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Smoked Hacreek Quail

  Quail 12 , dressed
  Orange juice 2 Cup (32 tbs)
  Cola beverage 5 Cup (80 tbs)
  Olive oil 1 Tablespoon
  Oranges 2

Place quail in a large heavy-duty, zip-top plastic bag; add orange juice.
Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
Prepare charcoal fire in smoker; let burn 20 minutes.
Soak hickory chips in water at least 15 minutes; place chips on coals.
Place water pan in smoker; add cola-flavored beverage to pan.
Drain quail, and brush with olive oil.
Tie ends of legs together with string or cord.
Cut each orange into 6 slices; arrange orange slices over rack.
Arrange quail on top of orange slices.
Cover with smoker lid, and cook 1 to 1 1/2 hours or until quail is done.
Clip string holding legs together.
Arrange quail on serving platter over orange slices.

Recipe Summary

South American

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Smoked Hacreek Quail Recipe