- 12 semi-boneless quail
- 1 TBSP plus 2 tsp salt
- 1 TBSP granulated garlic
- 1 TBSP ground black pepper
- 1 TBSP sugar
- 1 TBSP hot paprika
- 1 TBSP chipotle powder (optional)
- 1 tsp dried thyme
- 1 tsp dried Mexican oregano
Pat the quail dry. Mix together dry rub ingredients and season the quail with the rub. Let stand in the refrigerator for at least 4 or up to 24 hours.
Start a medium fire in a smoker and hot smoke the quail until done, about 30-45 minutes. Serve with beans, onions, pickles and hot sauce.
Sautéed Semi-boneless Quail
This sauté is quick and savory.
Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.
Our holiday gift packs offer a nice sampling of our products for your holiday feasts. Click below to order today.