February 12, 2019
This Chili Garlic Smoked Quail Recipe pairs best with Southern BBQ sides, such as potato salad, sautéed green beans, roasted potatoes, baked beans, macaroni, squash casserole, etc.
Get creative with this smoked quail recipe! Stuff your quail with pepper jack cheese and wrap each one in bacon before smoking. Wrapping the quail in bacon will keep the bird moist. You may also brine your birds beforehand, although it’s not necessary and we did not have time for this.
Yield: 6-8 quail
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
- Apple wood, for smoking
- 6 to 8 quail
- 1 ½ tablespoons ancho chili pepper powder
- 1 tablespoon whole mustard seed
- ½ tablespoon roasted garlic powder
- ½ tablespoon paprika
- ⅛ teaspoon chipotle pepper powder
- 1 ½ teaspoon salt
- 1 teaspoon ground black peppercorn
- Olive oil
- Turn smoker temperature to 200 degrees.
- Once your smoker reaches the desired temperature, add wood chips. We used apple wood in this recipe, but peach wood also works well. For this quail recipe we recommend using a lighter wood versus stronger woods like hickory or mesquite.
- Combine the ancho chili powder, whole mustard seed, garlic powder, paprika, chipotle pepper powder, salt and black peppercorns in a bowl. Mix thoroughly and set aside.
- Add a light coating of olive oil to the inside and outside of each quail.
- Rub the spice mixture liberally, all over each quail. Depending on the number of quails you have, you may have some spice mixture left over.
- Put seasoned quail in the smoker, directly on the smoking racks. Smoke at 200 degrees for an hour and a half (or until the internal temperature meets 165 degrees).
- Remove quail from smoker and let rest 5-10 minutes before serving.
For more information about the Rio Piedra Plantation, a quail hunting lodge in Georgia, please visit riopiedraplantation.com.