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Recipe courtesy of Shawn Newsom
Barbecued Texas-Style Quail
Getting reviews...
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 519
- Total Fat
- 43 g
- Saturated Fat
- 19 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 148 mg
- Sodium
- 256 mg
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 519
- Total Fat
- 43 g
- Saturated Fat
- 19 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 148 mg
- Sodium
- 256 mg
Ingredients
Spicy Rub:
Directions
- 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
- Mix the above in a small bowl.
