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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-12-2013, 10:54 PM   #1
Pig Daddy
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Join Date: 06-15-11
Location: Glen Ellyn, Il
Default Quail w/ Jagermeister & Redbull Sauce

A long while ago I bought a book called "King of the Q's Blue Plate BBQ" by Teddy Reader and have not been dissapointed in the least bit. One of the great things about this book is that many of the recipes incorporate the use of alcohol in unique ways.

One recipe in particular has always caught my eye, but for whatever reason I have never cooked it - until today that is. It's a recipe for grilled quail using a Jagermeister and Redbull basting sauce. So, with the wife being out of town on buisness and Friday, Pig Daddy (that's me) broke out the Jager!

Although Reader's recipe calls for using his "Bone Dust" as a rub, I used Oakridge Wild Game Rub instead. I love that stuff. In addition to the rub, the basting sauce recipe calls for honey, butter, Jagermeister, Redbull, hotsauce and bbq sauce.

I've never eaten quail before. Here's what they look like.

First thing I did was rinse and pat dry these birds. Then I trimmed the backbones out from each of them.

Kinda remind me of frogs...

Then I crisscrossed wooden skewers through the legs and breast in order to keep them flat on the grill while cooking.

Next, with the aide of my little helper, I made the basting sauce.

After the munchkin mixed it all together, I lit the Chargriller. I planned to cook these over direct, hight heat. Below is a picture of my set up.

Once the Chargriller got up to temp, I applied Oakridge Wild Game Rub to each quail.

And grilled for a total of about 12 minutes - about 6 minutes per side. I started basting after the first 6 minutes.

Not a whole lot of meat on these and turned out really to be nothing more than an afternoon snack, but man, were they tasty. Reader's recipe is ingenious. I served the final product alongside a few shots of Jagermeister of course. The little guy had apple juice in the event you were wondering. What a great day.Thanks for looking!

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Old 04-12-2013, 11:03 PM   #2
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Red Bull and Jaeger sauce? Interesting. It looks good!
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Old 04-12-2013, 11:13 PM   #3
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Sure looks good from where I'm sittin!
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Old 04-12-2013, 11:15 PM   #4
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Great cook and pics!

Thanks for sharing.

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Old 04-12-2013, 11:16 PM   #5
somebody shut me the fark up.

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Looks Great! No buckshot in the quail either!
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Old 04-12-2013, 11:22 PM   #6
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Originally Posted by Toast View Post
Looks Great! No buckshot in the quail either!
Looks good! I was thinking the same thing, no buckshot.
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Old 04-13-2013, 12:09 AM   #7
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Looks great! Cooking with Jaeger sounds pretty dangerous from several aspects!
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Old 04-13-2013, 12:17 AM   #8
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Sure looks tasty! Nice photo work too.

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Old 04-13-2013, 12:27 AM   #9
somebody shut me the fark up.

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Location: South East Victoria Australia

Nice looking Quail , I would like some
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Old 04-13-2013, 08:07 AM   #10
is one Smokin' Farker
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Location: St. Louis, MO

Great post.
Jaeger works very well with poultry
I've used Jaeger and orange zest with duck.
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Old 04-13-2013, 08:12 AM   #11
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Nice pr0n! Thanks for sharing!
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Old 04-13-2013, 10:11 AM   #12
somebody shut me the fark up.

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Dang fine lookin quail there!
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Old 04-13-2013, 03:57 PM   #13
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very fine job
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Old 04-13-2013, 09:26 PM   #14
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Very nice!! Looks awesome!
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Old 04-13-2013, 11:05 PM   #15
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Nice! That looks awesome!
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