Chinese Style Quail
Spatchcocked, then marinated overnight in, Soya Sauce, Worcestershire Sauce, Honey, Garlic, Ginger, Chilli and S&P.
Cooked over a high heat for 5 minutes Breast upwards and 3 minutes Breats down.
Original Thread can be found here http://www.smokingmeatforums.com/t/248452/todays-q
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Spatchcocked, then marinated overnight in, Soya Sauce, Worcestershire Sauce, Honey, Garlic, Ginger, Chilli and S&P.
Cooked over a high heat for 5 minutes Breast upwards and 3 minutes Breats down.
Original Thread can be found here http://www.smokingmeatforums.com/t/248452/todays-q
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
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