喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-12-2013, 10:08 PM   #1
Goyo626
Full Fledged Farker
 
Join Date: 02-19-13
Location: West Covina CA
Default Need a quail marinade recipe

Does anyone have a quail marinade recipe? Planning to grill some on the weekend but i dont know whether to treat is as chicken or if a particular marinade is needed.
Goyo626 is offline   Reply With Quote


Old 06-12-2013, 10:10 PM   #2
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Quail is so lean, I would be really tempted to do a brine on it. Have any brethren done that?

CD
caseydog is offline   Reply With Quote


Old 06-12-2013, 10:46 PM   #3
AZCyclone
Got rid of the matchlight.
 
Join Date: 05-19-13
Location: Mesa, AZ
Default Yummy little birds...

I brine my birds after cleaning in salt water for an hour or so prior to putting them in the freezer. ( Sometimes it takes multiple hunts to make enough for a meal) I have grilled and smoked quite a bit of quail over the years, and I always brine them. One thing I usually do is smoke it for maybe a half hour, then wrap it inside foil with a little butter, salt and pepper, and sliced onion to finish it, if I have bacon grease, I'll use that instead of butter and cut back on the salt. I clean my birds without the skin, so I have to be really careful about them drying out. They are little so they are really easy to overcook. I have made my share of quail jerky! Pretty bad if the dog won't touch it... Good Luck!
AZCyclone is offline   Reply With Quote


Old 06-12-2013, 10:55 PM   #4
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-18-10
Location: Pleasanton, Ca
Default

I would definitely give that a 3 hour or so brine being careful not to get it too salty. Little birds will suck up that salt quickly.

My 91 year old mother used to make an awesome dove (not too far off from quail) braised dish. Brown and cook in a Dutch Oven until the meat fell off the bones. Little white wine, etc. I have asked her for the recipe..... but she doesn't ever remember cooking doves.... Oh, the joy of growing older!
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
http://www.amlwoodart.com
martyleach is offline   Reply With Quote


Old 06-12-2013, 11:12 PM   #5
Goyo626
Full Fledged Farker
 
Join Date: 02-19-13
Location: West Covina CA
Default

Brining in a salt only solution? Or salt and sugar brine?
Goyo626 is offline   Reply With Quote


Old 06-12-2013, 11:20 PM   #6
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-18-10
Location: Pleasanton, Ca
Default

salt and sugar. I have done about equal parts diluted in a big pot of water. Like 1/8 cup of each in 2 quarts of water along with any seasoning you may like. The brining process not only keeps your birds/meat more moist but it causes the cells to suck in the flavors of the brine. Weird as it may seem, but the meat cells kinda puff up with moisture from the brine.
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
http://www.amlwoodart.com
martyleach is offline   Reply With Quote


Old 06-12-2013, 11:30 PM   #7
Goyo626
Full Fledged Farker
 
Join Date: 02-19-13
Location: West Covina CA
Default

Quote:
Originally Posted by martyleach View Post
salt and sugar. I have done about equal parts diluted in a big pot of water. Like 1/8 cup of each in 2 quarts of water along with any seasoning you may like. The brining process not only keeps your birds/meat more moist but it causes the cells to suck in the flavors of the brine. Weird as it may seem, but the meat cells kinda puff up with moisture from the brine.
After the brine, are the birds rinsed, dried, then rubbed with something?
Goyo626 is offline   Reply With Quote


Old 06-12-2013, 11:52 PM   #8
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Quote:
Originally Posted by Goyo626 View Post
After the brine, are the birds rinsed, dried, then rubbed with something?
Brining does not overload the birds with salt, even though it seems like it would. Brining mainly transfers moisture into the meat.

You can rinse the birds, to get the excess salt off of the outside. But, a really quick rinse is enough.

Instead of a rub, I like to gently separate my bird and skin with my fingers, and put some butter and fresh herbs under the skin. Be gentle, and try not to tear the skin. The butter adds fat, which quail lacks, big time.

Stuff some fresh herbs in the cavity, as well.

Rosemary is awesome with lean poultry. I also use fresh oregano, and often stuff the cavity with sliced fresh lemons along with the herbs.

Quail is a small bird, so use moderation with spices and herbs. But, it is a very lean bird, so add moisture where you can, and do not overcook it. Overcooked quail is like shoe leather.

CD
caseydog is offline   Reply With Quote


Old 06-12-2013, 11:59 PM   #9
Goyo626
Full Fledged Farker
 
Join Date: 02-19-13
Location: West Covina CA
Default

ill give it a shot.
Goyo626 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:43 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts