Smoked Quail

IMG_0447_1 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths

Serves 4

  • 12 semi-boneless quail

Dry rub:

  • 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.