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.
Love GOD
Grill often
Go Dawgs
kirk
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2 comments:
That's what I'm talkin' about, first post from my man Kirk down in Columbus.
However, I would like a little more information about the cigar. I personally am not any kind of afficionado (last thing I need is to trade one nicotine addiction for another one), but I'd love to hear more about it. Do you have any pictures?
What flavors do you think go well with quail, because so few people actually know how to cook it?
That's a great opening post!
I've also roasted/sauteed with bacon, apples, and pecans in an iron skillet with good results...JW
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