Spice Rubbed Bbq QuailFrom sosousme 1 year ago
- 8 whole quail shopping list
- water Brine shopping list
- 1 quart cold water shopping list
- 1/2 cup sugar shopping list
- 1/2 cup kosher salt shopping list
- 2 bay leaves shopping list
- 1 tablespoon black peppercorns shopping list
- 1 large sprig rosemary shopping list
- 3 sprigs thyme shopping list
- spice Rub shopping list
- 2 - 3 tablespoons extra virgin olive oil shopping list
- 1 tablespoon Mesquite seasoning Blend (I get mine at World Market, but it's essentially onion and garlic powder with paprika, pepper, lemon peel, orange peel and chipotle chili) shopping list
- 2 tablespoons Andy's Rub (this is a blend of seasoned salt, pepper, garlic, lemon pepper, minced onion and red pepper, along with a bit of thyme) shopping list
- Special Equipment: Applewood chips that have been soaked in water for 30 minutes. shopping list
How to make it
- In a large pot, mix the water with the salt and sugar until dissolved. Add the spices and herbs and then the quail. Make sure the quail are completely covered in water and that the water is very very cold (I add ice to it to make sure it is cold). Leave in a cool location until the quail have just thawed (if you are leaving them for a while, put the whole thing in the refrigerator to keep cold, you want to make sure the quail never get warm or to room temperature...keep them cold as they defrost).
- Once the quail have defrosted remove them from the water brine. With a sharp knife or pair of kitchen scissors remove the back bone, then press them open with the heel of your hand until they are fairly flat. Dry with paper towels.
- Drizzle the olive oil over them, then season well on both sides with the spice mix. Turn and massage the mix in gently on both sides of the quail (use care cause otherwise they will start to fall apart). Cover and place in the refrigerator for 2 - 3 hours, turning occasionally.
- Light a charcoal grill to a medium high heat (or if using gas, heat to medium high); then set up for off-heat cooking. Add your smoker chips to the coals, or in your smoke box on your gas grill. Once smokin' place the quail, skin side down, on the hot part of the grill and get a nice sear, about 2 minutes. Turn and put on the cool part of the grill; cover and cook 5 minutes. Open and turn, cook, covered, another 2 - 3 minutes (you want the smoke).
- Remove to warmed plates and serve. I made these with Easy Oven Cheddar Grits and green beans with Shitake mushrooms.
The Cooksosousme Santa Rosa, CA
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