Updated: Oct 3
Thanks to some good friends, I had some quail to try! This simple recipe was a hit and I’ll definitely be making it again if I can get my hands on some more small game birds!
Barbecue Rub of Choice- I used recteq Front Row Master Blend
Barbecue Sauce of Choice
For the Stuffing
1/2 lb bacon
1 medium diced onion
1 package Pepperidge Farm CornBread Stuffing
2 cups Chicken Broth
(Note: you will only need a small amount of the stuffing for the birds, usually I make it all and serve the rest as a side)
Heat recteq (or other pellet grill or oven) to 400°F.
In a large skillet, cook bacon on both sides. Remove from pan and place onto a paper towel and drain grease from pan. Dice.
In the same pan, add in diced onion and sauté until tender, approximately 5 minutes.
Add in 2 cups of broth and bring to boil.
Add in stuffing and bacon and mix just until evenly distributed. Remove from heat.
Pat the quail dry. Rub both inside and outside of bird all over with rub.
Completely stuff the inside the cavity of each bird with the stuffing.
Place the birds breast side up into an aluminum fish or other baking dish.
Lightly dab the quail with barbecue sauce using a brush. (No need to over do it- you’ll brush them again)
Place the dish into the grill and close the lid. Cook until temperature reaches 165°F.
5 minutes before they look done, brush again with barbecue sauce.