Recipe courtesy of Shawn Newsom

Barbecued Texas-Style Quail

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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6 quail, dressed

4 ounces (1 stick) butter, melted

1 cup spicy rub, recipe follows

6 whole jalepenos

6 strips bacon

Butter, for basting

Spicy Rub:

1 cup Adams Steak Seasoning

1 pinch (go easy) chili powder

1 pinch (go real easy) red chile flakes

2 pinches garlic powder, or to taste


  1. Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out.

Spicy Rub:

Yield: Approximately 1 cup
  1. Mix the above in a small bowl. 
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