Memorial Day Cook.
I decided to do some Quail (and a Pheasant) and wanted to try something different. I found Jeff's Cuban Mojo recipe in his book and thought I would try that. I changed it up a bit. I used a bit more honey, and a different Jam.
Cleaned Quail and one rogue Pheasant
Made a brine with Whole Milk/Water/Sugar/Salt
Let them go for a 3 hour swim
Making Jeff's Mojo
Here is where I changed it up a bit. I had bought this at a Farmers market a couple years back. Time to open it and give it a try. Added a heaping tablespoon to the mix. Jeff notes to use Jalapeno jelly, I substituted with this.
Mojo doing it's thing. The smell was wonderful!
Covered 1/2 of the Quail (and Pheasant in the Mojo)
The others I used my sweet maple rub.
On to the smoker.
250 Degrees, Post Oak and Lump Charcoal
Used my BBQ mop on the non Mojo quail.
Blistered up some Shishito Peppers with EVOO, Sea Salt & Pepper
Finished product. The Quail was great, the Cuban Mojo was spicy but oh so good. I liked it better than my BBQ.
The Peppers were easy and good. The Bruschetta is my wife's famous, the secret is she uses 10 year aged fig balsamic vinegar. People want her to bring it to every party.
All in all it was a great cook and I will be doing it again.
Hats off head nod to Jeff, that Mojo kicks butt! I will be making a big batch and canning for future use.
Thanks for lookin everyone!
Smoke ON!
- Jason