Chinese Style Quail

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smokin monkey

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Oct 27, 2013
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Sutton In Ashfield, UK
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
 
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