I Finally Found Some....

Jethro

quail and got a chance to try Earl's recipe. I did them like Earl describes with the following differences. I cooked them direct at around 325 and I didn't have peanut oil so I used olive oil.[p]I was a little worried about the deboning process - don't care much for cooks with long prep processes. The deboning process wasn't too painful at all though and I don't have kitchen shears, which would probably make it even easier.[p]The results were wonderful. Did they taste like chicken, sort of, but a very unique a different flavor. A wonderful dish to add more variety to the Egg's arsenal of tasty animals.[p]Thanks Earl that picture post way back really inspired me to keep looking for quails I finally found some and was really happy with the results.[p]Keep em Smokin,
Jethro

Unknown

Jethro, you sure those were quail and not some Loop pigeons or Navy Pier gulls? LOL ^oo^~

Unknown

Jethro,
Were those farm raised (store bought) or wild quail?[p]I would be curious about the taste difference, ie., gamey etc.[p]Matt.

Jethro

kat,[p]Funny you ask we were telling my father-in-law that they were bats, because they looked about the right size. Pigeons would have at least doubled the size.[p]Jethro

Jethro

South O,[p]They were store bought. They did have a bit of what I would I would call a gamey taste in the breast meat. Just a touch of a liver flavor, I liked the taste but it may not be for everyone.[p]Jethro