Well the Dawgs had won the Vandy game I was HAWNGRY;
Just so happened that I began a slow marinade for a few quail about 6 hours earlier.
These birds were from a cool morning hunt earlier this year ( SWGA).
I started with 5 handpicked quail in my marinade pan.
1. several heavy shakes of my favorite : coarsely ground black pepper
2. cover the bottom of the pan with my Uncle Tommy's favorite, " Zesty Italian Dressing"
3. 2-3 shakes of "Tony Chachere's Original"
4. bacon bits (I'll admit, these came from a bottle)
5.The best is next; I picked a handful of both: fresh rosemary and Lemon Balm from our Herb Garden (note: rosemary is easy to grow; try it in hamburgers finely ground)
6. Finally, using a tip from my Korean friend in Med. School I took one Kiwi thinly sliced and placed this all over the birds and allowed to marinate. The kiwi causes the meat to tenderize.
7. Grill time; about 7 minutes on each side at about 325-350 degrees with direct heat. (This all depended on how many times I took a peek).
As my friend from Arkansas says: "If you place a bit of this on your forehead your tongue will beat you to death. " I saved some for my wife to prove how well it turned out.
I finished the evening with my favorite cigar: a maduro wrapped La Flor-Dominica called "The Chisel"strong with much body and flavor, but very smooth with a great draw.