Recipe courtesy of Billy Bowman
Episode: Palm Beach, FL
Save Recipe Print
Total:
15 hr 15 min
Prep:
15 min
Inactive:
12 hr
Cook:
3 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

In a large container, mix together the pineapple juice, orange juice, and honey. Marinate the quail in this mixture overnight, refrigerated.

Stuff each marinated quail with a small rolled ball of the hot sausage. Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick. Smoke the quail over indirect heat for 2 to 3 hours.

Cook's Note

*Can be found at most supermarkets. The quail should not cook over direct heat because drippings could spark a fire and overcook them. The coals should be to 1 side of the grill, the quail to the other side. Billy Bowman prefers wet wood chips to give a smoked flavor.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Whole Roasted Stuffed Cauliflower

Recipe courtesy of Food Network Kitchen

Egg-Stuffed Ravioli

Recipe courtesy of Food Network Kitchen

Giant Cheese-Stuffed Pretzel

Recipe courtesy of Food Network Kitchen

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Browse Reviews By Keyword

          Latest Stories