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Grilled quail and smoked Cornish game hens

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
Spent a great morning hunting wild quail over some good bird dogs. Grilled 'em seasoned with some DP rub. Had a couple of peppers stuffed with cream cheese as well.

Smoked some Cornish game hens. Seasoned with DP rub and cooked at 250 degrees for about two hours until 165 IT. Served over caramelized sweet potato and kale fried wild rice. https://www.bloglovin.com/blogs/iowa-girl-eats-1446014/caramelized-sweet-potato-kale-fried-wild-3585218737


Topped it off with a little Southern Comfort and some quality time with my wife. Life is good right now. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • A5firearms
    A5firearms Posts: 163
    OMG that looks amazing! 
    Lake Keowee, SC
    XLarge, MiniMax, 36" Blackstone
    Custom Table, KAB, Woo2, Guru DigiQ DX2,
    Family of 5 Meat Eaters
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  • Focker
    Focker Posts: 8,364
    Awesome!  Raised direct is where it's at.  Veg rice looks killer too.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SciAggie
    SciAggie Posts: 6,481
    Focker said:
    Awesome!  Raised direct is where it's at.  Veg rice looks killer too.
    The rice actually stole the show. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Focker
    Focker Posts: 8,364

    That quail looks perfect.  Can't wait for dove season Sept 1st!

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SciAggie
    SciAggie Posts: 6,481
    Focker said:

    That quail looks perfect.  Can't wait for dove season Sept 1st!

    Having a Thermapen makes all the difference. I never would have thought one device could have such an impact on my cooking. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Sammi
    Sammi Posts: 598
    edited February 2016
    Nothing better than hunting over a good dog. Nice post.
    Sudbury, Ontario
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  • johnmitchell
    johnmitchell Posts: 7,362
    That all looks and sounds fantastic.. Love your serving plate pic.. Great post..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Looks great! Grilled quail rocks!
    Living the good life smoking and joking
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  • Chubbs
    Chubbs Posts: 6,929
    Looks great. I haven't heard of or thought about Southern Comfort since I puked my brains out over it in 9th grade. :lol: I would probably dry heave if I smelled it. Sorry to be nasty. Ahh memories. 

    Thanks for posting recipe for the rice. Will be doing that this week. Looks delicious. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SciAggie
    SciAggie Posts: 6,481
    Chubbs said:
    Looks great. I haven't heard of or thought about Southern Comfort since I puked my brains out over it in 9th grade. :lol: I would probably dry heave if I smelled it. Sorry to be nasty. Ahh memories. 

    Thanks for posting recipe for the rice. Will be doing that this week. Looks delicious. 
    The rice was surprisingly good. I would suggest you microwave or parboil the potato before frying it. I added a bit of water to my wok when I was cooking the sweet potato because it wasn't cooking through like I wanted. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @johnmitchell I never thought about plating before joining this forum. Now my wife and I get a kick out of trying to make a pleasant presentation.  @SmokingPiney Thanks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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