The quail, which I picked up at Calandro's Supermarket here in Baton Rouge, got a special brine of their own. They marinated in a mix of apple juice and apple cider vinegar with some onion and spices for a few hours. I then stuffed each quail with a skewer of fresh rosemary from my Harb's Oasis herb garden. The outside of each bird got generously sprinkled with the Savory Spice Shop's Team Sweet Mama's BBQ Chicken Rub. The quail were then grilled over some charcoal and apple chips to provide a little sweet smoke. The succulent birds had a wonderful flavor throughout. They took on the characteristics of the apple and rosemary very well. But the real secret had to have been the rub. The delightful blend of seasonings created a crust on the outside of the quail that had just the right amount of sweet and heat! I might have to try to cook some more quail soon. If anybody would like to take me quail hunting, just let me know!!
1 Quart Apple Cider Vinegar
1 Pint Apple Juice
1 Yellow Onion, Coarsely Chopped
2 Tablespoons Savory's BBQ Rub
2 Tablespoons Crushed Red Pepper
Reserve a cup of the brine for basting before soaking the quail in the remainder.
A Dozen Quail (or however many you want to cook!)
3-4 Inch Sprig of Rosemary for each Quail
1/2 Cup Savory Spice Shop's Team Sweet Mama's BBQ Chicken Rub
|Grilled Rosemary Quail with Team Sweet Mama's BBQ Chicken Rub|
Savory Spice Giveaway:
Savory Spice Shop on Facebook
Go to the Savory Spice Shop Facebook page, click the Virtual Potluck link, and choose a spice from my section. Then come back here and tell me which spice or blend you'd like to try the most! I'll select one winner on Friday, April 20, 2012 to get some free spices from our friends at the Savory Spice Shop!