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Grilled quail and stuff
SciAggie
Posts: 6,481
Grilled some quail with rasberry peach chipotle glaze. I made saffron rice and stir fried some broccoli for sides. This was easy to cook and delicious.
Start with cooking the rice. Plain rice, a pinch of saffron and home made chicken broth. Cooked it first because it can hold in a warn clay pot.
The quail is easy. I used the plate setter. Grilled the quail on the edge off the plate setter for about 4 minutes per side to get some heat and color. After that I moved the quail over the plate setter and mopped with the glaze. Cooked about 25 minutes at 350 degrees. I kept mopping with the glaze and cooked until the breast meat was 165.
Stir fried some broccoli with some chili garlic paste. Steamed a bit with chicken broth.
This was actually a really tasty meal and was super easy.
Thanks for looking.
Start with cooking the rice. Plain rice, a pinch of saffron and home made chicken broth. Cooked it first because it can hold in a warn clay pot.
The quail is easy. I used the plate setter. Grilled the quail on the edge off the plate setter for about 4 minutes per side to get some heat and color. After that I moved the quail over the plate setter and mopped with the glaze. Cooked about 25 minutes at 350 degrees. I kept mopping with the glaze and cooked until the breast meat was 165.
Stir fried some broccoli with some chili garlic paste. Steamed a bit with chicken broth.
This was actually a really tasty meal and was super easy.
Thanks for looking.
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
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
Comments
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Man that looks great!! The hunt is more than half the fun. Watching the dogs work. The plate is delicious. Yours is for sure. Glaze sounds wonderful.Sandy Springs & Dawsonville Ga
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Thanks. The glaze is from a bottle. It was the rignt combination of hot and sweet.bgebrent said:Man that looks great!! The hunt is more than half the fun. Watching the dogs work. The plate is delicious. Yours is for sure. Glaze sounds wonderful.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 -
That's some good eats right there! Beautiful looking cook. I'm sure you've discussed it before but, please elaborate on the "clay pot." Is it more or less a warming or hold station?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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The rice was cooked in a Japanese donabe pot. I like it because I can cook with it in the outdoor kitchen over an open flame. The clay is pretty thick so it holds the heat well and keeps the rice warm. Donabe pots are a bit pricey but like the egg, once you pull the trigger on one you'll love it.NPHuskerFL said:That's some good eats right there! Beautiful looking cook. I'm sure you've discussed it before but, please elaborate on the "clay pot." Is it more or less a warming or hold station?
Here's one on Amazon: https://www.amazon.com/Kamadosan-Clay-Rice-Cooker-Ounces/dp/B003GACIV0/ref=sr_1_22?ie=UTF8&qid=1489458151&sr=8-22&keywords=Donabe+potColeman, 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 -
You're spending Blake's money! I like it.SciAggie said:
The rice was cooked in a Japanese donabe pot. I like it because I can cook with it in the outdoor kitchen over an open flame. The clay is pretty thick so it holds the heat well and keeps the rice warm. Donabe pots are a bit pricey but like the egg, once you pull the trigger on one you'll love it.NPHuskerFL said:That's some good eats right there! Beautiful looking cook. I'm sure you've discussed it before but, please elaborate on the "clay pot." Is it more or less a warming or hold station?
Here's one on Amazon: https://www.amazon.com/Kamadosan-Clay-Rice-Cooker-Ounces/dp/B003GACIV0/ref=sr_1_22?ie=UTF8&qid=1489458151&sr=8-22&keywords=Donabe+pot
Sandy Springs & Dawsonville Ga -
Fully plucked quail. Committed. I like it. Was the glaze a creation or commercial?
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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@bgebrent It's always fun to help folks spend their money.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 -
The glaze is off the shelf out of a bottle. I'll post the brand next time I get off my arse and go through the kitchen.Killit_and_Grillit said:Fully plucked quail. Committed. I like it. Was the glaze a creation or commercial?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 -
Here is the glaze I used. I liked the balance of sweet and hot.Killit_and_Grillit said:Fully plucked quail. Committed. I like it. Was the glaze a creation or commercial?
http://www.fbgfarms.com/glaze-raspberry-peach-chipotle.php
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 -
That is perfectly done cooking along with good presentation. Looks very irresistible.
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