Smoked Quail

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.