today i am doing quail and pheasent, on the traeger, was gunna use the WSM, but after the effort we put in yeasterday celebrating Easter i am in no condition to be using any sort of of wood chopping instrument.
i had a butchers at cowgirls game birds thread, and would like to ask permission off her to use the bacon taters. they look fantastic and so do the birds. promise to try and do justice to it.
right then, the quail
6 off, marinated in
red wine ( shiraz ), red wine viniger, juniper berries, cracked pepper, bay leaves, rosmary, thyme, sage. and crushed garlic. for 24hrs
the pheasent just the 1
soy sauce, garlic powder, jack daniels, juniper berries, powdered ginger, treacle, white wine ( reisling ) and fried onion flakes. rosemary thyme and sage for 24hrs
once again will put photos up as i do them. just about to put birdies into traeger.