273

    Never cooked them on an Egg - but have alot inside the house.   Would think they might dry out pretty fast - but sounds awesome.   Let us know how they turn out.

    Cookin in Texas
  • I spatchcock them and do them raised direct at high heat. I cook them to about 145* for domestic quail. I heard somewhere that that was the safe temp.

    Steve 

    Caledon, ON

     

  • MickeyMickey Posts: 16,504
    Bet the answer has BACON in it :@)

    Mickey, you were one of the ones I expected to reply with nice photos of the cook and some guidance!! Not an emoticon of a pig!

    Come on brother, show me some love!!


    :-? Never cooked them.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  •  

    Here's some

     

     

    Steve 

    Caledon, ON

     

  • ChubbsChubbs Posts: 5,583
    LS, are they tough to Spatch?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Nah, way easier than chicken. Tough to de-bone though

    Steve 

    Caledon, ON

     

  • As long as you don't overcook and/or dry them out you can't go wrong with quail.  Along with pheasant it is one of my absolute favorite things to eat.
    Jackson, Tennessee. VFL (Vol for Life)
  • ChubbsChubbs Posts: 5,583

    As in keel bone? Hell on a chicken, I never even pull it out. I just push down and crack the bones after i remove the back bone to make sure it lays flat. I have never had good luck removing the keel bone. Guess I need to polish my skills with the knife.

    Hell we will probably be a few beers in by the time the quail get cooked Saturday so no clue what will come of those

    :D
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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