Memorial Day Quail and More! (Que-Vue)

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millerbuilds

Master of the Pit
Original poster
SMF Premier Member
★ Lifetime Premier ★
May 13, 2013
1,373
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Little Elm, TX
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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
 
Looking real good Jason. I've never seen quail up here--they look about the same size as a cornish game hen??

Your wife's bruschetta sounds great. Does she make the fig balsamic or can you get it in a store?

Gary
Thanks Gary.

Yes, quail are about the size of a small cornish game hen. 

She gets the Barrel Aged Fig Balsamic from a store in West Bend, WI.  She is from that area, when we go back every year we bring bottles back to Texas.  I can get some and mail it to you if you want?

You can find Fig Balsamic in many stores, but it is not the same flavor as this.  This stuff has been barrel aged for 18 years (my wife pointed out that I was incorrect when I stated 10 years above).

The name of the Store is:  Ruth Anne's Gourmet Market in West Bend, WI.

Thanks again!

- Jason
 
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Yum. Quail and grouse are my favorite game birds and I have a lot of pheasant in the freezer.

I noticed the pheasant was skinless, how did it turn out? I'm always looking for recipes.
 
Yum. Quail and grouse are my favorite game birds and I have a lot of pheasant in the freezer.

I noticed the pheasant was skinless, how did it turn out? I'm always looking for recipes.
​When I clean birds I tend to pull the skin, easiest way to clear all of the shot off IMHO.

The skin does prevent the bird from drying out.  To prevent that I brine the bird and use a SOP to ensure the outside it moist through out the cook.

Thanks,

- Jason
 
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